looking for a glam good time
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.To be slightly more academic, this week let me tell you that velvet comes from the Latin vellus, which means fleecy. Although we regard velvet as rather luxurious, in the last century it was far more common, but then so was wearing knickerbockers. Velvet now comes in many guises, panne, when the pile has been flattened (and be warned, this can look quite cheap), stretch or, loveliest of all, devore which means eaten away. This is when the velvet has been treated with acid which 'eats' the pile down to transparency to make nice patterns and give a bit of a saucy, peek- a-boo quality. Never wash velvet, and if you have to iron it, get a special velvet ironing board - called a needle board. This has what look like hundreds of blunt needles on it and stops the velvet getting crushed. Press the velvet pile down into the needle board and iron the reverse (flat) side of the velvet according to your label instructions.
photographs by Richard Burns styled by David Hayes
hair and make-up by Sally Kvalheim for Jo Hansford
model: Angelique, Talents, Munich
shot on location at the Tantris restaurant in Munich (tel: 089 36 20 61)
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments