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GALLEY APRON IN NATURAL AND GINGHAM LINEN
GALLEY APRON IN NATURAL AND GINGHAM LINEN GALLEY APRON IN NATURAL AND GINGHAM LINEN GALLEY APRON IN NATURAL AND GINGHAM LINEN GALLEY APRON IN NATURAL AND GINGHAM LINEN GALLEY APRON IN NATURAL AND GINGHAM LINEN GALLEY APRON IN NATURAL AND GINGHAM LINEN
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GALLEY APRON IN NATURAL AND GINGHAM LINEN

Regular price $100.00
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The Galley Apron is the workhorse you have been dreaming about. Just the right weight fabric, just the right width ties, just the right length (not too long and not too short), two perfect pockets and a cup of chic. Constructed by hand with attention to the highest quality of materials, precision sewing and dreamy details. Looks and feels even better every time it's washed. 

A LIFETIME PIECE. DESIGNED AND HANDMADE BY INTRIGUING WOMEN. 

FABRIC:
100% mid-weight (7.0oz) Japanese Linen in a natural flax color with a natural and white gingham waist band and ties. 

MEASUREMENTS:
Free Sizing (one size fit's most). Extra yardage and long ties to accommodate a multitude of body types. Tie in the front or back. 
 
POCKETS:
ALWAYS and perfectly sized to hold your cellphone and ThermoWorks digital thermometer. 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.

Italian Orange Cake 
Italian Orange Cake by Libbie Summers

Italian Orange Cake
serves 8

What you need:
1 orange
3 large eggs
1 1/4 cups sugar
1/3 cup plain yogurt
1/3 cup butter, softened
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon Fiori di Sicilia extract (optional) *recipe to follow
Powdered sugar for dusting

What to do:
1. Preheat oven to 350º F. Spray a 7-8″ springform pan with non-stick baking spray. Line the bottom of the pan with parchment and spray the top of the parchment. Set aside.
2. Boil and Process Orange: Add orange to a small saucepan with boiling water. Boil orange, moving around often, for 30 minutes. Remove from water to drain. Cut into quarters and remove any visible seeds. Add the entire orange to the bowl of a food processor fitted with a blade attachment and pulse to process until any large chunks are gone. Set aside. (BOILING IS OPTIONAL, I think it makes the rind less bitter and produces more juice but if you are in a time crunch just pulverize the thing!)
3. Start Batter: In a large mixing bowl. Whisk together eggs and sugar until light and fluffy, whisk in yogurt and butter until incorporated (Note: there may still be lumps of butter in batter…this is totally cool.). Set aside.
4. Mix Dry Ingredients: In a medium mixing bowl, sift together flour and baking powder.
5. Finish Batter: Gradually add flour mixture to batter until incorporated. Do not over mix! Stir in pulverized orange and extract (optional).
6. Bake Cake: Pour mixture into prepared springform pan and bake until set in the middle (about 1 hour or until the internal temperature reaches 205ºF.)

To Serve: Allow to cool for 15 minutes. Remove from pan and dust with powdered sugar. Serve warm.
*Fiori di Sicilia Extract Recipe: 1 part orange extract + 1 part lemon extract + 2 parts vanilla extract