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Recipes for Outer Space is a new Collection on IFTTT that is out of this world! A collection that's out of this world! Follow Astronauts as they enter and leave space, the International Space Station as it orbits overhead, and the extreme seasonal changes on Mars. :) —The IFTTT Team   P.S. An exciting company announcement. Share on Facebook  |   Share on Twitter  |   Share on Pinterest This newsletter was automatically sent to 77jushiung.fashion@blogger.com because you signed up for IFTTT with that address. To disable this communication, you can manage your email settings or unsubscribe from the IFTTT Newsletter.   IFTTT · 923 Market Street #400 · San Francisco, CA 94103

What’s Up, Olivia: Check Your Face Into Rehab

Our Director of Creative Projects and Pop-In Shop curator Olivia Kim offers up daily inspiration, favorite products and things she’s super in love with right now.

Chantecaille ‘Detox’ Clay Mask with Rosemary & Honey

“This will be my second fall in Seattle and with the HOT summer we just had, I know my face will need extra moisture and detoxification!”

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Listen Up! 5 Questions for Dee Dee from the Dum Dum Girls

Seems we just can’t get enough of Dee Dee and the Dum Dum Girls these days. But with their slick, jet-black aesthetic evocative of a distinctive L.A. sound—rouge-lipped and sultry yet at once elusively introspective—who can blame us?

This time around, we partnered with Frye and Dee Dee to bring you a delectably unexpected collaboration. Dee Dee spent a day in our studio, reinventing what it means to be a Frye girl: still classic and built to last, but sharpened with an ultrafine moto edge.

The Thread sneaked behind the scenes to watch Dee Dee rock our world, a ton of rad boots and per usual, five essential questions.

THE THREAD: Given the pretty stellar list of people you’ve worked with (hello, Sune Rose Wagner!), what was your favorite collaboration and why?

I was waxing nostalgic recently when I remembered I’d sung backups on a Girls song from their EP. Not exactly a collaboration, but something I count myself lucky to have on record. The short film for Are You Okay? was a surreal and very Hollywood experience. Being even a short part of the Bret Easton Ellis canon is incredible. Also, I recorded some Christmas stuff with my friend Kurt Feldman (which will be out this year), and that was probably the truest musical collaboration I’ve done to date, as I came with just basic demos and wanted him to produce it in his very particular style.

THE THREAD: Is there a relationship between your sound and your aesthetic? Has your style evolved with your sound, or vice versa?

They’ve both evolved over time, sort of hand in hand. DDG was kind of like a teenager when I started; I like to think I’ve streamlined and focused things a bit alongside its growth in sound. It’s grown up now. It knows some things.

THE THREAD: Who or what are some of your latest sources of inspiration (artists, poets, etc.)?

Been listening to a lot of Cass McCombs recently—he’s such a gifted songwriter and lyricist. He’s got something special that’s just his. Right now, I’m also on a massive Henry Miller kick.

THE THREAD: You’ve said you’re quite shy. How does that impact your art, persona and/or stage presence?

Performing on stage actually lets me exercise the other side of myself, the more exhibitionist me. I may not be able to serenade you alone in a room, but I live for a proper show. The rush of the stage is intoxicating.

THE THREAD: You’re a songwriter—do you have a particular process, or is it more of a come-what-may approach?

I follow the muse. Sometimes I have to coax her out, and sometimes she catches me off guard while I’m doing the most unrelated errand. It’s a trip.

Stay tuned for our Frye video experience with Dee Dee! The Dum Dum Girls’ latest album, Too True, is out now on Sub Pop Records. Do yourself a favor and give it a listen.

Photos and text by Mona Lee

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What’s Up, Olivia: Brown Is The New Black

Our Director of Creative Projects and Pop-In Shop curator Olivia Kim offers up daily inspiration, favorite products and things she’s super in love with right now.

rag & bone Floppy Brim Fedora

“I am loving brown with everything for fall. Brown is the new black in my wardrobe this season.”

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Zella PRO: Fit Tips While Traveling

Our Zella PRO expert instructors are ready to get you going with inspiration, info and tips on staying fit and healthy. One of our pros, Sophia Sosa, an instructor at Pure Barre in California, shares her secrets for sticking with her workout routine while she’s traveling.

Whether it’s for business, pleasure or vacation, at some point in our life, we step out of our workout regime to travel away from home. It may be a quick weekend getaway or a week-long business conference or even an adventure halfway around the world for months at a time. No matter the trip, one thing is certain: our normal workout routine gets thrown out the window sometimes.

In preparation for a two-week long trip to beautiful Buenos Aires, Argentina, I thought of ways to make my workouts quick, effective and fun so that I could enjoy the beauty of the city—as well as indulge a little in the delicious Argentine cuisine!

