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Idun Garden Party

With a full summer sun setting in the background, wine chilling in buckets, and local cheeses spread for munching, the Idun team met for an early summer party in Lauren's garden.

Mexican candies for something sweet.

Dahlia in the Ganni Leopard Midi Dress and Hillary in a Rodebjer Stripe Set.

Wine sourced from natural wine shop Henry & Son.

Andi in the Nin Studio Open Pant, and Nomia Fishtail Parka.

Rachel Comey bags are best, the Ely Printed Tote and the Teramo Tote.

Lauren in the Salter House Wendy Nightdress.

Fattoush Salad 

Base:

green and red bell peppers
Persian cucumbers
romaine lettuce
sliced tomatoes 
fresh parsley
chickpeas (lightly roasted)
red onions
mint leaves
goat cheese or feta optional, we made ours vegan!
fried pita chunks

Dressing:

oil
lemon
sumac
cayenne
salt
pepper

 


IDUN SS24 LOOKBOOK


48 Hours in Santa Monica

We traveled to Santa Monica, CA to shoot our SS24 Lookbook campaign, and we can't wait to share what we created. In the meantime, here is a quick peek at what our creative director and buyer, Rachel, wore and where she went.

WHAT TO WEAR:

The Lila DressVeluza Sandal, and Ely Printed Tote by Rachel Comey. Add the Studio Nicholson's Clay Jacket for after the sun sets and a light chill hits the air.

The Apiece Apart Meridian Jean in Ecru with the Ilia Crop and Sibling Studios' Bergamo Shirt layered on top. A perfect look while working, running errands, or meeting a friend for coffee. 

The Ganni Tie String Mini Dress  layered with the Clay Jacket by Studio Nicholson. Wear with socks and sneakers during the day and swap out for slightly more elegant slides like these by Suzanne Rae for the evening.

The Rachel Comey X Joan Jonas Colly Skirt and the Veluza Sandals paired with Jesse Kamm's Studio Jacket as a top.  

A travel day look: the Eterne Cropped Scoop Neck Tank with the Baserange Gerrymander Tee on top and GANNI's Elasticated Curved Pants in Black Cotton Crepe. 

 

WHERE TO GO:

1. Destroyer LA for a delicious and beautiful lunch outside under their umbrella scattered patio.

2. Santa Monica Proper's Palma for drinks and appetizers in an intimate, elegant, and inspiring space.

3. Palihouse Santa Monica for breakfast in their back courtyard and a game of bocce ball or croquet in their front garden.

4. Night & Market in Venice Beach for thai food and natural wine. "Bangkok Frenzy meets California Chill."

5. Gjusta Bakery for breakfast. Mouthwatering baked goods and luscious fresh fruit bowls. Also full breakfast items like Huevos Rancheros or grain bowls with kimchi, radishes and romesco. Sit outside in their plant covered patio or inside at the marble top bar.   

6. Gjusta Goods for small treasures like Oaxacan glasswear, linen napkins, and Gjusta's homemade jams, olive oils, and herbaceous seasonings. Walk to the back and find Gjusta Flower Shop  for beautiful floral arrangements.  


Twin Cities City Guide


ESSENTIALS OF CLASSIC ITALIAN COOKING: Tomato Sauce with Olive Oil and Chopped Vegetables

Serves 6

 

INGREDIENTS

2 pounds fresh, ripe tomatoes OR 2 cups canned imported Italian tomatoes, cut up, with their juice
2/3 cup chopped carrot
2/3 cup chopped celery
2/3 cup chopped onion
salt
1/3 cup extra virgin olive oil
1 to 1/2 pounds pasta

 

Prepare Tomatoes

Blancing Method: Plunge the tomatoes in boiling water for a minute or less. Drain them and, as soon as they are cool enough to handle, skin them, and cut them up in coarse pieces.

Food Mill Method: Wash the tomatoes in cold water, cut them lengthwise in half, and put them in a covered saucepan. Turn on the heat to medium and cook for 10 minutes. Set a food mill fitted with the disk with the largest holes over a bowl. Transfer the tomatoes with any of their juices to the mill and purée.

 

Sauce

1. Put either the prepared fresh tomatoes or the canned in a saucepan, add the carrot, celery, onion, and salt, and cook with no cover on the pan at a slow, steady simmer for 30 minutes. Stir from time to time.

2. Add the olive oil, raise the heat slightly to bring to a somewhat stronger simmer, and stir occasionally, while reducing the tomato to as much of a pulp as you can with the back of the spoon. Cook for 15 minutes, then taste and correct for sale.

NOTE: May be frozen when done. Recipe from Essentials of Classic Italian Cooking.

 

Here's a playlist to accompany your cooking that aims to conjure warm Italian kitchens, cool sea breezes, and lingering laughs.

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