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Don’t try to be different. Just be good, Nowadays to be good is different enough.

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Ollie Turchina by Advan Matthew

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Marianna Sanvito / Elle Russia April 2012

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givenchy haute couture spring/summer 2012

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NADA Blouse (image: stylenanda)

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bridgettelizabeth

To suspend flowers in the cubes, work in layers: Fill an ice tray (one that makes large cubes so the ice will last longer) a quarter of the way with water, add flowers facing down, and freeze. Add more water to fill halfway, and freeze. Fill to the top, and freeze again.

For ice that’s especially clear, use distilled water that has been boiled and then cooled. This limits impurities and air bubbles, which make ice cloudy.

Use only edible flowers, such as orchids, nasturtiums, pansies, and snapdragons, that have been grown to be eaten (to ensure they haven’t been treated with chemicals). (via)

I love this.

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Kate Moss by Lance Staedler for Glamour France, 1992

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Marloes Horst & Kendra Spears by Nicole Bentley for Vogue Australia February 2012

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