I’m still figuring out where to put everything in our minimalist van kitchen. This is mainly because when I write minimalist I mean small in size, not content, and because my determination to bring our entire spice cupboard along means there’s limited space for anything else. There’s also a number of things I’m having to learn to do without such as the food processor and spiraliser, and we only have two gas rings to cook on – which definitely encourages…
The first few weeks of eating on the road are chaotic – our diet consists of takeaways, motorway service station food & posh noodles in pots while minds & bodies acclimatise to our new life. I’d dreamed of a long, slow process of choosing food at local markets & creating luscious, rich, food ad-hoc from our regular hauls, but December is flat out with performances, events & workshops & the kitchen is still upside down so that I don’t know…
In the spring of 2017 two notable events happen. We finally take the plunge and buy the second-hand long-wheelbase hi-top Mercedes Sprinter that will become our home/office on wheels, and a pair of blackbirds appear in the evergreen climber opposite our kitchen window. Our rented house is a traditional end terrace with a long, narrow walled garden. We are not competent gardeners by any stretch of the imagination so cannot help but admire the work of the elderly gentleman who…
The decision to sell or gift everything we own that couldn’t fit into our Mercedes Sprinter LWB hi-top was both exhilarating & terrifying. As we leapt from the cliff face of our normal lives the months spiralled past in a dreamlike fashion. Our vision was to let go of the all the objects & toxic behaviour patterns that held us back while re-attaching ourselves to, or rediscovering, the things that sing to our hearts including friends, our creative spirits, family…