The Latest

Jul 15, 2014
Jul 14, 2014
thetieguy:

legends. 
Jul 7, 2014 / 310 notes

thetieguy:

legends. 

basilgenovese:

Blackened Scallops with Grilled Romaine + Citrus Salad (Source: A Thought for Food)
Jul 6, 2014 / 242 notes

basilgenovese:

Blackened Scallops with Grilled Romaine + Citrus Salad (Source: A Thought for Food)

Jul 4, 2014
Jul 4, 2014 / 51 notes
Jul 1, 2014 / 42 notes

turnoverchange:

Finamore.

Jun 26, 2014 / 292 notes

patrickjohnsontailors:

As frustrating as they are elegant; the bow tie is the only way to finish a tuxedo…

1. Place the tie around your neck, leave a little extra length on the right.

2. Cross the longer end under the shorter end and then pass the longer end up and under to create a simple (figure ‘3’).

3. Fold the second blade in half and then twist it up and into position to form the front of the completed tie.

4. Drop the remaining blade over the front, then pinch the sides of the horizontally folded ends together.

5. Feed the middle of the hanging end through the gap between initial knot and the front blade of the bow tie. This will form the rear blade of the bow tie.

6. Tighten the bow tie by pulling the blades simultaneously and work the bow tie to a characterful finish.

We opt for either a classic black grosgrain or it’s more formal equivalent in white marcella.

Jun 24, 2014 / 6,916 notes

(via worldfam0us)

Jun 24, 2014 / 2,747 notes