Ciao from Milan! I’ve only been to this city once, 13 years ago, so this has felt like the first time. Highlights include: having a drink at Wes Anderson’s bar, hiking the steps of the Duomo, deleting the buttered truffle pasta at La Gioia (the best bite I’ve had, maybe ever), and celebrating Fendi’s 100th(!) birthday at a fashion show that turned into a party!
I’ll start by saying, the flight here was LONG. I slept the first half and got some work done the second, reading scripts and jotting down BS ideas (does anyone else feel weirdly productive in the air?). Even though I’m on airplanes constantly, I don’t feel like a pro traveler.You'd think I have it down!I’m getting better, and started a Notes app list of things to always have in my carry-on. Here’s what it looks like:
- A huge hoodie: The blanket they give you on the plane is never long enough to cover your head and toes — and my toes must be covered. So, I need a huge hoodie to wrap up in. It’s recently been said that a great hoodie is hard to find, and I’m biased, but the Beau one checks my boxes.
- Knee-length compression socks: Is that so nerdy? It’s fine. I love not feeling super swollen after a long flight, and these help. I’m obsessed with seeing Rebecca Faria for lymphatic drainage massages, and she told me to get into in-flight compression. Sometimes I wear leggings under my sweatpants; it gives the effect of wearing compression pants without, you know, wearing compression pants.
- A bar of some kind: ‘Always pack a snack’ is one of my 28 lessons.
- Lip balm: The way I would freak out if I didn’t have lip balm on a flight…
- A comfortable mask: I’m currently looking for the perfect one that a) doesn’t leave a dent on your forehead and b) doesn’t slip off when you’re trying to sleep.
- Supplements to-go: Advil, Tums, melatonin, electrolytes.
- iPad: For work. My team gets a lot of ‘Sent from my iPad’ email signoffs.
- Journal: For note-taking. I love her.
- Headphones: I’m not a crazy person.
- Disposable camera: It’s usually the last thing I throw in my carry-on before a trip. I’m always glad I have it.
Send me any of your travel non-negotiables! I’ll add them to my running list.
After landing in Milan, jet lag kicked in, so we missed our dinner reservation and had to walk in somewhere. I can’t remember the name. It was good, but I have a few GREATS. So, if you find yourself in Milan, these are the spots to hit (although I’d recommend avoiding the rush of Milan Fashion Week if you can help it).
- Bar Luce: It’s the Wes Anderson cafe inside the Prada Museum. It’s phenomenal. Fun fact: Before becoming a director, Wes Anderson wanted to be an architect — this is the proof. Sitting at the bar feels like you're in a movie. Go for a drink.
- La Gioia: You can’t take photos here. The message is all over the website: No photos allowed. But I could not resist archiving the greatest butter truffle pasta I've ever had.
- Il Salumaio di Montenapoleone: I ordered burrata at almost every restaurant in Milan, and this was by far the best.
During my pre-show fitting at the Fendi HQ, I got a peek backstage where the models were prepping (a curtain was swung open, how could I not look?). It was like a beautiful symphony of chaos and the most beautiful, tall people you’ve ever seen. I was dying for a longer, closer look…but ultimately just got a glimpse at what would be a beautiful, inspiring show.
I was fortunate enough to be dressed by Silvia (Fendi’s designer and creative director) and was so grateful to have a front-row seat at the show.
My favorite detail was the peep toes! The models wore open-toed heels with nude-toned tights, except the tights had a colored toe, so there were these unexpected pops of yellow and red as the models walked the “runway.” I put quotations because it was a large plush carpet at eye level, which felt homier, less exhibitionist than a runway.
The show transformed into a big after party. We were told there would be a “top secret performer” and it turned out to be…Sean Paul! Not on my Bingo card!
In other global fashion news…I’m so honored to be on this cover and to see the response from our (huge!) Mexican readership! For this shoot, I got to work with one of my favorite makeup artists, Carolina Gonzalez, and the very cool Braydon Nelson did my hair. He also designs hair bows! (Also, I can’t wait to tell you about my Vogue Philippines cover — still can’t believe I’m saying that! — I’m collecting all my thoughts; will share more next week!)
