#bearings guide

[impressprofess]

WINNING WARDROBE 💖 #Winning #Menswear

[sartorialjohnnyboy]

[peternappi]

Bearings Guide founders Jeremy Blume and Rob Forrester shop Taigan for their favorite finds.

[nordstrom]

(via Rugged Yet Refined: Winter Sportcoats on the Nordstrom Men's Blog.)

'Classic Patterns' illustration via BearingsGuide.com.

[tcarmusing]

Becoming a defined curator, not a excessive consumer

We often think of the word curator in the context of someone responsible for acquiring, selecting and editing a collection for a museum or an art gallery. A consumer is a more frequently used label, often in the news describing the average American’s spending and purchasing power. Aside from these definitions, how we see the world and live out our lives can be put in the context of being a curator or a consumer. 

Think of it from this perspective: On one side is the man who is selective, intentional, thoughtful and on a quest to find things of greater value. On the other, there’s a mindset that defaults to thinking primarily of quantity, disposability, impulsivity and seeking more for more’s sake. If we are living in an effort to make tomorrow better than yesterday, making it all count is part of the process of maturity and growth. How we use our time, money and relationships should look more like a curator than a consumer. More like an active overseer of meaning.

We are personally responsible for the safeguarding of our lives and we choose how we make the most of it. A curator asks: Am I making intelligent purchases, buying items that last, or just buying something because it’s on sale with little regard for its quality? Am I continually simplifying my surroundings and getting rid of what I don’t need or am I hoarding and cluttering up my life with stuff? Does this (experience, item or person) make me a better man?

A key part of living like a curator is defining what’s valuable to you. We learn and refine this over time, but it needs to be a way of life and a process of thinking. We’ve been taught that the all-you-can-eat buffet approach was the standard. Yet, often with the one-size-fits all mentality you pay too much for poor quality, consuming more than is healthy – all because the sales pitch claimed you would be getting “more for the money.” More shouldn’t be our standard any longer. Life is a prized collection, make it unique and make the most of it. Be a discerning, interested curator and not a heedless, indifferent consumer.

[tcarmusing]

How to be a good host

There are ok parties and there are great parties. When it’s on your watch, make sure your name is associated with the latter. Here are our seven principles for being the consummate host. 

1. Keep everything in perspective and remember that at the end of the night the key question is “Was it fun?” You’re the host so you set the tone for the evening. If you’re stressed out and not enjoying the night, your guests’ first impressions are already heading in the wrong direction. Be gracious, smooth and agreeable to establish the mood for everyone else. Prepare what you can in advance so you won’t be frazzled at the last minute.

2. The people are the party. Whether it’s a small dinner party or a big bash, you’re providing the setting for people to interact and mingle. When there is a balance of personalities and a mix of old and new friends, people will find each other more interesting. Intriguing conversations happen and a rich community develops when we meet others outside of our usual circles. As the host, keep your focus on your guests and make lots of introductions.

3. Keep it simple, but not ordinary. The average party is, well, average, but you don’t have to have one big expensive “wow” to exceed people’s expectations. Lots of small elements that go beyond the status quo make an impressive evening. Just make the night your own style.

4. Provide quality food. There’s a balance between chips and salsa and Martha Stewart. It doesn’t have to be complicated, time consuming or expensive, just tasty. Select four different chesses, some olives, salami and prosciutto, and cut up some French bread to go with a few dips. Add some roasted nuts, fruits and dark chocolate and lay it all out on a big cutting board for everyone to gather around and enjoy.

5. Don’t run out of beverages. It’s ok if your hors d’oeuvres are gone after a few hours, but never run out of something to drink. Always buy 25% more than you think you’ll need. Nothing kills a party faster than empty glasses. As the host, greet your guests with a drink and point them in the right direction for where they can find a refill.

6. Establish the vibe. Whatever tone you’re going for, make sure your music, look and lighting all are in sync. People are generally more comfortable in low lighting so put your dimmers to use. A few candles can work, just don’t overdo it and make sure they are unscented. Make a two or three hour music mix based on a genre and set it on a loop. The music is for the background so people shouldn’t have to shout to have a conversation (unless you’re throwing a dance party). Think about where you want people to hang out and put your food and drink in that spot.

7. Check your room temperature. This may seem like an odd item to single out, but trust us, people don’t think about this factor until it’s too late. If everyone is hot and uncomfortable, all the other elements you worked so hard for won’t matter. Turn the temperature down a few notches about an hour before everyone arrives, especially if you’re having a large gathering with a significant amount of body heat.

[tcarmusing]

A gentleman knows how to set a table properly.