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Dear ReaderAutumn is hastily approaching.
The world outside our window is a captivating sight.Nature explodes in shades of orange, red and yellow. It is
hard to imagine how Mother Nature is able to produce these intense colours. Autumn should be spent in the great outdoors.
Looking out the window simply will not suffice. We must embrace the cool autumn breeze. Rummage through the forest floor. Take in all the impressions. We must take the kids to the woods and play in the
enormous heaps of auburn leaves. We must go to the seaside and feel the strong currents of air. This is a time to
cherish nature, and allow ourselves to become a part of it.
To us, autumn is a very special season. It is one that appeals to us, more than any other. In our
everyday lives, we work hard and tend to neglect the little things. Autumn rekindles our feelings for Mother Nature, but before we’re
completely ready to embrace autumn, we need to make preparations. Our most precious garden items must be moved into the living room. We’ll create a summery oasis in the pale fall. This oasis will be where we will entertain our guests. We will light a fire in the cosy fireplace,
and lights candles around the room to top off the atmosphere.A warm atmosphere is the cornerstone of
entertaining company, and we do indeed take pride in caring for our guests. In the end, it is of very little importance
whether you serve them tea or coffee, but how you serve it is vital.Home is indeed where the heart is, and this has essentially become
out mantra. At first, one worries about creating and nurturing a good mood, and a hospitable and friendly atmosphere. However, after a while, it all seems to come naturally, and when this happens, you
know that you are a superior host.
With this notion in mind, we wish you happy reading!
L o n n i e & V i v i a n
Content s TheJeanne d’Arc LivingMagaZINE
No. 5 - 2009Published by Jeanne d’Arc Living
Editors:Vivian Christensen
Lonnie Würtz Jensen
Graphic Designer & Translator:Bjarke Røschmann
Flower Arranger: Susanne Sølvsten
Decorator:Anette Støvring Christensen
Advertisement Sales: Mail: [email protected]
Styling and Text:Vivian Christensen
Mail: [email protected]
Layout and Photo:Lonnie Würtz Jensen
Mail: [email protected]
Editorial Office:Jeanne d’Arc Living ApS
Houmarksvej 92, Kondrup8920 Randers NV
DenmarkPhone: +45 36932010
Mail: [email protected]
Distribution:The magazine is exclusively sold through
Jeanne d’Arc Living’s retailers. A complete list of retailers can be found at www.jeannedarcliving.dk under ”magazine”.
If you wish to distribute this magazine, please contact [email protected]
Graphical Production: Buchs AS
www.buchs.dk
Page 3. Beautiful Blueberries
Page 9. Nostalgia and Flea Market Finds
Page 24. Move the Summer Inside
Page 34. Things - that Create the Style from the Garden
Page 35. Claus Dalby’s Garden in Late Summer
Page 52. Wild Dahlias
Page 57. Things - that Create the Style
Page 58. Rustic Charm
Page 71. Cheese Bells
Page 76. Rustic Onions
Page 81. Theme: The Kitchen
Page 86. Things - we Loves for the Kitchen
Page 88. Pernille’s Paradise
Page 92. Anette’s Country Kitchen
Page 100. Lonnie’s Kitchen
Page 110. New Cupboards from Old Windows
Page 115. A Light in the Dark
Page 119. Vivian’s Rustic Attic
Page 142. A Rustic, Leafy Fall
Page 148. Clothes we Love
Page 150. Lovely Hydrangea
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B e a u t i f u l B l u e b e r r i e s – The Heal ing Al ternat ive
Blueberries are very good for you.They contain copius amounts of antioxidants,
which makes them one of the healthiest fruits around.Most of the healthy elements are found within the coating of
the berry, and the bluish-gray colour also makes for a great decorative piece. Don’t you think the coating
resembles morning dew?
B l u e b e r r y J u i c eYou will need: Bl berries, sugar and water.
What to do:lean the berries and bring them to a boil
with 0,5 litres (20 fl oz) of water pr. kilo (40 oz) of berries. Allow the berries to cool down, and strain the juice through a piece of cloth. Boil this juice for ten minutes, with approximately 350 grams (9 oz) of sugar for every litre of juice. The juice can now be cooled and bottled.
