WASTED TALENT: A Fashion + Lifestyle Blog

NATURA ELENA BY SEFAN DANI FOR RUMOURS

2012-11-14T06:35:00.002-08:00

THE BETTE FEATURED IN THE ELLE GIFT GUIDE

2012-11-13T10:42:00.000-08:00

Every year we look forward to the Elle Gift Guide to help us pick the perfect present for our friends and family. The editors and staff sift through countless items and put together an extraordinary list of must have's for the holiday season. We are so honored to be a part of this year's selection and couldn't agree more that our "Bette" bag will certainly toughen up those holiday sparkles.

To purchase the Bette, click HERE

ELLE FRANCE: A PLEINS VOLUMES

2012-11-09T06:39:00.001-08:00

WHITE BEAN, CHICKPEA AND PASTA SOUP

2012-11-08T06:18:00.000-08:00

1 strip (1 ounce) bacon, diced (optional)
1 medium onion, chopped
2 carrots, chopped
2 cloves garlic, minced
1/2 teaspoon dried rosemary
Coarse salt and ground pepper
1 tablespoon tomato paste
2 cans (15 ounces each) beans, such as navy or cannellini, drained and rinsed
4 cups reduced-sodium canned chicken broth
3/4 cup tubetti, ditalini, or other short, tubular pasta
1/4 cup chopped fresh parsley

Serves 6

Directions

In a Dutch oven or stockpot, cook bacon over medium heat until browned and crisp, stirring occasionally, about 8 minutes.
Add onion and carrots; cook until vegetables are soft, about 5 minutes. Add garlic and rosemary; cook until fragrant, 1 minute. Season with salt and pepper.
Stir in tomato paste, beans, broth, and 4 cups water. Bring to a boil, reduce heat, and simmer, partially covered, until soup has thickened slightly, about 10 minutes.
With a potato masher, mash some of the beans (still in pot) to thicken soup. Add pasta; cook until al dente, about 10 minutes.
To serve, ladle soup into bowls; sprinkle with parsley.

* From Martha Stewart

VOGUE NETHERLANDS NOV '12: GOTH IS BACK

2012-11-06T05:34:00.001-08:00

NATASHA POLY IN MADAME

2012-11-05T07:02:00.001-08:00

RECIPE OF THE WEEK: WILD MUSHROOM AND SPINACH RISOTTO

2012-10-24T06:39:00.000-07:00

BROWN RICE RISOTTO WITH MUSHROOMS AND WILTED SPINACH
Yield: 4 to 6 servings

4 cups chicken or vegetable broth2 cups water
1 bay leaf
1 tablespoon olive oil
1 onion, diced small
Salt
8 ounces baby bella mushrooms, diced small
1 1/2 cups brown rice, preferably short-grain
3 cloves garlic, minced
1 teaspoon minced thyme
1/2 cup white wine
10 ounces spinach, stems removed and leaves sliced into ribbons
2 teaspoons lemon juice
1 cup grated Parmesan cheese

1. Combine broth, water and bay leaf in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low.

2. Meanwhile, warm olive oil in a large skillet over medium-high heat. Add onions and a generous pinch of salt; cook until the onions have softened, 5 minutes. Stir in mushrooms with another pinch of salt, and cook until the mushrooms have released all of their liquid and turn golden, another 5 minutes.

3. Stir rice, garlic and thyme into the pan. Cook until rice is translucent around the edges and smells fragrant, 5 to 7 minutes. Pour in wine and scrape up any browned bits from the bottom of the pan.

4. Reduce the heat to medium and begin ladling in the warm broth, 1/2 cup at a time. Stir risotto occasionally and wait until each ladle of broth is almost fully absorbed before adding more. Because brown rice has less starch and absorbs liquid slowly, cover the pan between broth additions to encourage creaminess and help speed cooking.

5. After adding about 4 cups of the broth, begin tasting the rice and checking for doneness. The risotto should start to look thick and creamy in the last 10 minutes of cooking. Once the rice is cooked through, add one more ladle of broth (but not the bay leaf), spinach, lemon juice and cheese. Stir until the spinach is wilted and the cheese has melted. Serve immediately.

A CANADIAN IN PARIS

2012-10-19T06:29:00.002-07:00

BROKEN FLOWERS

2012-10-18T06:56:00.001-07:00

What an ingenious way to reinterpret one of the most beautiful things found in nature. For his series titled "Broken Flowers", Jon Shireman soaks his flowers in liquid nitrogen for 30 minutes and then smashes them into hundreds of little pieces. The images allow us to reflect on the creation and destruction of nature by man and by science, something that is very familiar in our world today.

