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5 perfect linen pieces for summer

5 perfect linen pieces for summer

National Post27-05-2025
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Linen is a summertime staple.
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The textile, made from fibres from the flax plant, is celebrated for its lightweight feel and breathability. Plus, it's said to dry faster than even cotton, which makes it a perfect pick for the sticky-hot days of the season.
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Denim gets a lightweight update with the new Linen+ collection form Levi's. The collection features Ecovero material, a wood-sourced fibre material, to help create a fabric innovation that has the look and feel of denim, with the airiness of linen. We love it in these vintage-inspired, relaxed-fit shorts.
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A short-sleeved linen shirt never goes out of style. This straightforward design from the Japanese brand Uniqlo features an innovative nylon and linen-blend yarn for a wearable, washable spin on linen. Available in sizes XXS to XXL and in a chic selection of shades.
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Longline, waistcoat-inspired vests are a top trending style for this spring and summer. This vest from Veronica Beard plays into the popularity, while also tapping into a favourite summer textile. Available in sizes zero to 16, the tailored top is made from an Italian stretch linen for a slim fit that's also comfortable.
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Few styles scream 'summer' quite like a loose-fitting maxi dress. It's elegant, effortless and oh-so airy. This chic design from COS, which features recycled linen made from fabric-cutting waste, balances the roomy, relaxed shape with slender straps and a delicate tie detail at the back. It's the perfect piece for picnics, seaside dinners, garden weddings … the list goes on.
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Another sweet summer style, this mini skirt has the look of a wrap skirt — without the unpredictability of a wrap style. Featuring a flattering A-line silhouette and a highrise waist, the linen and viscose-blend skirt adds interest thanks to a flutter hem. Pair it with a simple white T-shirt for a perfectly unfussy daytime look.
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Matira curry: A sweet and spicy watermelon dish with summertime roots
Matira curry: A sweet and spicy watermelon dish with summertime roots

CBC

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  • CBC

Matira curry: A sweet and spicy watermelon dish with summertime roots

Of course, there's no bad time of year to make a curry like this, but what better time than when watermelons abound? As Asma Khan notes in her cookbook, Monsoon: Delicious Indian Recipes for Every Day and Season, matira curry is a sweet and spicy dish with roots in the summers of Rajasthan in northwestern India. Plus it's a straightforward recipe, which delivers a lot of flavour with little effort — another reason to reach for it on the longest of days. The following has been reprinted, with permission, from Monsoon: Delicious Indian Recipes for Every Day and Season. Matira Curry (Red Watermelon Curry) By Asma Khan If you can add feta to watermelons and make a salad, you can add chillies and make this quintessentially Rajasthani dish. In an arid and parched land, the people living in the desert of Rajasthan found ways to survive the harsh summer months where very little vegetation grew. The matira curry was a clever way to use the one ingredient that was locally available in abundance–watermelon. My father's family originally came from Rajasthan and I remember my great grandmother telling me that the hotter the dry, scorching wind blew in the desert, the sweeter the watermelons got! The dish has a sweet and spicy flavour. It can be served as part of a barbecue menu and is a great accompaniment to any meal. Ingredients 4 tbsp vegetable oil ½ tsp cumin seeds 4 dried whole chillies (medium heat), broken in half 4-cm (1½-in) fresh root ginger, finely grated ½ tsp ground turmeric 150g (5½oz) watermelon, juiced; plus 600–750g (1lb 5oz–1lb 10oz), cubed 1½ tsp salt 2 tsp sugar (any type) 4 tbsp lime juice fresh mint, to garnish optional Preparation Warm the oil in a karai or wok over a medium heat. Add the cumin seeds, then the broken chillies followed by the grated ginger and turmeric. Immediately add the watermelon juice and stir. Add the salt and sugar, then bring to a low rolling boil. When the juice has reduced by a third, add the watermelon cubes and cook for 4–5 minutes. Stir well, then taste and adjust the seasoning, adding lime juice for acidity. If you like, you can serve the curry garnished with fresh mint (this would not have been available in summer in Rajasthan, but I like the combination of mint and watermelon).

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