Father. Entrepreneur. Meet Mr. Gee.
Marketer, entrepreneur and creative-type - find out what Alan Gee is inspired by, reading and cooking up in the kitchen.
What I'm Using On My Skin
Dr. Sebagh Supreme Day Cream mixed with the Dr. Sebagh Vitamin C Powder Cream
- Le Labo Shave Cream
- Le Labo Bergamote 22 fragrance
Tata Harper Revitalizing Body Oil after a shower or bath
- Dr. Sebagh High Maintenance Hand Cream
“I think of skincare as self-care, just as brushing your teeth is a constant, it’s the same with the other products I use.” - Alan Gee
Shop our collection of men's skincare + grooming best-sellers here.
What I'm Making In The Kitchen
My favorite dish right now is chicken mushroom scallopini. Find the recipe below!
What You'll Need:
- 1 Shallot
- Medium Leek (both a great change from onions)
- 4-5 cloves of garlic
- All chopped medium/fine
- Sliced brown mushrooms (4-5 cups)
- Seasoned flour (I season with Italian mixed herbs, salt, pepper)
- 4 chicken breasts sliced thinly (Or buy already a la scallopini)
- Cup (or two) white wine
- Vegetable stock
Step One: Coat the chicken breasts in the seasoned flour and sauté them a deep pan in olive oil. Brown only to a nice coating (don’t fully cook) then set aside.
Step Two: In the same pan, sauté the shallots, leeks and garlic until soft and tender, then set aside. Add mushrooms and sauté until the water has rendered out of them.
Step Three: Combine the mushrooms, and mixed vegetables, add the wine and cook (this combines all the flavors).
Step Four: Add the chicken and then add the vegetable stock (don’t fully cover all the chicken, halfway is good). Bring to the boil and then simmer with a lid on for 20/30 minutes. The sauce should thicken, but if not, blend in some of the seasoned flour until sufficiently thickened.
Serve and enjoy!
What I'm Reading
Agatha Christie murder mysteries for fun and a bit of a diversion during these unprecedented times.