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Read about: Late Summer in a Jar DIY: Furniture Transformation Reuse the Wreath & Spectacular Spindle
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Dear Readers, Fall break ...! It’s an early October morning and still dark outside. The room is warm and cozy now that I’ve started a fire in the wood stove. my husband and kids are still sleeping and it’s completely quiet out here in
The days invite to walks in the woods and the park
the ”Forest house,” as we call our summerhouse. I can
and simply enjoying nature. It’s so beautiful this time
hear the faint rustle of the wind in the tall trees around
of year! This also is an opportunity to gather leaves for
us and the quiet crackling from the stove – nothing
creative indoor activities, like in the article that Dorte
else. Sitting in here listening to the wind and the fire
wrote for this issue. Or perhaps you’d rather spruce up
feels safe and warm. The only light comes from a pair
fall with beautiful reds, thus prolonging late summer
of lit candles and the glow from the fire. there is an
for a short while. Just looking at the photos is enough
indescribable peace of mind in moments like these. I
to put you in a good mood.
can spend hours just sitting by myself, staring into the fire and listening. it has such as calming effect.
no matter what, now is the time that we really turn our eyes inward into the home and get the urge to decorate
Other times, my ”better half ” and I sit down together
our winter lairs. You’ll find plenty of inspiration for this
in the late evening hours with a cup of coffee or a glass
task in this issue, which also includes a small bedroom
of wine. the conversation flows deeper and more easily
theme.
in moments like these. Especially after the dark has wrapped itself around the house like a blanket.
happy Fall Greetings from
Lonnie and Vivian If you have questions, comments or ideas, please write our editorial staff or find us on our blog - www.jdlblog.dk - or on facebook: http://www.facebook.com/jeannedarcliving
here you can get an idea of life behind the scenes at Jeanne d’Arc Living.
CONTENTS Page
4. Late Summer in a Jar
Page 13. The house with the Old Soul Page 27. Dried Leaves Page 33. Welcome to Dreamland Page 34. Beneath the Slanted Walls Page 38. White Simplicity Page 42. Romance & Old Lace Page 46. Raw & natural Page 55. Furniture Transformation Page 59. The Transformation Result Page 68. Unique Cabinet Wall
mAgAzinE
Nr. 9 - 2012 Published by Jeanne d’Arc Living
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Chief Editors: Vivian Christensen mail: vivian@jeannedarcliving.dk Lonnie Würtz Jensen mail: jeannedarc@jeannedarcliving.dk
Graphics & Layout: Lonnie Würtz Jensen, helle Routhe & Tina hald
Editorial Office: Jeanne d’Arc Living ApS houmarksvej 92, Kondrup 8920 Randers nV, Denmark Tlf: +45 36932010 mail: jeannedarc@jeannedarcliving.dk www.jeannedarcliving.dk Blog: www.jdlblog.dk
Photography & Styling: Lonnie Würtz Jensen & Dorte Palsgaard
Flower Arrangers: Susanne Sølvsten & Lonnie Würtz Jensen
Food, Text & Styling: Vivian Christensen & Susanne Sølvsten Handyman: Ole Sørensen
Page 72. Details in the Bedroom Page 78. michella Dornhoff Side 81. Peaceful Treasury Page 96. Spectacular Spindle Page 102. TEA Page 106. From Big to Small Page 118. A Touch of France this Year’s CHriStmaS BOOK Page 120. Reuse the Wreath Page 125. Gentle Restoration Page 130. French Country house with Soul & Charm Translation to Swedish, English, Dutch & German: www.wordtoword.dk Translation into Norwegian: www.translatoren.com mail: translatoren@live.no
the editorial office disclaims all liability for possible errors just as it is not liable for errors in recipes, instructions or the like. Since the magazine is old in many countries throughout the world, the editorial office cannot be held liable for any local or national rules and laws in the given countries. The reader must consult with the local authorities. Articles and pictures in The Jeanne d’arc Living magazine may not be used in sales activities without further permission. Lending and renting of The Jeanne d’Arc Living magazine for profit is in no way permitted. the editorial office waives all responsibility for material, articles and objects, which are submitted without invitation.
