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Title:Cosy Reading Vlog / Vintage Book Shopping and Valentine Gift Ideas

In this weekend's cosy reading vlog, I'm sharing an excellent read, a fun trip to Haworth - home of the Brontë sisters (and where my Mum and I discovered an amazing secondhand bookshop) - some Valentine / Galentine gift ideas and a delicious, easy dessert recipe. — SUBSCRIBE: If you enjoy this video, please consider subscribing to my youtube channel. I'd be thrilled! SUPPORT: No pressure at all, but if you would like to support my work by making a donation to my channel, you can do so by clicking the 'Thanks' heart sign, just under the title of this video (in the same bar where you find the 'like' button) BOOK CLUB: I host the Comfort Book Club with my Mum, and every month we pick a comforting read and discuss it on the last Thursday of the month. Everyone is very welcome to read along with us. Learn more about the Comfort Book Club (and see upcoming reads) here: #TheComfortBookClub — LINKS: My visit to the Brontë Parsonage: Brontë Parsonage Museum: Heart concertina card: Cambridge Imprint floral card: Cambridge Imprint Ballet Russes card: Vanessa Bowman card set 1: Vanessa Bowman card set 2: Angie Lewin card set: Whittards violet creams: Whittards rose creams: Emma Bridgewater vase set (currently on sale): Persephone Books Valentine Offer: BOOK LINKS: (affiliate links used for Blackwells) Reunion by Fred Uhlman: Wild Places by Katherine Mansfield: All Sorts of Lives by Claire Harman: The Whispering Muse by Laura Purcell: Medusa by Jessie Burton (press copy): Celebrating Charlotte: Transforming Life into Literature in Jane Eyre (on sale): A Table Full of Love by Skye McAlpine: Miss Buncle Married by D E Stevenson: — RECIPE: Rhubarb Fool Ingredients: 275g rhubarb, chopped 25g - 50g sugar, according to taste 1/8th tsp almond essence 2 tbsp st-germain elderflower liqueur 200ml double cream Toasted almonds and small biscuits to serve (optional) Method: 1/ Put the chopped rhubarb, sugar and almond essence into a small saucepan over a low heat. Cook for 15-20 minutes, until the rhubarb has softened. Set aside to cool. 2/ Whip the cream until it starts to stiffen, then add the elderflower liqueur and whip again to incorporate. 3/ Fold the cooled rhubarb into the cream and spoon into glasses. Chill for at least an hour, and then serve with toasted flaked almonds scattered overtop and small amaretti biscuits served alongside. — CHAPTERS: 00:00 - Reading catch-up 09:19 - Exploring Haworth and Vintage Book Shopping 13:17 - My Vintage Book Haul 29:44 - Making Rhubarb Fool 32:02 - Valentine / Galentine Gift Ideas — MUSIC: all music in my videos is from either Epidemic Sound or Artlist; I subscribe to both.


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