This is our best seller for a reason. Relaxed, tailored and ultra-comfortable, you’ll love the way you look in this durable, reliable classic 100% pre-shrunk cotton (heather gray color is 90% cotton/10% polyester, light heather gray is 98% cotton/2% polyester, heather black is 50% cotton/50% polyester) | Fabric Weight: 5.0 oz (mid-weight) Tip: Buying 2 products or more at the same time will save you quite a lot on shipping fees. You can gift it for mom dad papa mommy daddy mama boyfriend girlfriend grandpa grandma grandfather grandmother husband wife family teacher Its also casual enough to wear for working out shopping running jogging hiking biking or hanging out with friends Unique design personalized design for Valentines day St Patricks day Mothers day Fathers day Birthday More info 53 oz ? pre-shrunk cotton Double-needle stitched neckline bottom hem and sleeves Quarter turned Seven-eighths inch seamless collar Shoulder-to-shoulder taping
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Juan Santa Cruz has a single goal for Casa Cruz New York, the sister property to his Notting Hill restaurant-slash-late night hotspot favored by Kate Moss and Victoria Beckham. Whether guests want to dance, dine, or just take in a beautiful room, they should have fun—like, a lot of fun. “My intention is to do all of those things so well that, regardless of what you care most about, you have everything you’ve ever wanted,” Santa Cruz says. In the 66-seat main restaurant, a Positano-meets-Pampas-inspired menu includes orecchiette al limone and wagyu picanha, all served under a Keith Haring painting. (Throughout the space—housed in a six-story Beaux-Arts Mansion on East 61st Street which Cruz says was “love at first sight”—artwork by Haring, David Hockney, Andy Warhol, and Louise Giovanelli abound. A rather plump poodle by Fernando Botero is of particularly humorous delight.) Come for lunch, and a hostess dressed by Emilia Wickstead will seat you in a drawing room humming with new-age jazz; come at night, and you can sip a Pisco Sour in one of two handsomely appointed bars late after dinner service has ended.
And then there are the interiors, swathed in green velvet, gilded metals, and curved Brazilian cherry woods. Windows are accented with chinoiserie-inspired curtains, and the rooftop terrace is covered in a colorful tent designed by Johanna Ortiz. Meanwhile, in a nod to Santa Cruz’s own Chilean heritage, custom de Gournay murals of different South American landscapes adorn the bathroom walls. The effect is not only deeply glamorous, but utterly transporting, too. “When you enter,” Santa Cruz says, “you’ll leave New York behind you.” Casa Cruz, which Santa Cruz worked on with business partner Charlotte Santo Domingo, is set to catalyze Upper East Side nightlife when it opens on September 12: Instead of choosing a space in downtown Manhattan or Brooklyn, Cruz decided on the east Sixties because “there wasn’t much to do uptown in terms of fun,” he says. “I’m a bit of a contrarian.” Indeed, the Aman Jazz Club recently opened a five-minute walk away on 57th Street, and Robin Birley of London’s 5 Hertford Street will open a new private members club a few blocks up from Casa Cruz sometime next year. Seems a new buzzy neighborhood is fast emerging.
If the pandemic was good for anything, in my books, it’s that people who previously had little interest in feeding themselves in fun, playful, and nourishing ways awoke to the joys of getting more experimental with food—even if that means making something as ostensibly banal as a can of sardines feel luxurious. If tinned fish was the wedge in the door, then hopefully these other suggestions of things that are just as easy to keep tucked away in the back of a cupboard for a rainy day—or some new kind of worldwide catastrophe—and will only keep helping all of us along in our yen for ever-more-adventurous flavors. At the end of World War II, when Marcella Hazan was teaching anatomy in grade school in Italy, she was summoned to court and accused of murdering a German. Hazan—who would go on to become, according to some, “the godmother of Italian cooking,” revolutionizing the way Americans thought about Italian cuisine—had obtained a skull, and she had written about it in a letter to her boyfriend who happened to be in the army. The censors intercepted and demanded to know where she had gotten it. Of course she did not murder a man, she told the court when she made her appearance; she had merely procured it from a friendly gravedigger who was happy to oblige her curiosity. That drive toward anatomical precision would serve her later in life. “Decades later, in her cooking classes, when she was teaching cuts of meat,” writes her husband Victor Hazan in a foreword to the new, 30th-anniversary edition of Essentials of Classic Italian Cooking, “her students were the beneficiaries of her hard-won mastery.” Reissued with a sunny, jacket-less cover, it should be a staple of every kitchen.
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