While on the topic of Mexico, Angel Margarita officially launches on Monday! Before it’s out there, I wanted to answer a few of your questions about the launch.
YOU asked, I answered: All about Angel
Q: Congratulations on Angel Margarita! Will they be available by this weekend? I’m hosting a Mardi Gras party and would love to serve them. -Sue
A: Thank you!! Angel will be available on angelmargarita.com on Monday, March 3rd (the day before Mardi Gras!). Delivery time will be about five days, so you’ll just have to plan another party next weekend:)
Q: I love that the Angel of Independence is on the can! It’s the Angel of Independence, right? -Dana
A: It is!! I love that the Angel is on the cans too; it’s a special touch.
Q: I need to know what your favorite flavor of your Angel Margarita is??? -Jissy
A: I love them all but find myself reaching for classic lime most often!
Q: Will your Margarita Cocktails be available in Canada any time soon? -Lorna
A: Angel will only be available to U.S. customers — for now. We’ll have more information on international shipping in the coming months.
Q: Will the Angel Margaritas be available in Buffalo? -Beth Ann
A: Yes! The in-store rollout is happening this month! You can use the Store Location Finder to find the one near you. But on Monday, your best bet is going to be our website.
Thank you so much for all the thoughtful questions and your excitement! I’m thinking of a way to celebrate together next week or when we all get our cans…send me any ideas! Now, onto...
After landing in Milan, jet lag kicked in, so we missed our dinner reservation and had to walk in somewhere. I can’t remember the name. It was good, but I have a few GREATS. So, if you find yourself in Milan, these are the spots to hit (although I’d recommend avoiding the rush of Milan Fashion Week if you can help it).
TO READ: The Five Types of Wealth: A Transformative Guide To Design Your Dream Life by Sahil Bloom.
TO BUY: These tea towels smack some color into your winter kitchen.
TO EAT: Meatballs with halloumi and tomatoes (or the recipe a BS reader submitted, below).
TO LISTEN TO: Spring Into Summer.
TO WEAR: Love this shirt jacket by The Only Jane.
TO TAKE WITH YOU: “People who double down on kindness even when life has been rough bring a special magic to the world. A hard past has taught them to be cautious and intentional without completely closing their heart. They treat people gently because they know many are struggling in silence.” -Yung Pueblo
That’s all for this week! I hope you enjoyed the slightly chaotic dispatch from Milan — already dreaming about our next visit. For now, remember to hug your people close. You never know what people are going through, so be kind, and share your love generously.
Love,
Hailee (Beau)
A 6-ingredient dinner - sent in by BS reader Emiel De Bruyn
Let me briefly introduce myself. My name is Emiel De Bruyn, I’m 21 and live in Belgium. Last year, I graduated as a secondary school teacher in economics and history, but I’m currently doing an extra year in marketing and communication.
I noticed that in each of your emails, you promote a dish. So today, I’d like to share my go-to student meal with you! It’s super easy to make, but most importantly, absolutely delicious.
Ingredients (serves 3-4)
● 1.1 lbs tortelloni filled with spinach and ricotta (you can usually find this in stores)
● 7 oz bacon bits
● 1 small jar of green pesto
● 1 bell pepper, chopped
● 1 zucchini chopped
● 9 oz (2 balls) of mozzarella
Instructions
1. Start by frying the bacon in a large pan.
2. While the bacon is cooking, chop the zucchini and bell pepper. Once the bacon is done, add the vegetables to the pan and sauté them until tender.
3. Set the cooked vegetables and bacon aside.
4. Meanwhile, cook the tortelloni according to the package instructions.
5. Once cooked, drain the pasta but keep a small amount of pasta water in the pot.
6. Add the pesto, cooked vegetables, bacon, and mozzarella to the pot with the tortelloni.
7. Mix everything well, and you’re done!
