I only drink champagne when I'm happy, or when I'm sad.
I sometimes drink it when I'm alone.
When I have company, I consider it obligatory.
I trifle with it if I am not hungry and drink it when I am.
Otherwise, I never touch it – unless I'm thirsty.
– Mme Lily Bollinger
It's Friday. I want to see you party.
[through the back door]
"Dudes think they're hot shit when they tuck in their ties. One-up them by cutting a hole behind your breast pocket and looping your tie through so it doubles as a pocket square."
[the sock-it square]
"Tuck in a pocket square at the heel of your shoe and have it stick out. This practical device soaks up sweat, thwarts blisters, and lets you accessorize without acting the fool and wearing ankle bandanas."
GQ Magazine (quite brilliantly) offers the male dresser some sage fashion week advice with illustrated sartorial inventions ... guaranteed to land you on the screens of street style blogs everywhere.
See the rest here.
[via 101 Cookbooks]
I made these cookies this past weekend and I believe them to be very good (and good for you!). Here's the recipe -- pardon the re-name:
3 large, ripe bananas, well mashed
1 teaspoon vanilla extract
1/4 cup olive oil
2 cups rolled oats
2/3 cup almond meal/flour
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
6 to 7 ounces chocolate chips or dark chocolate bar, chopped
Preheat oven to 350º, racks in the top third
In a large bowl, combing the bananas, vanilla extract and olive oil. Set aside. In another bowl, whisk together the oats, almond meal, shredded coconut, cinnamon, salt and baking powder. Add the dry ingredients to wet ingredients and stir until combined. Fold in the chocolate chips/chunks. The dough is a bit looser than a standard cookie dough but don't worry about it. Drop 1 tablespoon scoops, an inch apart, onto a parchment-lined baking sheet. Bake for 15 minutes but be mindful you don't burn the bottoms. Makes about 3 dozen bite-sized cookies.