discovering a simpiler life

discovering a simpiler life

Sunday, 18 January 2015

the rhythm of my life

"I am grateful for what I am and have.  
My thanksgiving is perpetual.  
It is surprising how contented one can be with nothing definite - only a sense of existence.
My breath is sweet to me.  O how I laugh when I think of my vague indefinite riches.  
No run on my bank can drain it, for my wealth is no possession but enjoyment.

If the day and night are such that you greet them with joy,
 and life emits a fragrance like flowers
sweet smelling herbs - is more elastic, starry, and immortal - that is your success."

Henry David Thoreau

Ciao, Jan x


  1. I saw your first photo and laughed.... I'm sitting here waiting for the final 15 minutes of cooking my bread and I've made a dip with sun dried tomatoes and cream cheese then off to my sisters for dinner. It's not helping me having the oven on the hottest temp on the hottest day since November in Brisbane but my bread is looking good. Your crochet is looking good too but a bit hot here to do any this past week. Regards Kathy A, Brisbane

    1. You need to show some pictures of your bread Kathy!! You guys up there in the north have had some hot weather, it's so mild here in Victoria, just the way I like it! :)

  2. What a gorgeous post. We get a glimpse into your lovely life Jan! :D

  3. I love the opening line and think "I am grateful for what I am and have" should be a good mantra for 2015!

  4. that bread looks delicious Jan - is the recipe up for that one - I WILL have a crack at making bread this year:)

    1. Hey Sez, its my no fail no knead bread. The original recipe is on the side bar but this baby is my new improved recipe. Here it is:
      2 cups stoneground wholewheat organic flour (from health food shops, yes expensive but it lasts for many loaves)
      2 cups Laucke multigrain bread mix (it has the yeast sachets in with the box/sack and it also has salt added)
      2 cups plain flour (I just use the flour from Aldi, although I do at times use the orgainic plain flour if the $$'s allow!!)
      2 tbsn chia seeds (optional)
      2 tbsn flaxseeds (optional)
      1/2 tspn dried yeast
      1 tspn salt
      approx 3-4 cups water
      sprinkling of sesame seeds
      Mix all dry ingredients well, you want to distribute all of it well.
      Add 2 cups of water to start and keep adding water until you have a moit dough. You are aiming for all ingredients to now be moist but not sloppy wet. Making sure you get to the ingredients right at the bottom of the bowl. Cover with glad wrap and leave over night just on your bench.
      Next morning, turn oven to as high as it will go, Pop in a camp oven or dutch oven with the lid on, pop a disc of baking paper into the bottom of it, and flour your bench, tip dough out and just lightly dust with flour, shape, folding the sides into the centre a few times till you have a rough top and flat bottom. Allow to rest for 15 minutes, snip some slits across the top with some scissors or slash with a knife. Sprinkle with sesame seeds. Carefully take camp oven out of oven and put dough in, lid back on for 30 minutes, then take lid off, turn oven down to 200c for another 30 minutes. Take out and let cool on a wire rack for at least an hour if you can wait that long!! Let me know how you go!


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