Friends, December is upon us, which means meterological winter has arrived here in the northern hemisphere. This episode, Season 4 Episode 4 ‘Christmas Lights’, is all about words, because winter is my favourite time of year for writing. It’s so cosy to light a candle, read some poetry, get out your notebook and write, and I hope this episode inspires you to do just that. It’s a beautiful way to bring some calm to the chaos of the holiday season.
This episode includes:
❄️Reasons why writing is a good idea (as if you needed a reason!)
❄️Three simple ways to get the words flowing
❄️A beautiful candlelight meditation
❄️An invitation to get outside to seek creative inspiration
❄️ My youngest daughter’s Chocolate Orange Wreath Cake recipe
❄️Get ahead tips to help you arrive for the holidays feeling calm and prepared
I hope this podcast will be a lantern guiding you through the darkness of winter, and your words are a companion along the way.
Beth Xx
PS You can also tune in on Apple Podcasts or Spotify.
Lovely things for you
Winter Writing Sanctuary registration here (FREE, runs Dec 28-Jan 5)
Calm Christmas Planner – download yours for free here
A new festive giveaway at Instagram @bethkempton
Up to 50% off ALL my life-changing courses in my giant gratitude sale here
Links
Christmas Lights by Coldplay
The Christmas Train essay
Link to join my private writing community SoulCircle (choose Monthly to try it out or Annual to get two months free)
Referenced books + recommendations
Calm Christmas and a Happy New Year by Beth Kempton (Piatkus)
Winter Solstice by Nina Maclaughlin (Black Sparrow Press)
The Light in the Dark by Horatio Clare (Elliott & Thompson)
Midnight at the Christmas Bookshop by Jennie Colgan
The Poetry of Impermanence, Mindfulness and Joy edited by John Brehm (Wisdom)
Kokoro: Japanese wisdom for a life well lived by Beth Kempton (Piatkus)
Ingredients for the recipe shared
For the cake
Three eggs
The weight of three eggs in self-raising flour, caster sugar, unsalted butter, then remove about three tablespoons of the flour, and replace it with the same weight in cocoa powder
For the icing
200g unsalted butter
320g icing sugar
80g cocoa powder
1 teaspoon vanilla extract
A 100g bar of cooking chocolate, melted gently over a bain marie
Sprinkles – we like blue and white
A Terry’s Chocolate Orange or an orange chocolate bar, ideally with segment shapes
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