Recipe: Fig and pomegranate rum trifle

You’ve got to have a trifle - it’s Christmas!

Serves 8–10

300ml pomegranate juice
3 shots rum*
600g Madeira cake
16 figs
Seeds from 1⁄2 pomegranate
600ml double cream
2 x 500g pots fresh custard
Edible gold leaf, to decorate (optional)

1 Mix the pomegranate juice with 2 shots of the rum in a bowl. Chop the cake into chunks and dip briefly into the rum and juice mixture before layering into the bottom of a glass trifle bowl. Halve six of the figs and arrange, cut side facing out, around the side of the bowl.
2 Scoop out the flesh from the remaining figs and chop finely, before mixing with the last shot of rum. Spoon the mixture over the sponge and top with a sprinkling of pomegranate seeds, reserving enough to decorate the trifle.
3 Just before serving, whisk the cream to soft peaks. Use a little of the whipped cream to create a thin barrier over the boozy fig mixture. This will keep your decorative fig halves free of custard.
4 Spoon over the custard, followed by the rest the whipped cream. Sprinkle with the reserved pomegranate seeds and some edible gold leaf, if using.

*To make your trifle family friendly, replace the rum with an extra 75ml pomegranate juice

Turn to page 36 of December's The Simple Things for more of our pot luck pleasures feast, including:

Rosehip and blood orange punch
Red onion, goats’ cheese and walnut tart
Chicory, pear, stilton and pecan salad
Salmon en croûte with dill sauce
Honey and sage roast root vegetables
Clementine and chocolate bread and butter pudding

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Think: The gift of goodwill

Giving and doing good helps others while making you a happier person too. but only if you do it for the right reasons

December's The Simple Things looks at how giving can be good for you, as well as your cause. Or read on for a quick guide to being kind.

Altruistic could-do list

Show kindness
Give unwanted warm clothes to a homeless person, offer the toys/bike you were going to put on Ebay to a family who might appreciate some help this Christmas.

The Salvation Army, for example, runs a Christmas Present Appeal, salvationarmy.org.uk. 

Donate
Many of us have a cause that’s close to our hearts, but if you want to donate to charity and feel bewildered by the choice of worthy recipients, GiveWell (givewell.org) is an independent evaluator that rates charities in terms of lives saved or improved.

Volunteer
Type your postcode in to do-it.org, a national volunteering database, to find opportunities in your community, from dog-walking to admin.

Be neighbourly 
More than one million elderly people in the UK regularly go a whole month without speaking to anyone. If you don’t know a person who needs befriending, ageuk.org.uk can put you in touch.

Turn to page 90 of December’s The Simple Things for more.
 

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Christmas: Juletid in Norway

The Norwegians are big on Christmas (Juletid) with celebrations starting on Christmas Eve at 4pm and lasting until 13 January. Here are some highlights:

• Santa Claus (Julenissen) delivers presents to children on Christmas Eve helped by a troupe of small gnomes (Nisse). Decorations are hung, the Christmas tree is lit and rice porridge served with butter, sugar and cinnamon is enjoyed.
• The Julebukk (Yule goat) is a leftover symbol from pagan traditions – some people wearing goat masks and costumes (Julebukkers) still go from door to door singing songs.
• Each city puts up a huge Christmas tree, usually on the first Sunday of Advent when local people hold hands and dance around it in celebration.
• On the 13 December schools celebrate St Lucia Day, when a pupil, wearing a crown of candles, represents St Lucia and leads a procession of children, handing out Lussekatter (edible treats; see our own cake tribute, saffron bundt cake).

Turn to page 96 of December’s The Simple Things for a Norwegian family enjoying the snuggest of Christmases in their alpine timber lodge - think crackling fires, twinkling lights and lots of tasty treats to savour.

