I confess – I’ve dyed my hair many times throughout the years. All done at home with a box. I got my hair professionally dyed once, and the price tag immediately turned me off. I’m sorry, I’m just really cheap.
I’ve had pretty much every hair colour a person could think of. I’m naturally blonde, but my hair’s been black, brown, red, red and black, purple, highlights…you name it. So dyeing my own hair has never been a big deal for me.
Now…I understand why they tell you to go to a professional.
This is what I started out with today:
My usual, blonde self.
This is what I was aiming for:
Colour 6RR: Light Auburn. Aka: Light reddish-brown.
And this is what I got.
An ugly, splotchy purple mess. Purple was acceptable to my 16 year old self. Now? Not so much.
I have no words right now – it’s pretty hideous. Massive, massive hair dye fail.
Fortunately, it’s summer so I don’t see tons of people on a day-to-day basis. I may just be hiding in the basement a little more for the next couple of days. 🙂
I spent the afternoon googling ways to make hair dye fade faster. This is what I got so far:
- Wash hair twice a day
- Expose it to strong, direct sunlight
- hot oil treatment
- scrub with liquid dish soap
- plain vinegar
Anyone have any suggestions to add to this list? The sooner I can fade the colour, the better.
But this just makes me depressed. Let’s move onto food. Food = happiness.
It’s no secret that I love hummus – I eat it either with lunch or as part of a snack almost every day. It is pricey though, and now that I have my mini food processor back, I needed to make some of my own.
I wanted to add a little something-something in the form of this:
Stubbs BBQ sauce.
Aka: BBQ Hummus. Greek meets Southern. Amazing.
- 1 can chickpeas, drained and rinsed
- 2 tablespoons tahini
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- 3 tablespoons water (if you reserve the chickpea water, that would be an awesome idea to use in place of regular water)
- 1/3 cup BBQ Sauce (I love Stubbs because it has less sugar and better ingredients than most)
- Combine chickpeas, tahini, garlic, olive oil, water, and 4 tablespoons BBQ Sauce in a food processor. If using a mini food processor, you may have to start with a small amount and work your way up.
- Process until smooth – if you want a chunky hummus, use less water. Smoother – use more.
- Mix the last 2 tablespoons of BBQ sauce into the hummus.
I was really happy with how this turned out – the BBQ sauce definitely adds a unique twist!
Clearly, this hummus made it’s way into my lunch.
x 2 (at least) on the hummus – a lot of it went directly from the processor into my mouth 🙂
The crackers that I paired the hummus with? Applewood Smoked Barbecue Triscuits. Jesus, those crackers were made for this hummus – such a BBQ party in my mouth. 🙂
Clearly, this is a pretty small lunch. Believe me – there was a part 2.
Froyo! I had to make a run out to Walmart for a skipping rope (Livefit purposes) and I drive right by the Kiwi Kraze on my way home. I was feeling pretty bummed about my hair and I had an old gift card burning a hole in my pocket, so today, it seemed like a perfect day to use it up.
For the froyo, I got blueberry and marshmallow flavours. I topped with blueberries, strawberries, chocolate chip cookie dough bites, a few chocolate covered raisins, coconut, a bit of peanut butter and sprinkles (of course). I was actually going to go for a marshmallow/vanilla combo when I decided last minute to get blueberry instead. Best.decision.ever.
Notice there were two spoons…I shared!
(and by shared, I mean Eric got two bites and then I got greedy :-))
Mmm…steak night. My inner carnivore needed appeasing tonight.
Striploin steak coated in Montreal Steak Spice, pan fried to a perfect medium rare in a light layer of olive oil.
Corn on the cob on the side.
God, that’s 100% how I like my steak. I’m actually really proud of myself on this one! I don’t consider myself very good with cooking meat, so I’m glad this turned out so well.
Eric’s opinion? (and I quote) “This may be the best steak I’ve ever eaten. And I’ve been to The Keg and sh*t.”
Eat it, The Keg. 🙂
I’ve flirted with vegetarianism on and off throughout the years. From the ages of 16-20 I stopped eating red meat and pork. Poultry and fish were still acceptable – I wanted to cut down on my animal proteins but I didn’t want to give them up completely. I’ve gone through phases when I’ve tried to minimize my meat intake.
Honestly? I understand why people become vegetarian or vegan. Some may just not like the idea of meat, some people don’t like the environmental impact, and others don’t like the way animals or treated. For some, it’s a combination of all three. I get it, I really do. But one thing I’ve learned is that it’s not for me.
Clearly, I’m not a fan of factory farming or animals being injected with creepy hormones. I fully endorse the idea of Meatless Monday – I try to go vegetarian one day a week (although I’ve fallen off the wagon with this for sure. Tomorrow = meatless). and buy organic and hormone-free when I can. But, it’s about what works for each individual – I’ve learned that my body reacts well to animal protein.
For myself, I’m glad that I reintroduced steak into my diet. I wouldn’t eat it everyday, but it’s nice once in a while.
(and I’m almost thinking that I need to post 3 x a day. Jesus, I talk a lot).
<– Vegetarian? Why did you decide to go that route?
<– Meat eater? How do you like your steak cooked?