Must-ard Contrasts
Creating contrasts in outfits makes overcast colours come to life. Referencing the Halton classic dresses of the 1970’s, Vanja layers with a comfortable jersey fabric t-shirt under a stylish dress. Thus she creates a monochrome effect with exciting textures while exuding a dressed down and comfortable style. However when adding purple cotton stockings, the mustard coloured dress take on a life of its own.
Tantalizing Textures
Textures can supply a garment with the excitement that so often seem lost come the last of winter. This coat, rich in both structure and texture, not only eludes dullness; it captures comfort and nostalgia – reminding us of long lost Hollywood darlings and snug fires in places not yet visited. Worn her, as an object of the gaze in its own right, new textures also brings back life to dark and dull winter outfits.
CLASSICAL COIL
For more on this visit: The Street Hearts
Words by Kristina Ketola Bore
Models: Gabriella & Vanja Maria @ Heartbreak Oslo
Make-up: Hilde Rekve
Photo assistant: Therese Stigen
(T-shirt: Whyred, Dress: By Malene Birger)
(Coat: Veronica B. Vallenes)
Originally from Nottingham, London based
Paul has been a full-time illustrator since
September 2006 after graduating from
University in Buckinghamshire.
Paul holds his pen in a funny way, but it
works just fine for him. He has built up
an impressive list of commissions including
regular contributions to The Guardian since
May 2007.
ILLUSTRATOR, PAUL THURLBY
To view more images by Paul Thurlby, check out his personal site at Paul Thurlby
Tel-Aviv based photographer Shai Yehezkel is quite an interesting character I must admit. Not only has he been featured in various magazines, billboards and catalogues; he also served as a military photographer covering the earthquake in Turkey (in ’99) and the world aid mission to Kosovo amongst others.
His acclaimed pictures have not only been featured in the international media, they were even published on the cover for the NY Times magazine.
” -During my military service I have been exposed to a world which blocked my inner feelings and which was the reason why I was hiding behind the lens. Whether it was witnessing and documenting the horror at Kosovo, or the devastating earth quake in Turkey which has placed me in a unfamiliar environment of dead people, I feel it has lead me to sense my obligation to document and share my emotions above any personal difficulty. Although times were hard I tried to showcase the small exciting and happy little spontaneous moments in these tremendous tragedies which were unfolding in front of my own eyes.”
We were eager to hear how Shai’s military experience helped him in becoming an astonishing fashion photographer: ”
-Throughout my 7 years of military experience has lead me to exercise my ability in telling a story, even if it was painful or dramatic. I feel related to any photographer that really makes an effort of telling a story through his pictures and is able to excite us as a viewer.”
Source:Bentrovato Blog
This is so rad. I don't know who did this. I would totally check out their site. This is really clever I wonder how it was done? If anyone has any idea who did these, let me know. Enjoy, I sure did. Total dreamy eye dessert.
WOWZERS
COKE.
Ring doughnuts are formed by joining the ends of a long, skinny piece of dough into a ring or by using a doughnut cutter, which simultaneously cuts the outside and inside shape, leaving a doughnut-shaped piece of dough and a doughnut hole from dough removed from the center. This smaller piece of dough can be cooked or re-added to the batch to make more doughnuts. A disk-shaped doughnut can also be stretched and pinched into a torus until the center breaks to form a hole. Alternatively, a doughnut depositor can be used to place a circle of liquid dough (batter) directly into the fryer.
Doughnuts can be made from a yeast-based dough for raised doughnuts or a special type of cake batter. Yeast-raised doughnuts contain about 25% oil by weight, whereas cake doughnuts' oil content is around 20%, but they have extra fat included in the batter before frying. Cake doughnuts are fried for about 90 seconds at approximately 190 °C to 198 °C, turning once. Yeast -raised doughnuts absorb more oil because they take longer to fry, about 150 seconds, at 182 °C to 190 °C. Cake doughnuts typically weigh between 24 g and 28 g, whereas yeast-raised doughnuts average 38 g and are generally larger when finished.
YUMMY
DOUGHNUTS
"In light of this video, and as an individual who is proud to be Jewish, I will not be associated with Mr. Galliano in any way. I hope at the very least, these terrible comments remind us to reflect and act upon combating these still-existing prejudices that are the opposite of all that is beautiful."
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