HOSTESS APRON IN BLACK LINEN
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The LBD of hostess aprons. Our French Chamber Apron made flirty with a shorter length. Gorgeous lightweight black linen of the flowy kind with extra yardage to accommodate most-sized bodies. Deep feminine pockets. Stunningly crafted and meant to be worn and washed again and again.
A LIFETIME PIECE. DESIGNED AND HANDMADE BY INTRIGUING WOMEN.
100% light-weight (5.01 oz) black linen.
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. Length hits mid-thigh.
ALWAYS and generously sized for modern day. 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.
Southern Peanut Soup
Southern Peanut Soup
"I've served this soup to 100 guests in the middle of a bird hunting field in South Georgia, in a quirky salon for the same amount of folks in NYC and in a private home for 1 US president in a place I’m not allowed to disclose. No matter the guest, place or occasion; this charming and a bit nutty soup is always the most talked about guest at the table." -Libbie Summers
What you need:
6 slices bacon, cooked crisp and chopped (reserve drippings)
1 medium sweet yellow onion, finely chopped
6 celery hearts with leaves, finely chopped
4 cups homemade chicken stock
2 tablespoons all-purpose flour
1 cup heavy cream
black pepper to taste
1 cup natural peanut butter
1 pint half and half
chopped peanuts for garnish
What to do:
In a large saucepan over medium heat, add two tablespoons reserved bacon drippings. Stir in onion and celery. Sauté for 1 minute. Cover pot and reduce heat to low. Cook for an additional 15 minutes, until vegetables are soft and translucent.
In a medium saucepan over medium-high heat, add chicken stock and bring to a low boil.
Stir flour into the sautéed onion mixture and cook, stirring often, until golden with a nutty aroma. Add the hot chicken stock to the flour mixture in a slow steady stream, whisking constantly. Whisk in heavy cream until just heated through (approximately 5 minutes). Whisk in peanut butter until fully incorporated. Heat through (approximately 6 to 8 minutes). Whisk in half and half and heat through (approximately 5 minutes). Strain soup and ladle into bowls while hot. Garnish with chopped bacon and chopped peanuts.