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Recipe: Saffron bundt cake with pears

Saffron-flavoured buns, for St Lucia’s Day, are a December tradition in Norway and Sweden. This saffron cake with pears is a twist on that

30g breadcrumbs
50g butter
100ml whole milk
0.5g ground saffron
2 large or 3 small pears
A little lemon juice
325g caster sugar
4 eggs
1 tsp vanilla extract
300g plain flour
2 tsp baking powder
1⁄2 tsp salt
50g Greek yoghurt
Icing sugar, for dusting

1 Preheat oven to 180C/Fan 160C/350F. Grease a 25cm Bundt or ring pan and dust with breadcrumbs, tipping out the excess. 
2 Melt butter and add milk and ground saffron. Stir and set aside to infuse.
3 Peel and core pears and cut into bite-sized chunks. Add lemon juice, stir and set aside.
4 In a mixing bowl, beat sugar, eggs and vanilla extract until thick, light and fluffy using a balloon or hand-held electric whisk. Mix the remaining dry ingredients and sift into the egg mixture. Fold in until incorporated.
5 Add the yoghurt and saffron-milk mixture and fold gently until completely combined. Pour the batter into the prepared Bundt pan. Add pear pieces – they’ll sink during baking. 
6 Bake for 30–35 mins until a skewer comes out clean. Cool before turning out. Dust with icing sugar and serve with whipped cream.

Recipe from Scandikitchen: Fika & Hygge by Bronté Aurell (Ryland Peters & Small).

Turn to page 59 of December's The Simple Things for more Christmas Cake in the house, including:

Cinnamon Danish pastry swirls
Cranberry, sherry and vine fruit cake
Mocha roll

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Sponsored post: Pukka's herbal encyclopedia – cinnamon

Full of sweet and stimulating essential oils, cinnamon is a long-time favourite for invigorating and warming the whole body, while generally making life more delicious. Cinnamon’s sweet spiciness comes from a combination of potent compounds including cinnamaldehyde and coumarin which gives this herb its distinctive flavour. Pukka teams cinnamon with star anise and ginger to create a warming, deeply spiced tea.

Soothing and nourishing

In traditional medicines, cinnamon is thought to benefit a cold and sluggish digestion, metabolism and circulation. In Ayurveda, India’s ancient health system, the bark of the tree is used as a major digestive herb. It is wonderfully warming, sweet and pungent. Additionally, cinnamon appears to strengthen nutritional absorption as well as playing an important role in balancing blood sugar and reducing insulin resistance.

Some history

Until the 16th century the origins of cinnamon were a fiercely guarded secret;  global trade was controlled by wealthy Arabs who protected their monopoly and justified exorbitant prices by fabricating extraordinary tales, including how cinnamon was only found in giant birds’ nests perched on insurmountable mountain peaks, or in deep canyons guarded by flying snakes! To produce the traditional spice we see today, the bark is harvested and then either powdered or rolled into characteristic quills. The making of cinnamon quills is a traditional art in some countries.

Turn to page 23 of December's The Simple Things for this month's Pukkapedia and more on spices. 

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Recipe: Beetroot cured salmon with horseradish crème fraîche

Curing your own salmon really isn’t as difficult as it sounds. It’s an immensely satisfying job and the finished product looks and tastes amazing. The colour of the beetroot doesn’t quite seep into the centre, giving a lovely colour contrast, while the delicate flavours of the dill with the pink peppercorns and vodka really come through. A special starter for Christmas dinner which, thankfully, must be prepared in advance*.

Beetroot cured salmon with horseradish crème fraîche

MAKES 18–20
500g piece of salmon, pin-boned and scaled (skin on)
1 tbsp grated fresh or preserved horseradish
175g crème fraîche
6–8 thin slices rye bread
50g butter
Fresh dill or watercress, to serve

BEETROOT CURE
2 raw beetroot (about 200g)
1 tsp pink peppercorns
1 tsp fennel seeds
1 tsp juniper berries
60g coarse sea salt
50g golden caster sugar
Zest of 1 lemon
Zest of 1⁄2 orange
2–3 tbsp freshly chopped dill
3 tbsp vodka
A baking sheet lined with three layers of clingfilm

1 To prepare the beetroot cure, peel and coarsely grate the beetroot into a large mixing bowl. Lightly crush the peppercorns, fennel seeds and juniper berries using a pestle and mortar. Add them to the bowl with the salt, sugar, citrus zests and half the dill.

2 Scatter one-third of the beetroot cure over the prepared baking sheet and lay the salmon on top, skin-side down. Cover the salmon with the remaining cure, pressing it into an even layer over the fish. Spoon the vodka over the top and wrap the fish tightly in the cling film. Lay another tray or tin on top of the salmon and weigh it down with something heavy. Set in the fridge for at least 2 days to cure.

