Welcome. I’m trying something new for me and switching up the format that my typical newsletter takes. It’s not that I am feeling uninspired - I’m not, I swear! - but more so reflecting on how and what I want to express. It’s only natural that the answer to a question like that ebbs and flows and never stays fixed. Thus, I want to sever any rigid ideas of what my newsletter should be and instead just let my creativity run free. This makes me think of a reel I just saw on instagram (cringe to admit that I, too, get sucked into the reel watching void but alas) of Louise Hay (g.o.a.t.?) saying that we need to drop the word should from our vocabulary. She would give me a stern talking to about the negative language I use on a daily basis. The good news is, there’s infinite room to improve! Thanks for being along for the ride.
My thought is this: share a bit more of my world with you all. I still plan to write about plants, duh, but I’d like to also write about things I’ve been into or places I’ve been outside of the structure of a strictly herb-based letter. So, without further ado, here is a different kind of newsletter. Maybe I will do this monthly, or maybe I will never do it again. Who knows! But if you like it, let me know so I can potentially feel more compelled to do it again. Plus who doesn’t love some words of affirmation?
~taste~
Earlier this month my sister came for a visit for her birthday. This called for a whole spread of desserts, as nearly any occasion does in my family, including one of my favourites, lemon posset. I wrote about this super easy treat in a previous newsletter, when my friend, Rachel, featured the recipe on her website and I’m here to share it again because it’s truly the perfect summer dessert. Did I mention it’s only 3 ingredients?? Watching it come together feels like a magic trick. I love that. Scroll down to the bottom for the recipe :)
On the herb front, I’ve been keeping my consumption pretty simple as of late. I’ve been sticking with one tincture pretty much exclusively, and that’s been Oregon grape root. Do you ever have this intuitive knowing about something but leave it on the back burner, or keep seeing a sign for something but just aren’t ready to act on it yet? I have a whole notes folder dedicated to things like that, that I call “on the radar”. Currently it features things like Carl Jung and peach leaves (lol). But back to Oregon grape - that was one of those things for me! I’ve had a ridiculous rash around my eyes for years and also struggle with blood sugar issues, and both of these conditions have Oregon grape root written all over them. It just took me years to finally give it a go. I think it’s too soon to say if my daily dose is helping, but I’m sure enjoying building a new relationship with a plant that I have spent so much time around. I’ll keep y’all posted on how things progress.
Another thing I’ve been consuming in a bounty is Dandy Blend! I mentioned it in my dandelion newsletter a few months back, and am now a daily drinker. I do a heaping spoonful of the good stuff and add another spoonful of burdock root powder. I love the combo of dandelion and burdock, and honestly think burdock is one of my favourite herbs. It just speaks to me. My skin has been seriously needing the extra support, so incorporating alteratives to help the detoxification process feels paramount. I mix that up with hot water and raw milk for a delicious morning drink. Speaking of raw milk, I finally have a solid and reliable source, something that is nearly impossible where I live. Feeling so grateful to have access to fresh dairy and happy to report that for the first time in my life I can actually drink milk without a slew of digestive issues. A wild discovery no doubt!
~view~
A large piece of my seven year long relationship with my partner has been movie watching. I’d have to imagine that Louis and I have watched over 1000 movies together by now. I love putting on a movie that I’ve never seen, but for whatever reason I am in a big rewatch phase at the moment. I feel like I need to watch something at least twice to really absorb it into my being. A few weeks ago we rewatched Tender Mercies (1983), a movie I remember loving when I first saw it years ago. It still hit just as hard. If you’re in the mood to watch a quiet cowboy turn his life around, fall in love, and get back to his country music roots then this is it (I mean come on, when are we not in the mood for that??). Robert Duvall even won the Oscar for best actor for his performance. It’s marvellous.
We also put on Tempest (1982), a Shakespeare adaption set in Greece featuring John Cassavetes and Susan Sarandon. It’s a little janky and the plot fizzles out towards the end, but stylish and fun nonetheless. Plus it made me reminisce about my time on a little Greek island last year and filled me with dreams for endless feta cheese. Maybe heaven really is a place on earth.
~listen~
While I was working the fields down at the farm in Oregon, I was completely absorbed by one epic audiobook: Anna Karenina. More specifically, the one read by Maggie Gyllenhaal. Wow. I became obsessed and am now looking forward to tackling War and Peace later this year. It was interesting how many parallels I found to my own life while listening. So many musings on farming and the comparison of country life versus city life. This mirrored my own thoughts as I fell more in love with living on the farm and dreaded returning home to the city. There were also countless mentions of herbal remedies and foraging, like when one of the main characters was eating nettle soup (on the same day I was foraging nettles for pesto!). This novel is a true work of art and I highly recommend!
Something else I’ve been listening to and loving is the good ol’ radio. 91.5 KSQM to be specific. This isn’t anything new for me, as I’ve been a dedicated listener for as long as I’ve lived in Victoria (the radio is based in Sequim WA but we get the scratchy signal over the water), but I guess I’ve been spending more solo time in the car lately and am really appreciating the station. There’s just something special about having zero control over what you’re listening to. In a world of spotify when you can just skip anything that isn’t immediately pleasing to the ear, it’s kind of a novelty to just have to sit through whatever the dj wants you to hear. I feel like there’s a good metaphor for life in there somewhere. Tune on in and give it a listen, or give your local independent station some love.
Here’s a snap from a recent camping trip. Summers here are just too good! I’ve been trying to get in the water, whether it be the ocean or river, whenever the chance presents itself. Somehow it never fails to be a profound experience. Okay, that’s all for now. Thank you for being here and reading! Blessings of bounty to you all.
Anika
Ok here’s the recipe. I consider one serving to be two lemon halves (i.e. one full lemon each), but you can serve it up however you like. This recipe will make 8 halves, which I think is great for four people. You can easily double or triple the recipe if needed. It is pretty forgiving, so feel free to play with the amount of sugar used versus lemon juice if you like. You will need:
4 medium sized lemons
2 additional lemons for zesting
50ml lemon juice (this will come from the lemons you use for the shells)
100ml sugar
300ml whipping cream or double cream if you’re able to get your hands on it. I use a good quality organic whipping cream with success
To start with, cut the 4 lemons in half and scoop out the flesh using a spoon. I find it really helps to first use a knife to carve out the “bowl” and then scoop. Take all the scooped out lemon flesh and squeeze it through a strainer to get your lemon juice. Note: you will end up with more lemon juice than you need - bottle this and add to your water, to salad dressings, make a lemon ginger shot, you name it!
Next you will wash and zest the two additional lemons (these will not be cut and used as serving bowls).
In a small saucepan, heat the cream, sugar and lemon zest over a medium heat. Stir often and watch closely! Once bubbles start to form and it is starting to boil remove from the heat.
Stir in the lemon juice now and let this cool for 5-10 minutes. You should notice that it starts to thicken up like magic.
Now you just pour that cream mixture through a strainer to make sure it is smooth and then carefully pour into the carved out lemon shells and place them in the refrigerator for at least 3 hours.
This dessert is great to make ahead, and can be kept in the fridge for up to two days. Try to keep them cool right up until you serve them, as the filling will get runny as it warms up. When it’s time to eat, top with some berries and fresh herbs like lemon balm, mint, or basil and savour every last bite.
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I highly encourage you to keep this format - loved it! Chris read Anna Karenina while we were in Mexico, a light beach read, you know? I never thought to listen to it as an audiobook, but I certainly will be doing so.