Isabella Albonico - Italian Model From the 1950s and 1960s

  

Sheikha Mozah Fashion

 Sheikha Mozah bint Nasser Al – Missned: is a princess. Sheikha Mozah’s wedding to Emiro Hamad bin Khalifa al-Thani as the second of his three wives, and now a mother of the heir to the throne, makes her Queen of Qatar.

But she is also Queen of Qatar fashion. Class of 1959, Sheikha Mozah Bint Nasser Al Missned – that’s her full name – loves fashion : Valentino, Jean-Paul Gaultier, Chanel, the haute couture designer Stephane Rolland are only some of the houses she prefers. She is often seen wearing fashion worn on catwalks which personally it looks better on her than on the models.

Refined Couture

 

Ralph & Russo Couture Fall 2015

Dolce and Gabbana

Sophia Loren.

 Sofia Lazzaro (as she was known then because it was said her beauty would awake Lazarus from the dead) entered the Miss Italia beauty pageant in 1950, where she captured the attention of Carlo Ponti, who was a judge at the pageant. He was 37 and she was 14. He was a film producer and cast her in various minor roles, one of which was Quo Vadis (1951), which launched her career. It was at this time that her name was changed and in her performance in La Favorita (1952), she went by the name of Sophia Loren.

Harper’s Bazaar Exhibition - First in Fashion Magazine since 1867

Harper's Bazaar is an American monthly women's fashion magazine. It was first published in New York City on November 2, 1867, as the weekly Harper's Bazar. Harper's Bazaar is published by Hearst and considers itself to be the style resource for "women who are the first to buy the best, from casual to couture".

Harpers Bazaar 1947

Taffy in Harper’s Bazaar, August 1956.

Carrot Cake Cheesecake

 

Cheesecake:

16 ounces cream cheese (at room temperature)
3/4 cup granulated sugar
1 tablespoon all-purpose flour
3 eggs
1 teaspoon vanilla

Carrot Cake:

3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 generous pinch of salt
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts

Pineapple Cream Cheese Frosting:

2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups powdered sugar, sifted
1/2 teaspoon vanilla
1 tablespoon reserved pineapple juice
Dash of salt

Directions:

Preheat oven to 350˚F.  Grease a 9 or 9 1/2 inch springform pan.  Set aside.

In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth.  Beat in 1 tablespoon flour, 3 eggs and 1 teaspoons vanilla until smooth.  Set aside.

For the carrot cake:  in a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.  Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well.  Stir in drained pineapple, carrots, coconut and walnuts.

Spread 1 1/2 cups carrot cake batter over bottom of prepared pan.  Drop large spoonfuls of cream cheese mixture over carrot cake batter, using approximately 1/2 of the mixture.  Top with large spoonfuls of remaining carrot cake batter.  Repeat with remaining cream cheese mixture, spreading evenly with a knife.  (Do not marble with the knife.)

Bake for 60 to 65 minutes or until cake is set and cooked through.  Cool to room temperature and then refrigerate for several hours or until completely chilled.  

When cake is cold, prepare the frosting.  In a bowl of an electric mixer, combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt.  Beat until smooth and of spreading consistency.

Run a thin knife or metal spatula between the edge of the pan and the cake, then release the springform band.  Frost top of cheesecake.

Refrigerate for several more hours before serving.  Can be made up to two days ahead.

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