I woke up with a banging headache that morning. My head hurt but my mind was calm. As I looked around the messy bedroom littered with old joints, underwear and cigarette papers I suddenly understood what had to happen. I had to die.
This might sound like the first chapter of a depressing new novel (it’ll probably win a Booker or something, the really depressing ones always win awards) but it actually describes the opening scenes to the morning my seventeen year old self decided to take her life.
Mr D and I just got back from a week in Portugal. Our first trip out of the country in fifteen years this was a beach, sun and food kinda week. It’s been so long because our mental fitness – and as a result, financial fitness – just wasn’t strong enough before now. Our first trip abroad since my heart transplant ten years ago, last week acted as a litmus test for more demanding holiday plans in the future.
(Ash – oo – ray)
There are times when a new recipe develops through hours of research. Others flash into life from a simple word, smell or taste whilst I’m thinking of something completely unrelated. Then, like this one, inspiration visits me via someone else. Noah’s Pudding appeared in a novel my husband was reading, the main character prepared and served the dessert for dinner guests. The description included grains, pulses and dried fruits combined in a sweet, porridge-like consistency. John thought it sounded tasty and the name itself had me hooked.
Mind your Language – The Power of Words
This post contains language that some may find offensive. If you have a delicate constitution, stop reading. Don’t keep reading and then complain about my use of swear words. You have been warned.
Happy 2019 folks!
How do you feel on the first productive day of this new year?
Raring to go? Are you bursting with ideas, or are you struggling to think through a haze of sugar, cheese and turkey sandwiches?
If you’re not really in the mood for setting life-changing resolutions then don’t worry, you are not alone. The zeitgeist seems to be shifting away from the new year, new you approach (who says I need fixing anyway, thank you very much) to a quieter, more reflective mood. This suits me very nicely. Rather than soul searching for things that I should be doing better, I like to spend this first week or so looking for ways to oil my creative cogs and crank up my imagination.
You may be interested to know that until 1752, we celebrated the start of a new year in March, not January. The weather has been kind to us so far, but winter is not a good time to deprive yourself of enjoyable treats or commit to flinging yourself around the gym in front of massive, unforgiving mirrors. I find that by indulging my natural curiosity, treading gently and perhaps discovering a new hobby – I am better prepared for a natural burst of energy come spring. Here are just a few of the things that I plan to do in early 2019.
Whether you are hiring a copywriter or crafting your own copy, it is vital to lay out a clear copy brief of what you are trying to achieve, how, and why.
The majority of my clients are sole traders or operate within small, independent businesses. They have little experience of the copywriting process, or how to get the best out of the person who is writing their copy.
To address this, I developed a process which enables me to collate all of the knowledge required to successfully complete a project. Today I want to share that process with you.
Have you hired someone to help you build a shiny new website for your business? For many business owners, this means writing sparkling new copy to go with it. Many of my copywriting clients come to me with this very challenge, but not everyone can afford to hire a professional writer.
Whether you are writing copy for your services page, a blog post or a couple of sentences to go on a leaflet – there are a few simple tips that can help to make your copy engaging.
In this post, I want to talk about the importance of benefits over features, and how asking yourself So What? will make all the difference.
If you want to write but don’t know where to start, what do you do?
I write for a living. Or I’m paid to talk about writing.
Before writing became the way I paid my bills, it was one of many creative outlets. My need to be creative is as much part of me as my shaved hair and tendency to talk too much.
Even the most productive among us face writer’s block. Overwhelmed with ideas, the fast-moving pace of a stressful age, even electric lighting and the faint buzz of technology that feels inescapable – all can stifle our natural ability to be creative.
This has become such a popular topic of conversation that I’ve started asking people for their own tips on beating the block. Here are three of the most common, I hope you find them useful.
Happy Yorkshire Day fellow food lovers!
I’m not entirely sure how or when this day began or even why, but I’m willing to embrace anything if it gives me the excuse to tuck into a plate of local produce. Last week I received a parcel of dairy-related goodies from the excellent team at Wensleydale Creamery – prompting my search for a traditional Yorkshire recipe using cheese.
Without losing all reason and ending up in a world of cheese and chive Yorkshire puddings, the options are rather limited. I love experimenting with flavours as much as the next girl, but sometimes you can’t beat the basic elements of life – cheese, bread and – of course – beer. Plus, I’m married to a Welshman. Can you see where this is going?
I’m going to start by coming clean – I absolutely love gooseberries. Every summer I get excited about seeing them on the supermarket shelves and can’t wait to grab the small crop from my local pick your own.
But it appears that I’m alone in my devotion to the prickly berry from even pricklier bushes. It’s true that they can’t be eaten raw and require some level of cooking. But the process doesn’t have to be complicated, and the reward is more than worth it.
With just a little sugar and half an hour of your time, the tart gooseberry develops a floral, nostalgic flavour that can’t be found elsewhere. They make a beautiful amethyst coloured jam that is delicious atop a plain scone. There’s something about their flavour and aroma that conjures up notions of Victorian ladies in white cotton gloves, gossiping about the comings and goings of Ms Simmons over a cream tea. Indeed, we have been eating them since at least the medieval era.