I have known about dry shampoo for a couple years now and had tried a couple different brands both from friends and through BirchBox (when I had a subscription). I hard a hard time finding something that was effective, fairly inexpensive (read: not $50 for a bottle eek!) and easily available to purchase and 2015 will be marked as the year that I FINALLY FOUND EXACTLY WHAT I NEEDED!
Batiste brand Original is pretty amazing. If your hair is getting a bit greasy spray this guy on your roots (amazing especially if you have bangs) and massage into your hair.
I use dry shampoo when:
- I am unable to shower (camping)
- I want to both not shower and not look homeless (Saturdays)
- I work out and need to look like a real human afterwards (Mondays & Fridays at work)
Price: $6-7 for a bottle, it took me about 6 months to go through a bottle with my usage.
Availability: Its available in the BP section of Nordstrom, my local Target and I believe at Walgreens.
Potential downside: This does make your hair grey until you rub it in, so make sure you rub it in quickly or spray on the underside of your hair if your hair is darker. It goes away completely for me, but my hair is pretty light, I wouldn’t be surprised if dark hair didn’t work amazing for it. If you check out the the Batiste for brunettes, let me know what you think
I just spent a fantastic New Years weekend in Olympia with a house full of family and could not be more refreshed! Each meal was assigned to different family members and I made this delicious Winter Hearty Risotto that was served during our Murder Mystery Dinner! The food prep is a bit intense from the stirring perspective, but it comes out really nicely and easy to serve the masses! I somehow didn’t take a picture of the food, but if anyone did- could you send it to me?
2 garlic cloves, diced
2 c dry Arborio rice
20 oz broth
1c peas, frozen
1c corn, frozen
1c steamed asparagus & cut into 1″ parts
2 lbs butternut squash, cubed
1 c parmesan, shredded
6 garlic cloves, diced
84 oz dry Arborio rice
250 oz broth
5lbs peas, frozen
5lbs corn, frozen
5lbs steamed asparagus & cut into 1″ parts
10 lbs butternut squash, cubed
64oz+ parmesan, shredded
Most of the ingredients are set in quantities that Costco sells (except for the Arborio rice, that can be harder to find at a decent price).
- Set the oven to 350F, put your butternut squash on baking sheets, coat with olive oil, sprinkle with salt & cook for 50 minutes.
- In a large pot coated with olive oil, over medium heat cook the garlic & onions until onions are almost transparent.
- In a separate pot over medium heat, warm the broth.
- Add the Arborio rice and mix until it is all coated with olive oil.
- Slowly ladle the broth into the large pot, this is where it gets technical. From now until you are serving the risotto, you will not stop stirring. Pour one ladle of broth into the pot and stir until the risotto has absorbed the broth, pour one ladle of broth into the pot and stir until the risotto has absorbed the broth, continue like this until the risotto is no longer crunchy, the color will also be more consistent.
- Add peas & corn slowly (as you continue stirring), you don’t want the temperature to drop suddenly.
- Once the peas & corn warm and no longer frozen, stir the asparagus, butternut squash & parmesan.