Chamber Apron in Grey Linen
LAVENDER MARSHMALLOWS RECIPE
A modern take on a late 1700's French Chambermaid's apron. Gorgeous grey Japanese linen of the flowy kind with extra yardage to accommodate most-sized bodies. Constructed by hand with attention to the highest quality of materials, precision sewing and dreamy details. Stunningly crafted and meant to be worn and washed and worn and washed and worn...
Fabric: 100% lightweight Japanese Linen in grey.
(Also available in Lilac Linen, White Linen + Indigo Chambray Linen.)
Size: Free (one size fit's most) Extra yardage and extra long ties to accommodate a multitude of body types. Tie in front or back. Model is 5'9" 140lbs.
Pockets: ALWAYS and generously sized. These are so dreamy with a tender rounded entry and impeccably sewn.
Care: Linen becomes softer and more absorbent after each wash! Wash on low temperatures in lukewarm or cold water with like colors. Use the gentle machine cycle and a mild detergent to protect the fibers. Feel free to tumble dry on low temperatures. Remove from the dryer when still slightly damp to avoid the linen becoming stiff, and hang or lie flat to finish off the drying process. Iron...only if you can't live with yourself if you don't.
Styling: We've styled this apron over a simple grey dress, a pair of Zkano socks and grey wool beret.
Food-inspiration: Lavender Sugar
makes 1 (8x8) pan
What you need:
1 teaspoon vegetable oil
1 cup confectioner's sugar, for dusting pan and marshmallows
1/4 cup Yum Yum Smile Shop Lavender Sugar
1 1/4 cups sugar
3 (1/4 -ounce) envelopes powdered unflavored gelatin
1 cup light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla
lavender food coloring
What to do:
•Brush the bottom and sides of an 8x8-inch baking pan with vegetable oil. Dust the pan generously with 1/4 cup of the confectioners sugar. Knock out all excess sugar and set aside.
•In a food processor, add the sugars and process until fine. Set aside.
•In the bowl of a standing mixer fitted with a whisk attachment, add 1/2 cup water. Sprinkle water with gelatin and stir briefly to make sure all the gelatin has been coated with water. Allow to soften while you work the sugars.
•In a heavy bottom sauce pan over medium heat, add the sugar, corn syrup, salt and 1/2 cup water. Bring to a boil, stirring, until all the sugar has dissolved. Put a candy thermometer into the boiling sugar and continue boiling, without stirring, until the temperature reaches 240ºF (soft-ball stage). Remove from heat and allow to cool just slightly.
•With the mixer on low, pour the hot sugar down the side of the mixing bowl in a slow steady thin stream. Gradually increase the mixer speed to high and beat until the mixture is very thick (about 5 minutes). Beat in the vanilla and lavender food coloring (adding just a little color at a time until you achieve your desired color).
•Scrape the marshmallow mixture into the prepared pan (this is going to be a bit of a mess as it's so sticky). Wet your fingers to spread evenly and smooth the top. Let stand, uncovered, overnight or until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan.
•Dust a cutting board and top of the marshmallow with some of the remaining confectioner's sugar. Pull marshmallow away from the sides of the pan and turn over onto the cutting board. Dust top (which was the bottom) with more confectioner's sugar. Dust a chef's knife with confectioner's sugar and cut marshmallow into squares. We like BIG marshmallows. Coat marshmallows one at a time with confectioner's sugar, tapping off any excess.
•Marshmallows can be stored in an airtight container (with parchment or waxed paper between the layers) for up to a month or frozen for up to 3 months.