I really like this look on a guy: no socks (or if ensist on wearing them go for some coloured ones) and roll up those pants - doesn't matter if you wear jeans, cargo or chino's, sneakers or regular shoes! If the weather is nice show some leg, otherwise keep it a bit longer.
I am not a great poser, especially in portraits I always look kind of weired. But there is hope!
Sue Bryce, Her photography is quite literally breath taking and perhaps even more impressive then her photography is her savvy business skills. Sue has built a portrait business from zero to $25,000 per week as a single woman with her bare hands!
But she is a specialist in "HOW TO POSE"
Sue: "Most people would agree I AM A POSER… maybe I should get POSER t shirts made. I love to Pose, direct and connect my clients, this I think is the secret to beautiful images. The women I photograph are not models and the definition of a model is very tall – very thin and the ability to move pose and act, undirected. The women I photograph are usually so terrified of being in front of the camera and are a long way out of their comfort zone so they are directed right down to the last eyelash."
She has made 81 posing cards and instruction video's on how to look great/ pose great in a picture. Just check out her "Befor and After" Gallery, some amazing pictures. Also really like her website: in bed with Sue - she keeps a really entertaining blog.
Posing tip - By Sue:
Give people something to lean on and they will always be more comfortable. Even when I can’t see hands I pose hands. It sets the shoulder and the chin and the back. I always stack the boxes high enough to lean on, elbows on the box gives me options to bring the hands up into the shot and fill the frame. Work the shoulder forward and connect the chin, turn the camera sideways and viola.
I LOVE listening to talks on TED. www.ted.com, it feeds me with new ideas, gives me energy and overall it is just fun to watch inspiring people talk about topics they really feel strong about.
TED is a nonprofit devoted to Ideas Worth Spreading. It started out (in 1984) as a conference bringing together people from three worlds: Technology, Entertainment, Design. TED Talks began as a simple attempt to share what happens at TED with the world. Under the moniker “ideas worth spreading,” talks were released online. They rapidly attracted a global audience in the millions. Indeed, the reaction was so enthusiastic that the entire TED website has been reengineered around TEDTalks, with the goal of giving everyone on-demand access to the world’s most inspiring voices.
To give you an idea, just a few of my favorites:
- Richard St Johns 8 secrets to success.
Why do people succeed? Is it because they're smart? Or are they just lucky? Neither. Analyst Richard St. John condenses years of interviews into an unmissable 3-minute slideshow on the real secrets of success.
- Sylvia Earle, TED Prize winner 2011, protect our oceans
Legendary ocean researcher Sylvia Earle shares astonishing images of the ocean -- and shocking stats about its rapid decline -- as she makes her TED Prize wish: that we will join her in protecting the vital blue heart of the planet.
- Isaac Mizrahi, on fashion and creativity
Spins through a dizzying array of inspirations -- from '50s pinups to a fleeting glimpse of a woman on the street who makes him shout "Stop the cab!" Inside this rambling talk are real clues to living a happy, creative life.
- Amy Tan, on creativity
Novelist Amy Tan digs deep into the creative process, looking for hints of how hers evolved.
Have a birthday lunch and afterwards an opening of a new gallery to go to, no time to change. What to wear? I am going for very simple (classy with a little spunk) in navy, white and a black accent ...
About a month or two months ago, for my work, they gave me a new laptop. Don't know if it was because of me, but it's a idiot proof laptop and weighs about 3kg. I've been towing it around and my right shoulder now is positioned a couple of centimeters lower then my left shoulder. So I decided to get me a "stewardess" troley. I have a black one at home, which is very practical and so I am using it, but it's also a bit dull and I really want a fun one ... So I've looking around and found this really cute one from Longchamp - which will look adorable with a pair of blue jeans- but in doing so I also came across some georgeous others bags from Longchamp!! Don't think it'll be just the troley I'm getting ;)
About a week ago, I was sailing on the ocean having breakfast - after getting up real early to get through a sluice on time - a croissant and cup coffee. I wasn't quite awake yet, looking left of the boat I spotted a seal and on my right as well ... What an amazing way to wake up. The freedom to travel where the wind blows and the currents flow. You might have guessed I am having trouble to settle in my daily office routine :) Luckily I in a couple of weeks I might be going back to France (Bretagne) with some friends to sail a ship back to the Netherlands .....
A great place to go, if you're thinking of sailing in the UK, is the Solent area. Beginning of August, every year, you can also find there the Cowes week @ the isle of White - a great happening, so much fun (also at night - some very good parties) and spectacular things to watch. Just some pictures of this years event, when we were there.
