Archive for February, 2013

Pink Hair Adventures

I’ve had pink hair for a little more than two weeks now, and it is pretty great.

The only bright thing on a gray day

The only bright thing on a gray day

I smile every time I look in the mirror. It’s hard to be sad or annoyed or worried when you look one wardrobe change away from being a cartoon superhero or really punk. Unfortunately, I don’t own any clothes like that, so I just end up looking like me with hot pink hair. Which is still awesome. I knew it would be awesome. I also knew people would generally stare at me, but there were some other things I didn’t expect. Clothes is one of them. I’ve been dressing myself with blondish hair my whole life, so I wasn’t really prepared for a change. Pretty much every color looked okay with my old hair. I guess except yellow or orange, so I don’t own anything like that. With hot pink, there’s more things to consider. Anything pink is probably out, since shades of pink clash, and red generally looks weird too. Even certain purples can look strange, which is unfortunate, since you know my closet is a purple-based ecosystem. It’s also just so bright. So even though my favorite turquoise jacket might look okay next to it, color-wise, I’m then wearing two incredibly bright things at once. It turns out, I own a lot of brightly colored things too, so getting dressed is suddenly a lot more complicated than before. I’m sure I’ll get used to it.

My dad pointed out that since my hair is already over the top, why do I care about the rest?

My dad pointed out that since my hair is already over the top, why do I care about the rest?

Maybe that’s true. At a certain point, I just reach a critical mass of colors and it probably doesn’t matter after that. Unfortunately, Cary is no Carrboro, so people don’t randomly compliment how cool my hair is in the street as much, but children make up for this. There were no children in Carrboro, but here they are everywhere, and they freaking love my hair. One girl in the frozen food section of Food Lion just screamed “PINK!” at me at the top of her lungs. One boy followed me around the library, refusing to speak to me, but silently grinning. The only child I’ve encountered who’s not ALL ABOUT this was my cousin Caleb. He’s only 8 months old, and spent a lot of time staring at me warily. Steven wondered if an 8-month-old girl would have done the same, or been more inured to pink being everywhere. I’ll report back when I find some more children to freak out.

BFFs!!!

BFFs!!!

I’ve also gotten to know a lot of people since dyeing my hair, which I love! It’s definitely a conversation starter, but it also makes me instantly memorable, so two trips anywhere makes me a regular. Even running errands is fun when you have pink hair!! Pretty much everything is fun when you have pink hair. Probably my favorite reaction has been from the senior class that meets at the same time as my aerobics class at the community center. You would think older people would be the most disapproving, but a lot of them seem to like seeing me. “What are you doing today, Flamingo Girl?” They remind me of my grandpa and how he was always friendly with everyone he met. Like him, they just seem to be enjoying life and all of its variety, which includes me and my electric flamingo hair.

Soup is the best: two more cookbooks down

I love winter for a lot of reasons, but one of the main ones is that my obsession with soup stops seeming really weird when the weather gets colder. I never let something like 100 degree heat stop me from enjoying delicious soup, but it seems more socially acceptable in the winter months. The perfect time to knock out some of my cookbook goals! First up was this guy:

Twelve Months of Monastery Soups by Brother Victor-Anotine d'Avila-Latourrette

Twelve Months of Monastery Soups by Brother Victor-Anotine d’Avila-Latourrette

Soup was probably the first thing I learned to cook on my own because of its simplicity, and I’ve had this book since high school. The recipes are divided by month to help in using seasonal ingredients, and the bottoms of the pages are decorated in medieval woodcuts and proverbs about soup (“Eat soup first and eat it last, and live till a hundred years be past”). Often the recipes have stories about their origins or different variations too. Most of them are pretty simple, but hearty, and if any meat is used at all, it’s only in the optional chicken broth. You have to fiddle with some of these recipes, but it’s not hard because they’re usually pretty simple. I’ve had the book for so long that I have a lot of notes penciled in the margins about that, but I can see how some people would find it frustrating. I chose to make the Pasta and Lentil Soup, because lentils are delicious!

I know this picture isn't beautiful, but it was definitely tasty

I know this picture isn’t beautiful, but it was definitely tasty

I had to add a lot more water than the recipe called for, and it still ended up being more stew like, but still delicious with some bread and a little Parmesan cheese. Of course I am keeping this book, I can’t get enough soup!!

As evidenced the week after when, with a whole book of Italian food to choose from, I still decided to make soup again:

Italian & Pasta: Quick and Easy, Proven Recipes

Italian & Pasta: Quick and Easy, Proven Recipes

I got this book as a wedding present from my favorite math teacher (sorry, Mom, but I was never in your class) along with AMAZING HOMEMADE POTTERY, and I’m ashamed to say I haven’t cooked anything from it until now. It’s not as tall as most of our cookbooks (though just as thick: 350 pages of delicious!), and I think it was getting lost behind some of them. Well, that mistake has been rectified because this book is SO GOOD!! Each recipe is only a page spread, one of which is a giant picture, so none of them are too complicated and I always know what I’m aiming for (Steven always makes fun of me for this, but cookbooks really can’t have enough pictures in them–I want to see what I’m making to whet my appetite!). The only weird thing about it is how the recipes are divided. The table of contents has sections for: “Soups & Appetizers”, “Fish & Shellfish”, “Meats”, “Poultry & Game”, “Vegetables & Salads”, and “Entertaining & Dessert”. As you can imagine, there’s a lot of overlap, especially because “Entertaining” just seems to mean appetizers and entrees for larger groups of people. Luckily, there’s also an index so finding the recipe you’re thinking of need not be that difficult.

I decided to make the Classic Minestrone

I decided to make the Classic Minestrone

I’ve made minestrone before, but this one was a little bit different, because it included bacon. I was wary of this step (I’m not really a huge fan of bacon), but it ended up tasting good since there wasn’t very much of it. It just added a more meaty, salty flavor to the broth. I can’t wait to try more recipes from this book! Both recipes after the cut: Read the rest of this entry »

Go Big or Go Home

I may have mentioned in my post about my plans for 2013 that my motto for this year is “Go big, or go home”. I may be behind on all my other 2013 goals, but at least I’m living up to that.

I have wanted pink hair for pretty much the last ten years, and finally that dream is a reality!!! And so much more pink and amazing than anything I had imagined!!! Probably because I didn’t try to do it myself. First, bleached a little of the color out, which wasn’t bad because it was already pretty light. Though nothing like this:

Yeah, I look like a long lost Malfoy.

Yeah, I look like a long lost Malfoy.

Or possibly a Khaleesi. I waited a day in between this step and the dyeing. My workout class was impressed, but commented that it was “a little bright”. GET PSYCHED FOR MONDAY, GUYS, because this is coming at you:

I checked, but sadly I don't glow in the dark

I checked, but sadly I don’t glow in the dark

The dye they used is called Elumen, and the hairstylist told me “it works magnetically”. Which sounded kind of sketchy, but then I searched for it online and totally found a brochure with diagrams of ions, so I guess that is accurate, even if I still don’t understand it. Unlike every other hair dye I’ve ever heard of, it is oxidation-, peroxide-, and ammonia-free, so my hair still feels as soft as ever. TAKE THAT, ROB. He thought encouraging me in my dream would be his path to victory in the Soft Hair Wars (stalemated since 2008), but I am still killing it. Your move, Robert the RoughScalp.

Expect more pictures/tales of pink hair glory/mournful comments from my mom in the days to come!

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