I'm a man in a hat. A man. In a hat. I don't think I've worn a hat in about twenty years but I don't care, it's fucking freezing. This week it has gone below zero almost every night and I JUST COULDN'T TAKE IT ANY LONGER. The silhouette kind of makes me look like a bank robber (neighbours convinced I was breaking into the house when taking these photos with my little tripod) but that's okay because it's an alpaca/silk blend which feels like baby angels kissing my frostbitten ears.
Anyway, this is what I wore yesterday on a lunchtime trip to Whole Foods to restock my parents' kitchen with everything a growing gay boy needs. Chia seeds (Gwyneth has converted me, these are the best meal replacement system going), my favourite lemon soy yoghurt and all the ingredients required to make a warming pot of miso soup. I've even been making my own dashi from scratch. It's pretty easy — soak one shard of kombu in cold water for 30 mins, heat, and remove the sea
weed vegetable once it comes to a simmer. I've experimented with using dried shiitake mushrooms to flavour my dashi but I find they're a tad too musty for my tastes. Not particularly Japanese but I prefer to use dried porcini in my stock. To make the soup all you have to do is emulsify the miso paste (shiro, please, I'm a delicate little flower) with the dashi and warm through some cubes of silken tofu and some rehydrated wakame. Masterchef, eat you heart out.
Wearing hat by Mauro Grifoni, coat by Neil Barrett, jumper by Bolongaro Trevor, t-shirt and trousers by COS. Kombu and wakame by Clearspring, miso paste by Lima.