Beth Kirby
Beth Kirby's slow living inspires her beautiful blog | Images from

Elizabeth Evelyn Kirby, better known as Beth, has taken her southern sensibility and developed it into a fully fledged career. Managing to merge her various talents into, a blog that will have you scrolling for hours.

Beth Kirby’s online home at is a portfolio of slow food with soul and portrays a lifestyle that is simple yet extraordinary.

She describes her recipes as inspired by the perfection of imperfection, the sacred in the mundane, and living in the present. Her ideal is that we should curate our daily lives; through simplistic pleasures, wildflowers become a syrup and herbs from the garden a tonic. As a native Tennessean, her southern conditioning has lead her to making real food for real people.

Elle Decoration SA
The rustic charm of Beth’s homely photography captured our imaginations | Images from

When I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and it is all one.

– M.F.K. Fisher


Elle Decoration SA
Beth’s homely thirst-quenching Honeysuckle Lemonade | Image from


  • 1 cup lemon juice, 5-6 lemons
  • 1-1.5 cups honeysuckle syrup
  • 4-5 cups water, to taste
  • ice
  • handful of fresh mint or basil for muddling (optional)


In a glass pitcher mix the lemon juice, syrup, and water. If you like it less tart, add the 5th cup of water. Lightly muddle the herbs, if using, in the bottom of the pitcher with a wooden spoon. Add plenty of ice and serve.

Elle Decoration SA
Image and recipe from

prep time: 10 minutes | cook time: 40 minutes | makes: 1 small loaf (double for a regular loaf pan)


  • 125 g (1 cup) all-purpose flour
  • 50 g (1/4 cup) granulated sugar
  • 1 teaspoon baking powder
  • 1 tablespoon finely minced fresh rosemary
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon kosher salt
  • 125 g (1/2 cup) buttermilk (highest quality you can find)
  • 1 large egg
  • 63 g (1/4 cup) olive oil
  • 1/4 tsp vanilla extract
  • 115 g diced apple (1 small honey crisp, peeled & cored)



  • Heat oven to 180°C.
  • In a medium mixing bowl whisk together the first seven ingredients to thoroughly and evenly combine.
  • In a pourable two cup measure combine the buttermilk, egg, olive oil, and vanilla. lightly whisk with a fork to combine. it needn’t be homogenous.
  • Add this to the dry ingredients. stir gently to just combine so that there is no dry left. don’t worry about lumps, and be careful to not overmix. Gently fold in the apples.
  • Lightly grease your loaf pan or muffin tins, pour the batter in, and bake it on the center rack for about 35-45 minutes or until a tester inserted into the middle comes out clean and the top is golden brown.
  • Best served warm with a pat of good, lightly salted butter.

(This recipe was made for a small loaf pan, for a regular sized loaf pan simply double the recipe.)


Visit Beth’s website, Instagram, Twitter, Pinterest.

Images & recipes courtesy of