1. Keep a Journal: Before leaving for my trip, I wrote up a few 15-20 minute indoor and outdoor workouts in a journal. Journals are great to record thoughts, activities, memories and sights to help you remember your trip, but they are also great to reference those workouts. My favorite one that I did several times during my trip targets your full body, will get you sweating and is a great workout to start the day. This workout can be done in the comfort of your hotel room, outside in a park or in any open space around the hotel.

Sophia’s “One Hundreds” Workout for traveling

2. Pack Workout Clothes: Make sure to pack workout clothes. They take up little room and will give you that motivation to go for a jog or walk around the city that you’re exploring. I recommend the Zella ‘Live-In’ Reversible Leggings; they are so versatile!

3. Use Facilities in Hotels: Many hotels—not only in the States but internationally as well—have fitness centers with cardio equipment, free weights and machines. Take advantage of them. They are free to use for hotel guests, and they hardly ever get crowded. Do your research online or give the hotel a call to get more info. Some hotels even offer classes. What better way to start or end your day with a sunrise/sunset yoga class outdoors?

Zella ‘Essential’ Jacket | Zella ‘Live In’ Leggings

4. Utilize Alternative Options: If you are traveling to a place that does not have a fitness center or where the outdoors isn’t an option, there are a number of portable workout solutions you can fit in your suitcase. Resistance bands are an effective tool to use, as are jump ropes. Jump ropes are especially great because they hardly take up any space in your suitcase and because jump-roping burns the most calories per minute than any other cardio method.

Sophia demonstrates her double tube

I brought a “double tube” on my trip, which is what we use in many Pure Barre classes. On one of the days, I was able to give myself a barre class that left me sore for a couple of days. Because it was summertime during my travels, my seat needed to be in lifted and toned shape for those Brazilian-cut bikinis. Doing some barre exercises with and without the double tube helped me achieve just that.

Like many other workouts, Pure Barre has several DVDs to choose from, if you would like to go the instructional video route. They are easy to upload onto your computer or tablet, and most of the workouts require little to no equipment.

There are many options to help you stay in shape while traveling. It’s most important to make working out a priority. Just as you would schedule any of your meetings or sightseeing activities, do the same with your workouts. That way, you won’t fall off the bandwagon while enjoying the delicacies of wherever your travels may take you!

Happy travels!

—Sophia, Zella Pro

Gear up! Modern activewear from Zella gets you ready to sprint, spin and pose in style—perfect for all your fitness activities. Meet our Zella PROs to find one near you, and check out more of their Zella picks and tricks.

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What’s Up, Olivia: So Much Yum

Our Director of Creative Projects and Pop-In Shop curator Olivia Kim offers up daily inspiration, favorite products and things she’s super in love with right now.

The Original Chinatown Ice Cream Factory

“New York City’s Chinatown has the BEST ice cream factory. Their ice cream cones are enormous, and they have a Chinese twist to their flavors. This one is black sesame!”

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What’s Up, Olivia: Rubbing Elbows with Elmo

Our Director of Creative Projects and Pop-In Shop curator Olivia Kim offers up daily inspiration, favorite products and things she’s super in love with right now.

“Saw these cute little Elmos posing for photos in Times Square. There was just an article in the New York Times about the history behind this! There was also a blue Elmo…? Does anyone know who he is? :)”

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What’s Up, Olivia: Pretty in Pink

Our Director of Creative Projects and Pop-In Shop curator Olivia Kim offers up daily inspiration, favorite products and things she’s super in love with right now.

A.L.C. ‘Jackson’ Waffle Knit Sweater

“I love pink! Great transition piece into fall!”

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Listen Up! BANKS

The definition of chanteuse is a songstress—more specifically one who sings in a nightclub. It’s that extra distinction that conjures up dimly lit, smoky venues where a beautiful woman slinks onto a tiny stage and delivers a tour de force performance to a select few.

Jillian Banks—aka BANKS—is most definitely a chanteuse. Even though she’s performing for much larger audiences, like the ones at a little festival called Coachella or at a recent mini set on “Jimmy Kimmel Live!,” she brings that sultry, mysterious energy that undeniably earns her the label.

The L.A.-based singer’s special blend of rich vocals, poignant lyrics and languid beats has been steadily amassing a following since 2013, when she casually dropped a song on a popular music-sharing site that was picked up and played by a British radio show.

Her videos are equally engaging. Just check out the clip for “Drowning,” which features BANKS serving up mega style on a set that reminds us a lot of Yayoi Kusama’s “Mirrored Room” exhibit. Sooooo good! And if we weren’t already (pretty obviously) swooning over all things BANKS, she made us love her even more with her acoustic rendition of our most favorite Aaliyah song.

Goddess, the full-length debut, comes out September 9. To learn more about all things BANKS, check out her site.

