I just loved this photo and Sartorialist’s description:
I love how Milanese gentlemen move like they are the star of their own film.
Such swagger. Such intrigue.
This isn’t about fashion or even style but about creating an impact on the viewer.
A visual seduction.
I’m pretty sure that’s how we should decide to dress each day – with swagger, intrigue and seduction.
As Spring has finally pushed out the Winter blues, I’ve been turning to the gym and a lighter fare for eating. This scallops and pasta recipe is delightfully simple, and having made it a few times now, I’m discovering how easy it is to cook scallops! I chose frozen scallops because they were cheaper than fresh – takes a bit to defrost them, but worth it for the wallet!
Scallops n’ Pasta
Adapted from Tasty Kitchen Blog.
Preparation Instructions
1. Cook the pasta in salted water per the instructions on the box. Drain and set aside.
2. In the meantime, prep all the ingredients and have them at the ready nearby. If you’re using frozen scallops, de-frost for a few hours in the refrigerator beforehand, or run under warm water. Then, use a couple of layers of paper towels and pat very dry. Move the scallops to a clean sheet of paper towel and pat dry once more. Season with salt and pepper on both sides.
3. Heat a large frying pan or saute pan over high heat. When hot, swirl in the olive oil. Add the scallops to the pan, not touching. Give each scallop ample room so that they can sear properly. Cook for 2 minutes without touching (don’t touch!) then flip and cook for another 2 minutes until cooked through. Remove to a plate.
4. Turn the heat to low. Add the butter and the garlic. Saute for just 10 seconds and then add the tomatoes.
5. Turn the heat to high and add in the white wine. Let it bubble a bit for 30 seconds and use your spatula to scrape up the bits in the pan. Season with salt and pepper (go light on the salt … remember your pasta is lightly salted now), throw in the parsley and then add in your cooked pasta. Stir well to let the sauce coat the pasta. Serve with the scallops and additional parsley on top.
I’ve just spent a good amount of time browsing through Factory 20‘s selections. I’ve learned they are particularly adept at styling old (vintage) stuff, and making me want it desperately.
From top: Heavy Patina’d Steel Mutli-Drawer Cabinet, $920; Old Shamrock Vintage Industrial Elevated Laundry Bin, $345; Neo-Bauhaus Wall Mounted Wooden Coat Rack, $1070; Regent Balboa Portrait Wall Mirror, $480; Bus Station Waiting Room Clock, $465; Vintage Industrial Steel Laboratory Single Drawer Table/Desk, $885; Mammoth Green School Chalkboards, SOLD; High Victorian Articulate Accordion Beveled Oval Portrait Mirror, $535.
This is an official White House photo of President Obama working on a speech, with all his edits up close and personal. Awesome, eh?
via Bobulate.
There’s no such thing as fact anymore, only opinion. The closest thing we have to fact is “common opinion”. Everything is an opinion. The way you dress is an expression of your opinion. Your religious beliefs are your opinion. The music you turn up loud is your opinion. For most people it’s easier to just agree. For me the hardest thing is to ‘just’ agree and that is what sparks creativity, the feeling that something can be better, the feeling that something’s missing. The feeling that something’s needed.
– Kanye West (via Frank Chimero)
By Nathan Ward.
via Pikaland.
What’s your worst fear? Ignorance? Credit cards? Smallpox? Illustrator Brian Rea has collected so many fears over the years that they fill up a 7-meter-by-3.5-meter wall. An exhibition entitled Murals that opened at the Joan Miró Foundation in Barcelona last week gave Rea a chance to not only face, but also trace, his worst fears.
via Fast Company.
