Guest
~ The Wayfarer ~ “November is softly drifting through our fingertips, and the festive season is fast upon us. The Lost Forest studio is a hive of activity, stocking the shop with lots of sparkling treasures that will hopefully find their place under Christmas trees around the world. I'll also bring you on a journey with me for a woodland walk back in Dublin, and visit an intriguing museum in St Enda's park, as well as saying hello to some new furry squirrel friends. Back in the warmth of the farmhouse, we enjoy a cuppa and a chat together, some light gardening and then a delicious home cooked meal to end the day. Please remember to hit the subscribe button (it's free!), as this really helps the growth of my channel and allows me to continue to make content for everyone to enjoy.“ – Gillian x ✿ YOUTUBE Donation ✿ At your own discretion, you can donate any amount to help support my channel. A portion will also be used to plant native trees and hedgerows on our farm. This is an ongoing long-term project that helps support the local ecology and wildlife, and keep the landscape alive and flourishing. Donations over €10 will receive a personalised handmade Christmas card and personalised message in the post at the end of the year as a thank you (please include your address when making a donation). Thank you so much for your support- it really means a lot! –––––––––––––––––––– ✿ Shop my botanical treasures online: ✿ Follow my journey on Instagram: ✿ Discover more studio insights on my blog: ✿ Buy 'Wild Embrace' Book: ✿ Gillian's Madeline Recipe ✿ 50g butter, melted but cooled down, and extra for greasing the tin 1 egg 50g caster sugar 1 tsp maple syrup 50g self-raising flour 1/2 teaspoon of vanilla extract Heat the oven to 200 C and butter a madeleine tin that has 8 cavities. Beat the egg, sugar and maple syrup together using an electric whisk until pale and fluffy. Add the flour and a small pinch of salt. Finally mix in the melted butter and vanilla extract. Spoon the mixture into the cavities of the madeleine tin and bake for 8-10 mins or until risen and golden. Place onto a rack to cool. Enjoy warm from the oven! You can store them in a tin for 1-2 days. ✿ Gillian's Autumnal Pasta Bake ✿ In a heavy casserole dish sauté some chopped onion with a small knob of butter. Once soft and golden, add chopped chestnut mushrooms, chopped courgette and parboiled green beans, pepper, a pinch of Himalayan pink salt, and a bay leaf. Lightly sauté, and set aside. In another pot boil your preferred pasta until al dente. Drain, and add to the casserole dish. Add in soup of choice- I used a carton of freshly made mushroom soup. Mix through the pasta and vegetables. Cover the dish with some baking parchment and place in oven. Cook for 30-35 minutes at 170 degrees celsius. Serve and enjoy! 🥰 –––––––––––––––––––– #ireland #lifeinireland #irelandvlog #lifeinthecountryside #dayinmylife #smallbusiness #artiststudio #lifeonafarm #irishfarmlife #autumnvibes #autumninireland #catvideos #cosydayathome #cosyvlog #aestheticvlog #irishartist #padraigpearse #livinginthecountryside #ruralireland #livinginireland #irishcountryside #cottagecorelife #cottagecore #slowliving #slowlivingireland #momentsofcalm #asmrvideos #cottageliving #cosyautumnday #softliving #cosycoffee #pastabakerecipe #studiovlog #artistvlog #cosyvlog #rescuedog #adayinthelife #gardening #walkinginnature #irishgarden #cottagegarden #asmrvideos #autumninireland #livinginireland #discoverireland #relaxingnaturesounds #selfcare #irishcottagegarden #mushroomforaging #autumngarden #cosyday #countryliving #cottagecoregirl #autumnambience
