KITCHEN PANTS IN INDIGO CHAMBRAY LINEN
GET THE RECIPE
Work pants with a French countryside vibe. Looser fit with a flattering flat front and elastic back. Made for work but expected to be worn for play. Available in 2 colors (indigo chambray and black).
A LIFETIME PIECE. DESIGNED AND HANDMADE IN THE UNITED STATES
100% washable mid-weight (5.3 ounces) Japanese Linen.
(Also available in Black Linen)
Free (one size fit's most from US size 2-10)
Model is 5'8" and wears a US size 8.
Larger sizes are happily made to order. Please email us at firstname.lastname@example.org to place your order. Allow 6-8 weeks for delivery.
Our Kitchen Pants are thoughtfully designed with a flattering flat front and two pintuck darts in the perfect places. Sturdy elastic waist runs across the back from either side of flat front for maximum comfort. Just the right French crop length and a drop crotch for easy bends at the knees. These kitchen pants are meant to be work horses AND still chic enough to wear daily.
ALWAYS. Generously-sized inseam pockets.
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 rarely iron.
We’ve styled the Kitchen Pants in black with our Baby Cake Top in indigo chambray, a Brigitte Headscarf in indigo chambray and vintage PF Flyers in a pink gingham check.
Vanilla Grapefruit Marmalade
Vanilla Grapefruit Marmalade
Makes 1 quart
What you need:
2 large grapefruits
1 large lemon
2 teaspoons vanilla paste
4 cups sugar
What to do:
Peel the grapefruit and lemon leaving rind with just a thin layer of white pith (too much white pith makes for a bitter marmalade). Cut rind into strips that are 1/8-inch wide. Remove seeds from fruit and chop coarsely. Save all the juice.
In a large heavy sauce pan over medium-high heat, simmer rind, chopped fruit, reserved juices, vanilla and 2 cups water for 10 minutes. Pour hot mixture into a heatproof bowl and let stand in a cool place for 8 hours.
Return mixture to the large sauce pan. Add sugar and set over medium-high heat. Insert a candy thermometer and bring the mixture to a boil, stirring constantly until the sugar dissolves. Continue boiling until the mixture reaches 220 degrees F.
Remove marmalade from the heat and skim off any foam. Carefully ladle into a sterilized quart jar (I sterilize in the dishwasher). Screw on lids and refrigerate. Serve within 1 month.
Note: If you would like to can the marmalade, ladle into a sterilized quart jar leaving 1/4-inch head space. Wipe the rims and seal jars. Process in a boiling water bath for 10 minutes. Remove the jars from the water bath and let cool for 10 hours. Test for an airtight seal. Store in a cool dark place.