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1. Reduce!
When you're young—in your twenties, say—it's easy to think that no matter how many pounds you put on, you'll always be able to starve and ercise yourself back into fighting shape. Here's some bad news: Weight gain is self-reinforcing. As your weight climbs, your body's metabolism adjusts to maintain your new girth.
The solution? Don't let yourself slip in the first place. Maintaining a low weight over the course of your entire life is about more than looking good; it'll preserve your overall health. By being vigilant about how much you eat—no matter how old you are—you'll save yourself from a lifetime of fending off weight gain and the health problems that accompany it.
2. "Low Fat"? No Thanks
If you grew up in the '80s, the notion that fat is evil is probably lodged deep inside your brain. But remember: It's calories you're concerned about, and you needn't obsess over where they're coming from. Certain low-fat foods replace fat with sugar and can actually end up containing more calories: Low-fat yogurt, for example, can contribute more to your daily caloric intake than the richer, creamier (and tastier) full-fat stuff.
3. Learn Your Portions
Even though you're eating the right mix of things, you're almost certainly eating way too much of everything. According to Walter Willett, chair of the department of nutrition at the Harvard School of Public Health, for an adult male, a healthy portion of meat is "about the size of the palm of your hand and as thick as a deck of cards." The more fat or sugar an item has—i.e., the more it resembles dessert—the smaller the serving size. You probably have a good feel for it already; test yourself on these items:
(a) a Ping-Pong ball, (b) a pea, (c) a tennis ball.
(a) a wheel of Brie, (b) your fist, (c) a stack of Post-it notes.
(a) your netbook, (b) your cupped hand, (c) a travel tube of toothpaste.
(Answers: 1.a; 2.c; 3.b.)
4. Starting Now: Less Meat
Want to know where most of your calories are coming from? Follow the lead of two anonymous GQ editors—one a fish-eating vegetarian, one a barbecue fan—and record what you eat for a few days.
29% Non-meat protein
18% Grains
10% Alcohol
16% Snacks
14% Dairy
5% Fruits/veggies
8% Seafood
Total calories: 10,472
**Carnivore **
26% Meat
31% Grains
16% Alcohol
12% Snacks
7% Dairy
8% Fruits/veggies
Total calories: 13,126
5. You Can (Almost) Never Go Wrong With Fruits and Vegetables
As a general rule, you can eat them until you're full. One of the great triumphs of modern supermarket shopping is the sheer variety of produce on offer—half a dozen kinds of apples, a few kinds of pears, kiwis, mangoes, papayas—and you'll improve your chances of keeping a healthy amount of fruit in your diet by cycling through different varieties. For veggies, avoid steaming and boiling; they may be the lowest- cal options, but you'll be bored to death within days—and return to your old, higher-calorie way of eating. Instead, sauté, roast, or grill them.
6. Eat Protein, Curb Hunger
Protein—especially the sort found in lean meats and dairy—is another great way to trick your body into satiety. When digested, it causes the release of a hormone called CCK that makes you feel full. Combine lean protein and fruit—say, yogurt and strawberries—and there's a perfect breakfast.
7. A Lower-Calorie Night Out
First the bad news: Alcohol is calorie-dense, and a few drinks add up quickly. But by having a glass of water with each drink, you'll wind up ordering fewer of them (and have less of a hangover the next morning, too). Per serving, wine has the fewest calories, then beer, then cocktails.
8. Keep It Simple
Instead, try focusing on just a few basic ways of cutting back—a salad instead of a burger and fries for lunch (800 calories less) or the petite portion of steak when you're out for dinner (200 calories less)—and once you're doing that consistently, adopt another, like buying smaller dinner plates to use at home (you'll put less food on them).
9. It's Okay to Indulge—Every Once In Awhile
You will slip up and help yourself to a coma-inducing plate of nachos every now and then—don't let that derail you. "This is not all or nothing," says Harvey Simon, associate professor of medicine at Harvard Medical School. "It's not a question of changing everything all at once. That doesn't work."
10. Stock Your Low-Cal Pantry
We went grocery shopping with Mark Bittman—bestselling cookbook author, New York _Times _columnist, and with his latest book, Food Matters, vocal booster of low-calorie eating—to find out how to stock our shelves. Wheat berries? In. Snackwell's cookies? "Those," says Bittman, "are the death of America."
** Olives**: For snacking.
** Whole-grain crackers**: "Kavli, Wasa, Ryvita, Ak-Mak—they have real guts."
** Hummus and avocados**: For the crackers.
** Popcorn: **"Put a fourth of a cup of popcorn in a paper bag and throw it in the microwave. Add lime, salt, and hot sauce like sriracha."
** Cooked, peeled, vacuum-packed beets:** For salads, snacks.
** Olive oil, vinegar (balsamic, white wine, apple cider), and Dijon mustard**: For salad dressing.
** A bag of lemons: **"Lemons add zest to baked fish, salad dressings, chicken dishes, whatever."
** Steel-cut oats: **For breakfast.
** Wheat berries, bulgur, quinoa, barley, millet: **"They're cheap, they keep forever, and they're lower in calories than processed grains."
Scott Ewald, 36
Visual merchandising coordinator, Hickey Freeman
The Throwback
Want to look like Cary Grant? First, determine which direction your hair naturally falls. Then notice how Scott combs his hair to the side and back at an angle, not directly across. He also reaches for Queen Helene hard-to-hold style gel to get that shellacked look. A choice side part, however, starts with the right cut. Find a barber you like, get him to follow these steps, and return every two or three weeks.
On Top: Trim and layer with scissors so hair lies back on top and fades into the sides.
On Sides: Electric clippers with a No. 2 guard.
In Back: No hard lines—fade the hair naturally down the back of the neck.
On Top: Every third time Scott sees his barber, he has him thin his hair by shearing it with toothed scissors.
The Essentials for the Perfect Old-School Side Part
You want serious sheen (and hold)? You need product. Go with an affordable gel or pomade, like Murray's, a drugstore staple.
A set of electric clippers is essential to the close-cropped fade on the sides and back of Scott's hair.
The teeth of a comb give Scott's hair its grooves.
Eric Ripert, 44
Chef, Co-owner Le Bernadin, N.Y.C.
How to Go Gray With Style
L.A.-based hairstylist Chris McMillan (our go-to expert on all things hair) explains:
"Obviously, gray hair will make you look older. So stick with a smart, trim cut. Think: more Anderson Cooper than David Gregory or Newt Gingrich."
"The same goes for your wardrobe. You need to keep it modern but sophisticated."
"You don't want yellow-gray hair. Steer clear of yellow shampoos—seriously. Pick a pearly white one instead."
Kid Cudi, 25
Musician (new album: The Man on the Moon: End of the Day)
The Neo-Fro (And How To Manage It)
The look Cudi calls "grungy" is actually very tidy. His barber uses electric clippers to create clean edges that frame his face.
He does let his curls go a bit, however. But who doesn't right now? Just check out Kanye and Jay-Z.
Bigger hair, though, doesn't mean a bigger beard. (He ain't Rick Ross.) Cudi keeps it trim, fading seamlessly from his sideburns.
Kid Cudi on his ever-evolving do: "When I lived in Cleveland, I had a barber who was by appointment only. We'd just kick it in his shop—I'd play him some of my music, and we'd crack jokes and watch movies. In high school, I kept a Caesar for a while, I had a Mohawk, and I used to apply these texturizer kits so I could have the bomb S-curl. I used to think I was [singer] Carl Thomas. Now I'm letting my hair grow out a bit, and I have this guy called Lyte who cuts my hair twice a week. Since I'm letting it go longer, I just get a trim and a lineup. I don't really get the full cut anymore. I'm embracing my grungy look."
Kurt Schroeder, 42
sales, Ever Clothing
The thinner—or more receding—your hair, the shorter you should keep it.
Get a Grip on Pomade
Kurt Schroeder has sported the same rockabilly-inspired haircut for twenty years. The key to its success is pomade.
If you're hard-core about your pomade, you can't go wrong with Murray's. It's heavy-duty grease that essentially doesn't wash out. (Just be careful: When Kurt got married, his wife got tired of throwing out pillowcases and made him switch brands.) Here's how to apply it: Open the can and run hot water in it. When it's nice and lubed up, dip your fingers in and scoop out a little bit. Rub it between your fingers, then run your fingers through your wet hair. Comb, like Kurt, or style with your hands.
If you want a pomade that doesn't rub off on your wife's linens, consider water-soluble pomades, like 360 Style (which Kurt digs) or Cool Grease (a popular Japanese brand).
If you've got thick hair, consider clay-based pomades by brands like Baxter of California, American Crew, and Fekkai for Men. They'll give a grittier feel and a matte finish.
Randi Lee, 34
General Manager, The Spotted Pig, N.Y.C.
The Effortless Look
(which takes some effort)
To achieve his chop-top, controlled-chaos style, Randi does two things: (1) Most importantly, he gets it cut with a straight razor (see next slide). And (2) he always showers at night. Sometimes he uses shampoo, sometimes he just rinses. Then he goes to bed. When he wakes up in the morning, he's already got the bedhead thing going. He might mat it down a little on top, tuft it up in the back, and pull it out a bit on the sides. If it's being finicky, he'll use Bumble and bumble wax, but never any wet product.
A Good Barber's Secret Weapon
_Randi's haircutter, Shorty Maniace (from F.S.C. Barber in N.Y.C.), explains: _
"The straight blade is the key to giving Randi that messy look. I get his hair superwet so it doesn't shred, and taper it from root to top. I also twist the hair up and attack it with the tip for texture, and cut against the way it wants to grow."
Rob McKinley, 33
Co-owner, GoldBar NYC and the Surf Lodge (Montauk, New York)
Let It Go Long…
(While staying in control) Chris McMillan explains:
"This is like the modern version of Warren Beatty's hairstyle in Shampoo. The thing is, you need to go to a high-end salon, not a barbershop, for this kind of hair. Look for a stylist who has hair like yours—he'll understand. Or if you meet someone who has what you're after, ask him who cuts his hair. What you're essentially looking for is the non-haircut haircut. Ask the stylist to take off about a half inch all over your head, and go every six weeks."
Or Take It All Off
Shaving your head isn't as simple as running a pair of electric clippers over it. Here's what to remember:
Contour the cut.
See Channing Tatum (left). Go shorter on the sides and longer on top.
Do the math.
Electric clippers are tted with guards dictating how close they cut. A No. 1 is 1/8 of an inch, a No. 4 is 4/8 of an inch, etc. Go with, say, a No. 3 on top, a No. 1 around the ears, and a No. 2 in between.
Balance a supertight cut with some stubble on your face. (See Channing Tatum, left.)
