Vintage Shoes

 

1940's

1950's

1956

1950's

1960's

1960's

1960's

Icons in Fashion

 

Sophia Loren in 1950's Dior

Dovima in a dress by Larry Aldrich. Photography by Horst P. Horst

Mary Jane Russel in Harvey Berin 1953.

Olivia de Havilland in Dior 1955.

Grace Kelly in 1955's "To Catch a Thief". Designer Edith Head

Grace Kelly

Ava Gardner in 1954 "Barefoot Contessa". Costume designer Fontana.

Ginger Rogers 1930's Plaid Halter Dress

Actress/model Anita Colby with look-alike mannequins, photo by Nina Leen, 1954

Elizabeth Taylor

Simone in 1958 Balmain cocktail dress of black on white polka-dotted chiffon.

Vintage Icon clothing on display

 

Oleg Cassini 1962 worn by Jacqueline Kennedy.

Oleg Cassini 1962

Howard Greer Beverly Hills

House of Givenchy 1952

Givenchy 1955

Dior Paris 1958

Dior

Norell Embroidered White Party Dress, C. 1954,

Norman Hartnell 1950s

 Balenciaga, Cocktail dress, 1957

Giovanni Bedin for House of Worth

Style - You can have anything you want in life if you dress for it.

Vintage Fashion Close up

 

Detail of the Travilla gown, designed for Marilyn Monroe in "Gentlemen Prefer Blondes", 1953.

Charles James

Salted Nut Rolls

 

These delicious bars go together in a few easy steps. They’re very rich, so cut them into smallish pieces (approximately 24 servings.)

~ preheat oven to 350 degrees F. ~

for the crust:

1 and 1/2 cups all purpose flour

2/3 cup firmly packed brown sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup butter, softened

2 teaspoons pure vanilla extract

2 large egg yolks

3 heaping cups mini marshmallows

In a large bowl, combine all crust ingredients except the marshmallows. Dough will be crumbly. Press it firmly into the bottom of a 9×13 baking pan.

Bake in preheated oven for 15 minutes, or just until lightly golden. Remove from oven. Immediately sprinkle marshmallows over top of crust. Return to oven and bake 2 more minutes, or just until puffed. Set aside to cool a bit while you prepare the topping.

for the topping:

2/3 cup light corn syrup

1/4 cup butter, softened

2 teaspoons pure vanilla extract

2 heaping cups peanut butter chips

2 heaping cups Rice Krispies cereal

2 heaping cups salted peanuts

1/2 teaspoon coarse sea salt or kosher salt

In a large saucepan, combine all topping ingredients except cereal and peanuts. Heat just until chips are melted and the mixture is smooth, stirring constantly as it cooks. Remove from heat. Stir in cereal and peanuts. Immediately spoon warm topping over marshmallows, spread to cover, making the topping as even as possible. Sprinkle salt evenly over top. Cool for a bit on a cooling rack on the counter. Cover and transfer to refrigerator to cool and firm up completely before cutting into squares and serving.

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