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Today, I am delighted to introduce Nicky Clinch. Nicky is a Certified Macrobiotic Nutritionist, Counsellor and Chef who loves to empower others in their relationship to food, their lives and within themselves. She has very kindly created a recipe just for us, and it fits perfectly with the season. Given my current dietary requirements, it is also grain, dairy, egg and nut free.
And just in case you were wondering, yes, the day I allocated to take these photos was practically devoid of light, roll on the 21 December!
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Strictly speaking, this isn’t actually a tutorial, it is more a story of images. It shows my gorgeous friend Zoe putting together a wreath using the tutorial created with Wild Rubus a couple of years back. The tutorial has been so popular, I thought it might be rather nice to do a new version of it. We have followed the same theory, but added to the wreath with hydrangea pieces and feathers so it is no longer just foliage.
If you would like to try it yourself, you can find detailed instructions here (just note, we attached the feathers and hydrangea by wiring them separately and adding in at the end).
I’m just stopping by, as I thought you might be interested to hear about a competition that one of my favourite brands, TOAST are currently running for artists and creatives to create a piece of work that can be shown in one of their twelve store windows. The competition is to honour ‘Works of the Heart’, the concept behind TOAST‘s SS17 collection, which “celebrates creative minds, and explores their passions over time and across cultures.”