Admit That You Procrastinate (and Resolve to Change)
To find out exactly how much time we kill, we asked six working stiffs—including a lawyer, an advertiser, and a government employee who isn't permitted to tell us exactly what he does—to jot down everything they did (and didn't) accomplish during one day on the job.
For the Easily Distracted
The ultimate procrastination buster: Set a timer for thirty minutes and stay on task until it goes off. Although you could use the timer function on your cell phone or computer, trust us: You're better off with a device that does just one thing. —Michael Hsu
Normann Copenhagen Form Timer, $52, available at tivolihome.com
Stephen King, author of forty-seven novels and ninety-six short stories, on how he stays productive:
"I go to the same place to write almost every day. I don't bring a cell phone. I don't take an iPod. My mind is thrown on its own resources. I make a little deal with myself. I say, just get five pages out. Five pages, and that's it. You're done. Of course I'll get to five pages and always want to write a little bit more, but without that quota, I'd have a hard time even starting. It used to be that I would work on something new in the daytime and then I would rewrite and work on something new at night, but those were the days when I drank a lot. There was a lot of liquid energy and Bolivian marching powder. "—As told to Jason Chen
Create Your Ideal Workspace
(Note: Ideal does not mean spotless)
You know that person in the office with the immaculate desk? Well, here's the thing: That guy isn't necessarily any more productive than you are. And we have proof. Presenting the desk of Max Levchin, the man behind PayPal and Slide, who, as one of the most accomplished inhabitants of Silicon Valley, thrives on clutter.—Cole Louison
1. Domain
I have at least two desks at any time. But there's one I really sit at, and my theory is that if it's completely sterile, it looks weird. If it's got too much stuff, it's completely unusable.
2. Computer
I have a quad-on processor. It's very powerful. And it's a Dell. Because Dells are dependable.
3. Handheld
My BlackBerry sleeps next to me and comes with me to work. I prefer e-mail, so work on the phone is pretty rare. And I haven't had a landline in like seven years.
4. Stacks
I have piles of paper on my desk because I tend to sketch to explain stuff. Of what a Web page should look like, or graphs of certain metrics, or what the distribution of some function is going to look like.
5. Legal Pads
A long time ago I got addicted to yellow legal pads. That's what I use to develop new product ideas, to really think about new things. There's usually two or three going at one time. They're dated, but other than that, they're not synchronized.
6. Writing Tools
A bunch of Uni-ball finepoints in different colors. I tend to go really, really thin, like 5 mm. I used to try 3 mm, but it's just too tiny.
7. Headphones
The K 701 by AKG. These are studio-grade, musicproducer, crazy-quality earphones. The best kind of music is with lyrics in a foreign language. Cajun French. Japanese ska. It stimulates the right sort of brain activity but doesn't distract.
8. Stimulant
On days when I get into my sort of coffee-madness mode, I wind up with like seven or eight cups of Americano. Coffee is a diuretic. So you rehydrate by drinking the water, while you dehydrate by drinking the coffee. I'm not sure that's scientifically accurate.
Humbly Embrace Your Procrastinating Ways
(And use them to your advantage)
Without a little distraction during the day, chances are we'd probably burn out or, worse, take an ax to every fax machine in sight. So John Perry, Stanford philosophy professor and extreme procrastinator, concocted the "structured procrastination" method—a way to do work while completely avoiding it. We thank him.—Sarah Goldstein
''Structured procrastination'' sounds a little like an oxymoron.
You're right, it is a bit of an oxymoron. The idea behind it is that procrastination isn't doing nothing—it's just not doing a particular thing by doing something else.
Could I watch TV instead of writing up this interview?
No. You've got to be doing other work. You're not being lazy. For example, I've got two overdue book reviews right now. I should be doing them. Instead, I've gotten quite a bit done by preparing my classes much better than I usually do, I've got the bills paid, I may clean my study.
Will this get you to a place where you feel like doing the big task you're avoiding?
It's like swimming or jogging. When you're swimming, it's not so unpleasant, but jumping in the pool is a pain. Structured procrastination is like that—you're tricking yourself into getting started. You're easing in by doing other work.
And if it doesn't work?
Trust me, something will come along that you'll want to do even less.
Chef Grant Achatz, who creates 120 dishes a year, on how he stays productive:
"I like to work at 2 a.m. in the restaurant when no one's around. I go out to the dining room and shut off all the lights except one spotlight above me. I put my headphones on and crank up some music. It doesn't even matter what it is: The point is narrowing the environment. When I'm creating dishes, I need to pay attention to sight, smell, and taste, so if my sense of hearing is occupied, I focus better on the other senses. It's almost like the extra input to my ears lets my brain do other things, and I become extremely productive. It might work too well. Sometimes I'll be listening to music before going to bed and my mind will just go somewhere and I have to work. Those are the nights I end up sleeping four hours."—As told to Jason Chen
For the Note-Taker
Cocktail napkins are fine, but important phone numbers and flashes of genius are less likely to go through the wash if you write everything in one notebook. Nava Saffiano Notes Pocket has perfect-bound pages that are perforated and replaceable.
Nava Saffiano Notes Pocket, $48.50, available at navadesign.com
Wrestle Your E-mail to the Ground
Gina Trapani, the founding editor of productivity blog Lifehacker.com, offers her two fail-safe rules for spending less time in your in-box.—Howie Kahn
1. Ignore the Grapevine
We gossip about the office over e-mail. We complain about our colleagues over e-mail. A little back-and-forth isn't a bad thing. But if you're truly busy, just don't respond.
2. Shut It Down
E-mail should not be the heartbeat of your workday. Close the screen. Check it three or four times. There's no trick other than doing it. If it's important, they can call you.
Robert Pollard, singer and songwriter of over 1,100 songs, on how he stays productive:
I work best when I can turn my attention to different things. So I have lots going on—music and collages and a literary magazine. My house has all these images I've collected and notebooks full of lyrics, and I've got my boom box and my acoustic, so whatever station I feel like moving to, that's what I do. It depends on which inspiration comes over. My goal is to write and record a lot of songs. They're all my children, but some of them will send a chill up my spine. I'll record forty or fifty songs; then I'll sift through them until I find something great. You don't need to aim for perfection every time, and that's freeing.—As told to Jason Chen
Take Your Shut Eye More Seriously
Want to be able to do more during the day? Missing just a few hours of sleep every night for a week will give you the workaday cognitive ability of someone who just chugged five beers: You'll be as dumb as the night before, but not nearly as happy. With the help of Harvard Medical School's Charles Czeisler, here is our guide to sleeping—and working—better.
6 to 7:30 a.m.
When your alarm clock goes off, don't hit the snooze button. If you regularly super-snooze, that means you're probably sleep deprived. The average 35-year-old needs seven to eight hours of solid shut-eye. A college freshman needs eight to nine. An octogenarian can get by on four to five.
7:45 a.m.
Don't do anything important. For the first quarter hour every morning, your brain is capable of operating a toothbrush and not much else.
9 to 11 a.m.
If you consider yourself to be a morning person, this is when your brain is most primed for work. Don't waste it on TMZ.com.
3 p.m.
You'll get drowsy now, but wait it out. Why? We get by on natural alertness for the first eight hours we're awake, and then our brain injects us with energy to get us through another eight.
4 p.m.
If you're not feeling it, avoid Starbucks. Caffeine only blocks the neural receptors that tell your brain it's time to knock out—it doesn't cancel thoughtdulling fatigue.
5 to 7 p.m.
If you're a morning person, your brain is a shriveled instrument. Ditch that project and curl up under the desk.
11 p.m.
Turn off the TV and the computer. Bright light before bed throws off your brain rhythms.
11:30 p.m.
Daytime mental performance is about spending one-third of your life asleep, and the best way to get quality REM is to pick a bedtime—and stick to it.—Trent Macnamara
Day 1: Learn the New Rules of Healthier Eating
The 10 secrets of a lower-calorie lifestyle
Day 2: Get Your Head On Straight
Learn how to find the haircut that works for you
1. Sport a Plaid Pocket Square
Where's it written that a pocket square has to be vanilla? Instead, try tucking a patterned handkerchief into your jacket. The whole office will take notice (in a good way).
Cotton-silk suit, $1,595; shirt, $275; and tie, $135: all by Ralph Lauren Black Label. Pocket square (pack of three), $29, by J.Press.
2. Discover Brown—the New Black
Wearing a black belt with black shoes is kind of like whispering; you'll never speak out of turn, but you'll never be heard, either. Now, a brown belt with brown shoes? That's a statement—loud and proud.
Wool suit, $1,495, by Calvin Klein Collection. Shirt, $425, by Dsquared2. Tie, $135, and shoes, $670, by Salvatore Ferragamo. Belt, $295, by Prada. Tie bar by Paul Stuart. Sunglasses by Salt Optics.
**3. Recharge Your Dress Shirts
**A brightly colored shirt can work at the office—just make sure of a few things: Keep the collar traditional (think a semispread), put on a dark tie, and wear a simple suit. The bottom line: Let the color do all the talking.
Wool-blend suit, $895, by Boss Black. Shirt, $300, by Etro. Tie, $135, by John Varvatos.
**4. Get a Handle on the Modern Briefcase
**Clumsy and fogyish it ain't. Offered by everyone from Louis Vuitton to Banana Republic, the modern briefcase—in canvas or textured leather—makes a mature alternative to the messenger bag.
Wool suit, $199, by H&38;M. Shirt, $355, and tie, $190, by Prada. Briefcase, $1,850, by Louis Vuitton. Pocket square by Paul Stuart.
**5. Get Some Hardware
**Consider accessories that anchor your look with some heft: solid frames, sturdy cuff links, a slim steel watch. And no, you don't have to wear all three at the same time.
Wool suit, $2,390, by Gucci. Shirt, $198, by Paul Stuart. Tie, $235, by Louis Vuitton. Glasses, $220, by Persol. Cuff links, $730, by Cartier. Watch, $695, by Hamilton.
**6. Understand the Power of Three
**Maybe you've never considered a three-piece suit, but just check out how sharp it looks—especially without the jacket. If you're sweating your wallet, don't: A three-piece suit often costs no more than a traditional suit.
Wool three-piece suit, $2,395, and shirt, $495, by Giorgio Armani. Tie, $230, by Tom Ford. Shoes, $475, by Emporio Armani. Watch by Blancpain.
7. Bring Your Business Wardrobe in Under Budget...
by adding these three affordable suits to your closet:
8. The Smart Black Suit
Black does mean business—assuming you work in a relatively creative field. Keep the underpinnings on the muted side and you'll move effortlessly from the office into the evening.
Suit, $350, by Perry Ellis. Shirt, $60, by Eagle Shirtmakers. Tie, $40, by Top Gun. Tie bar, $22, by Geoffrey Beene. Pocket square (pack of three), $18, by Brooks Brothers. Briefcase, $229, by Ben Sherman. Shoes, $190, by Geox.