Image of BANKS via photographer Jasmine Safaeian.

—Jenny Yule

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What’s Cooking: Berry Shortcakes with Lemon Curd and Blackberry Sauce

In this edition of What’s Cooking , we’re helping you squeeze all you can out of the last bits of summer berry season with a sweet and lemony filling topped with ripe blackberries and raspberries—all sandwiched between an easy, buttery shortcake.

With another easy-to-follow recipe developed by our corporate chef Michael Northern and his small army of chefs and contributors, our blog editor Jeff Powell proves (with his photographic evidence) that you don’t have to be a professional chef to transform beautiful ingredients into irresistible food that’s meant to be shared with family and friends.

Our Crab Bisque recipe brought back memories of camping with my family as a kid on the Oregon Coast. But those summertime trips include at least one more vivid food memory. At the end of our trip, on the drive back home, there was a farmer’s fruit stand along the rural highway, and its specialty (at least as far as I was concerned) was strawberry shortcake. We’d stop whenever there were fresh strawberries in season, and a heaping bowl of ripe berries and whipped cream was always the last highlight of the trip for me.

This month’s recipe reminds me of those days, with its buttermilk shortcake that crumbles into pillowy whipped cream as you cut into it with a fork. A mound of fresh berries is still the star of the show, but blackberry sauce and tangy lemon curd counterbalance the other components for a bite that takes me back to childhood—while also satisfying a more adult palate. Our chefs took a classic, rustic dessert and gave it a refined polish that highlights the incomparable flavor of fresh berries and is perfect for summer entertaining.

Berry Shortcakes with Lemon Curd and Blackberry Sauce

from the Nordstrom Family Table Cookbook

(serves 8)

“There are standard-issue shortcakes, and then there are those that stick in the memory. The contrast of the tart lemon curd with the sweet berries adds multiple layers of flavors that will have your guests swooning about just how good this dessert is. Use a gentle hand when mixing the dough, and try to serve the shortcakes when they are just cool enough to accept the billows of whipped cream without melting the topping.” —Nordstrom Chef Jason Longfeld

Blackberry Sauce

2 cups fresh or frozen blackberries

1/2 cup granulated sugar

3 tablespoons water

1 tablespoon fresh lemon juice

To make the blackberry sauce, bring the blackberries, the ½ cup of sugar, the 3 tablespoons of water, and the 1 tablespoon of lemon juice to a boil in a small nonreactive saucepan over medium heat, stirring to dissolve the sugar. Reduce the heat to medium-low and simmer, stirring occasionally, until the liquid has reduced by half, about 30 minutes. Transfer to a blender and, leaving the lid ajar to let the steam escape, purée. Using a rubber spatula, rub the sauce through a fine-meshed sieve into a bowl, discarding the seeds.

Let cool. Transfer to a covered container and refrigerate until chilled, at least 3 hours. (The sauce can be refrigerated for up to 3 days.) If the sauce seems too thick, thin with water, stirred in 1 tablespoon at a time.

Shortcakes

2 2/3 cups all-purpose flour

1/3 cup plus 1 tablespoon granulated sugar

1 3/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes

1/4 cup plus 3 tablespoons heavy cream

1/4 cup plus 3 tablespoons buttermilk

1 large egg, beaten

2 tablespoons coarse raw or Demerara sugar

To make the shortcakes, position a rack in the center of the oven and preheat the oven to 350ºF. Line a rimmed baking sheet with parchment paper.

Sift the flour, the sugar, the baking powder, the baking soda and the salt into a medium bowl. Add the butter and toss to coat the cubes with the flour mixture. Using a pastry blender, cut in the butter until the mixture resembles coarse peas. Mix the cream, buttermilk, and egg together in a glass measuring cup with a fork until combined. Stir the cream mixture into the flour mixture to make a soft, shaggy dough. Do not overmix.

Turn out the dough onto a well-floured work surface. Sprinkle the top of the dough with flour. Pat the dough into a 4-1/2-by-9-inch rectangle about 3/4 of an inch thick. Cut the rectangle in half lengthwise, then crosswise into quarters to make eight 4-1/4-inch squares. One at a time, use your floured hands to pat and shape each square into a 3/4-inch-thick round.

Sprinkle the top of each shortcake with the raw sugar. Place on the prepared baking sheet, spacing the rounds about 2 inches apart.

Bake until risen and golden brown, about 20 minutes. Transfer to a wire rack and let cool for about 30 minutes.

Whipped Cream

1 cup heavy cream

1/4 cup confectioners’ sugar

1/4 teaspoon pure vanilla extract

To make the whipped cream, whip the cream, confectioners’ sugar, and vanilla with an electric mixer set on high speed in a chilled medium bowl until soft peaks form. Cover and refrigerate until ready to serve. (The cream can be refrigerated for up to 1 day. If it separates, beat it until it thickens again.)

