A Day in the Life
Mornings at Rose Cottage always start with the best intentions - quiet tea, gentle music, and a few moments outside with the hens before the day begins - but often end up being a blur of toast crumbs, kindy bags, and missing shoes. Some days are soft and unhurried, others are pure chaos, but each one begins surrounded by the people and the place I love most.
The studio has been buzzing lately - flowers hanging to dry, candles cooling on the bench, boxes waiting by the door for delivery. Some days I’m in my element, hands deep in petals, music playing, the scent of candles drifting through the air. Other days, it’s Zoom meetings, stock runs, and racing to make it to kindy pickup on time.
There’s a rhythm to this life - not perfect, not polished, but deeply real. I’ve learned to embrace the messy, the beautiful, and the in between. They’re what make the calm days feel even sweeter.
By the time the sun dips low and the golden light pours through the kitchen windows, I’m back where I started - with a cup of tea, a little music, and a notebook full of ideas for the next collection. And if I’m lucky, a jar of something homemade cooling on the bench. This week, it’s lemon curd - made with fresh duck eggs from our girls and stirred slowly over the cooker until it’s glossy and golden.
Duck Egg Lemon Curd
Makes: 2–3 small jars
Perfect for: Scones, tarts, or simply spooned from the jar when no one’s looking.
You’ll Need:
4 duck eggs (or 5 hen eggs if you prefer)
1 cup caster sugar
¾ cup fresh lemon juice (about 3–4 lemons)
Zest of 2 lemons
100g unsalted butter, cubed
To Make:
In a heatproof bowl, whisk together the eggs, sugar, lemon juice, and zest until smooth.
Place the bowl over a saucepan of gently simmering water (double boiler style) and add the butter cubes.
Stir slowly and continuously with a wooden spoon or whisk for about 10–15 minutes, until the mixture thickens enough to coat the back of a spoon.
Strain through a fine sieve to remove any zest or curdled bits (optional, but gives a silky finish).
Pour into sterilised jars, seal, and let cool.
Keep in the fridge — it should last up to two weeks (if it isn’t devoured sooner).
Kelsey’s Tip: Try swirling it through Greek yoghurt, spreading it over fresh scones, or using it as a filling for shortcrust tarts. It also makes a beautiful homemade gift tied with a ribbon and a sprig of rosemary.
Currently Loving
In Bloom: Sweet peas, paper daisies, and early rose buds climbing the garden arch.
On the Burner: My Farmshop Mornings candle — earl grey tea, honey, oats, and comfort.
Listening To: A mixture of classical pieces, film scores and Taylor Swift.
In the Kitchen: Duck egg lemon curd, cooling on the bench.
Little Joy: Ollie “helping” in the garden — proudly picking flowers (and weeds) for the kitchen table.
As I write this, the house is quiet - Ollie is outside playing in the garden with my husband, the candles are flickering low, and I have a shepherd's pie cooking in the oven. These are the moments I treasure most - the pause between busy days, where gratitude settles in like an old friend. Life here isn’t perfect or perfectly tidy, but it’s mine - full of love, petals, and purpose.
Until next time, from my little corner of the world to yours - may your days be gentle, your tea warm, and your heart full of small, beautiful things.
With love and wildflowers,
Kels x