The Performance Issue Release Party


Dig on the fab ladies who perform? This issue is full of them! Our end-of-summer issue has got some pretty funny ladies (dressed in vintage, of course!), movie-inspired recipes, profiles on the spaces and makers of the performance world and a ton of fashion!

To launch this dazzling pub into the performance world, we’re throwing a kick-ass party hosted by the fine folks at DC Improve. Join us for a night of laughter, music and super fine, funny ladies (including our center spread models Jaci Pulice, Allyson Jaffe and Amy Saidman). 

Performances include: “The October Issue: Sneak Peak” with Jaci Pulice, music from Annie Crane and hosted by Allyson Jaffe. 

Tickets are free but ya must RSVP here.

The Performance Issue

Dig on the fab ladies who perform? This issue is full of them! Our end-of-summer issue has got some pretty funny ladies (dressed in vintage, of course!), movie-inspired recipes, profiles on the spaces and makers of the performance world and a ton of fashion!

Peep a little sneak peek here. 

Printed on 100 percent recycled paper (in the US of A), this is our 6th print edition and 2nd issue of 2014. This issue will ship in August, via USPS. 

luri & wilma is a small, independently published print publication. Our tiny, volunteer-based team produces a very high quality magazine and unfortunately, printing and shipping costs are high.

We create the magazine because we love it! And, we love the message behind it. When you purchase one of our print publications, you are supporting independent writers, photographers, stylists and so many more, in the hope that one day, we can all make a full-time living doing what we love. 

If the pricing doesn’t work for you we would love for you to read our online version!

Super fab SouperGirl opens second location in DC


What’s that DC locals are spotting near Farragut North and the Golden Triangle Business District? It’s a bird, it’s a plane, no it’s Soupergirl (sorry, but we just had to)! You heard us right; Soupergirl’s yummy seasonal, vegan soups and salads are now even easier to get your hands on because they’ve opened a second DC location at 1829 M Street. 

Soupergirl’s founder Sara Polon says, “Our mission is to get healthy, seasonal, responsibly made food to as many people as possible, as conveniently as possible.” With their new digs they’ve done just that, by bringing healthy lunch options to busy DC professionals. 



How do they offer such healthy daily choices?  Sara, and her mom Marilyn, are dishing out an alternating selection of five soups and salads each day, based on what’s in season, from the freshest ingredients, sourced from local farms.  With soup choices like Asian Style Soba Noodle, Smoky Black Eyed Peas and Greens and delish salad selections including Quinoa Chickpea, and Kale Miso you can’t go wrong!

Soupergirl M Street is open Monday-Thursday, 10 am-8 pm and Friday 10 am-5 pm.  So the next time you’re in town and in the mood for a bowl of awesome, stop by Soupergirl’s new location and get your fill of some of the freshest take-out in town! Takoma Park peeps you can still get your fill of fab soups at their original occasion. 

For those that would rather enjoy their soup from the comfort of the couch, they offer weekly deliveries too

Meatless Monday | Zucchini, Leek and Parmesan Crostada


Breakfast for dinner? Yes please! This crostada is a sure pleasure for brunch but we also dig it for a meatless super idea.



Serves 4

Ingredients for crust:

1 1/4 cup flour
1/2 tsp sugar
1/2 cup butter, cut into small cubes
1/8-1/4 c ice water

Sift together the flour, salt and sugar. With your hands, begin to combine and crumble the butter into the dry mixture until it resembles coarse meal. Slowly add water until the crust stays together in a rough ball. Be careful not to work the dough too much or it will become tough. 
Wrap the dough ball in plastic wrap and refrigerate for 30 minutes. The dough can be made up to 2 days ahead of time. 

Ingredients for the filling:

2 tablespoons butter
1 medium zucchini, cut lengthwise into 4 quarters, then cut across to yield small triangular pieces.
1 leek; white and some green parts, sliced thin and soaked to remove sand
1/4 tsp red pepper flakes (optional)
2 tablespoons chopped basil
1/2 cup parmesan cheese
salt and pepper
1 egg, beaten

Pre-heat oven to 400 degrees 

In a skillet over medium heat, add butter, leeks, zucchini and red pepper flakes and sauté until lightly golden. 


Remove from heat and let cool as you roll the dough out into a large circle. (About 10-12 inches in diameter).

To the cooled mixture, add cheese, basil and salt and pepper to taste. Stir to combine. Add mixture on top of the crust leaving a 1 1/2-2 inch edge. Gently fold and crease the edges around the tart, encasing the filling. Brush edges with the beaten egg and dust with coarse salt. 

Bake for 10-15 minutes until golden.


Sundress Swap this Sunday Funday!


Join us for our next Sunday Funday swap at 14th St fave, The Pinch. Bring at least 3 dresses & any lovely, sun-protectin’ hats for our 4th swap of the year. Wanna learn more about our pledge to shop smart this year? Check out Sew. Stitch. Save & swap on. We’ll also have $10 copies of the magazine up for grabs!