Lemon Curd

1 1/2 cups sugar

4 large eggs

3/4 fresh lemon juice

12 tablespoons (1 1/2 sticks) cold, unsalted butter, cut into tablespoons

Grated zest of 1 lemon

To make the lemon curd, place a fine-meshed sieve over a heat-proof bowl near the stove. Whisk the sugar and eggs together in a medium bowl until pale yellow and thickened, about 1 minute. Whisk in the lemon juice. Transfer to a heavy medium saucepan.

Add the butter. Cook over medium-low heat, stirring constantly with a heatproof spatula and scraping down the sides of the pan, until the butter has melted and the mixture is thick enough to coat the spatula (an instant-read thermometer will reach 185ºF), about 5 minutes. Strain through the sieve to assure a smooth texture. Add the lemon zest to the curd and stir well. Transfer to a bowl, cover with plastic wrap and store in the refrigerator for up to 4 days.

Assembly

1 1/2 cups lemon curd (or store-bought lemon curd)

Whipped cream

Blackberry sauce

3 cups fresh raspberries

3 cups fresh blackberries

8 fresh mint sprigs for garnish

Confectioners’ sugar for dusting

Split each shortcake in half horizontally. For each serving, place a small dollop of lemon curd in the center of the plate and set the shortcake bottom in the dollop. Top with about 3 tablespoons lemon curd and then a dollop of the whipped cream. Add a large spoonful of each kind of berry to the shortcake, letting the berries cascade onto the plate. Finish with the shortcake top, placed off-center on the bottom. Drizzle about 2 tablespoons of blackberry sauce on the plate around each shortcake. Add a mint sprig to the cream and dust with confectioners’ sugar.

Download a printable PDF of this Berry Shortcake with Lemon Curd and Blackberry Sauce recipe, and find more tempting dishes in our Nordstrom Family Table Cookbook. Have a favorite recipe from our restaurants or cookbooks that you’d like to see featured? Let us know in the comments!

Editor’s Note: Summer isn’t the only time of year to enjoy this delicious shortcake. To find inspiration for any season, I met with Ellen Benezra from our Restaurants Team, who has an impressive background working with pastries. She and I brainstormed a number of ideas for fillings and toppings no matter what the season, like grilled peaches with fig jam and honey whipped cream or wine-poached pears with chocolate sauce and ginger-infused whipped cream. (Use powdered ginger when whipping or infuse it beforehand by bringing the cream to a simmer and adding strips of fresh ginger. Let the ginger steep for at least 5 minutes, strain through a fine-mesh sieve and cool the infused cream completely in the refrigerator before whipping.)

Two other favorites of ours were caramelized mango and pineapple with habañero whipped cream (I love unexpected combos!) and caramelized apples with thyme, salted caramel and whipped cream—which sounded so good I had to try it.

Shortcakes with Caramelized Apples, Thyme and Salted Caramel

I made my own salted caramel with fleur de sel, but a good store-bought version will do. For 8 shortcakes, I peeled and sliced 6 apples and sautéed them in a cast-iron skillet over medium heat with a little sugar, a drizzle of the caramel and 1 teaspoon of fresh thyme. Once the the apples softened and caramelized (about 10 minutes), I removed them and deglazed the pan with a splash of apple cider.

After that had reduced, I added the salted caramel to the pan (off heat but still hot) to warm it back up, and then I spooned the warm caramel over the apples, topping them with whipped cream and the top of the shortcake. The thyme added a subtle extra layer to all the flavors that would make it a delicious dessert for a crisp fall night.

[Photos & commentary by Jeff Powell]

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What’s Up, Olivia: Prepare for Battle (Against the Elements)

Our Director of Creative Projects and Pop-In Shop curator Olivia Kim offers up daily inspiration, favorite products and things she’s super in love with right now.

Topshop ‘Ryan’ Badge Detail Short Parka

“The patches are really cute! This is a great lightweight jacket for when it gets cold in the morning and at night!”

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What’s Up, Olivia: Enjoying Disappointment

Our Director of Creative Projects and Pop-In Shop curator Olivia Kim offers up daily inspiration, favorite products and things she’s super in love with right now.

Cape Disappointment

“The lighthouse here is the oldest lighthouse on the northwest coast. Cape Disappointment has also been known to be called Graveyards of the Pacific, there have been so many shipwrecks here because of the treacherous waters of the peninsula! I love the history and story behind this!”

Tunnel at Oneonta Falls

“Great hiking on the other side of this beautiful tunnel! I hiked to the top last weekend with my best friend Joey—the waterfalls up there are breathtaking. Triple Falls was one of our favorites.”

“#Tevas@TripleFalls”

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