I couldn't be more ready for a brand new year.
We celebrated at midnight on New Year's Eve with alcohol-free spirits on the roof of our apartment, watching the fireworks light up the skies around us. A perfect start to 2019!
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January is the perfect time for a fresh start. And if you know me, you'll know that I love a clean slate. The first page of a new notebook, a pristine white wall, an empty apartment - they all elicit a thrill of excitement within me.
So I wanted to start this year off with a confession. After almost three years of avoiding all animal products, I am no longer a vegan.
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I had big plans for my blog this autumn, and vowed to post twice a week throughout the entirety of the season.
Unfortunately, things didn't quite go as I imagined. Life got in the way - with a hectic work schedule, a new gym routine and regular therapy sessions I just haven't had the time or energy to come up with new posts.
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Everyone obsesses over pumpkin-spiced everything during autumn, but I beg you to spare a thought for the humble kabocha squash.
As pumpkin's lesser-known cousin, kabocha is nonetheless a staple in my kitchen throughout the colder months.
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I've always loved the idea of a cosy retreat during the autumn months - a little house away from everything else, with nothing to fill my time aside from woodland walks and a good book.
This year, I finally got my wish!
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