And Know What Goes with Black
Watch: As sleek and sophisticated as the suit itself. No unnecessary dials, no oversize face.
Nixon, $80.
**Cuff Links:**Your cuff links should not be a novelty item—they should be functional. Stick to simple silver ones.
Geoffrey Beene, $35.
Shoes: You can never, ever go wrong with a black leather-sole lace-up. Slim—but not pointy—is what you want.
Banana Republic, $175.
Shirt: For affordable dress shirts, you really can't do better than HM. Look for the Slim Fit style.
Shirt, $40, by HM. Tie, $30, by Gap. Tie bar, $22, by Geoffrey Beene.
Yes, throwback frames are a bold look. But they're also an extremely cool and timely one. Go for it.
Topman, $24.
9. The Distinguished Gray Suit
Your go-to suit for getting the job done. Mind you, it's not a light, summery gray—nor a dark, sober charcoal—but right down the middle. Try it with a soft blue or pink shirt for a shot of color.
Suit, $296, by Calvin Klein. Shirt, $40, by HM. Tie, $69, by Club Monaco. Pocket square, $10, by Paul Stuart. Watch, $125, by Pulsar. Shoes, $90, by Aldo.
And Know What Goes with Gray
Pocket Squares: A smart, easy way to punch up your outfit—as long as you keep the pocket square and not flowering out of your breast pocket.
Geoffrey Beene, $14 each
Tie: Your tie, at its widest point, should be about the same width as your lapels. So, slim suit = slim (but not superskinny) tie.
Modern Amusement, $68
Sweater: For those brisk early-spring days, layer a dark solid sweater underneath your suit jacket and skip the overcoat.
Sweater, $40, by Uniqlo. Shirt, $50, by Express.
Belt: Simple and narrow. That's all you need.
Men's Wearhouse, $30
Messenger Bag: Assuming you've got a real job—and why else would you be suiting up?—you need a somewhat serious bag. Meaning no beat-up canvas or vinyl. Choose leather.
Banana Republic, $298.
10. The All-Purpose Navy Suit
If you want to go dark—but not black—go navy, with or without the pinstripes. And if you want to add a dash of European elegance to your look, pair it with chocolate brown accessories.
Suit, $495, shirt, $80, and tie, $49, by Tommy Hilfiger. Pocket square, $40, by Paul Stuart. Watch, $165, by Seiko. Shoes, $175, by Banana Republic.
And What Goes with Navy
Trench Coat: It's spring. Which means it's going to rain. Which means you need a raincoat. Khaki and classic. Hard to go wrong.
J. Crew, $225.
Money Clip: An unadorned silver money clip isn't flashy. It's a stylish, efficient way to contain your cash.
Kenneth Cole New York, $25.
Shoes: Wingtips are back in style, and they never look better than when they're a rich brown. Wear them with your suits and your jeans.
Florsheim, $225.
Computer Case: Travel with your laptop much? Get a case. But nothing too techy—you don't want to look like the I.T. guy.
J. Fold, $64.
Sunglasses: Yes, you can wear sunglasses to the office, as long as they're as refined and understated as your suit. Consider tortoiseshell instead of the usual black.
Banana Republic, $98.
The overall style and comfort of your bedroom has less to do with what you put in it than what you keep out. The easier it is to keep neat, the better it'll look over the long term, so do what you can to simplify. Your bed, for example, should take no more than thirty seconds to make. The trick: Ditch your flat sheet and sleep with only a soft duvet—which is how the Europeans do it. Come morning, just give your duvet a casual toss, leaving a generous drape at the foot of the bed (as we did here), and use your pillows to bridge any space at the headboard. No tucking involved. Likewise, buy an extra set of bedding so changing your sheets doesn't require washing and waiting—and avoid overstuffed mattress pads (they're a bitch to launder).
Think Outside the Box Spring
Your bed should be something you look forward to (even if someone like this isn't waiting in it). Here are four advanced, superluxurious mattresses that will make your night.
Okooko Latex Mattress
Because this New Zealand-made mattress is 100 percent organic, you won't have to worry about allergies. The mattress's eight-inch thickness also makes it ideal for low-profile platform beds.
Dux 8888
Dux's flagship model has personalized comfort zones for each side of the bed; the firmness of the three pads beneath the pillow top can be customized for your shoulder, back, and thigh areas—perfect for those with picky bedside companions.
Westin Heavenly Bed
As the name implies, lying on this bed is like being cradled by a cumulus cloud. It has a pillow top but just enough firmness. Buy it with the pillows, sheets, and duvet on the previous page to get the full heavenly treatment.
Tempur-Pedic Bella Sonna Bed
Three Tempur-Pedic layers absorb motion and conform to your body without that off-putting sinking feeling that memory-foam mattresses sometimes have. At the core of this bed are 208 latex cylinders that act like the springs of a traditional mattress.
Lose the alarm.
There are so many sounds that can stir you from your slumber; why settle for shrill beeping or the morning news? A more humane alternative: an old iPod loaded with a few of your favorite songs.
Keep your lights small.
Your nightstand has less surface area than you think, so it's best to use the smallest bedside table lamp you can find, like Flou's slender and elegant Gabbiano. $477, www.flou.it
Upgrade your duvet.
The duvet is the bedroom's most prominent feature—even more prominent than the expensive bed underneath it—so invest in a good one, like Area's simple and chic Heather duvet. $250, www.areahome.com
Eliminate the tech.
Be vigilant about this. Leave your laptop and BlackBerry at the door and resist the temptation to turn your bedroom into a home theater. Good speakers are a must, but try giving your television the boot and see if it doesn't change your life.
Don't work in bed.
A nightstand makes a poor desk, so restrict printed matter to the following: one or two books that you're actively reading and a Moleskine notebook for recording flashes of inspiration. $15, www.moleskineus.com
Box it up.
A partitioned box, like this one from Dunhill, is perfect for keeping random man things—cuff links, watches, condoms—in order. Just don't let it turn into a junk heap; keep it less than half full. $440, www.dunhill.com
Corral your crap.
All men have an inborn need to empty their pockets onto the nearest available surface when they enter a room. Don't fight it; just make sure there's a strategically placed tray to catch the mess. Your most luxurious option: Poltrona Frau's Type 1 Tray, which is upholstered with the same leather used in Ferrari interiors. $170, www.frauusa.com
Get decent sound.
Instead of putting your speakers inches from your head, set up a Tivoli Model Two radio near the foot of your bed and hook it up to the iPod on your nightstand. It'll fill the room better than even the most expensive all-in-one units. $200, www.tivoliaudio.com
Before Your Shave
A great shave isn't just about the shaving part—it's also about prepping your face. Try shaving after (or even during) a hot shower, dermatologist Nicholas Perricone explains, "because the moisture will give you a lot of lubrication, and you'll have less traction on the skin." Alternatively, you can use a high-quality shave oil to get the same effect, like this one from Ren, made with all-natural Tahitian Tamanu oil. $27, www.renskincare.com
Shave Like This
You know that drugstore shave gel you've been using since you were 17? Do yourself a favor: Stop. Not only do gels smell like high school gyms, but many are also full of irritants. Instead, go for a smooth, lightly scented, modern-style cream. Rubbing it in vigorously will coat and soften your stubble. Try this one from Baxter, which has an easy-to-spread, unscented formula. $16, www.baxterofcalifornia.com.
Now shave downward, going with the grain of your whiskers. Then (but only if your face can handle it) shave up, in the opposite direction.
"There's no question that you'll get a closer shave going against the grain," says dermatologist Bruce Katz, director of the JUVA Skin & Laser Center in New York. "But if you have razor-bump problems, it'll irritate your follicles more." Katz's other tips: Hold the razor handle at ninety degrees to the skin and shave in long, even strokes (short ones only mean you'll be chopping at your face).
Give it a rest
As soon as you've finished shaving, thoroughly rinse your face with cold water. This calms down the skin. Then apply a moisturizing, nongreasy balm to stop razor burn. And please, steer clear of traditional aftershaves. "Most contain alcohol or are extensions of fragrance lines," says Pirooz Sarshar, owner of Grooming Lounge in Washington, D.C. "You want something that's going to take the stress away, not burn the crap out of your face." Give this one from Sharps a shot; it's quick-drying, oil-free, and soothes your face with aloe and chamomile. $16, www.sharpsusa.com
Finally, remember: Giving your skin a rest once in a while is beneficial. Try letting your beard grow out a bit on weekends. You have the day off from work. Why not take the day off from shaving, too?
Put on sunscreen
Ask any dermatologist: The most important thing anybody can do to protect their skin and stave off wrinkles is wear sunscreen. Apply a daily moisturizer, like Kiehl's Facial Fuel SPF 15 ($25, www.kiehls.com) and a lotion with SPF 30 if you're outside for long periods.
Slide on the balm
Wax-based lip balms typically offer an SPF level of 4. This cooling lemon version from Jack Black is SPF 25 and doesn't give off a sheen. Our hands-down favorite lip balm. $7, www.getjackblack.com
Down a cup of tea
Green tea has high concentrations of EGCG, a potent antioxidant believed to keep your mind sharp and reduce your risk of heart attack. If that's not reason enough to drink it, studies are now suggesting that it can reverse the effects of sun damage on the skin. www.teanybeverages.com
Hit the spot
It's not the pimple that's the problem; it's the failure to do something about it. Accept that zits happen to grown-ups, too, and keep a lotion that contains salicylic acid handy. $16, www.anthony.com
Eoliate once a week
Clean your face and then gently work a small amount of product onto your damp skin, rubbing in small circular motions for one to two minutes. Rinse until clean. And always use a moisturizer when you're done, since eoliating can leave your skin drier than normal. This wash from Billy Jealousy (which they call "liquid sand") is much less abrasive than most scrubs you can buy and leaves your face with the perfect polish. $24, www.billyjealousy.com
Clean up those eyebrows…
What, you think Robert Pattinson was born with those manicured things? Even guys who don't have unibrows need regular maintenance. And yes, you can try it at home. New York brow specialist Maribeth Madron (more than 10 percent of her clients are guys) offers a plan for achieving a natural (not hypergroomed) look. Aim to follow it about once a week.
Check for strays: Brush your eyebrows toward your hairline with a toothbrush (one reserved for this purpose, obviously). With scissors, trim any hairs that are a lot longer than the others—don't pull them out or you'll get a big bare spot.
Thin them down: If your brows look a little bushy, you can thin them from the bottom—carefully. Using tweezers, start in one corner and move horizontally, pulling adjacent hairs in the direction they grow until you've cleared out a line across. Start with one row and check yourself in the mirror before doing a second. Note: Never yank hairs from the top of your eyebrow—it's easy to mess up the arch, which makes mistakes much more noticeable.
Clear the way: If you do suffer from unibrow action, pluck individual hairs from the center of the space between your eyebrows until the deforested area is the width of your index finger.
