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Erick Contreras

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HAPPY NEW YEAR

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Giorgio Armani | Fall/Winter Couture 2024/25 |

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Christmas decorations

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No "aesthetic" niche bothers me as much as "balletcore". Being a dancer, I identify a somewhat pedophilic energy disguised as a "girly community". We, dancers, whether men or women, have physical and mental strength developed over years with a lot of effort and maturity to achieve our goals, as well as extremely keen artistic sensitivity to avoid causing physical trauma and visual disharmony. It's sad how the admiration of a high-performance sport can be distorted with moodboards that communicate extreme abandonment, emotional dependence and bad taste.

To prove my point: my posts about Ballet and "Mary Elle Fanning" known as the ballet core aesthetic muse, received likes and messages from men asking to contact me. What goes through the minds of people who sexualize and romanticize such a profound sport? And what goes through the minds of the majority who feed this aesthetic?

So much scary energy. Weapons? Trauma? DM babe? Brands making shoes and clothes that look like pointe shoes and leotards instead of partnering with classic ateliers? And I thought that Twitter user was strange, the Tumblr deep web is not lacking in weirdness.

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Million lights!

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Egg Nog | 19th Century Recipe |United States of America

Boozy, creamy egg nog with foam and nutmeg on top.

City/Region: United States of America

Time Period: 1887

Ingrendients:

12 medium or 10 large eggs, yolks and whites separated

3/4 cup (150g) granulated sugar, or more if desire

11/2 cups (350ml) brandy

11/2 cups (350ml) rye whiskey

1 quart (1L) whole milk

2 cups (475ml) heavy cream

1 whole nutmeg grated, or 2 to 3 teaspoons of ground nutmeg

Instructions:

In a large bowl, whisk the egg yolks until they're pale yellow.

Continue to whisk the yolks as you add about 1/3 of the sugar. Once it's incorporated, add the next third, and once that's incorporated, add the final third. If you want a sweeter eggnog, you can keep adding sugar until doesn't dissolve well. Either was, you're looking for it to be nice and thick so that it leaves a ribbon pattern when it's drizzled from the whisk.

When the egg yolk mixture is thick slowly add the brandy while continuing to whisk until it's fully combined.

Slowly add the whiskey while continuing to whisk until it's fully combined.

Slowly add the whole milk while continuing to whisk until it's fully combined.

Slowly add the heavy cream while continuing to whisk until it's fully combined

Whisk in the nutmeg until it's evenly incorporated.

In a separate bowl, while the egg whites to soft peaks, then gently fold them into the the eggnog 1/3 at a time until they're fully incorporated and smooth.

You can serve the eggnog forth right way, but it's better to age in the refrigerator for at least 4 hours but preferably 2 to 3 days to give the alcohol a chance to mellow and the flavours develop. Either way, ladle in to serving glasses and bedight it with a bit of nutmeg before serving it forth.

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Haldon House design

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Graben. Wien.

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Ralph Lauren | Fall/Winter RTW 2013/14 |

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Mystical by Audrey Bellot

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