HAPPY EASTER FROM ALL Of US @ LIV’S x
We hope you are all enjoying your Easter weekend and making the most of the sunshine and time off! Of course, it wouldn’t be Easter without treating yourselves to some goodies from the Easter Bunny.
With Easter being a time of new beginnings, I thought it would be apt to share with you my new chapter as a new starter here at Liv’s…
BUTTERFLIES FOR BREAKFAST
At the end of January, I made my first of many commutes to work as a Sales Assistant. I was full of butterflies and nervous energy and, consequently, arrived super early for my shift! However, all these feelings soon changed when I was greeted at the door by a super friendly Kate, with the biggest smile on her face. From this point on, I knew everything was going to be ok!
PART OF THE FURNITURE
I feel like I’ve been here for ages! But let me assure you, I mean this in the best way!
As a Sales Assistant, my job involves anything from helping you, our customers, around the shop and popping your transactions through the till, to checking off deliveries and getting our lovely stock out and priced, and ready for you to buy! But you may also see me wrapping and posting your internet orders, merchandising around the shop or in the window, up a ladder, or even drilling something! (a ‘life skill’ I will be forever grateful for).
PERKS OF THE JOB
For me, the best part about working here at Liv’s is the people. Every shift I get to work alongside such a supportive and hardworking team, without them I never would have settled in so quickly!
As Liv’s is an independent business, my job here is never boring. Every day is always busy and filled with such a variety of tasks. It truly is lovely to work somewhere where you really feel like you’re pulling your weight and helping towards its success.
So next time you pop in for a mooch, please come and say hi! I can’t wait to meet you all .
BEHIND THE SCENES: OUT WITH THE OLD
As I’m sure many of you are aware from the ‘gram, it has been all go here over the last few weeks; everyone has been busy decorating to give Liv’s a fresh, new look for the Spring!
MC and Gina, supervised by Betty, have been busy constructing our all-new gazebo! As well as making alterations to the textures of our walls. Meanwhile, the rest of us have all ‘mucked in’ with sanding, painting, merchandising, painting, rearranging, ‘wall-papering,’ and painting some more, to help Liv’s vision come to life.
Our walls have been freshened up with some luscious new colours. On-trend pinks have been complimented with vibrant greens, allowing those Spring feelings to echo around the store.
Liv, MC and Kate gained their inspiration from the displays they saw at the Paris Show and came back bursting with ideas to try out in the shop! If you haven’t already, check out Kate’s post about their trip.
On top of the DIY-ing (as if that wasn’t enough excitement), the whole shop has undergone a re-jig! We have decided to scale back our merchandising, giving it an appropriate spring clean, and have made the decision to group our products more. Our aim is to make it easier for you to shop all the options that are available – we hope you like our new look!
Everyone here has played a part and we can’t wait for you to see what we’ve done. Please come and let us know what you think!
SO, ONCE AGAIN, HAPPY EASTER!
While digging into some hot cross buns, why not have a think about taking a leap this Easter; whether that’s into a new job, like me, or perhaps you fancy changing up your interiors this Spring time? What have you got to lose!
Phoebe @ Liv’s
P.S. If you’re like us and love any excuse to continue the Easter treats, Kate is making a delicious boozy pudding with an Easter twist this weekend. Check out the recipe below…
JAMIE OLIVER’S HOT CROSS BUN AND BUTTER PUDDING
Bursting with apricots and cognac!
This super easy recipe serves 8 and is ready in 1 hour (with soaking time).
- 600 ml semi-skimmed milk
- 200 ml double cream
- 400 ml single cream
- 1 vanilla pod
- 4 medium free-range eggs
- 170 g caster sugar
- 6 hot cross buns , sliced in half
- 1 knob butter , spread on the hot cross buns
- 3 tablespoons Cognac
- 1 handful dried apricots , chopped
- 1 orange , zest of
- a little icing sugar
THIS SCRUMPTIOUS PUDDING CAN BE ACHIEVED IN JUST 3 EASY STEPS!
- Preheat the oven to 170°C/325°F/gas 3. For the custard base, bring the milk and all the cream just to the boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan. Whisk the eggs with the sugar until pale, then whisk in the milk and cream mixture, removing the vanilla pod shell.
- Dip the hot cross bun halves in the mixture, then place in an ovenproof dish. Drizzle over the Cognac and sprinkle over the apricots and the orange zest. Sieve the custard over, and leave it all to soak for at least 15 minutes.
- Place the dish in a roasting tin, half-fill the tin with hot water, then bake the pudding for about 45 minutes. When cooked it will have a slight crust on top but will still be slightly wobbly inside. Dust with the icing sugar and serve.