Fall Comforts

As the weather begins to cool and retreat into our homes again, it's more important than ever to lean into routines that help us to feel grounded and comfortable in our personal spaces. It can be something as simple as setting up a cozy nesting area for you to curl up with book or implementing a meditative morning routine. Whatever you choose, having such rituals allows you feel warm and settled. Here are some routines, recommendations and recipes that have been helping us ease into fall here at the 7115 HQ. 


Coffee meditation and music. Now that the days are shorter, we've been really taking our time to savor every ounce of sunshine we can get. A routine we're loving for fall is putting on a heart-warming playlist, and really take our time making coffee and breakfast. 

This cozy soulful playlist has been the soundtrack to our mornings. It was put together by our resident DJ, Zaya. Sound on to check out what we're listening to below! 



Printed matter is our source of comfort this season. These are some books that we've been loving and reading to escape to new worlds, or reimagine existing ones while we hide out from the cold.


Braiding Sweetgrass by Robin Wall Kimmerer

Reading Robin Wall Kimmerer is a gentle reminder of how special and sacred nature is. Braiding Sweetgrass explores the intelligence of plants and how listening to the natural world is vital. This book combines Indigenous wisdom with scientific knowledge, and is just a beautiful, beautiful path to meander down. 

- Shirley

Fall is Snowflake / Different Streets by Eileen Myles

With every season, it's a time to renew and refresh. I love poetry for short but sweet reads and a collection I've been re-reading this Fall is Snowflake / Different Streets by Eileen Myles. It's a two volume collection that broadly speaks to technology and innovation on one end and human connection on the other. This book has got me thinking more about what that balance should look like. Given the strange times we’ve been living in though, I’m grateful that I can connect with friends and family through digital channels. 

- Julia

When Things Fall Apart by Pema Chodron

This is probably the book I have been recommending the most this past year. Chodron's wisdom is always a welcome comfort to my days, but her words have become especially pertinent now during these times of uncertainty. As we head into the fall and winter, I'll be keeping this book on my bedside table, to open up to and meditate on as I start my days.

- Emily 


It is no secret that we're superfans of Hetty McKinnon and her recipes here at 7115. Lately, we've been enjoying her incredibly easy and life-changing udon noodles. She knocked it out of the park with this one. 

We've made it for breakfast, lunch and even dinner. It's so fast and easy to whip up and you're looking at a meal within 15 minutes. A big steaming bowl of noodles will always be a source of comfort for us. 

Hetty has so kindly allowed us to share the recipe with you below. This recipe can be found in her forthcoming book To Asia, With Love which will be available in the US in April 2021. You can pre-order your copy here.  But if you're in Australia, you can actually purchase it right now via Readings. You may need to do a little measurement conversion below.. :-) 


4 large eggs
800g udon noodles
500ml (2 cups) vegetable stock
3 tbsp tamari or soy sauce
2 tsp mirin
80g butter, cubed
4 spring onions, finely sliced
1 tbsp toasted sesame oil
sea salt and black pepper


1. Bring a small saucepan of water to the boil. Add the eggs and set the timer for 6 minutes. As soon as the buzzer goes, immediately drain the eggs into a colander and place under cold running water until they are completely cold. (This will make very soft-boiled eggs – if you prefer a firmer yolk, cook them for another minute.) Peel and set aside.
2. Cook the udon noodles in a large saucepan of salted water according to the packet instructions until al dente. This will take 1-3 minutes, depending on whether your noodles are fresh, vacuum-sealed or frozen. Drain, then scoop the hot noodles into four bowls.
3. Meanwhile, combine the stock, tamari or soy sauce and mirin in a small saucepan and place over low heat until hot. Pour the hot soy sauce over each bowl of noodles and top with a soft-boiled egg. Add a knob of butter and allow it to melt into the noodles.
4. Add the spring onion and scatter a generous amount of black pepper over the noodles (use as much pepper as you like, but this dish is intended to be very peppery). Finish with a little drizzle of sesame oil and sprinkle with sea salt.



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