Technical Madness + Curl Creations

What do I have in common with curls, wigs and Luigi Murenu? You have no idea.

February, 2013.

By day I’m despairing in hair trials with actresses; by night, I’m trawling youtube videos of women who like to pretend they’re Marie Antoinette. I’m in trouble:  I’m worryingly obsessed with a late 17th century up-do.

Ok, but it’s not because I’m pining for a lost age of bee-hive like hairstyles (which, as it seems from youtube, some people actually are). It’s because the sixth of this month is show week for a professional production of Peter Shaffer’s ‘Amadeus’ – helpfully set in late 17th century Vienna. …And at this moment, I’m rather regretting my role as Costume Manager. It’s more like ‘Hair, Make-Up, Costume and Twenty-Seven Actors’ Manager.

But, with incredible desperation, no money and mild insomnia – comes inspiration!

Et voilà!

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My ‘dos are created by over fifteen barrel rolled curls, secured with slides and hairspray, a high front quiff and various hanging curls. And after creating these babies, for four consecutive show nights with my team of army-drilled hair girls, I have nothing in my head but a hell of a lot of respect for the teams that work behind the scenes at Fashion Week

March 2013. 

Luigi Murenu is designing and creating these fabulous paint-dusted, flat-pin curled wonders  for Givenchy at the AW Paris Fashion Week. This wig-like creation with rich yet soft pastel tones is to absolutely die for.

Luigi Murenu for Givenchy
Photo Credit: Victoria Will

The matching matt and simple make-up, paired with statement hair, looks breathtaking against the dark, military tones of Givenchy’s collection. For my two cents, I’d be really curious to see how this look would have been if the models eyebrows had been shaded to match the hair, but Muernu’s creations sit self-consciously, and brilliantly, wig-like, rather than a futuristic statement I reckon the added eyebrows would make.

Givency AW Fashion Week
Floral prints and striped leather
Givency AW Fashion Week
Floaty gauze and heavy zipped leather

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Born in Sardinia, Italy in 1964, Murenu is Global Creative Director for John Frieda and can boast the nearly all the big name clientèle of the fashion world:  Armani, Gucci, YSL, Viktor & Rolf, Chloe, Givenchy, Prada, Roberto Cavalli,  Louis Vuitton,Versace… Need I go on? And that’s not even to mention the sheer array of beautiful celebs that have managed to get their hands on him over the years –  Nicole Kidman, Gwyneth Paltrow, Scarlett Johansson, Charlize Theron – I’m talking to you.

Unfortunately, the big difference between me and Luigi Murenu is that he’s probably sitting on a six figure salary, easy. Whereas I, the lowly student am working my butt off for free. But hey, I love it.

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The serious “I’m working” face returns…

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We’ve all got to start somewhere, eh?

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‘Is that… Apple?’: The Chilli and Apple Con-Carne

This recipe comes from a mixture of  wild culinary upbringing, and a strong sense of student fugality ie. I bought a huge £1 bag of apples, and had to do something with them. Needless to say, the housemates were horrified.

I feel like cooking style like this should come with an explanation. Delia Smith, the fabulous lady she is, was a constant presence in my house growing up. She helped me learn to read (as I dictated her recipes to my Dad, and he quickly learned not to trust what I said), she was there with me as I wreaked havoc (serious the-oven-is-on-fire havoc) in the kitchen, and supplied me with staple culinary skills that keep me alive and sane at university. Delia’s emphasis on precision was tempered by my Dad’s sense of absolute wild abandon in the kitchen, the supermarket, in foraging; Delia’s Britishness, by my Mum’s exquisite and traditional Chinese style. On our cookery book shelf at home, well protected by the thick paper covering my Dad and I sello-taped on to prevent further damage, is a wedding present from my Grandparents to my parents in 1991: Delia’s Complete Cookery Course. I’m patiently waiting to passed on Delia’s Cookery Book, stains and all, when I get married.

Apple

Let me know if you have any interesting variations on the usual ol’ Chilli!

Ingredients:
2 value tins of plum tomatoes
1 value tin of kidney beans
1 small onion (finely chopped)
1 tbs tomato puree
a quick shake of dried chilli flakes
500g mince beef/stewing beef
3 small apples cored and cubed
splash of apple juice
1 tbs honey
100ml red wine (optional)

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1. Put everything but the beef into a large pot.

2. Fry the beef lightly (just seal the stewing beef) and add to pot.

3. Bring to boil, then simmer for approximately 2 hrs.

Yum.

“Cooking is rarely an automatic instinct, we have to learn as we go.”

-Delia Smith, Complete Illustrated Cookery Course (Classic Ed.). Introduction, p.7.

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