Set boundaries: If your brows come dangerously close to connecting with your sideburns (it happens), do this: Place one end of a pencil at the outer edge of your nostril and hold the other end toward the corner of your eye. Pluck any hairs that are past the pencil's edge.
…Ears and (yes) nose
When you're in your twenties, dealing with ear and nose hair is simple: If you have a stray, snip it or pluck it (oh, c'mon, have you seen what your girlfriend puts herself through?). As you hit your midthirties, you'll need the following tools to keep yourself tidy.
Electric Trimmer
The thin head of the Philips Norelco NT9110 allows for a more controlled cut. Even so, use this trimmer on nose and ears only; use tweezers on brows. $13, www.amazon.com
Specially aligned tweezers by Rubis should be used primarily for the brows, but they'll get rid of strays in the nose or ears, too. $30, www.rubis.ch
After using your trimmer, target any wayward hairs with these round-tipped (stab-preventing) scissors from Wsthof. $35, www.wusthof.com
Make a Drink She'll Love
Chris McMillan, the legendary barman who can be found at Bar Uncommon in New Orleans, has an encyclopedic knowledge of cocktail history. But what puts him head and shoulders above his bitters-dashing, ice-cracking peers is his profound sense of hospitality. "I'm here to please people," the godfather of the Southern cocktail explained, over a flawless Ramos gin fizz. "If someone asks me to make a Cosmo, I'm not going to turn up my nose at them. I'm going to make them the best Cosmo they ever had in the hope that I can gain their trust and make them more adventurous." McMillan knows there will be guests who see that precious single malt, but would really love a drink made famous by a show starring Sarah Jessica Parker. And as a good host, you should know exactly how to make that drink. Fortunately, McMillan is here to help, with the kind of Cosmo recipe that'll have you mixing a little extra for yourself.–Stan Parish
Chris McMillan's Perfect Cosmo
1.5 oz. premium vodka
3/4 oz. triple sec
Juice of 1/6th of a lime
Liberal (about 1 oz.) of cranberry juice
Shake ingredients vigorously over ice, and strain into a martini glass. Squeeze the zest of an orange peel over the top of the drink to impart the fragrant oils that will set your Cosmo apart, and hopefully lead the drinker to ask for something else next time.
Check Your Temperature
Restaurants frequently serve wines at the wrong temperature—a mistake you can easily avoid when entertaining at home. White wines should be served at fifty-three to fifty-eight degrees, and red wines at sixty to sixty-five degrees. When whites are too cold, they are flavorless, and when red wines are too warm the aroma and taste of alcohol become unpleasantly prominent. We tend to drink our white wines too cold and our red wines too warm. The higher the quality of a white, the less cold it ought to be, so it can express its full range of flavors. A wine thermometer can determine whether a bottle is at its ideal temperature, but simply removing a white wine from the refrigerator twenty minutes prior to pouring will usually do the trick. Red wine is commonly thought to be best consumed at room temperature, but this is often above seventy degrees, at which point the alcohol overwhelms the wine. Use a bucket of ice to cool a tepid bottle of red. –David Lynch
Serve It with Style: Get Your Glasses Straight
Don't be the guy serving water in coffee mugs because you don't have enough glasses to go around. A year ago, my kitchen cupboard looked like the housewares section at a Salvation Army—a hodgepodge of random glasses. Then my wife decided to do something about it. She cleared 'em all out and went to CB2.com. Next thing I knew, our shelves were lined exclusively with these glasses—a clean, uniform collection of stylish simplicity. She never asked for my opinion or approval; she knew she didn't need to.—Adam Rapoport, GQ style editor
$2.50, www.cb2.com
Serve It with Style: The Perfect Plates
The secret to shopping in a store as dizzying as West Elm? Gravitate toward the basics. That's how I found these Zen-like plates. They're slightly misshapen, which will make your next dinner party feel more Japanese designer than army mess hall. I use the bowls with these soup spoons ($3, www.pearlriver.com), which staffer Michael Hsu discovered in a Chinatown grocery. You see, keeping it simple works there, too.—Kevin Sintumuang, GQ Associate Editor
West Elm Organic Shaped Dinnerware. $5-$7, www.westelm.com
Serve It with Style: Flatwear and Place Mats
Linen place mats are great until you have to wash them. And iron them. You might as well use dress shirts—at least those can be sent to the dry cleaner. I started seeing this vinyl variety at restaurants. I bought some because they go with everything, and continue to use them because they're so easy to clean. As with your dishes, you just soak them in the sink with soap; to keep the white mats white, just add a dash of bleach to the water. You won't find a more logical place mat.—Kevin Sintumuang, GQ Associate Editor
Chilewich Basketweave Place Mats, $13, www.chilewich.com
I have to admit: I ordered these online blindly. The price was right (it's for a twenty-piece set), the shape seemed elegant, and I needed an upgrade from my mismatched set. I lucked out. These feel substantial in your hand, the matte finish is durable, and they consistently draw compliments when I host dinner parties. And that's another thing: There's no need to bring out a second "good set" for company when the one you use every day is this stunning.— Kevin Sintumuang, GQ Associate Editor
Gourmet Settings Truth Flatware, $40, www.gourmetsettings.com
Cook a Better Burger
What do you put in your burgers? That's what everyone always asks. They want to know if you add chopped onions or Dijon mustard or if you doctor your ground beef with a few dashes of Worcestershire or barbecue sauce. There's gotta be something in them, no? Well, no. No, there doesn't. A great burger doesn't need help. It needs salt, pepper, and the right kind of ground beef—specifically, ground chuck, with a fat content of about 20 percent. Although, for a truly great burger, you'll want to ask your butcher for 25 percent: more fat, more flavor, more juice. Forming the patty is also important. As David Walzog, chef of New York's Strip House and Michael Jordan's The Steak House N.Y.C., points out, you want to pack it just enough to keep the meat together. The burger should have a loose consistency; this isn't meat loaf you're making. Once you've formed the patty (about an inch thick), make a well in its center with your thumb. When burgers cook, they tend to contract and bulge in the middle. Making an indentation prevents this from happening. Finally, skip the fancy-pants brioche or sourdough roll and opt for a moist, squishy grocery-store bun. And because a burger is an American classic, go with American cheese. The orange kind, of course.
The Perfect Burger
Makes three
1 lb ground chuck
Salt and pepper
American cheese
Step 1
Remove ground beef from the fridge an hour before cooking. Gently form three patties, each about an inch thick (don't overpack). With your thumb, form a small well in the center of each. Season on the outside with salt and pepper.
Step 2
To cook indoors, place a cast-iron skillet (see below) or a nonstick or regular frying pan over medium-high heat. When it is nice and hot, add a dash of vegetable oil and add the patties. Do not move them and do not press down with a spatula. Let cook for about 4 minutes, or until nicely browned. (An open window or a vent over your stove comes in handy at this point.) Flip, add the cheese, and cook for about another 4 minutes. You may have to fry a few patties to get the timing and heat level right. You want your burger well browned on the outside and juicy in the middle.
Step 3
Remove the burgers. Drain excess fat from the pan. Place the buns in the pan, facedown, and let them get crispy. Assemble the burgers. Go easy on the condiments. Repeat.
Bring Home the Ham
A tip from GQ style editor Adam Rapoport
If you're throwing a serious dinner party, you're going to need food. Good food.
I used to go the full-on Martha Stewart route, laboring over bite-size concoctions all day, only to see them disappear before half the guests arrived. But about five years ago, I took a different tack: I baked a ham, one of those bone-in numbers, all glazed and shellacked, and set it on a cutting board with a bunch of different mustards, some mayo, a bowl of cornichons, and a basket of square, squishy rolls. It's a centerpiece of a dish; it says, "Damn it, this is a holiday party." It looks great, smells great, tastes even better—and it couldn't be easier to make. It's essentially already cooked when you buy it; you're really just heating it through. That, and preparing a glaze.
And once it's out, you're done for the evening. Let your increasingly buzzed guests chip away at it with a carving knife. At the end of the night, you'll be left with a bone and then some: perfect for next-day sandwiches and, if you're up for it, split-pea or white-bean soup.
Holiday Ham
Serves an entire party
1 bone-in smoked ham
Apricot preserves
Bourbon or rum
Buy a smoked bone-in "city ham" from your butcher or grocer. The butt half will weigh 8 to 9 pounds; the shank, 12 to 15. Get a dry-cured one if you can. You don't want a fresh ham or a country ham.
Preheat the oven to 350 degrees.
With a serrated knife, score a diamond pattern into the exterior of the ham; it doesn't need to be perfect. Set flat-side down on a rack in a roasting pan and place in the oven. Bake until internal temperature is 140 degrees—about 2 hours.
To make the glaze, place about 4 tablespoons of apricot preserves in a saucepan with about a cup of bourbon or rum. Simmer over low heat until incorporated and syrupy. Turn off heat and keep covered.
Remove the ham from the oven after an hour and brush the glaze over its exterior. Place back in the oven, basting every 15 minutes or so. Remove when the exterior is all shiny and crispy. Serve at room temperature with all the fixings.
Consider the Oyster
Every year the men in my family host a breakfast on Thanksgiving morning. It's a tradition that dates back to 2005, when the doorbell rang at my parent's house around 10:00 am on November 24th. It was my father's friend, and in his hands were two bottles of cold Veuve Clicquot, and a tray of Malpaques, still in their shells. "Are you gonna let me in, or what?" he asked. "I brought breakfast."
My mother was away, cooking dinner at her sister's house, so my dad, my brother, and a few of my friends sat down to an early meal of raw fish and white wine. A neighbor stopped by to ask if he could borrow a carving platter, and when he saw our impromptu breakfast spread, he called his wife to say that he was running late. My dad whipped up a simple mignonette; I shucked another plate of oysters. Someone popped the second bottle of champagne.
"We should do this every year," my neighbor said.
And we have. This year saw headcount in the dozens, and 300 oysters were gone by noon. But I'm always surprised by how many guys crowd into an unheated glassed-in porch to watch me, my uncles, and my college friends while we do the shucking. They want to learn, because they've realized, many of them for the first time, that you can eat oysters at home, and that you will not find a more impressive appetizer that takes less time to prepare. All you need to know is to shuck them, how to serve, them, and how to tell the good from the bad. We asked the experts to show you how it's done. –Stan Parish
Learn How to Shuck 'Em
Helen Hollyman, formerly of Momofuku Milk Bar, and oyster shucker extraordinaire, on how to open oysters
I've always had a thing for guys who can shuck. It all started with a counselor at a South Texas Science Camp, who plucked an oyster straight from its bed, pried it open with a pocketknife, and terrified our group of Teva-sporting nerds as he slurped it down. I don't wear Tevas anymore, but I'd take a dozen freshly shucked oysters over a dozen roses any day. My proper oyster education began while I was working at Jimmy's No. 43, a bar in New York's East Village. I managed "oyster night," which meant making sure the pretty oysters were plated and served, while I ate the messy ones myself. It was there that I met the renegade of professional Oyster Shuckers, Eddie Casiano, or "Eddie the Oyster Shucker" as he's known in the industry. Eddie has worked at every essential oyster bar in New York City: Grand Central Oyster Bar, Black Pearl, P.J. Clarke's, and Prime Meats in Brooklyn, where he currently shucks. At Jimmy's 43, Eddie would watch the crowd while he shucked, telling stories, working by feel. Finally, I asked him to teach me. Shucking is hard only in the sense that you'll have to roll up your sleeves, and use a little muscle. All it takes is a little practice and a steady hand. I asked Eddie to walk me through it one more time.
