Sunday, April 26, 2009
Early morning report Bleecker St NYC.
As always, the window dislpays at our good friends at Ralph Lauren is flawless.
And RRL has outdone themselves this spring with a vintage nautical story that oozes of denim, rope-trimmings and jersey fabrics that I actually could see myself making love to, that's how good it is.
The natural, non-artificial look on the finishing and washings is unparallelled to any other I've seen this season.
If you do not know the process of actually manufacturing garments like these, you cannot even begin to understand the huge ammount of detail and work that goes into each garment, it's mindboggling.
I humbly fall to my knees in awe of this company, over and over again.
Breaking News (?)
While having breakfast at Bus Stop Café on hudson this morning a car crashed and caught fire. I ran out with my beloved camera and got some nice shots. NYC, the city where the shit goes down.
(By the way, Bus Stop Café is kind of nice, they have a great oatmeal with apple, walnuts & cinnamon)
Friday, April 24, 2009
We will be offering a very limited ammount of vintage NIKE sneakers in our project store at PUB.
They're produced 1979-80 all in original sunbleahced boxes, orange swoosh and everything.
These are pristine, never even been laced up..yummy stuff for the sneaker nerds, I tells you!
Womens sizes only, hook your babe up or die!
There will also be a fresh load of vintage gant shirts (shortsleeved, really nice checks) coming in next week!
Wednesday, April 22, 2009
Dinner last night.
Linguine with olive oil, crushed garlic and anchovy.
Boil the linguini appx 8-9 minutes (De Cecco if you can find it)
(Should only be nearly al dente, it will become perfect in the pan later on)
Heat 4 tbl spoons of olive oil in a pan, crush 2 cloves of garlic and drop into the oil.
Let simmer for 2 minutes and then remove.
Mash 4-5 anchovy in the pan with a fork together with a pinch of pepperoncini and let simmer for a while.
Drain the pasta (get all the water and vapor out or the sauce won't stick the way you want it to)
Now, throw the pasta into the anchovy oil and fry for 3 minutes on high heat.
Devour with a light Red. (why not a slightly chilled Beaujoulais Noveau?)
And, as always there's a little something for the nerds.
Notice the vintage Sabatier knife.
1960's, carbon steele, and sharp like a motherfucker.
Buon appetito tutti!
Sunday, April 19, 2009
Somewhat tanned, rested and with aching thighs from the daily 8 km
morning run the memory that stays is when we bought the 15 lbs Pata
Negra at the local food market.
This is how food should be presented and bought.
Saturday, April 11, 2009
Friday, April 10, 2009
I'll be hangin out in our house in spain for the next week.
No internet, no cell, no work.
I'll be cooking, drinking cold beer, exercising (maybe), sleeping (definately), gaining weight (mos def!) and reading.
Wearing worn out espadrilles and equally worn oxford shirts.
Very Hemingway-ish, but without the angst.
Unless I'm able to crack the password to the neighbors wifi, then I'll probably be working.
Meanwhile, you might want to listen to US Royalty, they're kind of great.