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Jesse Kamm SS18

Inspiration from the SS18 Jesse Kamm look-book. Farm, Field + Range. Photographed at Fleetwood Ranch in California. Warm colors and textures that make modern pieces feel familiar. Clothes that are meant to be lived in.  

Photos -- Katrina Dickson 
Muse -- Hannah Kuessner

Shop the looks HERE.

Eat Here: MARTINA

We ventured from St. Paul over to the Linden Hills neighborhood to try the fairly new Argentinian-inspired restaurant: Martina. Chef Daniel del Prado creates familiar yet unconventional dishes, each bite both comforting and intriguing. From seafoods and meats cooked over a wood-fire grill to creative and fresh ingredient cocktails, this place does not disappoint! 

 

A few favorites from the brunch menu: 

1. Lobster toast -- butter, fried egg, tarragon, celery
2. "Steak and eggs" -- churros, herbed butter, fried egg
3. Honeyed Greek yogurt parfait -- granola, pomegranate, hibiscus 

Wellness With Melissa / Advice From A Local

What are specific steps you take or rituals you have for self-care during these cold months?
I love to start the morning by lighting a candle and putting a few drops of grapefruit and bergamot essential oils in the shower.  For me, the warm light and uplifting scents help me softly and positively enter into the day before the sun is up. I also try to look for and appreciate the beauty that is found only during winter- the sparkling of snow, the crisp winter light and patterns found in snowflakes and frozen bodies of water. Lastly (and this one is hardest for me) I try to slow down... try being the key word. I tend to be constantly thinking or planning something, so it’s nice to have a season that encourages me to take a breath and a pause.

What are ways you de-stress?
S-t-r-e-t-c-h-I-n-g! When I can get my butt out of bed in the morning, I love to start my day with some good stretching and a little yoga. Also, walking taking deep breaths and talking through what may be making me feel stressed helps - a walk can do worlds of good!  Finally (my favorite and possibly most effective) I take a hot bath with Epsom salts and warm, grounding essential oils.  

What is your go-to healthy snack?
Tea (does that count as a snack?) or trail mix. If I need a break and a pause, I’ll go for a cup of tea. If I’m on the verge of being a touch hangry, I’ll go for trail mix. And loads of water!


Is there a specific way you dress or style you tend to take on during these cold Minnesota months? Chunky sweaters, bralette, favorite jeans and warm socks (unless it’s a day that I’m denying I live in Minnesota and I’ll wear all of the above with a pair of clogs minus the socks). Predictable? Maybe, but I like to feel warm, comfortable and like myself. 

What are 5 items that reflect this from Idun?
7115 By Szeki, Ribbed Turtleneck Sweater

PLAYLIST / Andi

From Andi: I’ve been listening to a lot of ‘80s synth and avant- pop, as well as contemporary artists inspired by such. To mix it up a bit, I’ve added some ‘90s indie rock.

Land of My Dreams, Anna Domino / Vertrauen II, Tindersticks / Touchdown, John Maus / Kimi Ni, Mune Kyun, Yellow Magic Orchestra / Oblivious, Aztec Camera / Sorry For Laughing, Josef K / Good to Know, Confusing Mix of Nations / Valerie Loves Me, Material Issue / Vincent Come on Down, Brainiac / These Broken Limbs Again Into One Body, Lauren Auder

Follow us on Spotify.

Recipe / Rhubarb Lemonade


From the Idun Library 

Everything I Want to Eat: Sqirl and the New California Cooking by Jessica Koslow 

Rhubarb Lemonade — Homemade lemonade is always a treat. Plus a simple recipe for a taste of fresh rhubarb and a beautiful color just in time for Valentine's Day. Add a shot of rum or gin if you'd like! Serves 6.

1 1/3 cups (200 g) chopped rhubarb
2/3 cup (135 g) sugar
1/2 cup plus 1 tablespoon (135 ml) fresh lemon juice (about 3 lemons)

Put the rhubarb, sugar, and 1 2/3 cups (400 ml) water in a pot. Bring to a boil, then reduce the heat so that the syrup simmers. Cook for about 20 minutes, stirring every once in a while, until the rhubarb has fallen apart and imbued the liquid with its color. 

While the syrup is still hot, pour it through a fine-mesh sieve into a large measuring cup or bowl. Use a rubber spatula to really press on the rhubarb mush and squeeze out every last drop. Let cool.

There should be about 1 1/4 cups (300 ml) rhubarb syrup. (If there is more, save it for adding later on. My palate loves a good amount of acid, so you may want to use the extra syrup to increase the sweetness to your liking.) Pour the rhubarb syrup into a 1-quart (1-L) jar. Add the lemon juice and 2 cups pluse 1 tablespoon (495 ml) water. Screw on jar's lid and shake well.

Serve chilled over ice.

Note On Rhubarb
At Sqirl we use up the knobby ends of rhubarb stalks that get skipped over when we make strawberry rhubarb and blue-barb jam. 

 

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