A friend of mine was always jealous of my pin-straight, fine hair. She’s even went so far to get thermal reconditioning (aka “the Japanese-straightening perm”).
Almost every single curly/wavy-haired girl I know struggles with her hair. The constant blow drying, flat-ironing, the humidity problems, the frizz, etc. I know not everyone who has curly/wavy hair has the aforementioned, but most seem to struggle with at least one!
Personally, I find curls and waves to be cute and sexy. Whenever I say that to anyone who doesn’t have straight hair, I get the perpetual: “But, you just don’t understand.”
Would you trade in your curly locks for straight?
10. Dine at The Ivy regularly with your BFF. Don't forget your big ole sunglasses.
9. Walk around with someone — anyone — and call him/her your “personal assistant.”
8. Be on a weird diet. Sugar, cayenne pepper – as long as it sounds HOT!
7. Be preggers.
6. Sell your wedding pics to OK Magazine.
5. Launch your own perfume line.
4. Claim that you're a Scientologist.
3. Blame a script and/or “Method acting” for why you beat up the paparazzi.
2. Change your last name to “Hilton.”
1. “They tried to make me go to rehab, I said no, no, no!”
This is a recipe I got from Everyday Food.
Makes 24 | Prep time: 45 minutes | Total time: 1 hour 30 minutes
FOR CHOCOLATE BASE:
½ cup (1 stick) unsalted butter, plus more for pan
½ cup sugar
¼ teaspoon salt
1 large egg
¼ cup unsweetened cocoa powder
¼ cup all-purpose flour (spooned and leveled)
FOR COCONUT TOPPING:
2 large eggs
¾ cup sugar
½ teaspoon vanilla extract
1 cup all-purpose flour (spooned and leveled)
1 package (7 ounces) sweetened shredded coconut; ½ cup reserved for sprinkling
1. For chocolate base:
Preheat oven to 375°. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang).
2. Place butter in a large microwave-safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.
3. Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.
4. For coconut topping:
In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except ½ cup reserved for sprinkling).
5. Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved ½ cup coconut.
6. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into 24 bars. Store in an airtight container 3 to 4 days.
Are expensive salon-quality shampoos superior to cheap, drugstore brands? I'm not really sure about this one. When I use Kerastase or more higher-end shampoos, I feel like my hair is less squeaky-clean and hence I have to wash my hair more often. When I use drugstore brands, however, my hair has that “bouncy” hair commercial look to it. I’m torn.
What do you think? Do expensive shampoos work better?
I am beginning to have this affection for Victoria Beckham more and more these days. I think she is a bit misunderstood by the public and she comes off as a total ice queen. Victoria, please smile. Once.
The former Spice Girl, according to the Associated Press, will be dishing out fashion advice in her new book, “That Extra Half an Inch: Hair, Heels and Everything in Between.”
The book will be published by Harper Collins and is due out in November.