My apologies

My apologies to all of my folks who have been checking for me I was under the weather this past weekend but still managed to get and do somethings will update you later this evening. Ciao for now.

Movement

D&G A/W 09'




Dolce and Gabbana A/W 09






Gucci A/W 09

Throwback

A interview with fashion icons Tom Ford and Karl Lagerfeld for Time Magazine

Kate Betts: You have worn many menswear labels over the years — from Yohji Yamamoto to Dior Homme. You are really an expert on this subject. How did you discover Tom Ford's line?

Karl Lagerfeld: In a very simple way: people told me. First they started telling me about the perfume and the sunglasses, and then when the shop opened, I said, "Let's have a look." And it fit! So I thought it was the right moment. I was tired of narrow shoulders and things like this. I suddenly liked this post-Italian updated modern look. Modern because Tom's clothes have nothing to do with the old clothes. It's the idea of them. It shares the mood. But in fact they are made differently, and also, in ready-to-wear, this kind of quality didn't exist. They are beautifully made. They are weightless on the body.

Tom Ford: Well, thank you, Karl.

KB: What was the inspiration for the shape of your suits?

TF: They have more of an English cut or line, yet they are made in Italy and made in a very light way. If you wear a real English suit, it will really give you a backache. It looks great, but it's very stiff in the construction, and it'll kill your shoulders. We've become a little spoiled with menswear in particular because, of course, we've come off a period in the '70s and '80s when Armani, which is very soft, dominated menswear. And we've become obsessed with comfort. I actually don't like that. I think you should suffer sometimes to be attractive and beautiful, so I cut the clothes very slim because I like to feel the clothes on my body.

KL: And this is the most important part for well-cut clothes. Clothes that follow you.

TF: It's true. A lot of people think a high armhole is restrictive, but it gives you total movement because it's cut right up to your arm.

KB: Would you call them English in style?

TF: It's a hybrid — you know, English, American, Italian, European, international style. The cut is derived more from an English cut but made in an Italian way in the lightness of fabric and construction.

KL: But when you wear them, you don't feel like they are English clothes because those are heavy. I like that you took that mood and used another technique. It's like Chanel, which is nothing more than the jacket of people who worked in a hotel where she used to go near Salzburg. She transformed their uniform — with a better cut — into the Chanel jacket.

TF: Yeah, if anything it's maybe an old Hollywood version — an idealized, mythologized, Hollywood version — of what glamorous contemporary menswear would be.

KL: But if you see those movies with Cary Grant, they are chic, but I am not sure I would like the clothes. I'm not sure I'd like the cut. I'm not sure they would be that great for the average man of the street. For me, American fashion and the look of American elegance with an updated image is Tom. There may be others, but I don't wear those

Just a Touch

Ingredients:

3 oz. dry white wine
1 oz. Limoncello
1/2 tsp. amaretto
1/2 tsp. fresh lemon juice
Lemon spiral, garnish

Preparation:

Add liquids to a cocktail shaker filled with ice. Shake for five seconds and strain into a large wine goblet.

Place lemon spiral garnish on top, and declare: "Love's gentle spring doth always fresh remain." — Shakespeare, Venus and Adonis

Seduction over a flame

I've been told that there's nothing more seductive than cooking with or for someone, the aromatic flavors, the tasting, the heat, it's enough to get anyone in the mood...to eat of course ;). The trick is to find out what she likes and let her watch you create a beautiful masterpiece.

Here is a wonderful recipe for two that you either can cook together or for her.


Shrimp Scampi

Ingredients

* 1 pound linguini
* 4 tablespoons butter
* 4 tablespoons extra-virgin olive oil, plus more for drizzling
* 2 shallots, finely diced
* 2 cloves garlic, minced
* Pinch red pepper flakes, optional
* 1 pound shrimp, peeled and deveined
* Kosher salt and freshly ground black pepper
* 1/2 cup dry white wine
* Juice of 1 lemon
* 1/4 cup finely chopped parsley leaves

Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

I would recommend that you try the meal on your friends first just to get a feel of how long it will take to prepare, and to make sure it taste just right. And maybe if you cook her dinner she'll be your dessert.

Courtesy of Tyler Florence

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EMIL ALZAMORA
Artist Statement:

the human form is a constant within my work. I am interested in exploring what it means to inhabit one, often exaggerating or distorting different aspects of the form to reveal an emotional or physical situation, or to tell a story about a predicament or an occurrence.

Traveling man...Nah bitch it ain't a Berkin

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