papa was a rodeo or rhinestone cowboy

Revisiting one of Collectors’ Weekly brilliant show-and-tell session, the surprising tale of the association of country-western performers with rhinestone and over the top outfits is revealed, with a debt of gratitude to the self-styled rodeo tailor, Nudie Cohn.
Inspired by the attire of burlesque shows and surely some of his homeland’s traditional garb, the bootmaker and tailor’s apprentice from Ukraine (Nuta Kotlyarenko) opened up a store in North Hollywood for his fabulous get-ups in the 1940s and after a bit of networking successes, Nudie’s custom suits became all the rage, sported not just by the likes of Roy Rogers, Hank Williams, Gene Autry and Johnny Cash but also by Elvis Presley, Elton John, David Cassidy, Tony Curtis, Bob Dylan, Gram Parsons, and John Lennon, as well. Cohn’s story is remembered by his granddaughter who grew up in the family boutique and has lots of interesting details to share about delivering special products and making everyone feel pretty glamourous. Someone really ought to make a movie out of this story.

we don’t need no stinking badges

Dangerous Minds shares an amazing assortment of alternative merit badges from artist Luke Drozd that awards decorations for subversive areas of study like espionage, home-dentistry and a host of paranormal abilities. Far from advocating delinquency, this collection of accolades—which does not discriminate between what mischief boys and girls ought not to emulate—it shows that demerits can sometimes be their own reward. What sort of life-skills would you like to see included in order to advance up the ranks?

périphérique ou les grands ensembles

Photographer Laurent Kronental spent the better part of the last four years assiduously documenting the anchor residents of the large housing estates that began to ring in the Parisian suburbs from the 1950s through the 1980s, the urban veterans that have remained amid a mostly transitory population.
These images not only capture the grandeur of the architecture but through the personal stories of the seniors serves to dispel ideas that might have been formed and fuelled about blight and “no-go” zones, and while not presenting a false-face on the challenges that these housing projects have endured, suggest that the utopian ideas within the brick and mortar might not be altogether a matter of the distant, marginalised past after all. Be sure to visit the link above for a whole gallery of photographs and to learn more about the artist.

soup-and-sandwich syndicate

For a few years, we’ve had one of those sandwich-makers to take camping with us, but having received a “panini-press” for the holidays, we’ve aspired to create some soup and sandwich combinations for indoors as well. Lately, we tried Cheese and Leek soup with egg and cheese toasts.

For the soup, ingredients for four bowls call for:

• Salt, pepper, parsley, bay-leaves nutmeg for seasoning
• 100 millilitre (about half a cup) of dry white wine
• Six slices of wheat bread for toasting and for the croutons 
• A heaping tablespoon of flour
• Butter
• 100 gram (4 oz) container of heavy crème 
• 1 litre (4 cups) vegetable stock from bullion 
• Around 600 grams (about a pound) of leeks, washed, peeled and cut into thin rings 

For the toast:

• Bread and butter from above
• 2 eggs 
• Sliced cheese (Gouda or Gruyère) 
• Spinach leaves or lamb’s lettuce (Feldsalat) 

There’s no cheese left out of the cheese soup, of course, but that’s where it gets a bit tricky. In German markets, there’s Schmelzkäse that’s made for soup and I suppose it’s like the pasteurized processed cheese food that’s available in the States, but looks some much less estranged from natural cheese and is much more appetising. In any case, use about 500 grams of your local-equivalent. In the soup pot, braise the rings of leek in butter for three minutes, dusting the leek with the flour afterwards. Introduce the white wine, vegetable stock with the bay leaves and allow it to cook on low heat for another ten minutes or so. Remove the bay leaves and breaking the cheese product of choice into small cubes, add that and the heavy crème to the pot and allow to cook for an additional ten minutes, stirring often and making sure that the cheese is melting. In the meantime, cut two slices of the bread into little cubes and braise them in butter in a separate pan (you can save the pan for the eggs) for about three minutes until crisp and set aside on a paper-napkin to dry. Prepare two eggs sunny-side-up and in your sandwich-maker/pie-iron/panini-press, make the toasts with the egg, cheese slice and leafy green filling—sort of like a croque-monsieur. Season the soup with nutmeg, salt and pepper to taste and garnish with croutons and parsley.

pomade ou les moustaches de l’oiseau

First spotted by erstwhile bird-watcher Mademoiselle Titam (l’article est disponible uniquement en français), I was delighted to discover these dapper little moustachioed seabirds called Inca terns (Larosterna inca), native to Chile and Peru, cleaving to the Humboldt current that drives the South Pacific like the dynamo Gulf Stream that warms Europe. What I found really striking—given our human biases, was that for what we’d consider a very masculine trait, there’s very little dimorphism between the males and the females in terms of plumage, and all the terns sport the same look, unlike for those with antlers, manes or the birds-of-paradise. I suppose other sea-going fowl, gulls and penguins, do look quite uniform across the genders.