WINTER VEGETABLE AND WHITE BEAN SOUP

2012-10-17T06:52:00.001-07:00

PESTO:

2 cups (packed) fresh basil leaves
1/2 cup drained canned diced tomatoes
3 tablespoons freshly grated Parmesan cheese
2 tablespoons extra-virgin olive oil
3 garlic cloves, peeled

SOUP:

2 large leeks (white and pale green parts only), chopped
2 medium carrots, peeled, diced
1 6-ounce white-skinned potato, peeled, diced
3 tablespoons water
8 cups canned vegetable broth
1/2 cup orzo (rice-shaped pasta)
6 ounces green beans, trimmed, cut into 1/2-inch pieces
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1/4 teaspoon dried crushed red pepper

2 tablespoons freshly grated Parmesan cheese

For pesto:
Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.)

For soup:
Combine first 4 ingredients in heavy large pot. Cover and cook over medium-low heat until vegetables are almost tender, stirring occasionally, about 8 minutes. Add broth; bring to boil. Stir in orzo; boil uncovered until orzo is almost tender, stirring often, about 12 minutes. Add green beans; reduce heat and simmer until beans are tender, about 6 minutes. Stir in cannellini and crushed pepper; simmer until heated through, about 3 minutes. Season with salt and pepper.

Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese.

DELAYED REACTION: AN AFTERNOON TEA PARTY

2012-10-16T13:22:00.001-07:00

A few weeks ago, a group of some of my closest lady friends joined me at my apartment for an afternoon tea party. It was disguised as a small birthday gathering for myself but, it was actually a small thank you to a group of women who have been incredible friends to me throughout the years. The only thing that could make the afternoon better was having my family there and, lucky for me, my mother flew in from Florida to join in on the fun as well.

We spent the day sipping apple cider and pear mimosas and sharing funny stories about how we all know each other. Some were as simple as a childhood friendship and others as complicated as a random meeting in the subway on the coldest day of the season. It was an incredible afternoon and was well worth the effort for this inspiring group of women. Below are some photos as well as the full menu complete with links. Cheers!

AFTERNOON TEA MENU

MIMOSA BAR:

Pear

Apple Cider

Orange

Cucumber Sandwiches

Smoked Salmon Sandwiches

Pear, Taleggio and Fig Jam Sandwiches

Smoked Salmon Deviled Eggs

Crustless Mini-Quiches

Assortment of Scones w/ Clotted Cream + Jams

Cheese from the East Village Cheese Shop

Pear-Ginger Parfaits

Chocolate Ganache and Coconut Macaroon Tartlets

Mini Key Lime Tartlets

FLOWERS BY ARIEL DEARIE

FOOD AND TABLE TOP BY JACK GERMAIN

WELCOME TO MY CLOSET: BACK TO BLACK

2012-10-15T08:02:00.000-07:00

ALL SAINTS JULES SHEARLING BOOTS

ZARA POWER BLACK JEANS

CLARKS DESERT BOOT

$150 FLASH SALE ON OCT. 4TH

2012-10-02T09:26:00.003-07:00

Beginning at midnight on October 4th, all of the bags in the sale section will be marked down to $150 for just 24 hours. We only have limited quantities left so, when the bags are gone- they're gone for good.
Concerned your dream bag will sell out before you get it? Calm your nerves by emailing info@jackgermainhandbags.com and we'll happily reserve your bag so that you don't miss out on this fabulous opportunity. Happy shopping!!

JACK'S BEAUTY PICK: NARS MATTE LIP PENCILS

2012-10-01T12:44:00.003-07:00

For the past couple of years, the only way I knew to achieve a matte, long lasting lip color was to use lip pencil instead of lipstick. I would then put a dab of moisturizer on top, so that it wasn't so dry. It was never quite perfect but, I thought, this was the best it was going to get. That is until I somehow stumbled upon the Nars Matte Lip Pencils.
These little chubby sticks have changed my life when it comes to lip color. Not only do they last all day long, but they moisturize way better than my little lip pencil trick. Below are my three favorites but colors (thus far):

Cruella: Falls hottest lip color, deep blood red

Pop Life: That orangey-red lip that J.Crew made famous

Sex Machine: A perfectly pink lip that can carry a face with no make up

THE "FLEXOR" IN MANHATTAN BRIDE

2012-09-25T10:36:00.002-07:00

FLEXOR BAG

DANDELION ART INSTALLATION

2012-09-24T06:35:00.001-07:00

Artist Regine Ramseier

ASPEN ST. BY KORAY PARLAK FOR ELELE MAG

2012-09-20T07:29:00.003-07:00

MUSHROOM SOUP WITH HAZELNUT GREMOLATA

2012-09-19T07:03:00.001-07:00

1 1/2-ounce package dried porcini mushrooms

1 cup hot water

4 tablespoons butter, divided

1 1/4 cups chopped onion

1 cup sliced peeled carrot (about 1 large)