3 Take the salmon from the fridge and unwrap it over a sink to catch the juices. Using your hands, scrape off as much of the cure as possible and pat the fish dry with paper towels. Finely chop the remaining dill and press into the top (flesh side) of the salmon. Using a very sharp knife, cut the salmon into wafer thin slices – cutting down to, but not through the skin, so you can transfer it easily to a serving platter.

4. Mix the grated horseradish with the crème fraîche and season. Thinly butter the rye bread and cut into bite-sized pieces. Spread with the créme fraîche and lay the salmon slices on top. Garnish with a little dill or watercress and a twist of freshly ground black pepper.

* The salmon needs at least two days to cure in the fridge

Recipe from Afternoon Tea at Home by Will Torrent, photography Matt Russell (Ryland Peters & Small)

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Jolly: December cover reveal

Let the revelry begin! Time to pour the punch, dust off the decanter and lay a lavish table. There’ll be parlour games, perhaps a quiz and of course some festive telly. Tis also the season for revelations. Santa is real – Rudolph, pure fiction. Pickled walnuts are chic, and colouring is all grown-up. Gifts come in many guises; the sprouts you grew, a cake you baked or an hour of your time. Wishing you a very jolly Christmas. With love from The Simple Things 

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Escape: Island Adventure

An island adventure on Tresco, Laura Pashby holidays at a seaside cottage on the Isles of Scilly

Our series comes from online UK travel guide This is Your Kingdom, whose handpicked contributors explore favourite places, special finds and great goings on.

You can read about one we love each month in The Simple Things - turn to page 64 of the November issue for more of this Cornish seaside adventure - and plenty of others at thisisyourkingdom.co.uk.

Laura Pashby is a contributor to thisisyourkingdom.co.uk. She shares her photographs and snippets of her life on her blog circleofpinetrees.com. See more of her photographs on Instagram, @circleofpines

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Black Friday: Alternatives to the shopping frenzy

This Friday is Black Friday, the day after Thanksgiving in the US that has become the biggest shopping day of the year.

But while many fight it out in the aisles, there are alternative ways to spend your day

Want to join them? Here are some ideas for alternatives to Black Friday:

• This Friday, The Wild Network is challenging us to #OptOutside and get some #WildTime as an antidote to the spendathon of the busy shopping day. Here are ten ways to get outside. 
• How about making Christmas the homemade way? Head to our Pinterest board for some handmade decoration ideas or browse our making projects.
• The Simple Things Sunday Best campaign celebrates quiet ways to reconnect with friends, family and home. Try one of our ideas. 
• If you are shopping, opt for local, independent makers rather than the big stores. It really makes a difference. 

Do you have alternative ideas for Black Friday? Join the conversation over on Twitter and Facebook. 

Words: Lottie Storey

Christmas: Make papercut star decorations for your tree

If paper chains feel passe and you're a bit bored with your baubles, try a DIY papercut tree decoration for a feelgood festive craft

The appeal of papercutting is the simple satisfaction of creating something from nothing. Starting literally with a blank sheet of paper, a drawing can become an intricate work of art. And like many other creative pursuits, it’s a meditative process, requiring your full attention.

Papercut artist Poppy Chancellor says, “We all need time to be artistic. It’s good for your brain and soul. There is something very soothing in this art of taking your time. When you patiently follow the lines with the knife, you will start to see elegant artistry emerge from a single sheet of paper. The hours slip away and all those daily worries start to dim. You don’t need much skill to cut along a suggested line but practice and patience are essential. Anyone with a scalpel and a steady hand can give it a try.”

If you’ve tried cutting a few designs, the next step is to draw your own, either by hand or digitally (just remember to flip your image once you are done and trace or print this mirror image on to the back of your chosen paper). Start by following paper artists and other creatives on social media to feed your mind. Share your own creations online and ask for feedback.

From Roman statues to Greyhound buses, there seems no subject too obscure or too tricky for papercutting. But some things are easier than others; Poppy’s drawn us a beginner’s papercut star tree decoration*, for example – well, it is Christmas!

This beautiful 3D Christmas scene is practically a paper sculpture and not a project for beginners. But see where having a go at our paper star template could take you (find it in the December issue of The Simple Things). You can also download her paper snowflake design. We’d love to see pics of them hung on your tree @simplethingsmag

Our template design features in Poppy’s book Cut it Out! 30 Designs to Cut Out and Keep (Virgin Books). 

