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7 Ways To Entertain Yourself This Week

Watch The Good Place, read a poem a day, and add some plant life to your Instagram feed.

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Watch The Good Place.


This hilarious misanthropic comedy completely captivated me last season, and I'm really excited that the second season will be shown on Netflix (last year I had to buy individual episodes from iTunes – but I did because it was that worth it).

Starring Kristen Bell as Eleanor, a less-than-great person sent to heaven (aka The Good Place) by mistake, the show is equally goofy and smart, and has an excellent twist I can't spoil. There are also some absolutely unmissable appearances by Adam Scott as the demon trying to reclaim Eleanor for hell (aka The Bad Place).

Watch it on Netflix in the UK.

Or check out the documentary series The Confession Tapes for something to keep you up at night.

Read A Poem For Every Day of the Year edited by Allie Esiri


September 28th is National Poetry Day, so I can't think of a better time of year to pick up this gorgeous collection. It's a bedside table staple, and will bring a little bit of beauty and mindfulness into your life.

Get a copy on Amazon.

Or check out Happiness, a moving memoir about being in love, being a mother, and being in the world by Heather Harpham.

Listen to In The Dark.


If you're hurting for an excellent true crime podcast, I've got you covered. In the complete first season of In The Dark, reporter Madeleine Baran explores the cold-case abduction of Jacob Wetterling in rural Minnesota, and the failings of law enforcement that contributed to the case's deterioration.

Listen here.

Or the new single from Imagine Dragons, "Whatever It Takes", landed this weekend if you're looking for an energising addition to your morning playlist.


Download Drag'n'Boom.


This classic arcade style game is a perfect time waster, and you've got to do exactly what it says on the tin: Drag your little dragon along the screen, and cue him to breathe fire and watch knights go BOOM.

Get it for iOS.

Or get yourself well and truly addicted to Doodle Jump.

Follow @thepottedjungle

Add a little peace of mind to your hourly social scroll with this calming feed of lovely interior design and plants.

Follow here.

Or brush up your trivia by following OMGFacts on Twitter.

Make these poached pear and salted caramel tarts.

Dominque Ansel's London bakery is serving up these autumnal delights, but if you're out of town, never fear, Ansel has given us a recipe to DIY a simplified home-cooked version. It'll definitely give you purpose for the afternoon, and promised to impress your friends.

Note that you'll need a piping bag and six 3-inch (7.5cm) tart rings.

For the salted pecan caramel:


* 190g granulated sugar

* 643g heavy cream

* 71g corn syrup

* 95g dark brown sugar

* 300g chopped pecans

* 3g fleur de sel


1. Combine the cream, corn syrup, and dark brown sugar in a pot. Bring to a boil over medium heat while stirring. Remove from heat and set aside.

2. Place a deep heavy bottomed pot over high heat. When the pot is hot, sprinkle a thin, even layer of the granulated sugar into the pot. As the sugar melts and caramelizes, slowly whisk in the rest of the sugar, one small handful at a time, until all the sugar has been added. (TIP: This method of cooking sugar is called a “dry caramel” because it starts with a dry pan and no water. When caramel starts with water, it is called a “wet caramel.” The dry version allows you more control over the caramelization.

3. When all of the sugar has caramelized and turned deep amber, turn off the heat. Slowly stream in one-third of the hot cream mixture, whisking constantly. Be careful! The cream might cause the caramel to splatter. When incorporated, whisk in the next third, and then the last.

4. Return the caramel to the heat and bring it to a rolling boil on high until it reaches 109°C. Remove from the heat. Let cool to 75°C. Then emulsify with an immersion blender until smooth.

5. Fold in the pecans and fleur de sel while caramel is still warm, until combined. Set aside in the fridge until ready to use.

For the poached pears:


* 6 Williams pears, peeled (left whole)

* Juice of 1 lemon

* Peeled zest of 1 lemon

* 2 cups sugar

* 6 cups water

* 1 vanilla bean, split lengthwise, seeds scraped


1. Core the pears by using a melon baller or paring knife and removing the core from the bottom of the pear.

2. Combine sugar, water, vanilla, peeled lemon zest, and lemon juice in a medium pot and bring to a boil, stirring until sugar dissolves. Turn down the heat to medium.

3. Add pears. Simmer, gently stirring every few minutes, until the pears are fork tender (between 10-15 minutes). Remove from the heat and let cool

4. Slice the pears lengthwise, remove core, and cut into slices. Set aside in the fridge until ready to use.

For the honey vanilla whipped ganache:


* 2 Tahitian vanilla beans, split lengthwise, seeds scraped

* 679g heavy cream

* 123g white chocolate

* 145g honey

* 9g powdered gelatine (fish-based)

* 45g water


1. Combine vanilla beans, cream and honey in a pot. Bring to a boil over medium heat while gently stirring.

2. When the cream reaches a boil, immediately remove the pot from the heat. Remove the vanilla pods.

3. Combine gelatine and water in bowl. Stir until dissolved.

4. Place the white chocolate chips and the gelatine mixture in a medium heatproof bowl. Pour the hot cream over the chips. Let stand for 30 seconds. Whisk until smooth. Cover with plastic wrap pressed directly onto the surface of the ganache, to prevent a skin from forming. Chill in the fridge overnight (at least 6-8 hours).

5. When fully chilled, transfer the ganache to a stand mixer fitted with a whisk. Whip on high speed until stiff peaks form. Transfer to a piping bag.

For the vanilla sablé tart shells:


* 127g unsalted butter, softened

* 81g confectioners’ sugar

* 1 Tahitian vanilla bean, split lengthwise, seeds scraped

* 1 large egg

* 165g all-purpose flour, plus more as needed for dusting

* 47g cornstarch

* 30g almond flour

* 1g Kosher salt


1. Cream the butter, confectioners’ sugar, and vanilla bean seeds for 30 seconds on medium speed in a stand mixer fitted with a paddle. Add the egg, scrape down the sides of the bowl with a rubber spatula, and mix on medium speed until smooth.

2. Combine the all-purpose flour, cornstarch, almond flour, and salt in a medium bowl. With the mixer on low speed, stir in the flour until just combined, about 10 seconds more.

3. Liberally flour the work surface and a rolling pin. Transfer the dough to the work surface and roll it out into a rectangle about ¼ inch (6mm) thick. Place on a sheet pan and loosely cover with plastic wrap. Refrigerate for 30 minutes.

4. Remove the dough from the refrigerator. Using a tart ring as a guide, cut 6 circles 1 inch (2.5cm) wider than the outside of the ring, so that the dough rounds will be big enough to come up the sides of the rings.

5. Line a sheet pan with parchment paper and place the tart rings evenly spaced on the pan. Place a dough round on top of each ring. Push down gently with your fingers and press the dough along the inside of the ring. Using a paring knife to trim excess dough handing over the edge of the ring. Return to the refrigerator to chill for about 30 minutes.

6. While the tart shells are chilling, place a rack in the center of the oven and preheat the oven to 350°F (175°) for conventional or 325°F (160°C) for convection.

7. Bake the tart shells on the center rack for 8 minutes. Rotate the pan 180 degrees and bake for 8 minutes more or until the tart shells are golden brown.

8. Unmold the tart shells while still warm. Let cool completely at room temperature.

To assemble the tart:

1. Spread a layer of the salted pecan caramel into the base of each cooled tart shell.

2. Pipe in the vanilla ganache and level off the surface until smooth.

3. Arrange the sliced pears on top in your desired pattern, then enjoy!

Or embrace September for all it's worth make one of these pumpkin treats.