Monthly Archives: November 2015

Albert Einstein Said “Creativity Is Intelligence Having Fun.”

We are firm believers in this at Freathy Farmhouse…

 

We also believe that a fulfilling life is more than just routine or a series of mundane patterns that we hypnotically follow day in day out, lamentably having this somewhat numbing effect upon our senses and creativity, keeping our souls locked away, peeping longingly through the bars of a hum-drum existence at a shower of radiant jewels of beauty that bedeck this world around us each and every day.

All too often we lose connection with our environment; an environment with which we are inextricably linked. The rhythm of life that is the essence of each one of us, dances like a cherished melody through the very air that we breathe into our hearts, filling us with new life and healing energy. But how often do we listen to the message that nestles within this melody and allow it to comfort and soothe us? We all hear it, that whispering whimsy of words that greet us as we step over the threshold of wakefulness into slumber, telling us that ‘if you can dream it, you can do it!’

We’re all creative beings, and if you let your creativity play, then the being inside us becomes whole and life becomes magical; the key to self discovery unlocks your potential and you begin to realise that deep inside you there is a master baker, a seamstress, a florist, a poet, a chef, an artist, a craftsman, a painter….patiently waiting in the wings for you to indulge and celebrate.

Bearing this in mind, we have been working non-stop here at Freathy to put together a packed programme of workshops and residential courses that will appeal to everyone regardless of whether you are a novice or an expert. The themes include Farmhouse Cookery, Bread Making, Baking, Textiles, Mixed Media, Free Motion Embroidery, Paper Making, Crafting your own Book, Pottery, Wedding décor and crafting, Flower Posies, Healing Therapies, Yoga, Meditation, Sugar Crafting, Wood Craft, Needle Felting, Foraging, Making natural dyes from Nature and Tie Dying.

Very excitingly, we’re going to be welcoming James Woods (From BBC One’s Countryfile) to Freathy in May, to run a wonderful week-long course based around in-depth foraging for food and materials, where you can make paper from wild mushrooms, and preserves and colour pigments from plants or wines. Take a look at this link to one of James’ paper making sessions which he made for his foraged book project James Wood Mushroom Paper Making.

Attention to detail and exemplary quality of service is something that we pride ourselves on here at Freathy, and we’re repeatedly complemented for it by our guests, so we can promise that when you attend one of our workshops you will find it to be like no other. We want you to feel special, spoilt and simply wonderful during your time with us. Therefore, there will be plenty of homemade edible treats and drinks along the way and a reassuring sense that nothing is ever too much trouble for us in our desire to give you a day that you will remember for many years to come.

And who knows, you may just discover a passion, a talent and a new skill that allows you to unleash your creative potential!

   French Linen and Lace Pillow   flower

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A Delicious Recipe For Bonfire Night

In addition to introducing Freathy News this month, we shall also be sharing our favourite recipes, crafty makes and more of what makes Freathy so special.

So, to kick off, we thought that we’d let you in on a very special secret; Sarah’s granny’s recipe for Sticky Black Gingerbread. It’s perfect for any Bonfire Night festivities you might be planning. Enjoy!

 

Ingredients:

8oz butter

8oz soft brown sugar

8oz black treacle

12oz plain flour

2 level dessertspoons ground ginger

3 level teaspoons ground cinnamon

2 beaten eggs

½ pint milk

2 level teaspoons bi-carbonate of soda

Method:

1. Preheat the oven to gas mark 2/300°F/150°C

2. Grease a 7.5inch by 11.5inch rectangular baking/roasting tin

3. Melt the butter, brown sugar and treacle in a pan

4. Sift the flour, ground ginger and cinnamon, then stir the melted mixture into it, together with the beaten eggs.

5. Warm the milk to ‘blood heat’, pour it onto the bicarbonate of soda, stir it and add it to the mixture

6. Stir well and pour into the prepared tin

7. Bake in a very low oven for about an hour and a half, covering the top with greaseproof paper after the first hour

8. Serve warm with ice cream or cream, or wait until cooled and top with yogurt and soft cheese buttercream icing.

As you can see, at Freathy, we like ours with a drizzle of dark Baileys toffee sauce and a nugget of Cornish clotted cream (or two!). Delicious!