Fashion advice please
amj0517
8 years ago
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maddielee
8 years agoUser
8 years agoRelated Discussions
Fashion advice...
Comments (35)Ooooo, the LE one is very cute. As Faron points out, you'll need some nice dresses for your future trip to the Maui Four Seasons so maybe the others you've ordered will still be worth keeping. I like the look of the Betsy but reading the material is nylon makes me hot and itchy. You might not have that problem. I like the theory of the Sundance dress but the color doesn't appeal to me. But I'm not wearing it. The AT stripe is definitely a keeper, you'll find a use for it even if it isn't this party. I think you should start the tradition of having a 50th birthday party every year from now on (since you'll have plenty of dresses to wear). It could be the fun, quirky thing that defines you. It doesn't always have to be a rented venue, just a celebration. If anyone questions it, tell them they are dropped from future guest lists. Who doesn't love a chance to celebrate life and wear a pretty dress?...See MoreOld fashioned breakfast cereal recipe please
Comments (32)From Grainlady in 2016 "I teach cooking/nutrition classes at the Food Bank (and other venues), and one tip I give people of limited means, and the elderly on fixed incomes, is to purchase the largest bag of frozen mixed vegetables they can afford. Leave a portion mixed (for adding to soup, shepherd's pie, casseroles...) and then separate the rest so they will now have separate containers of corn, green beans, peas, broccoli, etc., depending on what combination they purchased. This will give them the biggest variety and is a huge money saver. The biggest problem with frozen vegetables, whether they are commercially prepared or from your garden, there are no enzymes left due to processing. We still need foods in our diet that provide enzymes (http://www.getting-started-with-healthy-eating.com/enzymes-in-food.html). Another favorite frozen vegetable I keep in the freezer are petit whole green beans (Aldi); and I like to keep some frozen chopped onion or onion/pepper combination on hand (a quick pizza topping). I typically use more fresh chives in cooking than I do onions, so freezing onion keep them readily available. When fresh from the garden aren't available, I prefer freeze-dried to frozen, since they are as close to fresh-picked as a commercial product can get, plus they maintain their enzymes through processing. For the "fresh only" crowd. Unless you grow and harvest it yourself, there's no such thing as "fresh" produce in the store. This is why I grow sprouts, micro-greens, and grow and juice wheatgrass, along with growing fresh herbs in a sunny south window. Even in the middle of winter I have REAL fresh vegetables. There is also a favorite vegetable we typically eat raw that is actually more nutritious once cooked - CARROTS. Skip the "baby" carrots, bagged carrots, and get some with the greens still attached since they are fresher, and the greens are also edible. "Cooked whole carrots served with olive oil have up to eight times more beta-carotene than raw baby carrots." Cooking carrots make some of the nutrients more bioavailable, and choose sautéed or steamed methods to help retain more of the food value. If you cook carrots whole, and THEN slice/chop them after being cooked, you'll get more nutrients than if you cut them before you cook them. They are best eaten with some type of oil or fat since beta-carotene is a fat-soluble nutrient that needs to be coated in fat for greatest absorption. The highest concentration of nutrients is just below the skin, so scrub carrots, rather than peel them. If you can find purple carrots, you'll hit the nutrition jack-pot! Sweet potatoes - Steaming, roasting, or baking can double their antioxidant value, but boiling reduces it. The skin is more nutritious than the flesh, so scrub, rather than peel, sweet potatoes. -Grainlady" https://www.gardenweb.com/discussions/4028525/supermarket-frozen-vegetables#n=41 6 Likes Save July 17, 2016 at 6 ETA: Several posts were deleted after posting, so are no longer there. They seemed to be the ones poking the most fun at the comment....See MoreI need fashion advice again....
Comments (21)Raven, sweetheart.....I love that gold one! I've ordered it and will be shocked if it's not perfect. Thank you for taking the time to look around for me. XXXOOO I'm happy so many like this dress; it's a different choice for me and I consider it suitable for the young and old, slim and fluffy. Heck, I'm 66! I have a very close friend who loves it and so does her granddaughter, ages 74 and 24, lol. Both of the events that I will be wearing this to are this summer, a wedding in Charleston and a retirement party for a very special person in my life....See MoreAmy Robach and style ( please skip if you are not interested) fashion
Comments (36)@Bunny I do believe wide is in right now. Specifically, higher waists and wider or relaxed legs. The proportions are changing completely with this new look, which is why we're seeing shorter shirts too. I ran into this blog post which was interesting to me to see how proportions have changed from 2000s, 2010s, and now 2020s and why people are tucking in shirts so much. I am not (yet?) comfortable tucking in shirts, but I wanted to read up because I am feeling a bit out of style. Thought others might find this interesting too because she talks about the transition to wider leg pants and the impact on the overall styling. https://www.thewardrobeconsultant.com/blog/to-tuck-or-not-to-tuck-stylists-guide-to-tucking-shirts...See MoreAnnie Deighnaugh
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