I crimped my hair. For the love of God, why would I do such a thing? The worst part is that I did not even use a crimping iron. After showering last night, I painstakingly put my wet hair in braids. Yes, this frizzy nightmare with which I am currently wrestling, was completely intentional.
Was I delusional last night? Or so incredibly bored that this seemed like a good idea?
And I had so many opportunities to stop this madness. For instance, as I was submitting an online job application, looking like a derranged Asian Buckwheat, I even said to myself, "I wonder if they knew how crazy I am, if I still would get the job?"
Right now this semi-from in a ponytail. Maybe I should go out tonight and play it up with black jelly bracelets, fuschia lipstick and lace leggings. Are the eighties still in? Or has fashion moved to a new decade already?
My only hope is that my black hair will start to reject this look as the day wears on.
7 comments:
That's awesome! You should be sure to put some good product in there to make sure it stays like that for few days.
evil twin #1, you are so silly.
btw, i know what's really going on here. in evil twin #1's own words: "no boys, must graduate"
Et#1's hair didn't look as horrific as she made it sound. By the end of the day, it had nice wave action going without being overly dramatic. As for the "no boys" comment, she and I will soon be making a concerted effort to find boys as I'll be joining her for a regular bar night. Oh, and she wore a dress to the bar on crimped hair night. Classy!!
Here's the problem with blogs: I don't have any way to respond to your comment on my blog about your dulce de leche, so I'm forced to resort to posting this here, on a totally unrelated entry, so it gets to you.
Here's the thing. Your problem is not having too much dulce de leche. Your problem is this misconception that there IS such a thing as "too much dulce de leche." Because there is not.
Milk caramel, which fundamentally dulce de leche is, is kind of unavoidably desserty -- it would be quite acrobatic to incorporate it into a savory dish in a way where it was a serious element.
That said, it goes so well with so many fundamental desserts that you really shouldn't have a problem using it up. Chocolate, vanilla, fruits, and herbal flavors all work with caramel extremely well. Apple pie, sure -- I made an apple crisp for visiting friends recently and put a layer of caramel on the bottom of each when serving. Tartine has a fantastic flourless chocolate torte, too, with a caramel layer. Or see the Tartine Lemon Meringue Cake on my blog -- it has layers of vanilla caramel in it, and they are delicious!
If you want to toss a little respect towards the South American origins of the dulce de leche in particular, you could try pairing it explicitly with regionally similar ingredients. I bet you could make an adapted tiramisu soaked in strong South American bean espresso with thin layers of dulce de leche instead of the customary fluffy pastry cream.
Or just buy some Mexican vanilla ice cream and swirl in some dulce de leche.
And then pour a shot of strong espresso over it to serve.
Or mix in some chopped, roasted cacao nibs. (Scharffen Berger sells cacao nib; it's an awesome dessert topping.)
Or you could just take a good ripe piece of fruit, like an apple, or orange (mmmm, maybe a blood orange), but probably not something as tart as a grapefruit, and core it almost all the way but stop when there's still maybe 1/4" of the bottom left, so it's kind of like a shot glass, and into that cored-out shot glass region, put in a little bit of crumble topping (cream a little sugar and butter together, mix in flour until it's a bit crumbly, then add some good cinnamon), maybe halfway to the top of the fruit, and pour dulce de leche for the rest, and then roast it in an oven for a while until the fruit softens and it all soaks together.
I'm going to stop now because honestly I could just keep making things up for another few thousand words. You get the idea.
The main thing is, there's no such thing as "too much dulce de leche." Caramel is such a basic dessert ingredient that that would be like saying, "I have too much dark chocolate. If I can't think of something else to do with it, I'll have to eat it all melted over vanilla ice cream!" There are a billion things to do with caramel. Use it as an excuse to try some dessert recipes you've never made from some cookbooks you've had for a while!
Yup. That's my younger brother.
the evil twins blog is not the same with evil twin #2 on vacation. she was carrying this blog.
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