1 pound crimini (baby bella) mushrooms, sliced (about 6 cups)

3 cups (or more) vegetable broth

1/2 cup coarsely chopped fresh parsley

1/3 cup plus 1 tablespoon olive oil

1/4 cup hazelnuts, toasted , husked, finely chopped

2 teaspoons finely grated orange peel

1 garlic clove, chopped

12 ounces assorted fresh wild mushrooms (such as chanterelle, crimini, and stemmed shiitake), sliced (about 5 cups)

Place porcini in 1 cup hot water. Let soak until soft, about 20 minutes. Strain, reserving soaking liquid. Coarsely chop porcini.

Melt 2 tablespoons butter in large pot over medium-high heat. Add onion and carrot and sauté until soft, about 5 minutes. Add 1 pound crimini mushrooms;sprinkle with salt. Sauté until mushrooms are soft and browned, about 5 minutes. Add porcini and sauté 3 minutes. Add 3 cups broth and reserved porcini soaking liquid and bring to boil. Reduce heat to medium-low; cover and simmer until mushrooms are soft and flavors blend, about 20 minutes. Cool slightly. Working in batches, puree in blender until smooth, adding more broth by 1/2 cupfuls as needed. Return soup to pot.

Mix parsley, oil, hazelnuts, orange peel, and garlic in small bowl. Set gremolata aside.

Melt remaining 2 tablespoons butter in heavy large saucepan over medium-high heat. Add 12 ounces assorted mushrooms and sauté until soft and browned, about 10 minutes. Season to taste with salt and pepper. Divide soup among bowls. Top with sautéed mushrooms and gremolata.

RECIPE FROM BON APETIT

JACK GERMAIN IN LATINA MAGAZINE

2012-09-18T13:08:00.002-07:00

We are so thrilled to have our boysenberry studded make up pouch featured not once, but twice, in the October issue of Latina Magazine. Check out the pics below:

TO PURCHASE CLICK HERE

EATING WITH PAUL AND JACK GERMAIN

2012-09-17T09:49:00.002-07:00

A rare occurrence happened this weekend- my brother came and visited me from Los Angeles. New York is not his favorite place, as LA is not mine but, over the years we've grown to love each others homes through one anothers eyes. There are few things in the world that mean more to me than spending time with him and one of our favorite things to do together is eat great food. Below is a small Instagram paper trail of our fun filled foodie weekend together.

PIZZA IN MIDTOWN

MATZO BALL SOUP AT B&H DAIRY

ASIA DOGS AT SMORGASBURG

MILK TRUCK GRILLED CHEESE AT SMORGASBURG

MEATBALLS AT THE MEATBALL SHOP

NYFW STREET STYLE

2012-09-12T06:44:00.000-07:00

JASON WU SPRING '13: FEMININE FETISH

2012-09-11T07:35:00.001-07:00

INDIE MOVIE LOVE

2012-09-07T06:48:00.000-07:00

Two great movies I saw this week that are end of summer must see's:

SLEEPWALK WITH ME

SEARCHING FOR SUGARMAN

MARLOES ON THE ROOFTOPS OF PRAGUE

2012-09-06T06:20:00.002-07:00

RECIPE OF THE WEEK: AVOCADO, BEET + ORANGE SALAD

2012-09-05T06:19:00.000-07:00

1 small bunch beets (1 lb), trimmed

2 slices rustic bread, torn into 1-inch pieces (2 cups)

1/4 cup extra-virgin olive oil

Coarse salt and freshly ground pepper

2 teaspoons balsamic vinegar

2 tablespoons orange juice

2 avocados, sliced

2 navel oranges, peel and pith removed, segmented

2 cups spinach

1 tablespoon toasted salted sunflower seeds

Directions:

Heat oven to 425 degrees. Wrap beets tightly in foil and roast until tender, about 1 hour. Once cool, remove skin and slice.

Meanwhile, toss bread pieces with 2 tablespoons oil, season with salt and pepper, and toast until golden, about 6 minutes.

Whisk vinegar, orange juice, and remaining 2 tablespoons oil. Season with salt and pepper. Drizzle over beets, avocados, oranges, spinach, and croutons. Season with salt and pepper. Top with sunflower seeds.