Please arrive by 1pm to drop off your goodies, we’ll start around 2. Only bring dresses that are in wearable condition, no other clothing, please. Oh, and hats, bring those pretty bonnets!

Register here.

Potato, Leek and Celery Root Soup with Crispy Shallots and Bacon

Each issue, we bring ya 1 ingredient, done up 3 ways. In the spring Home Issue we got a little leaky with it (sorry bad joke, but we had too!). Check our soup below:




Serves 4
Ingredients:

3 strips bacon
1 tablespoon butter
3 leeks; whites only, sliced thin and soaked to remove sand
3 shallots; 2 diced, 1 sliced thin
3 cloves garlic, minced
1 small celery root, chopped into 1-inch pieces
1.5lbs yukon gold potatoes, chopped into 1-inch pieces 
1 bay leaf
2 tablespoons parsley, roughly chopped
5 cups chicken stock
1/2 cup milk
1/2 cup cream
salt and pepper 
 

Putting it all together:

In a dutch oven or stock pot over medium-high heat, cook bacon and sliced shallot until crispy. With a slotted spoon, remove bacon and shallot from the pan and set aside. Remove all but 1 tablespoon bacon fat from the pan and add butter add leeks and remaining shallot until softened but not browned. Add garlic and cool for 30 seconds or until fragrant.

Add celery root, potato, bay leaf, parsley and chicken stock and bring to a boil. Reduce to a simmer and cook for 30-40 minutes until vegetables are softened.

Purée the mixture in batches and return to pot. Add milk and cream and stir to combine. Season with salt and pepper. Top with reserved bacon and shallots and serve with crusty bread. 


Meatless Monday’s Just Barley Summer Salad


Celebrate the beginning of summer eating right with this scrumptious salad featuring our new favorite grain! Barley is a whole grain packed with fiber, helping with satiation and to lower cholesterol. This salad travels well to patio parties and picnics, and is a healthy alternative to some summer picnic salads. 

You’ll need:

3 cups vegetable stock

1 cup pearl barley

1/2 cup chopped fresh parsley (you can sub cilantro here)

1 red onion, diced

2 cucumbers, peeled, seeded and diced

1 red bell pepper, seeded and diced

1/2 cup chopped fresh mint

To make the dressing:

3 tablespoons extra virgin olive oil

Juice of one lemon

4 garlic cloves, mashed

Salt/pepper to taste

Putting it all together: 

Bring the stock to a boil. Add the barley and a little salt. Cover, reduce the heat, and simmer until barley is tender and liquid is absorbed, about 45 minutes. Drain well and place in a medium salad bowl.

Mix the dressing ingredients together and pour over the barley.

Let the barley cool down a bit, then add parsley, onion, cucumber, red pepper, and mint.

Mix well and chill for a few hours.



Upcycled bandana apron


BBQ season, party picnics, it’s summer time ladies! Fresh from our spring Home Issue, we’re doing a little upcycling!

Born in the 80s, child of the 90s, college in the early 2000s? Then you most certainly have a few bandanas stashed somewhere! Bust out the old college stash and test out this super simple, sewing beginners’, adorable apron. All you need is a bandana and some ribbon or complimentary fabric.



Step 1. Measure your waist or hips, depending on where you plan on wearing your apron.

Step 2: Cut ribbon or fabric to your measurement PLUS 10 inches for tying.







Step 3: Machine sew your bandana to your ribbon, making sure that center of the bandana and the center of the ribbon match up so you have even ties.



That’s it! Enjoy your new apron!


Dijon Salmon with Caraway Seed and Almond Flour Crust


This recipe is a great option for those of you who might be gluten-free or are dairy free.  Caraway seeds, which are the tiny seed used in rye bread are an unusual addition. This is a very easy dish for any quick, weeknight meal. Easy enough to make for any amount of people, even just for 1.  

Serves 4

Ingredients

  • 4-6oz filets of salmon 
  • 2 tsp whole grain mustard
  • 2 tsp dijon mustard
  • 1 tsp honey
  • 1/2 tsp apple cider vinegar
  • 1 tsp caraway seed
  • 1 tbsp chopped herbs such as parsley, basil, tarragon 
  • salt and pepper
  • 1/3 cup almond flour

Putting it all together:
Pre-heat oven to 425.

Line a baking sheet with foil and place baking rack on top.

Season filets with salt and pepper.  

In a small bowl, combine both mustard, honey, vinegar and caraway seeds.

With a pastry brush, generously top each filet with the mixture.  Sprinkle with herbs and top with almond flour.  Lightly dust again with salt.

Bake on the middle rack for 10 minutes, until crust begins to brown.  If the topping begins to burn, lightly cover with foil.  If the top doesn’t brown, finish under the broiler for 1-2 minutes.