1. Keep Things Stable
No need to run out and purchase an oyster-shucking glove—you can work much faster without it. All you need is a thick dishtowel, like the one you see here. "The towel should always have a nice fold between your hand and the knife, in case you slip," says Cassiano. Find a stable surface about waist-high—a sweet-spot for maximizing leverage—and cover it in newspaper for easy clean-up. You'll also need is a baking pan to catch the brine and bits of shell, and a glass of dry white wine (optional, for pairing, and confidence).
2. Put the Pressure On
You'll also need an oyster knife. Eddie recommends the Dexter Russel you see here which is simple, indestructible, and inexpensive—everything you want in your first shucking tool. Your first pass at shucking should be performed on hard-shelled oysters. "Malpeques (pictured here) from Prince Edward Island are good oysters to start with," Eddie says, "because the shells won't splinter when you shuck them. They come apart nice and clean." With the palm of your hand pressing firmly on the top of the towel-covered oyster, place the tip of your knife in the natural hinge that occurs at the back of the shell, and push down.
3. Pick the Lock
It takes a bit of patience and a lot of jiggling to open the back of an oyster shell. "Once it feels like cartilage," Eddie says, "like you're stabbing something that's not the shell, then you twist. They're alive, so they're going to fight. And once you poke them, it only gets harder." Gently twist and wiggle the knife until you feel it moving deeper into the hinge. There should be a slight release that let's you know you're almost there.
4. Just Jiggle it
"You should be very careful even when you think you have your knife where you want it," Cassiano warns. Jiggle the knife very slowly to double check that you're in the hinge, and not about to snap off a piece of the shell. Once you're sure you're in place, twist your wrist to pry the shell open. You should feel a satisfying "pop."
5. Cut the Cord
Now that you've unlocked the hinge, you'll feel the pull from the center of the shell. This is the abductor muscle, which connects the meat of the oyster to the top of the shell underneath your hand. Use your non-shucking hand to maintain the opening you've made.
7. Don't be Brittle
There's nothing worse then slurping down shards of brittle shell, so wipe your knife clean before you make the plunge. (This is a good time for sip of wine.)
8. The Clean Cut
Slide you knife along the inside of the top half of the shell, being careful not to puncture the oyster itself. All you're doing is cutting the abductor muscle.
9. Raise the Roof
Once you've cut clean through the muscle, the top half will pull away allowing you to see what you're working with. The oyster should look plump, and briny like the one you see here—if it's dried out and shrunken, you have a bad one on your hands. Put your nose up to the shell; you're looking for the smell of the ocean. If what you're getting is more like a Venice Canal or a Brooklyn sewer system, throw it out.
10. Search and Destroy
Locate the bottom muscle, which looks like a white eye on the left side of the oyster itself. Cut the bottom muscle by sliding the tip of you knife underneath it where it meets the cup of the shell. This will free the oyster, and allow for a smooth, no-fork-required gulp. Stick your oysters on a plate of crushed ice, and serve immediately.
Quality Control
Before you serve oysters yourself, you should do exactly what we did: talk to someone who does it for a living. We stopped by Jack's Luxury Oyster bar in Manhattan's East Village to ask chef Brendan McHale—a deft hand with every kind of seafood imaginable—about quality control.
Use Your Hands: "You want to handle your oysters—pick them up to check for weight and density, which are both good things. A nice, deep cup is also a good sign. Nothing should be open, ever—make sure all the shells are sealed."
**Knock, Knock: **"Tap on the shells with the butt of your knife. (Editor's note: if you're at the fish market, your Blackberry will do in a pinch.) They should sound solid, with no echo. That tells you that the oyster is alive and wet in there."
Or, Just Go Online: "Rappahannock River Oysters in Virginia will ship oysters overnight to wherever you are. They come on dry ice with plenty of room in the packaging, so they're alive and breathing when they show up. We serve them here at the restaurant, and they're great."
Lay Off the Sauce
Jean-Georges. Per Se. Le Bernardin. The French Laundry. All these restaurants have one thing in common, besides three Michelin stars apiece: They all serve Island Creek Oysters, grown in Duury, MA. We asked Shore Gregory of Island Creek how he takes his bivalves.
As Jonathan Swift said, "It was a bold man that first ate an oyster." Those of us who grow oysters for a living are eternally grateful to that bold man. And while we don't know who he was, we do know this: He didn't use cocktail sauce. There's a reason Island Creek doesn't offer it on their raw bars anymore—the oysters grown today are too good, too fresh, and too diverse to be doused in a horseradish-laced, tomato-based mask. All an ice-cold oyster needs is a squeeze of lemon. You will be amazed by the complex flavor, silky texture, and richness of the ocean's brine. Or, as we say (and do) on the farm—eat them naked. It's hard to argue with that.–Shore Gregory
The Sharpest Tool
Yes, $65 is a lot to pay for an oyster opener, but this rock solid model from Wsthof, the venerable German knife maker, will probably outlast you. The finger guard gives you more control and leverage, and since there's no flex in the razor sharp blade, all your efforts go directly towards that poor unsuspecting kumamoto.
Serve a Grown-Up Slushie
After a round of juicy burgers, or a massive ham, you may want to hit a lighter note for dessert. To accomplish this, steal a recipe from chef–proprietor Elisabeth Prueitt Bar of San Francisco's Bar Tartine, who takes a scoop of house-made pear sorbet and drops it in a glass of Moscato D'asti—a sweet sparkling Italian wine. As the sorbet melts in the gentle carbonation, it creates this vibrant alcoholic slushie that really takes the edge off a hungover Sunday afternoon, and functions as an excellent, no-prep-required dessert. "I love the combination of fruit and alcohol," says Prueitt, who uses a 2006 La Morandina Moscato, although any decent bottle will do. We dig it, too, and the best thing about this particular combination is that it takes about seven seconds to make it at home, and it works just as well with the raspberry sorbet shown here. Prueitt serves ginger snaps on the side for a little spice and crunch, and whether it's for a palate cleanser at a dinner party or a postbrunch pick-me-up, you should have a bottle of Moscato and a pint of sorbet on hand from here on out.
**And for the Next Morning…
Cook Perfect Scrambled Eggs**
Eggs and butter. That's all you need for truly amazing scrambled eggs. Unfortunately, eggs and butter are also the key ingredients in really bad scrambled eggs, the rubbery, flavorless kind you find too often in diners and restaurants. The fact is, your eggs will always live and die by how they're handled on the stovetop. Cook them too long and you extract the moisture and, with it, the flavor. But if you cook them gently and slowly, over low heat, you'll have the best eggs you've ever tasted. Crack them directly into the pan and, instead of scrambling them, slowly push them about with a rubber spatula. The whites stay white, the yolks a rich yellow. After a few minutes, you have scrambled eggs that are deeply flavored and wonderfully soft. It's that simple, and they are that good.
Serves two
2 tablespoons butter
6 eggs
Step 1 In a nonstick pan over low heat, melt the butter. Then crack the eggs directly into the pan. Let them sit for about thirty seconds. Season with salt and pepper and then, with a rubber spatula, split the yolks. Every now and then, slowly massage the eggs around the pan. Don't overdo it—you want to keep the whites white and the yolks yellow. If you want to add cheese or herbs, do it while the eggs are still wet.
Step 2 The eggs are done when they are still tender but not overly runny—just this side of underdone. They should take about two minutes. Serve with toast, bacon and, if necessary, a Bloody Mary to kick out the cobwebs from the night before.
Embrace the Pocket Square
So you've got on a perfectly tailored blazer and your current favorite tie. Guess what? So does the next guy. Try distinguishing yourself the way elegant dressers like Clooney and Kanye do—with a pocket square. Choose a cotton, linen, or silk one and arrange it according to your comfort level. Here are your options.
Fold a white handkerchief in quarters and slip it into your breast pocket, folded-side down. It should stick out about half an inch.
Tuck in a square with textured trim or colored piping, folded-side down. Let the layers fan out and open up a bit (but still keep the exposed area to half an inch).
Try Glenn O'Brien's breezy approach and allow an unfolded handkerchief to burst out of your pocket bouquet-style. In the words of GQ's Style Guy himself, "Grab it in the middle, hold it upside down, then wrap your hand around it and cram it in the pocket. Arrange slightly."
Learn to Form a Tie Dimple
If you're wearing a skinny tie, just knot up. But if you're opting for a wide one—preferably in a solid color or micro pattern—add a little evening-news-anchor sophistication (Brian Williams, not Wolf Blitzer) with a dimple. Here's how.
Tie your tie as you normally would, but before tightening it, press your finger into the fabric just below the knot.
Keeping your finger flat, slowly tighten the knot, leaving a deep dimple in the center about half an inch deep and an inch long. Practice makes perfect.
Find a Signature Scent
Scent Critic Chandler Burr Explains
Should the twenty-first-century gentleman have a signature fragrance? There's the obvious argument against it: If you have to limit yourself to one, how can you decide between Terre d'Hermès, Fresh Cannabis Santal, or Comme des Garçons 2? But on the flip side, if you have an everyday scent, people will start to register you invisibly—and more important, remember you. The fragrance itself is the starting point, of course. Your potential olfactory fingerprint should be something you feel comfortable in and something that gets you a positive reaction. Get a couple of samples and test-drive them for a day; the right one will make people enjoy just being near you—and you should get comments to that effect. Try Rêve en Cuir by Scent Bar for niche elegance, Monsieur de Givenchy for retro greatness, or Thierry Mugler's B*Men for hipster cool. Once you've settled on one, master the application. You want a single short spray on the top of each forearm, one on the neck, and one down the back of the shirt (before you button up, pull the collar back and aim downward). Play with the volume till you get it right, remembering that the scent should be neither suffocating nor undetectable. In time, you'll have your own invisible ID and—oh yeah—one less thing to think about.
