Imagine being an American size 2 or 4 or six or maybe even an 8. An Impossible dream for me. Now that X has appeared into my size I no longer wear X Large xx Large. Instead, my size is extra lovable . Much more acceptable I think.

Joybel, I like the term "built for comfort - not for speed" lol and as the majority of our clothing is mainly made in an Asian country, is it not surprising that most of us are into the larger sizings these days! Perhaps someone should send over a NZ mannequin with there next lot of orders for clothing

Or buy less,but buy New Zealand made. New Zealand made clothing often is more expensive(although not necessarily), but it is a better investment when good quality
. Not only you are investing in good clothing but also keeping New Zealand workers in jobs. On a wider scale, you are also contributing to taking a stand against the low wages which people are paid for factory work in Asia.

New Zealand clothing by the way is made based on the New Zealand idea of what the usual build is.
If you are one of life's larger people, it might be an idea to shop at places aimed at Pacific Islanders. They go up to some quite large sizes,although they start with smaller ones. I passed by a Pacific Island Clothing shop in Lower Hutt recently. They were having a sale and everything was very reasonably priced.
Unfortunately our lingerie seems to all be made in china. I have not yet found a source of that kind of thing which is New Zealand made. Columbine products are made in Gisborne and are as good as the other brands. So when I buy pantihose etc, I buy Columbine.

Good Pantihose makes the leg look more shapely

I like the term 'extra lovable ' Joybel

Help. Can anyone please give me the recipe for the desert called cut glass. I think it is made up of different colored jellies and cream. Much appreciated.

Is this the recipe you are looking for, Justme ?

Broken Glass Dessert

Ingredients

1 1/2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter or margarine, melted
1 (3 ounce) package lime gelatin
1 (3 ounce) package strawberry gelatin
1 (3 ounce) package orange gelatin
4 1/2 cups boiling water, divided
1 (.25 ounce) envelope unflavored gelatin
1/4 cup cold water
1 cup pineapple juice
1 (8 ounce) carton frozen whipped topping, thawed

Directions

Combine the crumbs, sugar and butter; press onto the bottom of a 13-in x 9-in. x 2-in. greased pan. Chill. Combine lime gelatin and 1-1/2 cups boiling water; stir until gelatin is dissolved. Pour into an oiled 8-in. x 4-in. x 2-in. loaf pan; chill until very firm. Repeat for strawberry and orange gelatins. Soften the unflavored gelatin in cold water. Boil pineapple juice; stir into unflavored gelatin. Set aside until slightly thickened. Place whipped topping in a large bowl; gently fold in pineapple juice mixture. When flavored gelatins are firm, cut into 1-in. cubes; gently fold into whipped topping mixture. Spoon over crust. Chill for at least 2 hours.

There was no biscuit base on the one we had. Have been trying to get the recipe from the lady who brought it. She spoke very poor English. It is a phillipno recipe, I think. Hard to understand but to me the recipe consisted of different colored jellies set and chopped into cream somehow. Thanks for your help all.