deauthier: Kinga Rajzak at her Miu Miu f/w 2011 fitting.
3rd Jun 2012✧07:45267 notes
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3rd Jun 2012✧06:424,294 notes
Magdalena Frackowiak by Katja Rahlwes
3rd Jun 2012✧06:41164 notes
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1st Jun 2012✧03:49
1st Jun 2012✧03:47
1st Jun 2012✧03:38
Josephine Skriver in “That was my veil” by Yelena Yemchuk for Lula, spring 2012
1st Jun 2012✧03:04550 notes
kittenkiss: philoclea: Xiao Wen Ju, Cara Delevingne, and Nimue Smit backstage at Cacharel, Fall 2012 love u Cara
28th May 2012✧20:20173 notes
28th May 2012✧07:0211,742 notes
28th May 2012✧06:561,960 notes
fuckyeahgreece: Lefkada, Chora.
28th May 2012✧06:526,118 notes
set-your-spirits-f-r-e-e: 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) ;o
24th May 2012✧06:3821,006 notes
Opaque  by  andbamnan