Joseph Leonard

My Friend, Gabriel Stulman, just opened his super stylish and super tasty restaurant in the west village....



It's got an old school vibe (just like this portrait that Mark took of him). What's even better is that the other night when I was there it was "Jay-Z" night, so we were bopping our heads to the beats while enjoying one of the best dinners I've had in a while. Congrats Gabe & Jim!




top photo from joonbug, bottom from Jeff Gurwin for Timeout NY.

Public Profile 02

Who: Semafaro, Party dude at Drum Circle

Where: Sag Main Beach, Bridge Hampton, NY

What did you eat today?
Smoked Salmon on a Baguette

summer lovin'

The looks of Summer: Neoprene and Erin Wasson

leggings and bralette by alexandra cassaniti, suits by lisa marie fernandez.

Bruce Weber for VOGUE 1990

Digging Boys with Long Hair

photo credits clockwise from top left:
theselby.com, fashionwindows.com, theselby.com, markchampionphoto.com

Making Strawberry Granita

i love you bacon

Public Profile 01

Who: STG54, Designer

Where: Williamsburg, Brooklyn

What are you wearing?
Tracey Feith Hat
American Apparel T-Shirt
Ray Ban Sunglasses

What did you eat today?
Burger w. Bacon & Blue Cheese, Onion Rings- from Dumont Burger

Two Spring Favorites

High wasted Bermuda Shorts from Zachary's Smile
Fresh Sugar Snap Peas from the Farmer's Market

So Ready for Summer....

Scallops w. Asparagus, "Sacred Hearts" Collection by Lover www.loverthelabel.com

WELCOME SPRING!

photos : the selby.com, style.com

Radishes w. Butter & Sea Salt, Stuffed Celery

It is 45˚ and raining in New York. This soup is the perfect antidote.

Spicy Carrot Soup w. Crème Fraîche and Lime

• 2 tablespoons olive oil
• 2 pounds carrots, peeled, chopped (about 5 cups)
• 2 large leeks (white and pale green parts only), chopped (about 2 cups)
• 1 tablespoon chopped garlic
• 3 1/2 teaspoons ground cumin
• 1/2 teaspoon dried crushed red pepper
• 6 1/2 cups (or more) water
  
• 8 tablespoons sour cream
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons grated lime peel

Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds longer. Add 6 1/2 cups water. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.

Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Whisk in 6 tablespoons crème fraîche.

Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.