STYLE LAUNDRY ROOM ESSENTIALS

A great, long-lasting wardrobe requires care and thought when it comes to laundry. While I typically advise clients to invest in quality pieces, caring for these pieces is just as important and will help your clothes look and feel better over time. A few of my go-to laundry room essentials are:

1. A sweater comb: Pilling on sweaters happens, but this comb will gently remove pills and help you get more wear out of your knits!

2. Distilled white vinegar: This is a home cleaning necessity. For laundry, add it to the wash to help remove the smell from those workout clothes or the kids’ hockey gear.

3. A stain bar: This laundry essential has been used for over 100 years to treat stains and there is a reason for it.

4. A mesh washing bag: Protect those delicates with a mesh washing bag. They are perfect for protecting embellished pieces, wool and silk fabrics, as well as swimwear and delicates.

5. Leather conditioner: Keep those boots and bags looking like new with a leather conditioner. Be sure to read reviews when ordering a leather conditioner, as some can darken the color.

Alexandra Eve is a local stylist and wardrobe consultant. To learn more or for more information on her favorite laundry brands and products, visit alexandraeve.net.

These days, more than ever, I favor one-skillet meals. Very rarely will I drag out more than two pans to make anything. This recipe, however, takes at least three pans.

Croque Madame

Serves 4

» 4 tsp. Dijon mustard

» 8 slices firm white sandwich bread

» ½ lb. thinly sliced Boar’s Head Tavern Ham

» 1 cup shredded Swiss cheese, divided

» 5 Tbsp. unsalted butter, divided

» 3 Tbsp. flour

» 2 cups milk

» ½ tsp. kosher salt, plus extra for seasoning the eggs

» ¼ tsp. freshly-ground black peppercorns, plus extra for seasoning the eggs

» 1 dash ground nutmeg

» 4 eggs

Spread mustard evenly on one side of 4 slices of bread; top evenly with ham and ⅔ of the cheese. Set aside. In a small saucepan, melt 3 Tbsp. butter over medium-low heat. Whisk in flour; cook for 3 minutes. Whisk in milk; bring to a boil, whisking constantly. Reduce heat to low; simmer, whisking occasionally, for five minutes. Whisk in salt, pepper, nutmeg and remaining cheese until cheese is melted; remove from heat. Spread 1 ½ Tbsp. sauce evenly on the remaining slices of bread; sandwich with other halves. In a nonstick skillet, melt 1 Tbsp. butter over medium-low heat; cook sandwiches until golden (3–4 minutes), turning once. Move to a baking sheet; spread ⅓ cup sauce on the top of each hot sandwich. Broil sandwiches until sauce is bubbling and golden in spots (2–3 minutes). While sandwiches broil, melt remaining butter in the skillet over medium heat until foam subsides. Crack eggs into skillet; season with salt and pepper to taste. Cook eggs, covered, until whites are just set and yolks are still runny (about 3 minutes). Top each warm sandwich with an egg; serve immediately.

Rachael Perron is the culinary and branding director for Kowalski’s Markets, where she specializes in product development and selection, culinary education and communications. Find more at kowalskis.com.