(insert the sound of me shaking my head...)
So let me start with the positive...which is always a good place to begin. She has shortened her hair and tweeked the color.
...uhhhhhh,
...and it looks much better...
...okay, I uh...
...I guess that's a wrap on the positive.
Now for the not so positive. I get why she chose the color red. The backdrop was blue, so red it going to pop for television and photos...and it's patriotic blah blah blah. But, it's really difficult to pull off that color. Had the neckline been more open...not so much saturated color next to her face, it may have worked better...meh...I still have my doubts.
And then I have a problem with the nail and lip color...it's way too Matchy McMatch-a-gin for me. I would have opted for a french manicure and a rosy pink lip...which would have complimented the red dress and been more subtle...less garish.
Accessories...so like, yowza on the doorknocker earrings! Good grief. And then again with the matchy gold cuff and gold watch. Although, if you're going to wear a gold watch, that 18k gold and diamond Rolex...aptly named, "President"...would be the one to wear.
And then, I just really don't like the dress. I don't like anything at all about it. I don't like the color, I don't like the fabric, I don't like the style. It's very house frau. Add an apron and some pot holders and you're good to go. (See her recipe for Welsh Cakes below)
So Ann dearness...if you happen to be reading this, first of all...you're a gorgeous, vivacious woman and you'd make a fabulous first lady. It will be interesting to see your style evolve as this road to the White House plays out over the next couple months. My advice to you would be to think 'Jackie O'...high quality, classic, neutral and minimal. You can't go wrong with that! xoxo, Miss Bea
Styled for Ann Romney by Miss Bea Heyvin |
Anne Romney’s Welsh Skillet Cakes
Ingredients:
1 egg
1 1/4 cups currants
1/2 cup milk
3 1/2 cups flour
1 cup granulated sugar
2 tsp nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
Directions:
Beat the egg with the milk. Add currants. Sift all other dry ingredients together. Work butter into flour and mix until mealy. Pour milk and currants over flour and butter mixture all at once and mix well. Wrap in wax paper and chill for at least one hour.
Roll it a little less than half an inch thick — actually about 3/8 of an inch. You may think this is too precise, but it’s very important not to roll too thin.
Cut with cookie cutter. Cook on a pancake griddle greased with oil (325 degrees Fahrenheit) on both sides. Flip the cookies when you see they are shiny. Cook it for less time on the second side. Roll in granulated sugar and let cool.
Resist the urge to eat them right away out of the oven — these are the only cookies that taste better cooled.
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