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Competition: Win a wintry weekend in Wales worth £940

Enjoy a gathering of friends or family on us… Fforest is giving away a two-night stay in its fantastic farmhouse in Pembrokeshire

The festive season serves as a reminder of the simple pleasures of getting together with family or friends. Enter our Christmas competition and you could be doing it all over again, only this time in luxury in west Wales.

Tŷ Fforest is a Georgian farmhouse, restored in 2015 with a swish, ski lodge-style interior. This is a luxurious retreat for families, full of cosy corners and gathering spaces, wrapped in thick slate walls. It has a large slate-floor kitchen with massive inglenook fireplace and a woodfired oven. Its suite, two doubles, family room and bunkroom sleeps up to 14 people.

Out in the country
The farmhouse is the newest addition to Fforest farm, a 200-acre estate bordering the Teifi marshes nature reserve and Teifi gorge, and a few minutes’ drive away from the town of Cardigan as well as the wilds of the Pembrokeshire coast.

Fforest farm has lots of accommodation, sleeping two to 14, from domed tents to cosy crog lofts – all designed to engage with the delights of outdoor living. In Cardigan itself, there are one- and two-bedroomed granary lofts. These smart apartments border the river, with views across to the castle.

The properties lend themselves to cosy gatherings: no wonder, then, that Fforest is offering hygge weekends, seizing on the Danish idea of simple, everyday happiness and togetherness. Blankets and logs for the fire are provided, and you can order a hygge hamper, full of local produce. The Simple Things readers can save 10% on a hygge weekend, too. 

coldatnight.co.uk, 01239 623633

HYGGE WEEKENDS FOR LESS 
10% exclusive discount at Fforest: To book a hygge weekend in Tŷ Fforest, use code SIMPLETY.
To book a hygge weekend in any other Fforest accommodation, use code SIMPLE10.

COMPETITION DETAILS
Competition closes 21 January 2017. The winner can take a two-night break at Tŷ Fforest in February or March 2017 or from 1 November to 18 December 2017, if available. The prize doesn’t cover any travel, expenses or insurance, and you can’t transfer it or magic it into cash. Now all you need to decide is who to take.

ENTER NOW

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Listen: Christmas playlist

Seasonal tracks chosen by The Simple Things team

Listen to our December playlist: Christmas songs

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Recipe: Red pepper jam

Turn to page 16 of December's The Simple Things for our simple party toast ideas – moreish morsels that won’t linger for long at a festive do. Use this red pepper jam as a topping for goat's cheese toast 

Red pepper jam

Makes 2 x 500ml jars

4 tbsp vegetable oil
2 red peppers, roughly chopped
2 red onions, roughly chopped
4 long red chillies, chopped
250g cherry tomatoes
100g sugar
50ml fish sauce

1 Heat the oil in a heavy-based pan over a medium–high heat. Fry the peppers, onions and chilli for 5 mins, or until softened and slightly caramelized. Add the tomatoes and cook for 6 minutes, or until soft. Stir in the sugar and fish sauce, and simmer for 30 minutes, until thickened.

2 Leave to cool slightly, then whiz to a purée in a food processor. Ladle into sterilised jars and seal. The jam will keep in the pantry for 6–12 months. Refrigerate after opening and use within 1 month.

Recipe from In the Kitchen by Simmone Logue (Murdoch Books)
 

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Escape: British road movies

They say life is a journey, not a destination. Turn to page 68 of November’s The Simple Things for a look at how to make motoring from A to B more of an adventure. Here, we pick four classic British road movies

If lagging behind Hollywood, which teems with cinematic hymns to the American highways from Two-Lane Blacktop to Thelma and Louise, Britain has produced a few great movies that have put our B-roads on the big screen.

The Open Road (1926) dir: Claude Friese-Greene
Made by a pioneering cinematographer using, then highly experimental, film stock, this recently restored groundbreaking travelogue presents a colour from-a- moving-car portrait of Britain from Land’s End to John O’Groats.

Genevieve (1953) dir: Henry Cornelius
This gentle British comedy classic, starring Kenneth More and Dinah Sheridan and replete with an infectious theme tune by the harmonica-virtuoso Larry Adler, finds two couples locked in an increasingly unsporting race from London to Brighton on the veteran car rally in order to settle a ‘friendly’ bet.

