How to slow down and start living - gentle arrival of spring in the English countryside.

I’ve spent most of my 20s running after or from something. One of the ways that made me feel alive was moving constantly, changing the place where I live, never staying in the same apartment for over a year. I couldn’t bear the feeling of being settled, being slow and patient in life. I needed to run, to chase something at all times. It seemed to me the longer I lived in one place, the more stagnant I became. I was constantly looking outward, searching for answers outside of myself, in the external, not realising that I need to accept myself first. Accept who I am, work through traumas, present and past - the ones that make me run in the first place. Become at peace with the everyday life, the stuff that seems mundane, but in reality so vital to my journey.

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Wild Garlic Cheese Scones:

125 g wholewheat flour
125 g plain white flour
50g cold butter
2 tsp baking powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
60g wild garlic
75g cheddar cheese
25g parmesan
100 ml of milk

Preheat the oven to 200C/ 390F.

Chop butter finely and mix with the flour by roughly rubbing it with the palms of your hands until it turns into crumble. Make sure the butter is very cold straight out of the fridge - I like to chop it up first and then store in the fridge while I gather all other ingredients.
Then add baking powder, salt, black pepper, finely chopped wild garlic and cheese. Mix using a spoon or table knife to make sure the ingredients are not overmixed.
Lastly add milk and mix again roughly by hand until the dough starts to hold shape. Transfer onto a flat surface and shape it into a disk about 2-2.5cm high. Either cut it like a cake with a knife to make triangular shapes, or take a cookie cutter or a glass bottle like I did and cut out round shapes.
Lay onto a baking tray lined with parchment paper.
Brush the tops of your scones with a bit of milk.
Bake for 10-12 minutes or until the top of the scone is lightly golden.
These are also freezer friendly - you can bake the amount you're going to eat and freeze the rest until you want to eat it next time. You will have to bake it for about 18-20 minutes from frozen.

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Filmed on: Panasonic GH6
Edited with: Premiere Pro CC
Music: Epidemic Sound

00:00 - 00:20 Intro
00:21 - 02:12 I'm not naturally soft
02:13 - 04:47 Slowing down doesn't mean failure
04:48 - 08:10 How to slow down (and wild garlic scones)

key words: #slowliving #cottagecore #spring on the cusp of spring, cottagecore, slow living, how to slow down, wild garlic, seasonal baking, foraging, scones, how to slow down and start living, cottage living, rural life, social media detox, spring, soft life, gentle life, the art of slow living

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