I’m so excited about next months two Inspiration Masterclasses. The events are a fine opportunity to get in the mood, with friends, for the festive season while gleaning tips and ideas on how to decorate your own home with an emphasis on using Nature & the Garden as your resource.
Tag Archives: #foraging
from the seashore
As anyone who has taken a walk with me on the beach will tell you, I can’t resist picking up a good shell. They then end up collecting in a bowl or accumulated in a still life on a cabinet. I was at client’s house yesterday touching up some old gold mirrors and an idea came to me.
So when I got back home, I cleaned up some shells and took out my lush gold paint
simple as
I quite fancy them as salt & pepper receptacles……..
A ‘mini’ wreath
As many of you know I love playing with scale and as well as making the biggest wreath EVER from lleylandii, I also made this particular little wreath with rosemary but you can also use buxus or anything else from the garden with small leaves.
These are ideal for backs of chairs, in front of mirrors or hung anywhere around the house.
I started with the wooden rings that are used for embroidery – I bought these in my local haberdashery
I made small bunches using about 3 sprigs and tightly wrapped them with a little elastic band
I attached the bunches gradually, using green garden wire
continue this right around eventually filling the gaps with smaller sprigs
add any colour ribbon to hang it
et voila!
Ivy is in flower and I love the shapes!! and the simplicity of colour.
The hedgerows keep giving
I was out foraging in the hedgerows by the beach today. I picked some ivy and rose hips (just a few – left the rest for the birds!). I popped them in one of my trusty Rosemarie Durr vases with one of my dahlias et voila! Here they are on a shelf in my dark and moody bedroom.
a little Autumnal posy
recipe for Sloe Gin
Its that time of the year again….
Here is the recipe for my (in)famous sloe gin!
makes 1 bottle
Preparation time: a year or more
450g (1lb) sloes
225-450g (8oz- 1lb) organic caster sugar
580ml (1 pint) gin
2 kilner jars
Wash and prick the sloes all over with a clean needle. Alternatively you can freeze them overnight in order to pierce the skin.
Feed them in to a large sterilised jar (I find Kilner jars are best). Pour the sugar over the sloes – how much depends on how sweet you like your liqueur. Finally add the gin. Seal tightly and give it a shake. Store in a cool dark cupboard. Shake it every other day for the first week and then every week for a couple of months. The sloes stop doing their flavouring after about 3 months so you can then strain and bottle your liqueur. The colour lightens and the flavour improves with age.
It is delicious served neat in a vintage liqueur glass or as a kir with some fizz in a champagne glass.
So get thee to the hedgerows and gather…. for in the Winter months this will keep you warm!