Withnail and I (1987) dir: Bruce Robinson
Infused with a similar end-of-the 1960s melancholia as Hunter S Thompson’s drug buddy American road epic Fear and Loathing in Las Vegas, Bruce Robinson’s much-loved and oft-quoted cult movie turns on the decision of two underemployed and over- imbibing actors to drive from the squalor of their Camden Town flat to a holiday cottage in the Cumbrian countryside in a clapped out Jaguar MK2.

Radio On (1979) dir: Chris Petit
Shot in a luminous black and white and featuring songs by Kraftwerk and Berlin-era David Bowie on its soundtrack, Chris Petit’s debut film is a meditative road movie that follows a London radio DJ as he journeys to Bristol in a temperamental old Rover. The journey takes us through a post-punk Britain poised between the aftermath of the Winter of Discontent and the arrival of Thatcherism, peopled by various waifs and strays – including Sting, who appears as an Eddie-Cochran-obsessed caravan-dwelling petrol pump attendant.

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Fall asleep with a dream and wake up with a purpose

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Tipple of the month: Pomegranate Punch

A really pretty, colourful party piece for any get-together. The autumnal colours feel just right for this time of year

You will need:
Seeds from 2 pomegranates
2 x 750ml bottles prosecco, chilled
1 x 750ml bottle sparkling
apple-pomegranate or apple cider

1 Make an ice ring by tipping the seeds from a pomegranate into a Bundt tin, topping up with water and freezing overnight.

2 Mix the prosecco and sparkling cider in a small punch bowl or large mixing bowl. Just as your guests arrive, add the ice ring, as it can melt quickly. Sprinkle over some extra pomegranate seeds to garnish.

Recipe and photography from The Forest Feast Gatherings by Erin Gleeson (Abrams).

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Give it a grow: Bare-root climbing roses

WHAT IS IT?

No surprises here – it’s a perennial plant with exposed roots. Available from autumn to mid-spring, often by mail order, plants are dug up while dormant, roots washed, then shipped. 

WHY WOULD YOU?

Once in the ground, bare-root are exactly the same as container-grown plants, only cheaper. As this is the traditional way to plant roses, you’ll also and more varieties. The key thing is to soak the roots as soon as you can, before planting (if the ground is frozen or waterlogged, plant them temporarily in pots). The planting hole should be deep and wide enough to ensure roots aren’t bent or broken and are covered by at least a centimetre of soil. 

WHY WOULDN’T YOU? 

Perhaps if you were shopping in spring or summer, when only container-grown are available. 

WHICH VARIETY?

With hundreds to choose from, picking the best is a tall order. Rosa ‘Gertrude Jekyll’, a scented shrub variety (pictured above), was once voted the Nation’s Favourite. The RHS suggests ‘Madame Alfred Carriere’ for a north wall or shady spot; ‘Paul’s Himalayan Musk’ to clamber into trees, and ‘Pink Perpetue’ for covering pillars and trellis.

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Recipe: Crab apple & fennel seed leather

Nature’s bounty is all around us; in the woods, fields, moors and sea. Gill Miller serves up some culinary inspiration to help enjoy the best of it

Recipe: Crab apple & fennel seed leather

This is preserving at its simplest. You dry the fruit purée until there is no moisture left, intensifying every single element of flavour. With the bite of sweet fennel seeds, the resulting crab-apple leather is insanely good.

Makes 2 sheets
1kg crab apples, stalks removed and roughly chopped
2 tbsp runny honey
2 tsp fennel seeds

1 Cook the crab apples with a splash of water in a large, heavy-based pan set over a gentle heat. Stirring regularly, cook for 45–60 minutes until the crab apples are very soft and broken down (if the fruit isn’t really pulpy, continue to cook until it is). Add more water if at any point the pan looks dry.
2 Remove from the heat and push the pulp through a mouli with a fine gauge into a clean bowl. (If you don’t have a mouli, you can rub the mixture through a sieve.) Add the honey, then the fennel seeds and stir well to combine. Taste for sweetness, adding more honey if you need to.
3 Heat the oven to low – around 60C/ Fan 40C/140F is good. Line two baking sheets with baking parchment. Divide the mixture equally between the two baking sheets, smoothing it out as evenly and as thinly as you can.
4 Place the baking sheets in the oven for 12–14 hours until the thin layers of pulp are completely dry, even at the centre. Remove from the oven and allow the trays to cool.
5 Lay out two clean pieces of baking parchment, each slightly longer and wider than the pieces of leather. Peel each leather off the baking sheet and lay it onto a prepared piece of clean parchment. Take one end of the first piece of clean parchment and roll it up with the leather inside. Repeat for the other piece of parchment and leather. The leather will keep in an airtight container for 4–5 months.

