The Magic of Little Things
- Rachael at REEF Make & Do
- Nov 7
- 3 min read
As the autumn days shorten and Christmas edges closer, life seems to quicken its pace. Between present lists, last post deadlines, and remembering who you have already bought for, it can all start to feel rather frantic. Here at Reef Make & Do in Norfolk, I have been trying to press pause and focus on the small, quiet things that bring joy - the moments that steady the day, make me smile, and remind me to slow down.
This week I decided to do something a little different and share a few of the things that have lifted my spirits. It has been a busy and difficult few weeks, and taking time to notice what has made me happy has felt like a small act of self-care.
As I have gathered these small joys, I have also been feeling incredibly grateful for the creative community that continues to grow around Reef Make & Do. There are so many new makers, workshops, and courses now appearing on the website — a lovely glimpse of what 2026 will bring. It is all looking rather exciting.
And, if you have been thinking about joining us for something before Christmas, our autumn sale ends tonight at midnight. It is the perfect moment to book that workshop or course you have had your eye on.
Things Making Me Happy This Week
• The first clementines of the season — that scent of orange peel and cinnamon starting to creep into the kitchen. I added a little zest to pastry today and loved every second of it
.• A lovely email from one of our makers sharing photos of her finished creations.• That feeling of satisfaction when the workshop tables are laid out and ready to welcome guests. This week the fabulous Sue Welfare was here teaching her Christmas Pop-Up Cards workshops, and it was such a joy.
• A cup of tea in my favourite mug, curled up on the sofa, while the dogs snore by the fire.
• Making a batch of onion marmalade to test a new recipe for our preserves workshops — and to add to the stash of Christmas makes we have started here at Stonegate Farm.
• Richard surprised me by making quince membrillo (a jelly for cheese) — definitely a first in our house and he was very pleased with himself!
• Finishing A Terrible Kindness by Jo Browning Wroe. What a book. Beautifully written, heartbreaking, and impossible to put down.
• Seeing so many of you booking places during our autumn sale and knowing you will soon be here, spending a warm, welcoming day of making with us.
It is a simple list, but it reminded me how often the things that bring the most joy are the ones we overlook — the quiet, ordinary moments that ask nothing of us except to pause and notice them.
If you fancy adding a little creativity to your winter, take a look at our upcoming workshops, courses, and weekly classes at
New makers and experiences are appearing now all the time, and there is still time to join something special before the festive break.
Our autumn sale ends tonight at midnight, so it is the perfect opportunity to treat yourself — or someone else — to a creative day of making in Norfolk.
What is making you happy this week? I would love to know. Perhaps it is something you have made, a walk by the sea, or a moment of calm in a busy day. Taking time to notice these small things really does make a difference.
Warmest wishes,
Rachael x
I thought I would share my new recipe - let me know if you try it.
Onion Marmalade
Great in a sausage sandwich or with cold cuts.
Makes 5 × 225 g jars
Ingredients
100 ml olive oil
2 kg onions, peeled and finely sliced
200 g demerara sugar
150 g redcurrant jelly
300 ml cider vinegar
50 ml balsamic vinegar
1 rounded tsp salt
½ tsp freshly ground black pepper
Method
Heat the oil in a large pan over medium heat and add the onions. Reduce the heat, cover, and cook gently for 30–40 minutes until softened and beginning to colour.
Add the sugar and redcurrant jelly. Increase the heat and cook, stirring often, for about 30 minutes or until the mixture turns a deep golden brown and most moisture has evaporated.
Remove from the heat and allow to cool slightly before adding the vinegars (adding vinegar to a very hot pan can cause it to evaporate quite violently so be careful).
Return to the heat and cook rapidly for another 10 minutes or so, until the mixture is glossy and thick enough that a spoon drawn across the base leaves a clear track for a couple of seconds.
Remove from the heat, season, and spoon into warm, sterilised jars. Seal with vinegar-proof lids. Use within 12 months.
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