CHAMBER APRON IN INDIGO CHAMBRAY LINEN
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A modern take on a late 1700's French Chamber Maid's apron. Gorgeous indigo 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....
100% lightweight Japanese Linen in indigo chambray.
(Also available in Grey Linen, Lilac Linen + White Linen.)
Free (one size fit's most) Extra yardage and extra long ties to accommodate a multitude of body types. Tie it in the front or back. Model is 5'9" 140lbs.
ALWAYS and generously sized. These are so dreamy with a tender rounded entry.
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 with the sweetest lace trimmed antique cotton blouse from France, a simple linen skirt and a pair of Zkano socks. Also shown with our French Market Backpack and our Lycée Tie Top Bags.
Grilled Fish with Warm Fennel Slaw
What you need:
5 tablespoons olive oil, divided
1 fennel bulb, thinly sliced
4 tablespoons fresh lime juice
4 tablespoons rice vinegar
1 teaspoon anise seed
1 teaspoon fresh ginger, minced
1 tablespoon fresh garlic, minced
Flake sea salt and freshly ground black pepper
1 (2 pound) fresh fish, gutted, cleaned and patted dried
Fennel fronds for garnish, optional
What to do:
In large sauté pan, heat 4 tablespoons of the oil over medium heat. Add fennel, lime juice, vinegar, anise seed, ginger and garlic. Continue to cook over medium heat, stirring often until the fennel is cooked through (about 8-10 minutes). Salt and pepper to taste. Remove from heat and set aside while grilling fish.
Preheat a cleaned and oiled outdoor grill to high heat. Rub the remaining tablespoon of olive oil over the fish and liberally salt and pepper. Place the fish on the hot grill and cook until the skin no longer sticks to the grill, about 10-12 minutes (BE PATIENT, do not force the fish to move….just wait). Turn over and cook on the other side for another 10-12 minutes. Remove from heat and cover with foil for 10 minutes. Squeeze lemon over fish and serve whole topped with the fennel mixture. Garnish with fresh fennel fronds is desired.
Recipe by Brenda Anderson
Food Photography by Chia Chong
Styling by Libbie Summers