Turn to page 38 of November’s The Simple Things for more recipes from the land by Gill Miller, including Barley, squash and mushrooms with herb and crème fraîche dressing, Malted wheat loaf, Rabbit with pappardelle, Salted pollock with potatoes, cream and marjoram, and Cobnut, prune & chocolate tart.

Gill Meller is head chef at River Cottage and a food writer, and teaches at the cookery school. He lives in Dorset with his family. This recipe is taken from Gill’s first book, Gather (Quadrille), which is out now.
 

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Make: Stress-busting Massage Balm

Massage this fragrant balm into skin for a relaxing treat

MAKES: 130ml
KEEPS: Around three months

INGREDIENTS
For the lavender-infused oil: 
30g dried lavender flowers
180ml olive oil
180ml grapeseed oil
1tsp grated beeswax

Essential oils:
10 drops lavender
10 drops sandalwood
10 drops cedarwood
10 drops bergamot

1 Make your infused oil in advance. Fill a jar with lavender flowers and cover with the oils. Leave to infuse for 3 to 4 weeks, strain and bottle. 
2 Melt the beeswax into 125ml of the infused oil in a double boiler or bain-marie.
3 Add the essential oils and pour into a container.

Found in The Domestic Alchemist: 501 Herbal Recipes for Home, Health and Happiness by Pip Waller (Leaping Hare Press).
 

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Wellbeing: How to lucid dream

Lucid dreaming enables you to be the director and star of your own dreams. Think of it as a mindful and life-enriching way to sleep

How often have you woken up, groggy from sleep, unsettled by a dream that is rapidly drifting from your memory? During the night your consciousness has produced images and sensations that may have been pleasurable but could just as easily have been disturbing. Whichever it is, these dreams are mysterious and intriguing but out-of-reach.

What would it be like, then, to be able to control your dreams and instead of passively being caught up in them, to direct them according to your own whims? You could explore new countries, fly over your neighbourhood or into space, defeat enemies, return to a favourite haunt, or even engage in something intimate with a favoured person.

This ability to consciously observe and direct your dreams is called lucid dreaming and is, according to Charlie Morley, co-creator of Mindfulness of Dream and Sleep (a holistic approach to lucid dreaming), a state available to all of us. “It’s safe and natural, not spooky or paranormal, and you can wake yourself up any time you want,” he says.

“Lucid dreaming means that you are consciously aware that you are in the dream as you are dreaming. You may be snoring, fast asleep, but part of your mind has woken up and is thinking: ‘I’m dreaming’. Everything you see, hear, taste, smell is as authentic as real life. It’s super-cool.”

Turn to page 84 of November’s The Simple Things for more on lucid dreaming, or read on for five pointers on how to lucid dream.

Sort out your bedroom
Looking at electronic devices or the TV is not compatible with a good night’s sleep. Restrict all of that to the living room, and clear your head instead. Then your bed will become a platform to launch you into a calm, uncluttered dream state.

Keep a dream diary
This is easier said than done when the urge to drift back to sleep or propel yourself into the day kicks in, but it is vital to enable lucid dreams. As soon as you wake up, write down everything you remember in as much detail as you can. This alerts you to ‘dream signs’ – situations which only happen in dreams, patterns and repeated images.

Ask yourself, “Am I awake?”
Hold your nose and attempt to breathe. If you can’t, you are awake. If you can, you are dreaming. This ‘reality check’ alerts you to the fact that you are in a lucid dream, and allows you to control it.

Incubate a dream
Tell yourself what you’d like to dream and picture it in your imagination before you fall asleep. There’s a greater chance then that it will manifest.

Disrupt your night’s sleep
This is for the hard-core would-be lucid dreamers. Go to bed at 10.30pm, then set the alarm to wake you at 4.30am and 6.30am. Each time, record your dreams before returning to sleep. This will give you more opportunities to lucid dream.

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