Get on Top—With the Right Coat
We all know a guy who walks into the office every day wearing an electric blue North Face jacket over his suit. Do not be that guy! Get yourself a three-quarter-length topcoat that hits just above the knee. (You don't want some billowy overcoat, or you'll look like Lawrence Taylor pacing the sidelines on a snowy sunday.) There should be just enough room in the shoulders to accommodate your suit. The coat should be cut slim and fall straight down along your legs, not fly out like a dress. And yes, if she's cold, you should still offer her your coat—no matter how liberated she is.
Keep 'Em Polished
Take care of your lace-ups, loafers, and boots and they'll take care of you. Here's how.
Start by removing dirt and old polish using shoe cream (try Meltonian), a rag, and a little bit of water. And scrape out the edges and the threads in the sole with a nailbrush.
Rub a little shoe wax into the leather with a rag. Match the color, or choose a neutral one if you just want the shine. (Tip: For a cool varnished look, try black polish on brown shoes.) After polishing, pass over each shoe with a soft brush, then buff with a clean, thin cloth to bring out the sparkle.
Ideally, let them dry overnight. And to get the most out of your hard work, store them with cedar trees in felt bags.
Ideally, you should repeat the process every three wears or so. And rub them gently with a cloth between polishes.
Hit the Links
Ever been to a wedding and noticed that some guys actually look sloppier when dressed up? The fact is, you can be dudded to the nines and still look a mess if you get the details wrong—namely, the hardware. For an upscale event, wear french cuffs secured with simple gold or silver cuff links. You don't need anything flashy or gimmicky. That you're wearing cuffs 'n' links at all is enough of a statement.
Upgrade Your Denim
Fact number one: There is something undeniably manly about having a favorite pair of jeans that you wear every day and never wash; it's that middle finger to the world je ne sais quoi that Martin Sheen pulls off to such great effect in Badlands while wearing a pair of Levi's that look like he was born in them. Fact number two: In that film, Martin Sheen doesn't put in a proper day's work at the office, go to a chichi new restaurant with his girlfriend's parents, or go to the symphony—all things you can now do in jeans. The point is, if you're going to wear denim to respectable places, that denim should look respectable. So instead of one or two pairs that you wear all the time, have a range in different cuts and at different stages of broken-in-ness. Wearing a tie and a suit jacket to the office or out to dinner? Nothing superskinny. No fading or fraying. No funky washes. They should be made of crisp, high-quality denim and be cut simply. Going downtown with the guys? A relatively broken-in pair is perfect, and you can get away with something on the clingier or baggier side. Running from John Law in the Great American netherworld? That's when to pull on your ripped-to-shit 501's and put pedal to metal.
Lose the Novelty Drawers
Your underpants shouldn't be funny. They shouldn't have jokes on them. They shouldn't have hearts, cigars, flying pigs, superhero logos, or anything else gag-related. They shouldn't have been "cool in college." (Dude, seriously: go through your drawers right now and throw half your underpants away. You'll feel better about yourself.) In a world gone casual, where there's hardly a venue outside of an arraignment hearing where a man can't wear jeans, the one thing that should always be elegant is your underwear. Even if you're the only person who's going to see it on that particular day. Plus, that way, if you get lucky, you won't have on the ratty ones that read "who farted?"
Stay Trimmed
L.A. Based hairstylist Chris McMillan explains
I get my hair cut at a black barbershop in L.A., and a lot of the customers there, who keep their hair really short, come once a week. You don't even notice it's cut; it always looks exactly the same. I love that. The lazy guy, he waits too long and gets comments from everyone in the office every time he finally goes in. So go more frequently. After about four weeks, your sideburns have grown out, anyway, and the back of your neck has started to get furry. Even if you keep your hair a bit longer in that Euro, Italian way, you still want your sideburns and neck cleaned up. And if you go for that more classic American look—shorter on the sides and longer on top—you can always throw gel or grease in to wrangle the top, but you can't wrangle the fur on the back of your neck. So here's what to do: Find yourself a barber you like. You'll build a relationship with him, and it becomes fun. Getting your hair cut becomes time to yourself. You put your BlackBerry down, your wife's not nagging you, there are no kids on your lap. It's just you, your barber, and your own head, cleaning house.
Stay Timeless
In a world of gadgety, gimmicky oversize watches, these understated, vintage-inspired timepieces prove that the twentieth century still has plenty to offer.
From Top Left:
Zenith, Class Elite New Vintage [1955]
Elite, indeed—only 250 of these watches are being sold. All of them in eighteen-karat rose gold. $16,200.
Ebel, Hexagon [1977]. It may be the baby of the group, but what this timepiece lacks in age it more than makes up for in personality. What other watch sports a power-reserve indicator? $4,800.
Tissot, Heritage 150th Anniversary [1946]
Based on a watch designed more than half a century prior, the Heritage 150 celebrates Tissot's sesquicentennial. Flip it over for a view of its jewel movement. $1,295.
IWC, Ingenieur Automatic: Vintage Collection [1955]
The Ingenieur marked IWC's introduction of automatic movement. Designers supersized the 1955 model's dial, increasing the diameter by a full five millimeters. $7,300.
Use Your Head
Maybe you've noticed that for the first time in decades, men are wearing hats, and maybe you want to get in on it. But will it be a fedora, a trilby, a porkpie, or a bowler? And are you going for that Sinatra vibe or more of a Timberlake thing? You've got a lot of options. Here's how to get your head around them.
GQ's guide to buying the perfect hat
Wear a Pinwale Corduroy Sports Jacket
There are certain things our dads wore better than anyone. Corduroy isn't one of them. But these softer, lighter versions don't bring to mind key parties or shag carpeting. You can go from errand to gallery to dinner in this jacket and never feel stodgy or underdressed.
Sports jacket, $295, by Perry Ellis. Sweater, $98, by J.Crew. T-shirt, $12 (for three), by Hanes.
Throw on a Wash-and-Wear Button-Front Shirt
If there was ever a shirt made for the weekend away, this is it. Stuff it in your bag and it will come out looking exactly how it's supposed to. The more rumpled the better.
Shirt, $168, by Steven Alan. Pants, $235, by Gant. Shoes (on ground), $550, by Allen Edmonds Seven. Cap by Worth & Worth. Watch by Omega.
Rock a Rugby Shirt
Wear lighter, more fitted rugby shirts that hug, rather than slouch off, your shoulders.They'll look good on any guy whether or not he knows the difference between a line-out and a scrum.
Rugby shirt, $475, by Michael Bastian. Pants, $275, by Nice Collective. Sneakers, $50, by Adidas Originals.
Pair Your White Sneakers with Gray Flannel Pants
A lot of guys see all-white sneakers and they think Jerry Seinfeld. Doesn't have to be that way. Try old-school lace-ups with a pair of gray flannel pants—it's a way to dress up the kicks while dressing down the pants.
Hoodie (cashmere blend), $3,800, and pants $1,230, by Marc Jacobs. Shirt, $228, by Engineered Garments. Sneakers, $60, by Adidas Originals. Hat by Nom de Guerre.
Pull On a V-neck
A V-neck is about as foolproof as a sweater can be. Warm without being hot, it's easy to layer. Go for a navy one, over a white collared shirt, to accentuate what's left of your fading summer tan.
Jacket, $780, by Diesel Black Gold. Sweater, $228, by Elie Tahari. Shirt, $78, by J.Crew. Jeans, $46, by Levi's. Desert boots, $450, by John Varvatos. Sunglasses by Salt Optics.
Stay Warm With a Chunky Sweater
Cable-knit sweaters provide enough heft to be worn on their own, even as daylight starts dwindling. Camel hues look good with any skin tone and will set you apart from those who think winter must mean black.
Turtleneck, $985, by Gilded Age.
Get a Pair of Slim Khakis
If you've resisted khakis because they're too yellow/pleated/high-waisted, here's a reason to reconsider. Cement-toned slim-fit khakis are the perfect pants to add to your weekend routine of all-jeans-all-the-time. And like denim, they don't require ironing and can be worn with just about anything.
Cardigan, $1,295, by Prada. T-shirt, $25, by A|X Armani Exchange. Khakis, $100, by Save Khaki. Desert boots, $89, by Clarks Originals. Socks by Wigwam.
10 Casual Classics That Will Never Go Out of Style
Converse Jack Purcells
Named for the great tennis and badminton player of the '30s. Slip them on sockless and you'll never go wrong.
Army web belt
Issued to soldiers before World War I, now chosen by stylish guys in the know. A wardrobe staple for under ten bucks at any number of army-navy stores.
Blue blazer
First sported by sailors in the mid-1800s. Replace the gold buttons with dark plastic ones for a more modern look.
Ray-Ban Wayfarers
Introduced in the '50s and immortalized in Risky Business when Cruise decided every young pimp should own a pair.
Gray Russell athletic hoodie
Russell Athletic created its first sweatshirt some eighty years ago. It has never looked better.
Hamilton watches
Since 1893, one of the great American watchmakers. Stylish and affordable.
Filson jacket
Made of 100 percent virgin wool, the Filson jacket hasn't changed in design since 1914.
Timberland boots
A favorite of contractors, hikers, and MCs since 1973.
Pendleton Shetland Sweater
A dyed-in-the-wool classic from Oregon's finest maker of outdoor gear.
Levi's Selvage Jeans
Woven so tightly you'll think they're made of kryptonite, these high-grade 501 jeans (identifiable by the interior red trim) have been the choice of American tough guys for the better part of a century. Think Brando, Dean, Ponyboy.
1. Make Some Space for Your Ideas
Hemingway had one. So did Picasso and van Gogh. The sleek, compact Moleskine notebook remains the standard for writers, artists, and everyone who aspires. Keep one around for your own flashes of inspiration.
$12, www.amazon.com
2. Get Some Life
The perfect office accessory? Life. Try a small houseplant or a fistful of flowers (just enough to fill a narrow bud vase). Since nothing brings a space down like a dead plant, pick something hardy—philodendrons, jade plants, spider plants—basically any houseplant that can survive on a Home Depot sales floor.
3. Find a Reason to Ditch E-mail
How often are you moved by an e-mail? You'll be amazed how far a written note will go. Look for stationery that can handle the weight of your words. As for the handwriting, you're on your own.
$445 (50 cards); $530 (50 envelopes), www.smythson.com
$68 (20 cards and envelopes), www.shopiomoi.com
$16 (10 cards and envelopes), www.crane.com
4. Light Up
Y lighting offers task and desk lamps from the best manufacturers, a price-matching guarantee, and free shipping. Just screw in the bulb.
5. Get Playful
Hanno is a toy for your desk, not your nephew. "It needed a bit of anger and aggression," says its maker, designer David Weeks. Use it as a stress ball or as a badass paperweight.
$75, www.areaware.com
**6. Find Better-Looking Dates **
Used to be a calendar wasn't just a function on your PDA. This one, from legendary design firm Pentagram, is less a datebook than art for your wall.
