Gracie Abrams’s Beauty Routine:
I like to wake up between 6 and 7 a.m., but when I’m touring, it’s anywhere from 10 a.m. to 1 p.m.
Sleep is a constant question mark because time zones are never consistent.
I got lucky this past leg of the tour in Europe and the U.K. Our bus was great, and I got the same duvet that I have at home, which was especially comforting.
A morning shower — really hot and then really cold — is the thing that fixes my brain quickly.
At home I hang eucalyptus from the shower head because it smells nice in the steam.
My friend Claudia has this company called Cyklar, and I put all of her body washes in a row.
I do a pump of each.
She also launched a suction-y tool for lymphatic drainage, which I like to use.
I have an Oribe shampoo that my hairstylist gave me, but I’m not too picky about that.
I’ve surrendered to putting on a hat and walking out the door and letting my hair be what it is.
I love the Osea algae body oil, and my most used body moisturizer is the Nivea one with almond oil, which kind of smells like sunscreen to me.
I’ve always got Egyptian Magic skin cream in every bathroom, too.
I’ve had a very temperamental relationship with my skin after developing cystic acne in college.
At the end of the day, it’s skin — but it can feel like the end of the world if it hurts to put your face against your pillow.
Facials with Shar helped me get my acne under control.
She’s a wizard.
I use mostly all Jan Marini skin care: the C-ESTA serum, hyaluronic acid serum, Transformation cream, and at night something called Age Intervention Duality, which has basically eradicated breakouts and is a holy grail product for me.
The Hourglass Veil skin tint is part of my skin care routine at this point — it makes me feel and look even.
The Vanish concealer is my favorite for spot-treating.
I’m a blush freak.
As a pale girl, I’m like, how do I make myself look like I have any life in me?
I love Fenty Beauty’s cream blush in the shade Summertime Wine.
To fill in my brows, I use Hourglass’s Arch pencil in Dark Brunette, and then Göt2b brow gel for hold.
Mascara onstage is a must, but on a daily basis, I’ve just been curling my lashes and using Hourglass’s gel eyeliner in Canyon in the waterline at the top.
For haircuts I go to Bobby Eliot, who’s a legend and an angel, and on tour, I work with genius hairstylist Arbana Dollani.
She crocheted my hair for one show with silver thread.
Hair bows have become a symbol of the community, which is very sweet, and I have this collection of bows that people have very generously made or gifted me.
Sandy Liang has some great ones, and Chanel too.
One of life’s greatest luxuries is to eat that thing in that place, knowing you can’t get it anywhere else: the bruscandoli, or wild hops, in Venice are a case in point.
These are the most tender early shoots of a plant that grows along the banks of the lagoon.
You can find hops in other parts of Italy, but they won’t be called bruscandoli and they won’t have the distinctive flavor the Venetian variety draw from the salty lagoon soil.
Visit Venice in springtime, and you might be lucky enough to catch the ephemeral bruscandoli season (typically no more than a couple of weeks between the end of March and the beginning of May — last year it was around the last week of March), when you’ll see bundles of the greens for sale at the Rialto market, as well as at vegetable stalls and barges dotted around town.
You eat only the tips of the plant and cook it as you would wild asparagus, blanching it in boiling water or pan frying it, then seasoning it with a dash of olive oil, a squeeze of lemon and a pinch of salt.
Bruscandoli also work well in a creamy risotto, layered into frittata or as the base for a brothy soup, minestra di bruscandoli.
Harry’s Bar makes an excellent risotto con bruscandoli, as does Al Covo, a cozy, family-run establishment hidden away in the city’s Castello quarter.
And if you’re looking for the incomparable combination of spring sunshine, waterside views and some variation on the theme of bruscandoli for lunch, then you can’t beat a table at Ristorante Riviera on the Zattere waterfront.
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