CHAMBER APRON IN GREY LINEN
GET THE RECIPE
A modern take on a late 1800'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...
A LIFETIME PIECE. DESIGNED AND HANDMADE IN THE UNITED STATES BY INTRIGUING WOMEN.
100% lightweight Japanese Linen in grey.
(Also available in Green Linen, Lilac Linen, White Linen, Indigo Chambray Linen, Pink Linen, and Pink and Chambray Stripe Linen.)
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.
ALWAYS and generously sized. These are so dreamy with a tender rounded entry and impeccably sewn.
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.
We've styled this apron over a simple grey dress, a pair of Zkano socks and grey wool beret.
World's Best BLT
World's Best BLT
What you need:
2 green tomatoes, cut into 8 slices
2 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper
2 cups ribbon-chopped green leaf lettuce
2 teaspoons fresh lemon juice
8 slices sunflower bread, grilled
1 cup homemade mayonnaise (recipe below)
12 slices bacon, cooked crisp and drained
1 large egg yolk
1 teaspoon white vinegar
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup vegetable oil, divided
What to do:
Heat a grill or grill pan to high heat. Brush green tomato slices with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place tomatoes on the hot grill and cook until brown marks form on each side (approximately 3 to 4 minutes per side). Remove and set aside.
Place chopped leaf lettuce in a medium mixing bowl. Drizzle with remaining 1 tablespoon of vegetable oil and lemon juice over. Add salt and pepper. Using tongs, toss greens to coat. Set aside.
To Assemble Sandwiches:
Spread a thick layer of homemade mayonnaise on one side of all 8 slices of bread. Top 4 slices with three pieces of bacon, two grilled green tomatoes and one quarter of the dressed greens each. Place the 4 remaining bread slices (mayonnaise side down) on top of each sandwich.
Add egg yolk, vinegar, lemon juice, dry mustard, cayenne pepper and salt to a medium mixing bowl. Whisk until well combined and bright yellow (about 1 minute). Whisking constantly, add 1/4 cup of vegetable oil a few drops at a time (it’s important not to rush this part — each drop of oil must be fully incorporated before the next). This step normally takes about 5 minutes. Still whisking constantly, gradually add remaining 1/2 cup of vegetable oil in a slow, steady stream until mayonnaise begins to lighten and thicken (usually 8 to 10 minutes). Mayonnaise will hold for 2 days when covered and refrigerated.