(This is a news letter I sent out. If you’d like to receive fresh news every week, sign up here! The full newsletter contains surprises and is delivered once a week to your mailbox. Et elle est également en français!)
I hope you are all doing well!
This week, I took a head start on the next celebration: Ostara! I felt like my beginning of February was a bit rushed with Imbolc and then Lunar New Year and Valentine’s day. Since I hate being rushed, I worked on my Ostara card this week, and I’m really glad I did.
I’m also working on my book project, and I’m at that dreaded state where it feels like the more you work on the project the farther the finish line moves away. Well, I know it’s something normal for bigger projects, but it still freaked me out a little. To remedy this, I’ve put on my magnifying glasses and concentrate on the smallest tasks. After all, as my wise planner told me last week, “The man who moves a mountain begins by carrying away small stones.” Well said planner, well said.
I’ve also been completely hooked on Fran and Holly‘s podcast newsletters. I’m curious to know if you’d like something like that: a simple audio file where I give you more detailed updates, book recommendations, and just talk to you! Let me know by answering this email if it’s something you’d enjoy!
I also wanted to take this time to thank every one who has ordered something in my shop. Your support really means everything, and I’m full of gratitude!
Finally, I’m wishing you all a fantastic Lunar New Year and a peaceful and fulfilled Year of the Ox!
New in store
The Ostara card is ready!
I told you about this book when I released my story book last year. Here’s an in-depth review!
Head over to the blog for a full review!
A small treat…
I’ve been completely obsessed with these cookies so I thought I’d share the recipe with you!
Spiced Chocolate Cookies
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/4 cup molasses (at room temperature!!!)
- 1/4 cup plant milk (I used oat milk)
- 1 teaspoon vanilla extract
- 1 2/3 cups flour
- 1/3 cup cocoa powder (unsweetened)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- pinch of salt
- 1 tsp ground ginger
- 1 tsp cinnamon powder
- 1 tsp 4 spices mix (optional)
- pinch of ground cloves
- nuts or chocolate chunks to decorate (optional)
- Mix all the wet ingredients until you have a smooth concoction.
- Mix all the dry ingredients in a different bowl.
- Combine the dry ingredients to the wet ingredients little by little (I usually do it in three parts).
- Preheat your oven to 350F (180C).
- Line a cookie sheet with parchment paper. Form balls of 1tbs of mixture and place them on the baking sheet. You should make 12 cookies. Pat the cookies down to give them a cookie shape and decorate with the nuts or chocolate chunks. These will spread a little as they cook so give them a bit of room.
- Once your oven is at the good temperature, place your cookies and let them bake for 15 minutes. The cookies will be soft when they come out of the oven. Let them cool for five minutes before moving them to your cooling rack. Enjoy while warm!
A spark of madness…
What colour would you choose?