Distribution: the magazine is sold through arts and crafts, flower and lifestyle shops. A list of our dealers is found on your website www.jeannedarcliving.dk under the “magazine” tab. If you wish to sell the magazine in your shop, contact jeannedarc@jeannedarcliving.dk.
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Before long, the cold will set in on our degree of latitude so it’s time to harvest the last things from the vegetable garden. If you want to be sure to have a supply for winter, now is the time to start preserving and pickling. 4
Late Summer in a Jar
Photo: Dorte. Text & Styling: Vivian. Food: Vivian & Jane.
Late Summer in a Jar
The best place to store your preserves is in a basement or larder. These offer the right conditions of cool and dark. If neither of these is available to you, a corner of a garage or shed would work as well. Apples, carrots, potatoes and other root vegetables keep very well as long as they’re stored correctly. The temperature should be around 32 °F and the location should be dry and dark. Store them separately in sacks or in net-bottom crates, like we’ve done. These crates can also be stacked while still allowing air to circulate between the vegetables. It’s important to keep the different things separate from each other. Root vegetables do well when stored in sand; They will keep their moisture better that way. Other things are suitable for canning. Canning is a tradition that’s been coming back into vogue. More and more people are growing their own produce or buying it from farm stands or farmers’ markets. Many of us like to know what we’re eating – cooking with quality ingredients without any weird additives. I’m a big fan of that. At our house, it just feels extra special when things are homemade. They taste so much better. During the years when I stayed home with the kids, it felt like the most natural thing in the world to make everything myself. I wouldn’t dream of buying pickled beets at the store. Unfortunately, I have to admit that things have changed quite a bit since then. I’m not the housewife that I’d like to be as far as those things go. I’d like to do it but finding the time can be difficult – or making it a priority. But after we made this article, it’s moved back up on the list. And it really is so easy and really enjoyable. You can get a lot done in one day, and it’s a project in which the whole family can participate.
Late Summer in a Jar
5
Pickled Pumpkin 2 lb (1 kg) Pumpkin 1 C (250 ml) Water ½ C (100 ml) Vinegar 1 lb (500 g) Sugar 1 oz (25 g) fresh Ginger 2 tbsp Sodium Benzoate Wash and peel the pumpkin and split it lengthwise. Carefully scrape out all seeds. Cut into appropriately sized pieces. Bring water, vinegar and granulated sugar to a boil to make the pickle. Steam the pumpkin pieces in the pickle. Be careful not to crowd the pot and remove the pieces with a slotted spoon once they’re tender and translucent. Place them in a jar or pickle pot that has just been scalded and rinsed with sodium benzoate. Add the whole piece of ginger to the pickle and simmer until it reaches a syrupy consistency. Skim off any impurities if necessary. Remove from heat and add 1 tablespoon of sodium benzoate. Stir to dissolve and pour the pickle over the pumpkins. Seal tightly right away.
Pickled Pumpkin
Sour Pickles I simply love sour pickles. We don’t eat them that often anymore as they go best with more old-fashioned Danish food with potatoes and gravy. 2 Pickling cucumbers (about 2 lbs/1 kg each) Salt 3 tsp whole Peppercorns 3 tsp whole, yellow Mustard Seeds 8 C (2 L) household Vinegar 2 ¼ lb (1 kg) Sugar 2 tbsp Sodium Benzoate Peel the cucumbers, cut them in half lengthwise and scrape out the seeds with a spoon. Sprinkle with coarse salt. Place them in a covered jar and let them sit for 12-24 hours before rinsing and pat-drying well. Cut into smaller pieces and return to the jar. Combine the seasonings with the cucumbers. Boil vinegar and sugar until the sugar is completely dissolved and pour over the cucumbers. At the sodium benzoate last. Store in a cool spot for 3-4 days to allow the flavors to combine before eating.
Sour Pickles 6
Late Summer in a Jar
Late Summer in a Jar
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