Behind-the-scenes | The Dolly Mix Beauty Story

We arrived at Kitchen Studios early in the morning on what

was forecasted to be a stormy day.

Lucky for us, the rain stayed away, and the clouds filtered a gorgeous autumn light.

Jessica set up by the paned glass windows and set out to turn three

beautiful girls into a tryptic of vibrant manequins.

Here is a behind-the-scenes look at the transformation.

Dolly Mix Beauty Story from Kathleen Hennessey on Vimeo.

Key Make Up, Hair, and Concept by Jessica Hoffman

Filmed on location at Kitchen Studios in New York City

for DISfunkshion Magazine's January issue.

Filmed and edited by Kat Hennessey.

Photography by Zack DeZon

Assistant Hair and Make Up by Jen Paelmo

Featuring Models:

Christina Vorobets

Amanda Nagode

Kelly Gervais

Speaking of Cynthia Rowley

How much am I drooooooling over this insanely

gorgeous dress from her Spring Collection!

Yes, please!!

WHAT? Bloomer explosion

Can anyone explain this to me??

Why would you want to walk around in your panties?

Even if you have the most amazing legs in the world, can anyone honestly explain why you would wear these, especially styled in the middle of a forrest, in boots and a scarf. Aren't you girls a little chilly?

But the trend is everywhere, from Project Runway to my beloved Cynthia Rowley.

It's not summer, and honestly, it just ain't cute, kids!

I honestly just don't get it.

But, if you got the legs and the comprehension for why, by all means do. . . .

Just do it in the Carribean or somewhere tropical.

Thanx.

Copy Kat | Plum Guacamole

Hip, Hip, Hooray for a New Blog Series!

I will now and then be posting about my newest obsessions

and teaching you how to copy me. . .

So, I will kick it off with my newest obsession,

which has already been copied by a few of my fabulous Twitter Followers!

{follow me here}

Plum Guacamole

It's a simple idea, really.

Recreate that perfect snacking food by using all organic & local produce, and thinking a bit outside of the box.

So here is my recipe, honed over years of obsessiveness with avocados. . .

(It all started with a avocado tree when I was growing up!)

4 Ripe Avocados

1 local Plum

1 Green Heirloom tomato

1 bunch Green Onions

1/2 Shallot

1/2 Lime

Sea Salt

First halve your avocados and remove the pits. I then find a butter knife my best friend as I slice first across and then down making a grid in the shell. With a spoon, remove flesh and place in a medium mixing bowl.

Next, is chop time! Everything gets chopped, and the finer the chop, the better.

Take your Lime, and squish it in every direction before you cut it. Doing this gets the juice out of it's pods, so when you cut it open, the juice begins to pour out.

Splash the other ingredients with the fresh lime juice to taste.

Sprinkle the sea salt evenly as you mix, mix, mix away at the ingredients, being sure to just slightly smash the avocado chunks.

You're all set! Eat it with a spoon (like me :)

Or my other favorite way. . . with fresh made local tortilla chips.

I've become a huge fan of Penny's Salsa Corn Chips. Simple and Yummy.

Let me know if you copy me!!

Self Portrait Time

As a photographer and a performer, I guess it's only natural to feel like I should take my own headshots. . . but it's a whole lot harder than it sounds!

Luckily, I came through with a few good ones.

Let the processing begin.

Here's a sneak peak of what's to come.