It looks as if the jacket fits OK, but it’s hard to tell on the basis of two poorly-lit photos, and with your elbow raised in each one. Can you stand in better lighting and have someone else take pictures of you in that jacket? Front, back, and sides. Camera should be waist high. If you’re alone, put the camera on a table, prop it against a stack of books or a canister of oatmeal, set the timer, then get into position. (If you use an oatmeal canister, for the love of God don’t use the 1-minute oatmeal. I hate that stuff. Too mealy. Use the 5-minute oatmeal or, better yet, steel-cut oatmeal. Don’t worry, there’s quick-cook steel-cut oatmeal that’s pretty good. The key to really tasty oatmeal is to put the 5-minute oats AND milk, almond milk, or soy milk into the saucepan at the start of the cooking process and cook them together. Don’t use water. Too blah. Four parts of liquid to one part dry oatmeal. While you’re waiting for the oatmeal to start boiling, peel a banana and chop the entire thing into small chunks. Just before the boiling begins, add all of the banana chunks to the oatmeal. Or just half of the chunks if you’re cooking one small portion. Toss in a little handful of raisins for more flavor. Preferably golden raisins because I like those the most. Once the boiling starts, turn down the heat and cook for four or five more minutes. Remember to stir the oatmeal frequently from the time you turn on the heat until the time you turn off the heat. To make things even more interesting, you can cook a MIXTURE of quick-cook steel cut oats and 5-minute rolled oats. Once you’ve poured a helping of cooked oatmeal into your bowl, add a medjool date that you’ve torn into four pieces. Stir in the date chunks and any leftover banana chunks. Sprinkle on lots of cinnamon. The result: heavenly oatmeal. If you feel daring, put some chunks of baked purple sweet potato into your bowl first, then pour the oatmeal over those chunks.)
Back to the suit jacket. Again, we need better photos.