CHAMBER APRON IN INDIGO CHAMBRAY LINEN
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A modern take on a late 1800'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....
A LIFETIME PIECE. DESIGNED AND HANDMADE IN THE UNITED STATES BY INTRIGUING WOMEN.
100% lightweight Japanese Linen in indigo chambray.
(Also available in Lilac Linen, White Linen, Grey 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 it in the front or back.
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 Lycée Tie Top Bags.
What you need:
2 large sweet potatoes, peeled and cut into large chunks
1 large daikon, peeled and cut into large chunks
3 tablespoons butter
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
What to do:
Add potatoes and daikon to a large saucepan and cover with cold water. Add a heavy sprinkling of salt. Place over medium high heat and cook until both potatoes and daikon are fork tender (about 15 minutes). Drain potatoes and daikon and return to pan (not over heat). In a small saucepan, heat butter and cream together. Mash potato mixture and gradually add some of the butter cream mixture (you may not use all of it) until you have reached the consistency you like (Josh Summers likes a chunky consistency). Salt and pepper to taste. Serve hot.
Cooks Note: Leftover Heavenly Mash makes a great potato pancake for breakfast. Top with a fried egg and a drizzle of maple syrup!