CHAMBER APRON IN LILAC LINEN
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A modern take on a late 1800's French Chambermaid's apron. Gorgeous lilac 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 lilac.
(Also available in Green Linen, Gray 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 the front or back. Model is 5'9" 140lbs.
ALWAYS and generously sized. These are so dreamy with a tender rounded entry. 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 beautiful lilac apron with a navy linen top, linen skirt and a pair of Zkano socks.
Chocolate Pudding Pie
Chocolate Pudding Pie
What you need:
1 prepared pie crust for a single crust pie
2 (3.6 ounce) boxes Godiva Dark Chocolate Pudding Mix
4 cups cold milk
4 large egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
What to do:
Preheat oven to 400º F.
Roll dough out and line a 10-inch tart pan with it. Prick all over with a fork and bake until lightly golden brown (about 11-13 minutes). Set aside to cool.
In a large mixing bowl, whip together the pudding mix and the milk until beginning to thicken. Pour into cooled pie crust and refrigerate until set (about 4 hours).
Just before serving, make the meringue. In the bowl of a standing mixer fitted with a whisk attachment (or using a hand mixer), add the egg whites and whip until just foamy. Add cream of tartar and continue to mix until glossy. Slowly add the sugar and mix until meringue holds it's shape, but not dry. Will be soft and glossy.
Spoon over chilled tart, covering the edges. Brown by using a torch, or in a 350º F oven (about 10 mintues).