So many people are discovering their hair-making talent, and I love it for them. 👏🏽 They all came out looking gorgeous! 🤩 That's what I love to see. 😍 Girl Power! 💪🏽✨💕
a glimpse into #SzilveszterMakó magic
Stylist and Creative Director: Edward Enninful
Photographer: Szilveszter Makó
Videographer: Carolyn Girondo
Editor: Alec Maxwell
Grade: Edward Webb
#EE72
As President, I would read 10 letters a day sent to me by ordinary Americans. At the Obama Presidential Center, we’ll have some of the letters I read — and responded to — every night. I still get emotional reading them, and it’s one of my favorite exhibits.
If you haven’t had a fresh, pillow-soft beignet buried under a mountain of powdered sugar at Café Du Monde, have you even truly experienced Louisiana?
Since 1862, they’ve been serving up the exact same legendary recipe. No fluff, no pivot—just straight-up perfection.
The Ultimate NOLA Ritual:
The Crunch: Freshly fried dough, crispy on the outside, light and airy on the inside.
The Sugar: They go through over 500 pounds of powdered sugar a day. (Pro tip: Don’t breathe in while taking a bite).
The Pair: Dunking that hot, sweet beignet into a bitter chicory coffee? Absolute culinary harmony.
It is virtually impossible for these to taste bad. If you're anywhere near New Orleans, this isn't just a recommendation—it's a requirement.
What’s your go-to NOLA food spot?