$26, www.veer.com
7. Rock a New Instrument
Lose the pen-and-pencil-jammed-mug for one or two dependable (but not flashy or overpriced) writing implements. Lammy's Twin Pen stands out for its clean design, reasonable heft, and ingenuity: Twist it in one direction and it's a ballpoint pen; twist it the other way and it's a pencil.
$48, www.joon.com
8. Eliminate the "Random Pile"
Don't waste your time repeatedly riffling past the same papers. Put those you won't need until a specific date (dry-cleaning slips, concert tickets, flight itineraries) into an EveryDay File & Sorter, a book tabbed with each day of the month. It will help you see what you have to deal with that day without being bothered by all the rest.
$17, www.staples.com
9. Stay hydrated
Toss the plastic bottle that's been sitting on your desk since who knows when. These beautiful pitchers from Littala are a good reminder that you should drink more water.
$65, www.nova68.com
**10. Get In the Right Frame of Mind **
Bring in photographs of the people and places you hold dear, if only to remind yourself why you're at the office to begin with. Ercise restraint—a few photos are tasteful; too many and it looks like you have something to prove—and rotate them often, or you'll end up looking past what you love.
$16, www.aifriedman.com
Click here for more GQ advice on how to upgrade your office space.


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Art Print
The Pale Horseby Scott Erickson
Collect your choice of gallery quality Giclée, or fine art prints custom trimmed by hand in a variety of sizes with a white border for framing.
I saw this image in a dream after I had experienced death in my family and friend circles. It's the Pale horse... the horse that carries death.
"And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him. And power was given unto them over the fourth part of the earth, to kill with sword, and with hunger, and with death, and with the beasts of the earth."
from Revelation 6

subset: commoncrawl


text:
How to proceed (potential for awkwardness)
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Mark M
Registered User
Join Date: Sep 2009
Location: Lancaster, PA
Posts: 422
My Ride: e30 M3 / e90 335d
View My Garage
OP, not faulting you at all....the initial approach is always somewhat of an art...one that I am not perfect at either. As men we are use to being direct, succinct, and to the point. Where as women like a bit more ambiguity and slow soft sell, a bit of a chase. Every woman wants the beginning to feel like a fairy tale romance. So the direct approach can work, but it has to be balanced carefully.
In this girl's case, from your description she is very attractive and likely use to guys making moves on her. You are at her gym, so she didn't want to come off like a beotch and have things awkward if you bump into each other again. Which is why she gave you her number, but then let you down with the 'boyfriend' story.
More about girls.....I heard a quote once, "Make a girl's dreams come true she will love you forever." There is truth in this. Women are VERY emotoinal creatures and they live in the moment of their dreams and their emotions. Women don't follow logic...that is what we men do. The majority of female decisions and actions are emotionally driven. Girls start playing with Barbies at a young age, they dream of Ken and Barbie and babies, the big house the huge grand wedding, the loving husband and them being the princess. To have value in a girls mind, you have to be their Ken. You have to be that man that fulfills their childhood dreams. This is why the art of Projection works SOOOOO well. I love Projection and exploit it shamelessly. If you get a girl thinking about her dreams and you project yourself as that man you've won the game and hooked her.
Us guys are use to moving slow, feeling things out, weighing it with logic and also slow to commit and slow to show real intimacy / affection. But the girl that sees her dreams coming true in you, is on cloud 9. She is bragging about you to everyone and is moving at 100mph. She is not acting on logic, she is acting on her happy high emotions. Yes, to keep her hooked you might have to accelerate your pace more than you traditionally would prefer, but remember, you've become her dream man. Why would you want to do anything to shatter that?
After all, don't all of us men seek a woman who adores us, appreciates us, and wants to please us? If catering to their dreams is the cost, why not?
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The Spirited Traveller: Berlin's booming bar scene
Kara Newman is the author of "Spice & Ice: 60 tongue-tingling cocktails." The opinions expressed are her own.
By Kara Newman
NEW YORK (Reuters) - If you're Berlin-bound, I sure hope you're well rested, because you might not get much sleep while you're there.
"Nightlife is booming," declares Helmut Adam, the Berlin-based editor of Mixology magazine. "You have more and more classic and upscale cocktail bars, but Berlin has always been famous for its massive underground. Bars still pop up on every corner with second-hand furniture and bottled beer and shots as the main staple."
He adds one more urgent note: "Berlin has NO curfew. You can go 24/7."
In many ways, it seems like Berlin is making up for lost time. From 1961 to 1989, the city was divided by the Wall, marking the Cold War standoff between East and West. Now, the former East Germany's central bank building has been transformed into the swanky Hotel de Rome, and its Bebel Bar (here)
is among Adam's recommendations.
The space is grand and high-ceilinged, with separate rooms for discreet conversations. A plus for deal-makers: "It's open in the afternoon."
Meanwhile, the once bomb-damaged Mitte area has been rebuilt into a vibrant district full of exciting bars and clubs, such as trendy Tausend (www.tausendberlin.com/). Continued...


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[Date Index]
[Thread Index]
[Author Index]
Re: Indefinite numbers of arguments in a function
On 18 Apr, 08:39, Patrick Klitzke <philologo... at gmx.de> wrote:
> Hello everybody,
> Is it possible to define a function in Mathematica, where the numbers of
> arguments does not matter?
> I know the function Plus is defined like that:
> I call the function with two arguments( for example Plus[5,3]) or I can
> call the function with five arguments (for example
> Plus[1,6,4,6,8]).
> How can i define a function in Mathematica like that? I know I can
> define for ever number of arguments a function like that:
> MyPlus[a_,b_]:=a+b
> MyPlus[a_,b_,c_]:=a+b+c
> MyPlus[a_,b_,c_,d_]:=a+b+c+d
> MyPlus[a_,b_,c_,d_,e_]:=a+b+c+d+e
> I also know that I can create a list as one argument:
> MyPlus[list_List] := (
> m = 0; For[n = 1, n < Length[list] + 1, n++, m += list[[n]] ];
> m
> )
> But since there are functions like Plus, there has to be a way to define
> those kind of functions.
Search for patterns or pattern matching in the documentation. _ is a
pattern that matches a single expression. __ can match one or more
myPlus[args__] := Plus[args]


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KNOXVILLE, Tenn. -- In the Tennessee women's basketball "First Impression" spotlight this week is Alexa Middleton, a 5-foot-9 guard from Murfreesboro, Tenn.
Middleton, who enrolled at UT for the second session of summer school, hails from Riverdale High School, a program she helped lead to back-to-back state championships in 2012 and 2013. She was ranked as the No. 28 player in her class and the No. 4 guard in the HoopGurlz-espnW 100. Blue Star rated her No. 22, while FullCourt had her at No. 32 and All-Star Girls Report ranked her No. 46.
Named a WBCA, USA TODAY and McDonald's All-American, Middleton made a name for herself at the McDonald's All-America Game in Chicago last spring. She won the Powerade Jam Fest skills competition and three-point shootout and then tallied three points, five assists and four rebounds in the all-star game. She is the first player, male or female, to win two different skills challenges at the event.
Middleton, whose mother Celeste played college basketball at Lipscomb University in Nashville, averaged 17.8 points, 4.2 rebounds, 3.4 assists and 2.8 steals per game as a senior at RHS. She shot 44% from the field, 35% on threes and 77% from the free throw line.
When it came time to choose a number at Tennessee, Middleton picked 33. Some others who wore that number at UT include Alberta Auguste, Nikki Caldwell, Kristen "Ace" Clement, Tonya Edwards and Ashley Robinson.
You can follow the newest No. 33 on Twitter at @AMidd33 or on Instagram at @alexacm33.


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StarCraft II Q&A - Batch 42Posted by sc2reactor on 27th July , 2008
—StarCraft II Q&A Batch 42—
1. What was the main reasoning to shifting the Hydralisk backwards one technology level? How does this affect the Zerg early-game, especially since the Zerg will have absolutely no anti-air units before the Hydralisks? (gamereplays.org)
Actually, the Hydralisk has been brought back down to Tier 1.5, giving Zerg early anti-air capabilities without upgrading their Hatchery to a Lair. The test originally was to put Hydralisks at a later tech and have Corruptors be buildable earlier without a prerequisite building other than upgrading to the Lair. To make this happen, the Corruptors had to be nerfed appropriately to fit that tech, which made it very weak and much less fun. Additionally, without a prerequisite building, opposing players could not scout the Zerg player to see when they were going air, which did not fit the gameplay style we were shooting for.
2. What kinds of cheats will be included in Starcraft 2, and how will they be accessed/unlocked? (starcraft.org)
There will be cheats, but Keep on reading »


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Norpro Pizza Pan
This pizza pan is ready to handle even the pizza with the double meat toppings. Made of heavy gauge stainless steel this Norpro Pizza Pan is polished to a mirror finish. The Norpro Pizza Pan is nice enough to use as a serving tray for appetizers or even cookies and cakes!
Norpro Pizza Pan Features:
- Also use as a serving platter
- Pizza Pan measures 13.5"/34cm in diameter
- Heavy gauge stainless steel pizza pan
- Mirror surface
- Hand wash recommended
Looking for More Norpro Baking Tools or Other Norpro Products? Click Here!
Questions on Norpro Pizza Pan 13.5 Inch - 5672
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- Additional Information
Name Norpro 13.5 Inch Pizza Pan - Stainless Steel GTIIN / UPC Code 028901056728 Brands Norpro Type Pizza Pans Home or Commercial Home Material Stainless Steel Color Silver Manufacturer's Warranty N/A Weight (in Lbs) 1


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Manufacturer: Wintec (View all products by Wintec)
Model: Close Contact Saddle (View all Close Contact Saddle reviews)
Category: Close Contact Saddles
Likes: Well it certainly fits the rider and horse just like the Bates Caprilli. Moderately forward flap accommodated by 5'9" all leg height pretty well. Great, extremely balanced fit for the money. Gullets are EASY to change.
Dislikes: It's unbelievably noisy! A strange unnatural heavy plastic sound emanates from between the upper and lower leg flaps no matter how still your leg is. I have ridden in the AP and sport wintecs and they are not noisy, but the CC was an auditory disaster. I tried replacing the synthetic leathers with real leathers (as suggested on line. Apparently others have this problem too) but that didn't help b/c I believe the noise was a result of the top leg-flap rubbing against the lower leg flap. It happened riding in jeans and half chaps. It was so distracting at the posting trot that I couldn't stand it for even 20 strides and took it right off my horse. Maybe it was b/c the saddle wasn't broken in yet, but it wasn't worth the risk, and I sold it for what I paid. No loss, but I will not recommend for others.
Quality: In fit, a great alternative to the Bates Caprilli. But something about this synthetic material (verses that used on other wintecs) makes an unnatural plastic rubbing noise with every stride. Honestly, I think this is the reason you see so many "barely used/ like new" wintec CC's for sale on Ebay.
