September Musings

The Journal : Stories, Notations, Discoveries

Welcome to September’s monthly musings!

The summer holidays have faded, and it’s time to reset and recharge—September always brings that back-to-school feeling, a gentle nudge to shake things up a bit. 

All Change!

Who doesn’t love September? It’s the perfect month to set new intentions, reevaluate life after the summer break, and make some changes in our routines. I find myself reflecting on my workouts, my food choices, and even my wardrobe. Of course, I also take stock of the house and garden—does anything need a refresh or a little TLC to welcome the new season?

This Month’s Challenges:

Throughout September, I’ll be sharing some fun challenges across my socials to help us embrace this time of renewal:

• A shot of freshly squeezed lemon water every morning to cleanse and energize.  I got caught out by a very bad cold or short flu bug and it did my head in so off to new rituals for my well-being.
• Quick 10-minute decluttering sessions to keep our homes feeling light and organized. 
• Morning stretches to ease into the day with calm and focus. Started with the 5 Tibetan Rituals. I love them. 
• A seasonal refresh in the home and garden—think cozy throws and autumn plants. 

Are you setting any new intentions for September? I’d love to know so we can inspire each other and stay on track for a season of positive change.

What I’m Up To:

Lately, I’ve been savoring the cooler evenings by spending more time outdoors with a cozy blanket and a good book. My garden is transitioning beautifully into autumn, and I’ve been planting some lovely late flowering perrenials and ornamental grasses for winter silhouette. They also keep the bees and butterflies happy. 

What I’m Loving Right Now:

• Alfresco dinners: I’ve been making the most of my outdoor dining space, especially with family and friends. There’s something magical about eating outside under the autumn sky. 
• My favorite tool of the month: My trusty pruning shears—perfect for tidying up the garden as we head into autumn. I just tidy up but do not dead head as I love plants to go to seed and feel nature needs us to leave it untouched so insects can hybernate. 
• What I’m Wearing: Soft, layered knits and comfy jeans—it’s all about warmth and ease this season. 

Weekly Obsessions:

This week, I’m obsessed with cozy autumn interiors—think rich textures, deep colors, and ambient lighting to make the house feel like a warm hug. I’m adding extra candles and layering soft throws on every couch and chair. 

Autumn Recipe I’m loving:

Here’s @Johngs from Instagram: Chermoula Spiced Lamb with Orzo recipe:

Ingredients:

For the Chermoula:

• 2 preserved lemons (seeds removed)
• Small handful of coriander leaves & stalks
• Small handful of parsley leaves
• Juice of 1 lemon
• 2 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp ground ginger
• 2 tsp paprika
• Salt to taste

For the Lamb:

• 1.8kg bone-in lamb shoulder (fat trimmed)
• 2 onions (thinly sliced)
• 1 unwaxed organic lemon (thinly sliced)
• 500ml lamb stock
• 300g orzo
• 350g Greek yogurt
• Large handful of mint (chopped + garnish)

Method:

1. Chermoula Paste: Blitz all Chermoula ingredients in a food processor with a pinch of salt until smooth.
2. Prepare Lamb: In a large casserole, place onions, then layer the lemon slices, and add the lamb on top. Rub the Chermoula all over the lamb and pour in the lamb stock. Cover with baking paper and then the lid.
3. Bake: Preheat the oven to 160°C (fan). Cook the lamb for 3½ hours.
4. Cook Orzo: Cook orzo separately. Serve the lamb on top of orzo with a side of yogurt and garnish with mint.

Enjoy this flavorful, slow-cooked meal with some grilled aubergine and courgette disks in the oven with a simple french vinegrette. Delish!

What’s New @ Carolyn Chadwick:This month, I’ve been diving deeper into creating homes and gardens that feel like a big, cozy hug. I’m focused on bringing warmth, comfort, and tranquility to every space. Stay tuned for more tips on how to make your home a true retreat this autumn!

Love, C xox