REACHING THE HEIGHTS...TO BEE OR NOT TO BEE – HIVE NO IDEA!

The Ronettes

Audrey Hepburn (of course) in the role of "Holly Golightly"

Dusty Springfield

Lee in the role of Me in 1963

When I was younger than I am these days, nights and years I was taller than I presently am.  Back then my head was further from the ground than it is now. It is true what the invisible, always-vocal “they” say...one’s height does lessen somewhat with age.  Lots of things lessen with age; height being one of them.  I used to tip the tape measure at a fraction below 5ft 9 inches (175cm).   I don’t go to such lengths nowadays.  

Yesterday, when I was young, beehive hairdos were the fashion.  My hair was at a length conducive to the” do”.  Naturally, I teased, preened (not pruned) until my hairdo reached great heights. A neat French roll at the back of my head completed the elegant look.  Gossamer hair spray kept every strand in check.  The makers of Gossamer hair spray must have made a fortune.

No movement above the nape of my neck and my forehead was detected; none was possible. The completed “do” was harder than a hard hat.  The strike-prone, militant, out-of-control union mob, the CFMEU wouldn’t have had reason to call a strike. With my immovable beehive I would’ve been allowed on any work site, no questions asked. Stiletto-heeled shoes added to “the look”.  

Beehive hairdos, tight skirts and lofty heels were in vogue.   

Now that I do the maths, once the hairdo and the high-heeled shoes were added to my natural height, my height would’ve extended to over six feet tall! I suppose that would’ve been enough to scare more than a few would-be, ever-hopeful Lotharios away. Don Juan and Casanova would’ve headed for the hills in fear, too.  I didn’t need my eagle-eyed, ever-vigilant older brother keeping watch after all! 

Through mutual friends and the Internet an old friend from the early to mid-Sixties tracked me down three or so years ago   It was then, after the passing of so many years and a lifetime of experiences, he finally gained the courage to admit that back in the days of our glory years he’d thought I wasn’t interested in him because of his height.

He was, and still is, I imagine, shorter than me.   

While assuring him his height had nothing to do with my fickle heart I hoped I wasn’t hurting his sensitivities. The thought had never crossed my mind. A friend was all I ever wanted him to be.  We were friends back then and since reconnecting we’ve strengthened and built on that earlier friendship – without the need of Gossamer hair spray.   I do tease him at times, though.

I explained to him back in the early Sixties I’d been more interested in the height of the waves at Laguna and Granite Bays than the height of Gympie boys.  

Even if I was a fearsome Amazonian sight striding along in my stilettos with teased hair piled high in a beehive he had no cause for despair or built-up shoes.  

His was only a youthful passing infatuation. His heart and hopes weren’t shattered and crushed.  He eventually married a lovely lass who was, and still is, a little shorter than him. 

10^th June, 2016 Margaret Vinci Heldt, the hairstylist who created the beehive hairdo in 1960, passed away.

Adopted by the likes of the girl group, The Ronnettes, and, of course, Audrey Hepburn’s memorable Holly Golightly in the unforgettable “Breakfast at Tiffany’s”, the legendary style soon hit the heights of fame. Even Dusty Springfield grabbed hold of it and sang with it.

Unintentionally, the highest beehive I ever sported gave Mt. Everest a run for its money. 

In 1967 Mackay’s Stefan Salon was to blame.  It was in the early days at the beginning of Stefan’s stake in the hairdressing market.  I think Mackay was the third in the chain of salons he eventually opened throughout Queensland and New South Wales.  

Nowadays there are approximately 50 Stefan salons gracing the land and shopping centres.

As per Wikipedia - some data for those not familiar with the name and man who is “Stefan”.....Stefan Ackerie (born 1941), usually known by the mononym Stefan, is a businessman and hairdresser from Brisbane, Australia. He owns a chain of approximately fifty hairdressing salons throughout Queensland and New South Wales, as well as the Brisbane restaurant Jo Jo's, a large thematic restaurant and bar located above the Queen Street Mall and Stefan's boating world in Coomera on the Gold Coast. Stefan's Brisbane headquarters is located in South Brisbane, underneath the Skyneedle, a prominent landmark which Stefan bought in order to prevent it being moved overseas after World Expo '88. The company is also known to be planning expansion into Hong Kong. In 2013 Stefan was presented a Queensland Greats Award from the Queensland Government. Stefan was a finalist in the 2004 Australian of the Year awards. He is also a keen power boat racer and holds the record for the fastest crossing of Bass Strait.

The young female hairdresser who got her hands on my hair was on a roll.

It was my brother’s wedding day. I’d flown north to Mackay from Brisbane to be bridesmaid at his wedding. 

Other than dismantle the monolith created by the over-zealous stylist I did everything I could to lower the height of my hair.  I considered standing on my head to squash it down.  I managed to flatten it a bit without having to go to such extremes.

I hit the roof, but I ducked low when leaving the salon so I wouldn’t hit the ceiling as I exited!

Duck Breasts with Red Wine & Honey Sauce: Preheat oven 200C. Score the fat of 4 duck breasts in criss-cross pattern; season with salt and pepper. Heat pan(no oil) over med-heat; when hot place duck, fat side down. Cook 4mins; turn to flesh side; cook 3mins. Remove; place duck on rack in baking tray; bake 12-15mins. Take 1tbs fat from pan; store rest for later use. Place pan on med-heat; add 2 chopped garlic cloves, segments from 2 mandarins and 2tbs honey; cook 2mins until simmering. Deglaze pan with 250ml red wine; add 1tbs mandarin zest; reduce liquid by half; add 250ml orange juice; reduce by half.  Serve sauce with duck breasts.

Honey Glazed Scallops: Combine 1-1/2tbs tamari soy, 1-1/2tbs honey, 1tbs grainy Dijon mustard, 1/2tbs seasoned rice vinegar and 1/4tsp crushed chilli flakes.  Heat 1tbs x-virgin olive oil in pan over med-high heat. Cook 500g scallops in single layer, flipping once, until golden, 2-3mins per side; set aside; keep warm. Reduce heat to medium; slowly add honey mixture; simmer briefly until thickened; return scallops; toss gently to glaze; serve sprinkled with sesame seeds.

 Chocolate Pistachio Honeycomb: In saucepan melt 2tbs white sugar and 2tbs golden syrup over a low heat; bring to boil until the liquid is light caramel colour. Be careful and keep a close eye on it. Remove pan from heat; add 1tsp baking soda, whisking to ensure there are no lumps of soda; it will froth. Pour mixture onto baking tray lined with baking paper; cool. Melt 75g dark chocolate; pour over the set and cooled honeycomb. Sprinkle 1tbs chopped pistachio nuts onto the still melted chocolate. Once set, break into pieces, eat and enjoy