Summary: Test the saddle out before you buy to "hear" for yourself!
Rating: 2
Author: VirginiaRider
Date: 2007-08-16
Usefulness Rating: 2.28571 out of 5.
7 reader(s) voted.
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Dover Circuit Premier Special EQ Close Contact Saddles


text:
Answers Home
» Health & Wellness
» Emergencies & First Aid
my 3 month old puppy swallowed a metal button?
My 3 month old puppy swallowed a metal button, what should I do and/or watch for?
Asked by
Member 1155294
on Feb 14th 2013
in Emergencies & First Aid
- Cast your vote for which answer you think is best!
What kind of metal and how big was it? I would call your vet and ask their advice. I'm not positive, but I think some kinds of metal can be bad. Good Luck!
Kali earned her wings 10/21/14 answered on 2/14/13. Helpful? / 0
You should call the vet.
Libby answered on 2/14/13. Helpful? / 0


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getting rid of ceiling tile dust
Hi everyone. This is my first time posting here. I hope somebody will be able to help me out. It's a long story so please bear with me.
I moved into the basement of a rental house just over two months ago and it's been pretty much a nightmare. I discovered mold on the ceiling tiles (as well as elsewhere), so the landlord had the old ceiling tiles removed and the above wood cleaned. They were about 1x1 tiles probably still here from the 60's or 70's that fit right up against each other and were glued right onto the joists, no metal frame or anything.
Well the landlord went to home depot and bought your standard 2x2 ceiling tiles that are supposed to be mounted on the metal frame like in office buildings and such. She had someone glue and staple them back onto the joists. It looks absolutely ridiculous and amateur. I would never have signed the lease to this place with a basement looking like that.
This happened just over a week ago. I came home after it was done and the entire basement smelled of chalk, from whatever is coating the ceiling tiles. The person who did it also left a gigantic mess for me to clean up. I had to clean off all my furniture (though they claim it was covered) and vacuum my couch, not to mention cleaning the entire floor and scrubbing down the walls and trim.
I thought after cleaning everything, and leaving some windows open for it to air (there is central air in the rest of the house, but not in the basement, which is also ridiculous because the ducts are just running right there) the smell would go away.
It's over a week later and not only does it still smell of chalk, but I spend 5 minutes inside and I feel like the chalky dust has covered me. I feel like I've been in a pool hall and rubbed the chalk all over my hands. And it's aggravating my allergies.
So my question is, what can I possibly do to get rid of the dust, if anything? I bought an air purifier and it hasn't done any good at ridding the dust. It's maybe even made it worse because the air that blows out hits the ceiling tiles and maybe shakes more dust loose.
Any suggestions you may have would be extremely appreciated. I'm sick of all the trouble I've been put through, and it's not like I even own the place.
You really didn't say how the old tile was removed. A "professional" abatement company or otherwise. Is the dust from the removal or the new install? I'll add to your discomfort. Some of those old tiles contained asbestos. Send a dust sample out and get it tested. It's not common, but I've run into it. Your air purifier is probably not moving enough air to be effective. You need to exhaust a large volume of air. Use a HEPA rated vacuum and go over everything. ESPECIALLY any upholstered furnishings or carpets. A regular vac won't trap small enough particulates. You have a worse situation in that the stuff had mold growing in it. Now you could have mold dust floating in the air, which will keep getting re-introduced after it settles out, unless you remove it. The mold could well be what's aggravating your allergies.
The dust is most definitely from the new install. A professional mold remediation company came in and removed the tiles, and cleaned the wood in the entire basement. They used some sort of negative air pressure whatever to ensure that the mold would not aerosolize. I made sure the homeowner chose a real mold remediation company and not just some random contractor. They took care of removing the tiles, and everything looked pretty clean (no dust on anything). Then the landlord hired some "handyman for hire" company to send out somebody to put in the new ceiling tiles the next day. I came home from work and there was dust all over everything, even though the landlord claims the guy covered my furniture with a tarp.
I went over the couch my friend's vacuum since I only own a tiny one (no rugs), and I believe it is HEPA (it's a nice vacuum either way), but I am not sure.
Another thing I forgot to mention just in case it's important - in order to control the humidity levels in the basement I was given a dehumidifier which I run for about 1/2 the day. There is no ventilation in the bathroom either.
I hope that information helps.
Oh, and where can I send a dust sample to get tested?
Do a google search for asbestos test labs. There are plenty around, and not too expensive. If a remediation company removed the moldy tiles and used proper containment and exhaust, then dust from that process is probably not an issue, even if there was a trace amount of asbestos. Sounds like you just need to exhaust some air to remove any airborne particulates. You really need a HEPA rated vac to clean up. Some of the "really nice" home vacs are also some of the worst for bypass of microscopic particulates. They get them to pick up boulders by removing restrictions from the airstream, like efficient filtration. Anything that gets through the vac filter gets re-introduced into the air. The small airborne dust is what you are noticing, not the heavier stuff that settles out quickly.
I will look for a HEPA vacuum then and check if my friend's is HEPA. The air purifier I got is HEPA. But I guess that's not enough to take care everything?
Thanks for your advice.
Actually I found the vacuum online and it has HEPA:
Maybe we didn't clean enough? We got as much off of the floor, walls, and couches as we could.
I really doubt that your air purifier is moving enough air to be effective within a reasonable time. A box fan direct to the outside would do much more for you. Hopefully, the remediation contractor did a good job of controlling the work environment so that any of his airborne dust is not left over. I imagine that no-one did any air sampling before, during and after that process to assure that his containment and removal was effective. Typically, homeowners aren't aware that air sampling should be a part of the remediation process and be performed by an independent agent.
I insisted that they get an air sample from a 3rd party beforehand. If I tried to push them (landlord and homeowner) to get an air sample afterward they probably would have gotten mad at me and not done it anyway. The homeowner refused to share the results of the air samples with me too, so I have no idea what was found, just their word that it was "an abundance of common household mold".
None of the windows here are big enough for a standard sized box fan. I tried to get them to get me a fan previously to help ventilate the bathroom (why should I have to buy a fan? not my mess) and they said no. I suppose I could price out smaller sized box fans, but assuming it does the trick, I won't have a use for it again.
Sorry to hear of your problems. This kind of thing agravates me to no end - I have had many rental properties over many years and try to ensure the properties are well maintained, repair folks know what they are doing, and the tenant is treated properly. I am rewarded with the peace of mind I have done the right thing and low tenant turnover.
Your landlord should be stepping up and resolving the issue - clean-up, dust and odor abatement, re-fixing the ceiling, etc. I suggest you try to go to the landlord again...
It's unfortunate that they botched the air sampling. There should be samples taken inside at the location of the mold. Samples taken of outside air for comparison (background). Samples taken outside of the containment to assure that everything is staying inside the controlled environment and a final clearance sample taken after everything is cleaned up. The final is important in that it shows that the clean up was effective and should show the levels being at the same level as the outside or lower and certainly lower than the starting sample. Without all of these samples taken, there is no way to decide if the remediation effort was a success. The effort was wasted taking only a beginning sample. You could use any kind of fan and fashion a temporary duct from some heavy garbage bags and duct tape. Adapt the plastic duct to the window opening and tape it to the window frame and the fan case.
If I can't find a fan of the right size, I can try that duct thing.
vsheetz, the landlord explicitly stated that they would not be cleaning up the dust left by the ceiling tile. They tried to make it seem like the only reason they fixed the mold problem was because I was concerned about it, and claim the tests came back not bad enough to absolutely need to get rid of it. That's BS because preventative maintenance is way more important and less expensive than fixing a problem when it has gone too far.
I could try to suggest they get someone back for an air sample, but I pretty much envision the landlord saying "we picked a good company and I don't see the need to get air samples again".
It was suggested that they replace the drywall on one wall of my bathroom too, and the landlord said "if you don't like the dust then we just won't replace the drywall". I said if it needs to be replaced then replace it. The response was "none of this work *needed* to be done, so if the dust is causing you problems we just won't do it".
Google "Erin Brockovich mold suit" and then send the landlord copies of the articles. Maybe he'll change his mind.
The homeowner (they live overseas, which is why they have a landlord taking care of the property) emailed me about the repairs stating she believes the job was completed satisfactorily. So I responded saying I did not agree (which I told the landlord two weeks ago), outlined the steps I had done to clean up everything, and how I could still smell it and feel it. I also suggested they get a post-air sample to ensure the job was completed correctly. I also sent photos of the ceiling tiles (including broken ones and those with broken trim) since they live overseas and could not inspect the house themselves.
As I suspected, I was met with hostility saying they had spent a lot of time and money to address my concerns (they should be concerned about their house and do the repairs because of that). I found a loose ceiling tile while I was taking photos and the response was "if I tile comes loose, we'll fix it". You think they'd be asking "why is a tile that was just installed coming loose?". The response to the dust was that I should be able to meet them half way in cleaning up a little dust (which would be fine if it were just a little). Apparently the mold measured was minimal and not a health hazard so they saw no reason to get a post air sample.
This weekend I hope to find a fan to ventilate the rooms and see if that helps.
Unfortunately I have no idea how much mold was found originally because the homeowner refused to provide me any information in the report. I appreciate your suggestion about the mold suit, but hopefully it won't come to anything like that.
Thanks again to everyone who has chimed in with suggestions.
Edit - I was gone this past weekend and left the air purifier running and it seems to be slightly better but it still needs to be properly ventilated.
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text:
gm residual valve
I have a 1988 gmc jimmy that i am customizing, and right nwo there is a leak in the brake system in the (as far as i can tell) residual valve.
this is basically what my combination valve looks like
www.mpbrakes.com/COMBOCUTAWAY.JPG u will see that the residual valve is towards teh end there. it has a breather or osm,ething in it that u can see in this drawing <a href="http://www.mpbrakes.com/VLINSTR.JPG]http://www.mpbrakes.com/VLINSTR.JPG[/URL]
that breather or whatever is wehre it is leaking from. So really my question is, is ther some way to repair this? If not, is it possible to jsut replace that residual vavle and not have to replace the entire proportioning valve/ combination valve (or whatever)
Thanks a lot,
p.s.-sorry for the bad terminology
[ February 08, 2002: Message edited by: oldcarguy85 ]
[ February 08, 2002: Message edited by: oldcarguy85 ]

Nope sorry to say you have to bite the bullet and replace it. Try the local dealer also.Sometimes with shipping ,messin around its better to buy that part from a dealer.Its your nut if you get a bad one and have to ship it back.Dont pull it of till you have the new one in hand.Also start soakin the brake lines with PB blaster or? now so you dont break any lines they are a real bear around the proportioning valve if you bust one.I think its metric also ,so.....beware.
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