The Art of Coorie
With the evenings drawing in and the temperatures dropping, is there anything better than getting cosy after being outside? Taking off your layers in front of a roaring fire, hot chocolate waiting for you next to a pile of blankets - we can't think of anything better.
'Coorie' is the Scottish version of 'Hygge' - a defining characteristic of Danish culture wherein you curate wellness through feelings of cosiness. Now, journalist Gabriella Bennett has written all about coorie for those new to this term which is defined as "The Scottish art of deriving comfort, wellbeing and energy from wild landscapes and convivial interiors" or alternatively " a hug of a word".
It's a way of life rather than a single thing. Gabriella says, "it’s about drawing comfort from Scotland’s oldest traditions and updating them for modern times" as coorie goes beyond the cosiness of hygge and encourages you to get in-tune with the outdoors and your wider surroundings.
If you're keen to know more, keep an eye on our Facebook feed this September to be in with a chance of winning a copy of the book!
Recipe of the Week
With the changing of the seasons, the fruits and vegetables in our dishes can change too. In with the squashes and pumpkins and sweet potatoes to make some wholesome, and often quick, dinners.
We love this simple autumnal recipe putting a twist on your usual risotto dish. Feel free to change the squash for a pumpkin depending on what's available or what takes your fancy. Original recipe is here.
To serve 4, you'll need:
- 2 tbsp olive oil
- 1 onion
- 1/2 medium buttersquash
- 2 cloves of garlic
- 3/4 cup Arborio rice
- 1 cup dry white wine
- 3 1/2 cups of vegetable broth
- 2 tsp fresh thyme
- 1/4 cup grated Romano
- Salt and pepper
1/. Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
2/. Add the butternut squash, garlic, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until the squash is beginning to soften, 5 to 6 minutes. Stir in the rice and cook for 1 minute.
3/. Add the wine and simmer until absorbed, 8 to 10 minutes. Add half the broth (1 3/4 cups) and simmer, stirring once, until absorbed, 8 to 10 minutes.
4/. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy and the broth has been absorbed, 8 to 10 minutes. Stir in the thyme and Romano. Serve with additional Romano, if desired.
Autumnal Bothy Adventures
There's no reason why the colder, darker months mean fewer adventures. Our social media and marketing coordinator, Helen and her husband decided to throw their sleeping bags in their car after work and head to their nearest bothy to take advantage of every moment of the weekend! It might have been dark when they got there, but it didn't stop a great mini-adventure.
Read about their visit to Over Phawhope bothy here!
Music of the Week
We’re building a FINDRA Community Playlist over on Spotify, bringing you music of a rather eclectic variety! From classic dance tunes to lesser-known indie songs, we hope there’s something new in there for you. If you’ve got a favourite you’d like to hear in the playlist, drop us a tweet!
Getting the perfect playlist to play while you're getting cosy at home (or in the bothy!) is essential. Start with this strong but calm song by Norwegian singer-songwriter, Anna of the North.
Whatever you’re up to this week, friends, remember to find your everyday adventure.
Love, Team FINDRA x