masterson's

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The Making Of: @Mastersons Selvedge Denim Shirts

The Making Of… Know any other Instagrammers doing something unique with their hands? Send us a note through Tumblr.

Michael Masterson, who has spent the past 3 years making clothes by hand, is embarking on his latest venture–Masterson’s, a limited-run batch of US and Japanese selvedge denim and chambray shirts–and bringing his Instagram followers along for the ride at @mastersons.

“I have a collection of over 25 machines, most more than 50 to 70 years old. It takes a lot of finesse and dexterity to keep the machine and stitch working properly,” he says. “Instagram is a quick and easy way to share the production process with people during a busy day. And I think it also helps give people an idea of the time that goes in to producing these shirts.”

To get a peek at the process, visit @mastersons. Because of Masterson’s limited production capacity, they will only be available through Trove General Store.

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Sazerac Cookies

We love Sazeracs.  If you were a guest at our house, there’s a 98% chance we’d make you a Sazerac.  Also, we love cookies, because we are humans.  These Sazerac cookies from Tasting Table are pretty much perfect for us.

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Sazerac Cookies
1¾ cups All-purpose flour
2 Tbsp. Corn starch
¼ tsp. Kosher salt
1½ sticks Unsalted butter, room temperature
½ cup Confectioner’s sugar
2 Tbsp. Rye
½ tsp. Absinthe
½ tsp. Peychaud’s bitters
1 tsp. Vanilla extract

Preheat oven to 300°.  

Whisk together flour, cornstarch, and salt in a mixing bowl then set aside.

In a stand mixer, beat the butter and sugar together until the mixture becomes light and fluffy, about five minutes.  Add the rye, absinthe, bitters, and vanilla extract and mix.  Add the flour and mix until the dough is a bit fluffy.

Roll the dough into tablespoon-size balls.  Set each cookie about one inch apart on a parchment-lined baking ban.  Flatten each cookie slightly, to the shape you desire (the cookies don’t change shape much while baking).  Bake for 15 minutes or until the cookies are a light gold color.  Remove from oven and let cool.

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These cookies are tasty.  They’re like shortbread cookies with a little extra kick.  We topped ours with a light dusting of nutmeg-allspice sugar.  We of course highly recommend serving these cookies with a Sazerac.