It’s time for our mid-August round up of blog posts! We can’t believe that it’s already half-way into August; WHERE HAS THE MONTH GONE?! This also means that Summer is flying by and it will almost be time for the brisk winds and falling amber leaves of Autumn. But for the meantime, we are enjoying what’s left of the Summer weather!
Walk the Talk by Kate Ogata
After living in San Francisco for almost five years now, I’ve gained a greater appreciation for walking. When I used to line the ‘burbs’, driving was a part of everyday life — today, I can probably go a full week without hopping into a car. READ MORE
Her Shot: Making the Perfect Poptail by Drinking in America
We’ve talked a little but about poptails before — you know, cocktails that you freeze and eat like popsicles — but we’ve never really given you a decent road map for making these babies. Some may think it’s pretty obvious, but there are definitely certain things you can do to really make your poptails come out extra special. READ MORE
Under the Sun by To Be Bright
After one horrendous Christmas card five years ago, I swore off the color yellow. When I realized it was worth another shot, I was stalking Pinterest as per usual and saw the hue paired wonderfully with regular/faded wash denim. READ MORE
Cuff Rolling 101 by Style No Chaser
You know who you are, you brigands. You men who have taken the no-break, Thorn Browne aesthetic to its breaking point. You men who saw a photo of people sock-less in monkstraps at Pitti Uomo and thought that was a perfect ways to spend every waking hour. You’ve been rolling up cuffs so large, with trouser legs so short a a result, that you might well be wearing capri pants. To which we say: enough. This madness must stop. That is not to say there is anything wrong with cuff-rolling as such. It can be a charming aesthetic when done properly, bringing a carefree quality, a roguish quality, to a casual wardrobe. But like so many other aspects of fashion, if done too much it can lead to disaster. Moderation is the name of the game here, like in so many other trends. READ MORE
Cajun Pork Belly & Sweet Potato Hash by The Chef Next Door
After browsing the web for inspiration I decided to go with a pork belly hash and man, am I glad I did. This recipe takes a little bit of time as you braise the pork belly first, but it is totally worth it. I actually braised it, then let it sit in the fridge for a couple of days before making my dish. When I finally made the hash for breakfast the other day, my kids gobbled it up! I call that a win. READ MORE
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By: Tidal Labs
Engage the wave
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