Crushed velvet on Olivia Palermo. This velvet thing is happening! It looks particularly good in saturated colors like this emerald green.
Gigi Hadid walked the spring runway at Alberta Ferretti in a cool one-piece bathing suit. Good thing it was really warm out this day!
Loved this somewhat unconventional and unexpected look on Anna Wintour – so many florals! She hits a trend and hits it hard. Brava. At the Gucci show yesterday.
The Doors bag and two-tone heels are not that far from a lunch box and saddle shoes. Back-to-school accessories will gear you up for fall.
I will be forever indebted to Layla Pujol of Laylita for her vodka mint limeade recipe, which has been the drink of choice at more than one gathering this summer. It’s great to throw a minimum amount of ingredients in a blender to make a big pitcher of drinks for a crowd. Moreover, it’s a lot cheaper than buying enough Whispering Angel to serve 20 people for an afternoon – at least if those people are my friends.
This drink has proved so popular, though, that I found myself running out of ingredients on more than one occasion and had to make substitutions. When I was trying to get rid of a lot of leftover watermelon I threw in some watermelon chunks. The result that time was a winner, so here’s the recipe, as perfected by me and Jeff Nesmith of the new vegan lifestyle blog Java Street Project. (Much tasting was involved.)
Vodka Watermelon Cooler
1/4 of an average-size (about 10-lb.) watermelon
2 limes, plus more for garnish
1/2 c. mint leaves, plus more for garnish
2 handfuls ice
1/2 c. sugar
2 c. vodka
2 1/2 c. seltzer
Cut the rind of the watermelon and cut the flesh into large chunks. You should have about 1 1/2 lb. watermelon without the rind. Quarter the limes. Add limes, mint, ice, sugar and watermelon to a large high-speed blender (the Ninja one is awesome) or Vitamix. You may have to pulse the mixture a couple of times to get all the watermelon to fit in.
Blend on high speed for a full 3 minutes. Strain the watermelon mixture through a fine-mesh sieve, stirring with a spoon to push the liquid through. Discard the solids.
Pour the watermelon juice into a large pitcher and stir in vodka and seltzer. (Leave out the vodka for a virgin cocktail.) Chill for 15 minutes to let the mint settle. Serve over ice, garnished with lime wheels and mint leaves.
Makes 8-10 cocktails.
Variations: swap out the watermelon, mint and lime for:
– 4 limes, 1/2 c. mint and 2 c. water
– 4 lemons, 1/2 c. basil and 2 c. water
You can also add gin instead of vodka, or add a combination of vodka and limoncello. Try it with all sorts of different fruit and herbs – your guests will not complain.
Bright red is on track to become one of the big trends this fall, a color seen on model Marjan Jonkman last September. It looks especially sharp with black and white pinstripes. She was also ahead of the curve on ribbed sweaters, which are making a comeback.
How to wear a white dress into fall: pair it with a denim jacket and lots of great accessories, as seen on Carlotta Oddi at Milan fashion week last September.
It’s really beginning to feel like fall in NYC, which makes me wish for all the rich colors and fabrics of the season. One for the New York Times and one of my favorite menswear looks from Paris – Robert Ferrell in a plaid overcoat with plaid bag. Love the combination of colors and patterns.
Denim is still a must-buy for this time of year – call it the back to school instinct that never ends. A model at the New York shows draped a denim shirt with whipstitching over shorts and a tee for a layered look.
Blistered shishito peppers, which seem to be on every menu these days, are really easy to make on the grill. All you need is a grill basket – and the actual peppers, usually available in farmer’s markets by August. They’re a great way to distract guests as they wait for dinner – and keep them from hovering over the grill while you make the rest of the meal.
Blistered Shishito Peppers
1 pint shishito peppers
nonstick cooking spray
wedge of lemon
Maldon sea salt flakes
Toss the peppers with a little olive oil, just enough to make them slippery. Coat the inside of a grilling basket with nonstick cooking spray and place it on a very hot grill (400+ degrees), cover it, and wait a couple minutes for it to preheat. Pour the peppers in the basket and stir fry them with tongs, letting them rest occasionally until they blister. When blistered on all sides, carefully remove the grill basket and pour the peppers onto a platter.
Squeeze the lemon over the peppers and sprinkle with a generous amount of sea salt flakes. Serve immediately.
Serves 2 – 4