I sometimes wear a peaked beanie in the winter. I wear a cap at work as part of the uniform too, but I think they don’t suit me.
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I wear a cap in summer to shade from sun
I also wear if hair a mess
In winter I wear woolly hat
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I often wear a hat when going out, because my head is very sensitive to sun light.
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I like wearing hats, beanies and caps. I feel halfdressed without that.
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I never leave home without a cap on. Lately that’s been my fitted Detroit Lions cap.
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I wear a cap pretty often when I leave the house. If my hair is crazy because of the laying on it then I like to hide it this way.
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I used to wear beanies all the time. Then my friend told me if I continue wearing them I’d go bald. So I stopped. But if I had to choose between a hat or a cap I’d choose a cap.
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Yes. Yes I do. Have two hat bags and a few bennies.
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I wear beanies in winter and headscarf when I go out
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the only hat I wear is the marching band shako 
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hey @Sardonic I meant to thank you for being so kind as to offer venmo but we are really doing fine…my wealthy sister and I are close and I asked her if she would buy the ingredients and then I could serve the whole family. and still get to take some home for Angie and me later. it makes a roasting pan full of rice, kielbasa, white chicken breast bites, and ham, celery , onion, and bell pepper with cajun seasoning for jambalaya. there is tomato sauce and vegetable stock water cooked for the raw rice to absorb in the oven at 350 degrees for one hour. …edit…it’s a simple dish…first you cook the kielbasa bites and ham bites in oil for about five minutes stirring on medium heat on the stove in a large stock pot. after that you add the chopped celery onion and bell peppers in the meat mix and continue stirring for about ten minutes…an aroma of meat and vegetables will fill your living room and kitchen. it’s fun…then you add the chopped chicken and the 4 cups of tomato sauce and 4 cups vegetable stock water. let that simmer stirring every so often for about thirty minutes and add cajun seasoning to taste, using cayenne pepper for heat. I use that spice sparingly because I think it shouldn’t dominate the seasoning…oregano, white pepper, minced garlic, salt, black pepper and bay leaves go in the seasoning. let that cook about ten minutes then turn off heat and get out a roasting pan and pour four cups of raw white rice in the bottom of the pan and then get a friend to hold a large long handled spoon to hold between the flow of you pouring the stock pot full of jambalaya mixings and liquid onto the rice…once you have emptied the pot into the rice , give it a spoon of stirring to make sure the rice gets wet, else you might get pockets of raw rice not cooked after an hour. bon appetit…!!
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I sometimes wear a beanie in winter.
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