The Terrifying Fate of Curly Girls vs. Beachy Wave Tutorial

A while back, I found this lovely video on YouTube featuring Davines products. I actually do use and love their products.  They generally do a great job taming my naturally curly hair.  In fact, I have liter-sized bottles of Davines LOVE shampoo and conditioner, the OI hair oil, and even their LOVE curl crème.

Imagine, therefore, my joy at finding hair tutorials on their YouTube channel!

I merrily watched this one on how to create beachy waves:

The process seemed simple and straightforward.  It looked like an interesting technique, especially using a paddle brush to work product through hair.  To summarize:

  1. Start with blow-dried or towel dried hair.  I opted for towel-dried.
  2. Using a paddle brush, work the curl moisturizing mousse from roots to tip. I didn’t have their mousse; I used the BIOTERA Alcohol-Free Styling Mousse from Sally’s Beauty Supply.
  3. Brush hair back.  Flip over, brush roots straight up to maximize volume.  Okayyyy… this usually doesn’t go so well…
  4.  While inverted, apply their Sea Salt Spray using a swiping technique.  Here, I used the Captain Blankenship Mermaid Mane Sea Salt Hair Spray (sample from Birchbox a long time ago).
  5. Brush and gather hair on top of head; secure with elastic.  Easy peasy.
  6. Brush ponytail smooth, use standard LOOSE 3-strand braid.  I kept this VERY loose.  The strands barely crossed each other.  Gentlest braid I’ve ever done.
  7. Wrap into soft bun and secure with a couple of u-pins.  Okay, I don’t really have u-pins.  I used one Goody SpinPin.  Again, kept it very loose.
  8. Wait 10 minutes (depending on how damp your hair was).  I covered my hair with a microfiber TurbieTwist to protect it and slept with it that way. My hair takes FOREVER to dry. Next morning, it looked undisturbed.
  9. Remove u-pins, unwrap braid, let it down.  The video shows fluffing the hair, flipping it over and softly rubbing at the roots to soften the texture.  Bad idea, man, bad idea….
  10. Gather hair back into natural fall using hands as rakes.  Tweak hair part and finishing touches.  I’m supposed to what now?! My hair looks NOTHING like the tutorial at this point.  See photographic evidence below: a screenshot from the video, and my results…
Results from Done with Davines 4 YouTube tutorial.





This is NOT a cooking blog.

On the infamous chigger weekend, I also bought a yoghurt maker.  This last weekend, I attempted to make another batch of fresh yoghurt.  It failed.  Let me define “failed.”  I heated the milk to 180°F for 2 minutes as specified in the directions.  I then cooled the milk to 114°F and mixed in the “starter.”  Now, this batch of starter was a previous batch of yoghurt (this is supposed to work) as opposed to the freeze-dried starter which came with the machine (and that I am now out of).  I then poured this mix of fresh milk and 10-day-old starter yoghurt into the jars, put them in the machine, and left it for 9 hours (which is longer than should be required for whole milk yoghurt).  After that, I capped the little jars and transferred them to the fridge for 3 hours.

What I got was slightly soured milk, not yoghurt.

Apparently my starter was no good.

Now, I’ve been on steroids (prednisone) for a week, and this tends to cause weird food cravings.  The other day at work, someone fixed a pot pie for lunch and I seriously thought I was going to have to steal their lunch.  It smelled SOOOO amazingly good.  Thus, I decided to thaw some PERFECT PIE CRUST (and it so totally is, even with white-whole-wheat flour) and some frozen turkey (leftovers) and thus 1-make turkey pot pie and 2-clean out the freezer.  See?  Win-Win.


Wait, what, again?  Yeah… well… the turkey was freezer-burned too badly to be useful.  But now the pie crusts are thawed.  So what do I do? 

Figure out what I can use them for.  Besides, I am now on a mission to conserve some semblance of cooking prowess.

Pumpkin PieCan of pumpkin=can make pumpkin pie early.  Sounds like a plan.  I largely followed the directions on the can of Libby’s pumpkin.  Maybe.  Ok, maybe not.  It was the giant-sized can.  The sugar quantity was appalling: 1 1/2 extra cups?  Are you serious? On top of two cans of Eagle Brand Sweetened Condensed Milk?  Not wanting to go into sugar-shock, I used ONE can of EagleBrand and NO sugar.  You know what?  THAT PIE ROCKS. It turned out amazingly light and fluffy and very richly delicious.

I don’t know why it would need extra sugar, much less that much extra sugar.  Oh, so the rest of what I used?

1 giant can pumpkin

4 eggs

1 can EagleBrand sweetened condensed milk

2 tsp cinnamon (generally rounded, plus whatever extra fell in the bowl…)

1 tsp grated orange peel (dried)

1 Tbsp fresh-grated ginger (trust me, this makes a HUGE difference in flavor, but might be overkill)

1/2 tsp fresh-ground cloves (again, approximate).

Dump the stuff in a bowl and mix.  Pour into crust.  Bake at 375°F with a pan of water in the oven until it’s done… uh… 45 min?  I didn’t time it.  It’s a pie.

The filling that didn’t fit got baked in custard cups and was considered sacrificial sample (meaning it was eaten immediately, with vanilla frozen yoghurt that was NOT homemade).

One crust remaining.  Have eggs, milk, hmm… sounds like quiche makings!  The second crust became a “Southwestern” quiche…Southwestern Quiche

1 c heavy cream

3 eggs

1 c shredded cheddar

1/3 c grated parmesan

1 bag Archer Farms black bean and corn frozen vegetable mix

about 1/2 c applewood smoked bacon (cooked, chopped)

cayenne and black pepper to taste (note: cayenne complements cheddar extremely well; recommend at least 1/4 tsp). 

Baked next to pumpkin pie. 


Dinner’s on

I’m doing something totally new to me for dinner. I am roasting a whole chicken, and I even stuffed it. I’m scared to death to eat the stuffing, of course, but I figure at least once in my life I should try it. I can cook it thoroughly; I have an appropriate meat thermometer and everything. I made the stuffing with homemade (stale) bread cubes (I baked a whole loaf just for that), onion, leeks, garlic, EVOO, and a garlic-herb-red pepper mix. Rather forgot the paprika at the last second, may stir that in after it comes out of the oven. Pinned the cavity closed and the wings in and started the roasting. I will, of course, post a picture when it’s done!

My First Roast Chicken
My First Roast Chicken

Um, yeah. Okay. So the cooking time in the bird said 3 to 3.5 hours, but after about 2 the meat thermometers indicated doneness. However, when carved, the chicken was most obviously NOT done; the juices were NOT clear. And I lost my temper. It’s pretty short already right now, and given the injurious nature of this experiment, it became much shorter much faster. Sigh. I did get a lovely picture before I carved. Did you know that it’s rather difficult to reassemble a carved chicken?