Love today, love tomorrow

Love today, love tomorrow


Vibrant, beautiful, and full of life. She radiates positive energy while she absorbs the warm rays and brightness of the sun reflecting her image with purity, passion, and love...

- Lissette Alvarez Napoli


Amongst the chaos and intensity that is enveloping our every day, know that my heart is with you wherever you are. As the world continues to spin in such an unfamiliar way, you’re constantly in my thoughts and I send you boundless love each and every day. To my Oak Meadow family experiencing lockdown, I send you unbounded love and energy, knowing that through the struggle you each have the innate strength to endure until we are acquainted once again with the world we once knew…

Take notice of the beauty around you...take solice in the simple joy of living. Find wonder in fresh flowers blooming, morning coffees and the chill of salty water on your skin.

My heart is laid bare knowing what you currently endure but know we are here with all the love and support we can possibly give. A simple message of love, togetherness and my deepest thoughts, for you from my heart. Because if there is love today there will be love tomorrow.

Find comfort and joy with edible floral shortbread by Verity & Thyme.

Creating something is one of the most magical things you can do, and baking for family and friends leaves you with feelings of joy and accomplishment. This sweet treat is filled with a selection of edible flowers and it not only tastes amazing, but it also looks like a dream too.

Floral Shortbread

Makes: 20-25


  • 170g softened unsalted butter
  • 65g icing sugar
  • 1 egg yolk
  • ½ tsp vanilla extract
  • 240g plain flour
  • 2 tbsp cornflour
  • ½ tsp fine salt

A selection of favourite edible flowers from the garden such as pansy, viola, rose, lavender, lilac, and scented geranium petals.


  1. In a large bowl using electric beaters, cream together the softened butter and icing sugar until pale and fluffy. Beat in the egg yolk and vanilla extract.
  2. In a separate bowl, mix together the plain flour, cornflour and the fine salt. Beat into the butter mixture, until it starts to form large breadcrumbs. Bring the dough together with your hands, kneading briefly to form a disc then wrap in cling film. Chill for at least 1 hour.
  3. Preheat the oven to 180˚C, gas mark 4. Roll the dough between two sheets of baking parchment to 3mm thick and use a 5-6cm cutter to cut out circles. Lightly press the edible flowers and petals into the top of the rounds to keep them in place.
  4. Line 2 baking trays with parchment and arrange the biscuits on top. Bake for 15-20 minutes, switching trays halfway, until just starting to colour and then cool on a wire rack. 

Recipe via Verity & Thyme.