And what to think of this great recipe, which I am certainly gonna try to make:
Ingredients For the biscuits
2 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into chunks
1/4 teaspoon baking soda
3/4 cup buttermilk (or, use whole milk and omit the baking soda)
4 ounces dark chocolate, chopped into chunks more buttermilk and granulated sugar, for sprinkling on top For the strawberries
1 pound strawberries, sliced
a few spoonfuls of granulated sugar
freshly whipped cream, for garnish Directions Preheat the oven to 425 degrees F or 220 degrees Celsius. Slice the strawberries, place them in a bowl, and mix them with a few spoonfuls of sugar (use more or less, depending on how sweet and ripe your strawberries are). Set them aside to macerate while you make the shortcakes. To make the shortcakes, combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Drop in the chunks of cold butter and, using your fingers (my preferred method) or a pastry blender, rub or cut the butter into the flour until there are flakes, pieces the size of coarse meal, and pieces the size of peas. Add the chocolate chunks and toss briefly with your fingers. Now add the buttermilk and stir lightly a few times with a fork to bring the ingredients together into a dough. Use your hand to gently gather the dough in the bowl into a ball, using the side of the bowl to incorporate any dry crumbs. Turn the dough out onto a lightly floured surface, and pat out into a 1-inch thick rectangle. Use a 3-inch round cutter to cut out biscuits; you should get 6 total (you can gather the scraps and cut out the remaining biscuits you couldn’t get out of the first cut.) At this point you can freeze any biscuits you’re not going to bake immediately; just put them on a baking sheet, cover with foil, and place in the freezer until frozen. Transfer them to an airtight container, and when you want to bake them, just bake them directly from the freezer – no need to thaw first – but add a few minutes onto the baking time. Place the biscuits on a baking sheet lined with parchment paper. Brush the tops of each with a little buttermilk, and sprinkle with granulated sugar. Bake for 14-17 minutes, until the tops are golden brown and the biscuits are cooked through. Let the biscuits cool slightly on the sheet before splitting them with a fork or serrated knife. To serve, spoon some of the strawberries with their juices over the bottom half of the biscuit, top with a generous dollop of whipped cream, and place the top half of the biscuit on top. Serves 6.
Just read this recipe @EatMakeRead blog and it sounds absolutely delicious. I am searching for some great cake / sweet pie recipes for a party I have to go this saturday and where everybody has to bring some food - Which is always fun! So I might try out this recipe tonight and if it's a success I'll make it alongside my famous brownie, strawberry fudge cake.
So how to make them? makes about 30 mini cupcakes*
2 eggs
3/4 cup sugar, divided into 1/2 cup and 1/4 cup
1/4 cup brown sugar
1 cup bread flour
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup vegetable oil
1/2 pound carrots (about 4 carrots), peeled and finely shredded
1/4 cup raisins, optional
……………………………………………………………………………………………………
cinnamon cream cheese icing
4 oz cream cheese, softened
2 1/2 Tablespoons butter, softened
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/2 cup confectioners sugar
1-2 Tablespoons milk, optional
Preheat oven to 350°F, Grease muffin pan or place tins in pan. Set aside.
In the bowl of a stand mixer with the whisk attachment, whip the eggs and 1/2 cup sugar until the mixture is thick and light about 5 minutes.
With the mixer running,pour the oil into the mixture and continue whipping until it’s light and fluffy, about 5 minutes.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, salt, 1/4 cup brown sugar and the remaining 1/4 cup sugar.
Add half of the egg mixture to the dry ingredients, gently stirring until just combined.
Add the remaining egg mixture and stir just to combine. Be careful not to overmix.
Gently fold the carrots and raisins into the batter just until incorporated.
Evenly pour the batter into each of the muffin tins until each is about 3/4 full. Place on the middle rack in the oven for 12-15 minutes.
Remove from the oven and let cool.
In the bowl of a mixer fitted with the paddle attachment, whip butter, cream cheese and vanilla until light and fluffy.
Add cinnamon and confectioners sugar and whip until smooth. If the frosting seems dry add 1 Tablespoon of milk at a time, whipping afterwards until icing is smooth and light.
Frost each cupcake and eat up!
These are best eaten the day of, but they keep for 5 days in an air tight container.
*If you’d rather make a cake, this recipe can easily be doubled.
Please double click the pictures for a much better view ...
Vogue USA - April 1992, with among others Christy Turlington, Cindy Crawford, Claudia Schiffer, Karen Mulder, Niki Taylor, Linda Evangelista, Naomi Campbell
Vogue USA - November 1999, with among others Amber Valletta, Carolyn Murphy, Christy Turlington, Claudia Schiffer, Gisele Bundchen, Kate Moss, Naomi Campbell, , Paulina Porizkova, Stephanie Seymour, Lisa Taylor, Chanel Iman
Vogue USA - September 2004, with Gisele Bundchen, Karolina Kurkova, Daria Werbowy and others
Vogue USA - May 2007, with Raquel Zimmermann, Jessica Stam, Doutzen Kroes, Caroline Trentini, Hilary Rhoda, Lily Donaldson, Coco Rocha, Sasha Pivovarova, Agyness Deyn, Chanel Iman
Vogue USA - May 2009, with Isabeli Fontana, Raquel Zimmermann, Natalia Vodianova, Liya Kebede, Lara Stone, Anna Maria Jagodzinska, Caroline Trentini, Natasha Poly, Jourdan Dunn
