includes all 24h tip

In 2015, Karl Lagerfeld (September 10, 1933* – February 19, 2019) was in Toronto to promote a condo-related project and he spoke to CBC about his first visit to Canada, his drive to create and why no one can learn from Karl Lagerfeld other than himself.

Karl Lagerfeld was known as the creative director of the French luxury fashion house Chanel (from 1983 until his death), as well as creative director of the Italian fur and leather goods fashion house Fendi and his own eponymous fashion label. He was well recognized around the world for his white hair, black sunglasses, fingerless gloves, and high starched collars.

* There is enigma surrounding the German-born designer that even his age was a point of mystery for decades, with reports he had two birth certificates, one dated 1933 and the other 1938.

In 2013, Lagerfeld told the French magazine "Paris Match" he was born in 1935, but in 2019 his assistant still didn't know the truth -- telling The Associated Press he liked "to scramble the tracks on his year of birth -- that's part of the character."

"It's not that I lie, it's that I don't owe the truth to anyone," he told French Vogue in an interview.


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Make this Green Pasta with Ricotta and Prosciutto and get in the St. Patrick's Day spirit!

INGREDIENTS:
4 slices prosciutto
9 ounces fresh peas
1 pound asparagus, trimmed and cut into ¼-inch pieces
4 ounces haricot vert, cut into 1 ½- to 2-inch pieces
4 ounces broccolini, trimmed and cut into 2-inch pieces
1 pound gemelli pasta, or other short pasta variety
Salt and pepper to taste
3 Tbsp unsalted butter
2 lemons
1 cup ricotta cheese, full fat
Parmesan cheese, for grating
Flaky sea salt, such as Maldon
Good quality olive oil for drizzling

STEPS:
1.) Preheat oven to 350°F.
2.) Line a baking sheet with parchment paper. Place the prosciutto slices on the tray, making sure they don’t overlap. Bake for 15 minutes or until crispy.
3.) Bring a large stockpot of water to a boil. Season with salt. Make an ice bath in a large bowl.
4.) Working in batches, blanch the vegetables, starting with the peas for 1 ½ minutes. Immediately shock in the ice bath, drain and pat dry. Blanch the asparagus and haricot vert together for 1 ½ minutes, shock, drain and dry. Finish with the broccolini, cooking for 1 ½ - 2 minutes. Shock, drain and dry.
5.) Cook the pasta in the veggie water per package directions until al dente.
6.) While the pasta cooks, start to make the sauce. In a large skillet, melt the butter with the zest and juice from both lemons.
7.) Once the pasta is cooked, add directly to the skillet. Season with salt and pepper and toss together. Add the blanched veggies and basil. Toss together and cook until just heated through. Grate a good amount of Parmesan cheese over the pasta, stir and add a little more. Remove from heat.
8.) To serve, scoop some of the pasta into a shallow dish. Scoop some ricotta on top, drizzle with good quality olive oil, sprinkle with Maldon and top with the crisp prosciutto. Serve warm.

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An instance where being pulled apart is a good thing. This sweet French toast is made to share.

For more Hungry AF recipes: http://taste.md/1JmN1ge

INGREDIENTS

1 round loaf bread
¾ cup milk
4 Eggs
¼ cup sugar
1 tbsp vanilla extract
2 tsp cinnamon
2 tbsp butter

Toppings:

Mixed berries
Maple syrup

RECIPE

Preheat oven to 375F. Without cutting through the bottom of the bread, slice strips across the bread in one direction, and then rotate the bread to slice in another direction. This will create a crosshatch pattern. Place in a baking dish or cast iron skillet.

In a bowl, combine milk, eggs, vanilla, and half of the sugar.

Spoon mixture into the sliced bread crevices, making sure that the bread is evenly soaked. Then follow with melted butter all over the top.

Combine remaining sugar and cinnamon and sprinkle the mixture in between the slices and on top.

Bake for about 20-25 minutes, or until the edges are browned.

Serve with fresh berries and maple syrup.
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