Monday, August 22, 2011

MAISON MARTIN MARGIELA HOPSACK ELBOW PATCH BLAZER

Flecked grey hopsack weave wool-blend blazer from Maison Martin Margiela with leather half-sized elbow patches, two buttons, a notched lapel, single vent and functioning cuff buttons. Unlined and loosely unstructured, wear this blazer over a fine dark sweater for understated style.

- €1.157 EUR
- Masion Martin Margiela (Official Site)

THE PLAYBOY TOWN HOUSE (1962)

(Design by R. Donald Jaye and rendering by Humen Tan)

“Posh Plans For Exciting Urban Living”! In a spread from the May 1962 issue of Playboy Magazine we catch a glimpse of a “modishly swinging manor for the modern man”

Wednesday, June 22, 2011

CONNAUGHT BAR (LONDON)

Monday, June 20, 2011

Manolo Yllera

A shoot by Manolo Yllera for Corte Ingles

Hostem, Shoreditch

The Boot & Flogger 10-20 Redcross Way, SE1 1TA

The Boot and Flogger is my favorite pub in London. I've yet to find a pub that rivals its traditional yet quirky interior. The landlord has been known to un-cork you champagne with not only a saber but also a golf club, which suits this rather long, galley shaped bar. Known for it's Port the pub has wined and dined its guests for over 300 years and because of its historical standing it is the only bub in England not to require an alcohol licence.

Monday, May 30, 2011

Pomegranate

The jewel-bright seeds, or arils, of a pomegranate add color and crunch to salads, desserts, appetizers, sauces, and relishes.

Grilled Lamb Chops with Pomegranate-Port Reduction

Ingredients

1 lemon, zested and juiced
2 tablespoons chopped fresh oregano
2 cloves garlic, minced
salt and black pepper to taste
8 (3 ounce) lamb chops
1/2 cup fresh unsweetened pomegranate juice
1 cup port wine
2 tablespoons pomegranate seeds

Directions

Whisk together the lemon zest and juice, oregano, garlic, salt, and black pepper in a bowl; pour into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Set aside to marinate.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Bring the pomegranate juice and port wine to a simmer in a small saucepan over high heat. Reduce heat to medium-low, and continue simmering until the liquid has reduced to half of its original volume, about 45 minutes. Stir in the pomegranate seeds and set aside.
Remove the lamb from the marinade, and shake off excess. Discard the remaining marinade. Cook the chops on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, about 4 minutes per side for medium rare. Serve the chops drizzled with the pomegranate-port reduction.