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artsfortransit:

We are saddened by the passing of Massimo Vignelli, the renowned graphic designer who re-imagined the subway map and graphic standard as an iconic symbol of the New York City Transit system. We celebrate his life and work by sharing this short clip with you. 

A great designer’s life celebrated artsfortransit #mta
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Sunglasses: Bottega Veneta
Shot by Doug Inglish for DETAILS June/July issue

Love this shot from details

details:

Sunglasses: Bottega Veneta

Shot by Doug Inglish for DETAILS June/July issue

Love this shot from details
details:

Street Style: American Workwear by Way of London

details:

Street Style: American Workwear by Way of London

surfacetoairofficial:

Surface to Air CLASSIC SHIRT SS14

surfacetoairofficial:

Surface to Air CLASSIC SHIRT SS14

ronniefein:

Last week I demonstrated 5 recipes for a gathering of 12 women to celebrate one of their birthdays. Everyone was is high spirits and there were plenty of spirits too, so no one was actually there to learn how to cook anything.
They just wanted to have a great time and I was the entertainment. Which was just fine. I’ve learned long ago that for this kind of event I do all the prep work beforehand because the audience will lose interest watching me chop onions and measure out flour.
But here’s what they were interested in: the two hors d’ouevre and 3 salads I demonstrated. All springtime foods, light and festive looking, fairly easy to prepare and exceptionally tasty.
They loved everything. But this was the favorite:                                                                          
Salmon-Couscous Salad with Cheese and Dried Cranberries                                                                                                                                         



1 pound fresh salmon, about 1-1/4-inches thick
olive oil or vegetable oil
1-1/2 cups Israeli couscous
1 cup thawed frozen peas
3/4 cup crumbled blue cheese
4 scallions, chopped
1/2 cup dried cranberries
2 teaspoons grated fresh orange peel
1 tablespoon chopped fresh dill
2 teaspoons chopped fresh mint
1/4 cup vegetable oil
2 tablespoons lemon juice
2 tablespoons orange juice
salt and freshly ground black pepper to taste

Preheat a grill, broiler or grill pan. Brush the salmon with a film of vegetable oil and grill, broil or pan-broil for about 4 minutes per side or until cooked but still rare. Remove the fish from to a cutting board and cut into chunks and set aside to cool slightly. Cook the couscous until al dente, drain and place in a large bowl. Add the fish, peas, cheese, scallions, cranberries, orange peel, dill and mint. Toss gently to distribute the ingredients evenly. In a small bowl mix the vegetable oil, lemon juice and orange juice. Pour over the ingredients and toss. Let rest for 10-15 minutes before serving.
 Makes 4-6 servings

ronniefein:

Last week I demonstrated 5 recipes for a gathering of 12 women to celebrate one of their birthdays. Everyone was is high spirits and there were plenty of spirits too, so no one was actually there to learn how to cook anything.

They just wanted to have a great time and I was the entertainment. Which was just fine. I’ve learned long ago that for this kind of event I do all the prep work beforehand because the audience will lose interest watching me chop onions and measure out flour.

But here’s what they were interested in: the two hors d’ouevre and 3 salads I demonstrated. All springtime foods, light and festive looking, fairly easy to prepare and exceptionally tasty.

They loved everything. But this was the favorite:                                                                          

Salmon-Couscous Salad with Cheese and Dried Cranberries                                                                                                                                         

1 pound fresh salmon, about 1-1/4-inches thick

olive oil or vegetable oil

1-1/2 cups Israeli couscous

1 cup thawed frozen peas

3/4 cup crumbled blue cheese

4 scallions, chopped

1/2 cup dried cranberries

2 teaspoons grated fresh orange peel

1 tablespoon chopped fresh dill

2 teaspoons chopped fresh mint

1/4 cup vegetable oil

2 tablespoons lemon juice

2 tablespoons orange juice

salt and freshly ground black pepper to taste

Preheat a grill, broiler or grill pan. Brush the salmon with a film of vegetable oil and grill, broil or pan-broil for about 4 minutes per side or until cooked but still rare. Remove the fish from to a cutting board and cut into chunks and set aside to cool slightly. Cook the couscous until al dente, drain and place in a large bowl. Add the fish, peas, cheese, scallions, cranberries, orange peel, dill and mint. Toss gently to distribute the ingredients evenly. In a small bowl mix the vegetable oil, lemon juice and orange juice. Pour over the ingredients and toss. Let rest for 10-15 minutes before serving.

 Makes 4-6 servings

details:

A Short History of the Pocket Square
seizesurvingt:

The Beach Suit - Men’s Journal
Read the story here.

I love this look

seizesurvingt:

The Beach Suit - Men’s Journal

Read the story here.

I love this look

seizesurvingt:

The Wiffle Ball shot
This was the hardest shot to set up prop wise. We hung 20 wiffle balls from a chicken wire armature right over Nico. The structure supporting the armature looked VERY questionable. Luckily Nico survived and we got what I think is one of the coolest shots in the lookbook.

seizesurvingt:

The Wiffle Ball shot

This was the hardest shot to set up prop wise. We hung 20 wiffle balls from a chicken wire armature right over Nico. The structure supporting the armature looked VERY questionable. Luckily Nico survived and we got what I think is one of the coolest shots in the lookbook.

Manhattan: Ben Bowers by Danny Lang

thefashionisto:

Manhattan: Ben Bowers by Danny Lang

ben-bowers-photos-001

Manhattan–Model up and comer Ben Bowers (New York Models Management) retreats indoors for a photo session with photographer Danny Lang. Posing for moody images styled by Mike Stallings, Ben is captured in bed amongst shadows of the city. / Grooming by Anny Chow.

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