She immediately recognized she’d hit a vein. “I think I had that childhood sense of wonder where I wanted to just work with my hands and create something tangible.” She began sifting through boxes of old merchandise and started to take things apart and put them back together in different ways. “That’s kind of where everything started to kick off in terms of my personal work,” she recalls of her time creating footwear and apparel graphics.
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McLaughlin’s work stands out because she knows how to create visual impact, a skill she honed while working at Reebok, first as an intern, then a full-time graphic designer. “I’m always trying to use everything I have, every scrap of every project.” “It’s lived so many lives,” she says, and it’s currently in her materials library, waiting to live yet another life. McLaughlin has used the same volleyball material in a shoe, chair cushioning, a glove, and a handbag commissioned for Gucci. After she photographs each one-off piece for the ‘gram, she deconstructs it so the materials can be used in future projects.
While her pieces are often functional (the CamelBak jacket held water), they aren’t meant for use in the real world she says the goal is to get people to see just how reusable existing materials can be and start a conversation around sustainability. The 28-year-old crafts her pieces with upcycled clothing and gear from recognizable outdoor brands and household items: she’s transformed Carhartt beanies into shorts, Patagonia fleeces into a beach set, an Arc’teryx jacket into a bikini, and reused CamelBak water reservoirs to make a jacket and bucket hat, among a long list of other really cool shit-like this pickle jar shoe.
Remove the steak from the skillet and let it rest for at least 10 minutes before slicing and serving.If you’ve spent time on social media the past couple of years, it’s likely you’ve come across Nicole McLaughlin’s viral designs.Tip: The steak will continue to cook and rise in temperature another few degrees even after you remove it from the skillet, so take that into account. For best results, use an instant-read meat thermometer to determine when the steak is cooked to your liking.Watch the video above to see how she does it. Tip: Nicole also likes to brown the strip of fat along the side of the steak. This step is entirely optional, but it does give the steak an extra layer of flavor. When your steak is about 2 minutes from done, add a couple tablespoons of butter, some minced garlic, and sprigs of fresh rosemary and thyme to the hot skilled to make a basting sauce.Turn the steak over and let it cook undisturbed for another 3 to 5 minutes. Let the steak sear, undisturbed, for 3 to 5 minutes or until it develops a deep brown crust and pulls away easily from the skillet. Add salt and pepper to the unseasoned side. (Cast iron is ideal for this kind of steak preparation because it holds the heat the cooks evenly.) When the skillet is hot, add a little oil and let it heat. Heat a cast iron skillet over medium high heat.Pat the steak dry with paper towels and season one side generously with salt and freshly ground pepper.Let the meat sit out at room temperature for at least 30 minutes before cooking.
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