#5 Slow September Mornings, Baking & a Little Kitchen Project | Living Alone in Spain | Silent Vlog

A few quiet days living alone in southern Spain, with early mornings by the sea, a long-awaited kitchen project, baking for my neighbours and a few thoughts about what comes next. After more than six months of waiting, the missing piece of my kitchen finally arrived, naturally leading to reorganising a couple of other areas of the apartment 😂 There were morning walks with Teddy and Tia, a frightening encounter with a cyclist, a new stretch of coastline to explore, thoughts of getting back into scuba diving and, somehow, an emotional attachment to a rock. Somewhere between coffee, moonlight, laundry and cake, I found myself thinking about how easily we complicate life. We worry about tomorrow and wait for everything to feel settled, yet the moments that stay with us are often the simplest ones. There will always be something else to worry about. But this moment won't happen again ♡ Thank you for spending these days with me. Cristina, Teddy & Tia x ♡ x This is a silent vlog with English subtitles. Turn on CC to choose subtitles in your preferred language. 📍 Casares, Málaga, Southern Spain Connect with me: Instagram: @_thisnewlifeofmine_ Business inquiries: thisnewlifeofminemedia@gmail.com Camera: Apple iPhone 16 Pro Max & Canon R5 with 50mm f/1.2 Edited in Final Cut Pro Music from Free To Use Source: https://freetouse.com/music Intro: Thoughtful by Purfino Outro: Careful by Purfino CHAPTERS 0:00 A glimpse of these days 0:31 A new morning 3:18 Coffee & catching up 3:58 A little kitchen project 10:10 Moon & Venus 10:38 A morning that nearly went wrong 13:19 Exploring a new stretch of coast 15:10 The organising domino effect 17:22 Laundry & fresh bedding 18:54 A new day 19:38 Baking lemon & blueberry cake 24:01 A little something for my neighbours 24:34 A quiet evening 25:33 Until next week CAKE RECIPE 🍋🫐 VEGAN LEMON & BLUEBERRY CAKE 🫐🍋 Makes 2 × 15 cm cakes Oven: 175°C conventional/static or 160°C fan Bake: approx. 30–38 minutes INGREDIENTS 250 g plain flour 150 g white caster sugar 2 tsp baking powder ½ tsp bicarbonate of soda Pinch of salt Zest of 2 lemons 80 ml fresh lemon juice 120 g Alpro Lemon Cheesecake yoghurt 100 ml vegetable oil 100 ml hazelnut milk 1 tsp vanilla extract 175 g fresh blueberries Glaze: 70 g icing sugar 1–2 tbsp fresh lemon juice To decorate: Fresh blueberries Finely grated lemon zest METHOD Preheat oven and grease and line two 15 cm round tins. Combine flour, sugar, baking powder, bicarbonate of soda, salt and lemon zest. In a separate bowl, whisk lemon juice, yoghurt, oil, hazelnut milk and vanilla. Add to the dry ingredients and fold gently until just combined. Reserve a few blueberries for the tops and gently fold the rest into the batter. Divide between the tins and scatter the reserved blueberries on top. Bake for 30–38 minutes, checking from 30 minutes. A skewer inserted into the centre should come out clean or with a few moist crumbs. Cool in the tins for 15–20 minutes, then transfer carefully to a wire rack and cool completely. For the glaze, mix the icing sugar with 1 tbsp lemon juice, adding more a teaspoon at a time until thick but pourable. Spoon over the completely cooled cakes and finish with fresh blueberries and lemon zest. Store airtight at room temperature for up to 24 hours or refrigerated for longer. Bring to room temperature before serving. TIP: Fresh blueberries work best. If using frozen, add them straight from frozen and allow a little extra baking time. #ThisNewLifeOfMine #SilentVlog #SlowLiving #LivingAlone #LivingAloneInSpain #LifeInSpain #SouthernSpain #SimpleLiving #QuietLiving #IntentionalLiving #SoloLiving #LifeAfter50 #StartingOverAt56 #WomenOver50 #DeepThoughts #MindfulLiving #HomeVlog #KitchenOrganisation #VeganBaking #LemonBlueberryCake #CoastalLiving