Condition: original belt is missing (ours not included), small rust stain on interior only of collar
Our clients come to us from a continually expanding and diverse group of non-profit and government agencies including homeless shelters, immigration services, job training programs, educational institutions, government agencies and domestic violence shelters
Your style cant be boxed in neither should your prom look
Why they work: Lengthen upper body visually Create alternative proportion point Full skirt from hips balances silhouette Work well with embellished bodices Contemporary formal styling Necklines and Bodice Details for Pear Figures Most flattering necklines: Off-shoulder: Broadens shoulder line, balances hips Boat neck/Bateau: Creates horizontal line across shoulders Halter: Draws eye upward, emphasizes shoulders Sweetheart: Adds fullness to bust area Strapless with embellishment: Creates visual width at top Bodice enhancements: Cap sleeves or flutter sleeves (add shoulder width) Embellished or beaded bodices (draw attention upward) Statement necklines (create focal point) Horizontal details across shoulders and bust Ruffles or volume at neckline Necklines to consider carefully: High necklines without shoulder detail (narrow upper body) Thin spaghetti straps (emphasize narrow shoulders) Plain, unadorned bodices (miss opportunity to balance) Colors and Patterns for Pear Body Type Strategic color placement: Upper body: Light colors to draw attention and add visual weight Bright colors and bold patterns Metallic or embellished fabrics Detailed prints or textures Lower body: Darker colors to minimize visual emphasis Solid colors without patterns Matte fabrics rather than shiny Minimal embellishment Color blocking: Light bodice with dark skirt creates ideal balance Consider two-tone dresses with darker bottom Use contrast to manipulate proportion perception Inverted Triangle Body Type: Shoulder-Focused Frame The inverted triangle shape features broader shoulders and bust with narrower hips
Cook the sausage, breaking it into 1/2 to 1 pieces until browned
