House of Balmain

The silhouette and the technique (three-dimensional embroidery) is reminiscent of another Balmain couture dress from 1953 that was in that case covered in pale pink flowers.

 Pierre Balmain's embroidery "Holly" cocktail dress from 1955.

1953

1963-67

1966

1970

1982

1970s Pierre Balmain Wedding Gown

 

Style on Wheels - Cycling is good for your body and mind

 

Audre Hepburn

Doris Day

Grace Kelly

Natalie Wood

Brigitte Bardot

Ava Gardner

Taylor Swift

Sophia Loren

Richard Chamberlain - Georgia on my mind

Christian Dior 1940's

 

DON’T PRIORITISE YOUR LOOKS

 

Don’t prioritise your looks my friend, they won’t last the journey.

Your sense of humour though, will only get better with age.

Your intuition will grow and expand, like a majestic cloak of wisdom.

Your ability to choose your battles, will be fine-tuned to perfection.

Your capacity for stillness, for living in the now, will blossom.

Your desire to live each and every moment, will transcend all other wants.

Your instinct for knowing what (and who) is worth your time, will grow and flourish like ivy on a castle wall.

Don’t prioritise your looks my friend,

they will change forevermore, that pursuit is one of much sadness and disappointment.

Prioritise the uniqueness that make you you,

and the invisible magnet that draws in other like-minded souls, to dance in your orbit.

These are the things which will only get better.

Donna Ashworth

From ‘The Right Words’

Life is Beautiful

 

Spiced Apple Cake

Makes: 8-10 slices
Takes: 5 minutes
Bakes: 50 minutes

1 large cooking apple
1 eating apple
200g butter, melted
225g light brown sugar
225g self raising flour
2 eggs
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon baking powder
1 tablespoon caster sugar

1. Line a nine-inch round cake tin with greaseproof paper and heat the oven to 160°C.
2. Peel and core both apples and cut each into 12 wedges.
3. Melt the butter. Place the sugar, flour, cinnamon and baking powder into a large bowl and rub it between your finger tips to get rid of any lumps in the sugar.
4. Fork the eggs in a small bowl to break them up and then add these along with the butter to the dry ingredients, mixing the whole thing quickly together with a spatula.
5. Pour three quarters of the mix into the lined tin and then place the apple segments in a circle, alternating the segments of cooking apple with eating apple; pop any spare segments in the middle of the apple circle.
6. Spoon the rest of the mixture into the middle of the cake tin; don’t try and spread it out to the sides. Sprinkle caster sugar over the top of the cake.
7. Bake for 50 minutes until the top is taught and golden brown. Allow to cool for five minutes before removing from the tin and leaving to cool entirely.

Source: https://life.spectator.co.uk/.../recipe-spiced-apple-cake