Heart of the Home and the Apron for It

“The power of finding beauty in the humblest things makes home happy and life lovely.”

-Louisa May Alcott

If home is where the heart is, then the heart of the home must be the kitchen. Whether pancake breakfasts or late night conversations, we can all agree that the kitchen is a comforting and delightful place to gather. It tends to be the room that holds quite a bit of a home’s magic and memories because there’s nothing quite like food to bring us together…

Working with our hands in the kitchen, we create beautiful and nourishing (okay, maybe not always technically nourishing) spreads for our family and friends. There is such love that goes into preparing food, setting a table, and even washing dishes. And there is such satisfaction moving about — tossing this, flinging that, and making a grand, delicious mess.

For all of these lovely moments, from baking cookies to laying out a dinner party feast, we think that a beautiful and quality apron just might be the secret ingredient to feeling well put-together and of course keeping clothes tidy. There’s a lot that goes into a good apron, and we’ve carefully designed this one with you in mind. We hope you love it as much as we do!

A favorite summer dish: ZUCCHINI RIBBON SALAD

ZUCCHINI RIBBON SALAD

You will need:

• 1 zucchini
• 1 bunch arugula
• 1 garlic clove – crushed
• olive oil and red wine vinegar (for the vinaigrette – 3 parts olive oil and one red wine vinegar)
• 1 tsp Dijon mustard
• feta cheese
• oregano, black pepper, and salt
• toasted nuts (pine nuts, hazelnuts, almonds, etc)

Instructions:

1. First, you need to make the zucchini ribbons: with a vegetable peeler, cut thin strips of the zucchini.
2. Cook your zucchini strips on a grill or you can saute them with a tablespoon of olive oil. Before you add them to the salad, leave them to cool.
3. Use the arugula as the salad base. Toss it in the vinaigrette, add the mustard, the crushed clove of garlic, oregano, salt, and pepper.
4. Lay the zucchini strips and sprinkle the crumbled feta cheese and the toasted nuts.

*Original recipe