The “Spring” in Our Step
With Spring just around the corner and the promise of longer, warmer days, now is as good a time as any to start decluttering our spaces.
De-cluttering can stimulate creativity and promote relaxation, with the added bonus of potentially helping others.
As many people are now working from their homes, reducing clutter is one of the best ways to improve productivity, as clutter in your immediate surroundings pull focus.
Clearing out and cleaning up is one of our favourite activities and we try to do a BIG de-clutter at least one every three months. With every de-cluttering session, you can always find the Top 3 “GET-RID-OF-IT” Contenders;
1) An impulse-buy
2) Something you’ve convinced yourself you’ll still use at some point
3) Something you should have actually spent a little more money on, because its copy-cat friend that you purchase instead just isn’t doing the trick (but you suspected as much when you bought it)
This is where black refuse bags and a great initiative called ONE BAG FULL come in.
The COVID-19 pandemic has cost many, many families far too much. If there was ever a time to be grateful for what you have and you’re in a position to help someone else, this is it.
ONE BAG FULL run weekly challenges and it’s such a great way to get rid of the things you don’t need and make a small difference in someone else’s life.
Once you’ve completed your bags, you can drop them off at any of the below STOR-AGE locations
• Cape Town: 2 Brooke Street, Claremont
• Cape Town: 67C Regent Road, Sea Point
• Johannesburg: 376A Jan Smuts Avenue, Craighall
As we move to a more sustainable future together, let’s shift the focus to supporting small business that produce sustainable pieces with locally sourced products, as we work to rebuild our economy.
This week, we’re featuring one of our favourite, hearty recipes – perfect for chillier days spent with family.
3 sweet potatoes
1 stalk of celery, finely chopped
½ fennel bulb, finely chopped
1-2 shallots, diced
Handful of fresh parsley, roughly chopped
Handful of fresh dill, roughly chopped
1 orange, zested and juiced
1 tablespoon capers, roughly chopped
2 dates, roughly chopped
½ cup labneh
Lemon or lime, zested and juiced
Freshly cracked pepper
Flaky sea salt
Cut the sweet potatoes in half, drizzle with olive oil and bake in the oven for 50-60 min at 180 degrees Celsius.
While the sweet potatoes bake, mix all die ingredients together, except the labneh. Once the sweet potatoes are done, scoop the mixture onto the sweet potatoes and drizzle the labneh over the mixture.