Text: Vivian Christensen/Jeanne d’Arc Living
Styling: Vivian Christensen and Anette Christensen/Jeanne d’Arc Living
Photo: Lonnie Würtz Jensen/Jeanne d’Arc Living 3
To accompany the duck, you could ser ve a de l ic ious b lueber r y sa lad . As a quick lunch, the sa lad could just as wel l be ser ved on i t s own. Mix up some fresh Rocket wi th other Cr ispy Sa lad Leaves and add 100 g rams (3 ,5 oz) of f resh blueber r ies, 50 g rams (2 oz) of Walnuts and 100 g rams (3 ,5 oz) of Blue Cheese. Then pour two tablespoons of Acac ia Honey over the sa lad , and ser ve wi th Baguet tes.
D e l i c i o u s B l u e b e r r y P i ef o r D e s s e r t
Batter :250 g rams (8 ,8 oz) of Flour75 g rams (2 ,5oz) of Sugar125 g rams (4 ,4 oz) of Butter1 Eg g
Fil l ing:500 g rams (18 oz) of r insed Blueber r ies100 g rams (3 ,5 oz) of SugarSour Cream on the s ide
Break the butter into smal ler p ieces, add f lour and sugar, and mix by hand. Add a gent ly whipped eg g to the mix and knead into a f i r m batch of dough. Let the bat ter s i t in a cool p lace for a ha l f hour or so, before ro l l ing i t into a th in sheet that wi l l l ine the p ie for m.
When the dough has been molded to l ine the p ie for m, p lace a sheet of baking paper on top of the bat ter, and f i l l up the for m with r ice or lent i l s so that the bat ter i s a l lowed to take for m dur ing the f i rs t bak ing process. The batter i s baked in an oven at 180°C (360°F) for f i f teen minutes.
The baking paper i s removed a long wi th the r ice or lent i l s, and the b lueber r ies are la id into the for m. Sugar i s spr ink led on top of the p ie, and the p ie i s baked for another ten to f i f teen minutes.Ser ve war m with sour cream on top or on the s ide as des i red .
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B l u e b e r r y S h o t s300 g rams (10 oz) of Fresh Blueber r ies 100 g rams (3 ,5 oz) of Sugar ( to your l ik ing) 400 ml (10 f l oz) of Vodka Lemon pee ls
Gent ly mash the r insed ber r ies. Add vodka and the lemon pee ls. Adjust number of lemon pee ls to your l ik ing. Pour the mix into a TINTED bott le and leave i t for three to four months for the vodka to absorb the f lavour of the f r u i ts.When you retr ieve the bott le , l e t i t s contents f low s lowly through a p iece of c loth to col lect a l l debr is f rom the pee ls and ber r ies. Add sugar to your l ik ing and leave i t to mature for another four weeks.
B l u e b e r r i e s i n t h e G a r d e nYou won’t f ind many Danish gardens wi th b lueber r y bushes, and th is t r u ly i s a shame, as the b lueber r y bush i s handsome plant . In spr ing , i t bears whi te, beaut i ful ly scented f lowers, and i t s tays majest ic throughout summer. In the fa l l , i t g rows pret ty ber r ies in the most prec ious shade of purpl i sh-b lue, wi th a mi lky-whi te f i lm that resembles dew.This makes th is par t icu lar p lant a s ight for sore eyes a l l year round, as i t a l so shows off br ight co lours in winter where other p lants lose the i r leaves and become pa le ref lect ions of the i r for mer se lves.However, p lenty of b lueber r y bushes are found in the wi ld . The ber r ies tas te and look a l i t t le d i f ferent , but they can eas i ly be used for cooking and decorat ive purposes.I f you should dec ide to p lant a b lueber r y bush, you must make sure to do i t in autumn, jus t before the f reez ing cold of winter sets in .
B l u e b e r r y T r i v i aWere you aware that Amer ican b lueber r ies can , g iven the r ight c i rcumstances, become ver y o ld? Amer ican examples have shown that cer ta in orchards manage to nur ture b lueber r y bushes for up to e ighty years !Also, d id you know that the “dew” on the ber r ies i s a coat of wax meant for protect ion?
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