Promise & Possibilities Anything seems possible at the start of summer and in this first episode The Simple Things’ Editor Lisa Sykes and Wellbeing Editor Rebecca Frank use their imagination to explore what a ‘could-do week’ looks like, find ways to make bank holiday journeys more bearable and the joy of being a regular, as well as making the most of elderflowers and roses and passing on some creative first aid. If you are in the UK, you can choose an immediate start subscription to the The Simple Things and receive the current issue straight away. Or buy current and back issues hereEditing and music by Arthur Cosslett. On the blogRhubarb and rosewater tarthttps://www.thesimplethings.com/blog/2016/4/13/recipe-rhubarb-and-rosewater-tart-with-cardamom-and-honey-cream?rq=rose Elderflower champagne recipehttps://www.thesimplethings.com/blog/2014/06/06/recipe-elderflower-champagne?rq=elderflower%20 Rose petal and strawberry sandwicheshttps://www.thesimplethings.com/blog/silly-sandwiches?rq=rose%20petal To readExtra Mile guides to Delicious Alternatives to Motorway Services, Coastal cafes and Farm shopsWild Swimming Hidden Beaches by Daniel Start (Wild Guides) Creative First Aid by Caitlin Marshall and Lizzie Rose (Murdoch Books)  In The Simple Things From the May issue  (155) Respect your elders – plan an elderflower foraging session then make cake, cordial and much more… The joys of being a regular – why revisiting regular favourite places results in so many happy returnsBuy the May issue here From the June issue (156)Could-do week – shake up your week to make time for the things you enjoy every dayThe Longest Day microfiction competitionBuy the June issue at picsandink.com from 23 May and on the newsstand from 28 May.  From The Simple Things Anthology Volume 4: A Year of CelebrationsPushbike picnic : Vegetable crisps, three cheese & herb savoury muffins, Italian focaccia pressed sandwiches, apricot, blueberry and almond energy bars.  Back garden campout featured in August 2021 issue (110) with Paprika & Parmesan Popcorn, Campfire Tacos, Frittata, Kohlrabi Slaw, Bean Salsa and Chipotle Mayo with  Puffed Quinoa fridge cake. Plus Raspberry French Toasties and skillet granola for breakfast

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