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PS: An oatmeal choice for spring 

My new tour to Switzerland reminded me of one of a nation’s good culinary contributions. Not fondue, not chocolate (though: yes), but Bircher Muesli, that comes from one of a strange grand-daddies of “wellness,” Max Bircher-Benner. At Bircher-Benner’s home in a early 1900s, where therapies included sunbathing in one’s undies and a white hat, a alloy pushed a plate that was mostly done adult of grated apples and lemon juice, with only a smattering of oat flakes, precipitated milk, and water. Today we’ve incited those proportions around, and overstate the oats with shredded coconut, nuts, and all demeanour of uninformed and dusty fruits. I’ve been regulating a box of Familia—which has apple flakes, raisins, and hazelnuts pre-added to oats—as a idle by-pass for a fulfilling play that includes yogurt, milk, and whatever uninformed or solidified fruit is handy, and a fist of lemon for that fresh Alpen wellness vibe.

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