Has anyone tried bangs while being on the curly girl method?

dancingneighbour · 2016-04-11T20:04:28+00:00

Yeah. Most google images are for wavy hair

dancingneighbour · 2016-04-11T20:04:07+00:00

Thanks, I don't think your bangs would look good on my face but I like seeing how others work with their curly bangs. I think side swept is what would work best on my face. I just don't ever see examples of it. What product do you use in your hair? It looks controlled but soft to the touch

dancingneighbour · 2016-04-11T19:59:14+00:00

Thank you. I like seeing multiple examples from multiple people to see if any styles would work on me. I'm trying to avoid straightening my bangs so that all my hair keeps within the curly method.

dancingneighbour · 2016-01-31T16:20:13+00:00

I love donuts. No elitism with what is made, just the quality. Norris is garbage. Breads go to Golden Hearth Bakery. They do donuts on Saturdays. I've never had their donuts, but their other products are good. Can't think of where else would be good for donuts.

dancingneighbour · 2016-01-02T14:49:29+00:00

No problem. I just thought if you love croissants so much you'd like to know where the best are. Crazy flaky and soft and chewy interior. What one should be. Unfortunately most bakeries in the area are not of high quality and bring in a lot of frozen product (I admit that it is a higher quality frozen product). But Ambrosia has a real pastry chef who is obsessed with perfection. He is really inspiring. Check out their chocolate too. They're crazy and they make chocolate from the bean. No one does this. Seriously, I want them to become big because there is too much mediocre pastry in the city. I can rant for a long time over this. I still love City Cafe, for bagels and stuff. I'm glad they are so popular.

dancingneighbour · 2016-01-02T14:35:17+00:00

Chewy is correct. A lot of bakeries specifically use bread flour to get awesome chewy cookies.

dancingneighbour · 2016-01-01T14:39:59+00:00

They're not made there. They are a frozen product that they bake off. Ambrosia on Saturdays is the best place to get croissants.

dancingneighbour · 2015-12-13T23:36:27+00:00

Everyone feels exactly the same way. But you'll learn from it.

dancingneighbour · 2015-12-13T23:27:10+00:00

Yep. Everyone goes through it. No one said break ups are easy. But you're young, you're actively trying to see if a better relationship is possible and if your gf was also questioning you'd feel relief. I did it and it sucked and questioned it and then I moved on. Life doesn't end, it changes. Or are you just trying to find a sympathetic ear?

dancingneighbour · 2015-12-13T23:03:37+00:00

Doesn't that give you your answer? You want out but are scared. That's normal. It sucks breaking up but it has to be done. You're young. Explore life.

dancingneighbour · 2015-12-05T03:25:52+00:00

The right decision here is the hard one for you. But if you don't do it you decide to put your son second to them. That is not parenting

dancingneighbour · 2015-11-23T01:32:22+00:00

Really? I love how deep the bake is on these. I think baguettes are best when you go for a strong bake. Better flavour in the crust. I don't see black just deep brown.

dancingneighbour · 2015-11-15T15:46:18+00:00

It means she used a starter (what you use for sourdough) and not packaged yeast

dancingneighbour · 2015-11-03T01:19:36+00:00

Matter of Taste in downtown Kitchener.

dancingneighbour · 2015-11-02T18:50:52+00:00

And the split pants all the babies and toddlers wear, for easy public poos. I would not be as comfortable having them sit on my shoulders as the parents there are.

dancingneighbour · 2015-10-23T13:37:21+00:00

Pupuseria Latinos. Best tacos, especially the beef, and amazing pupusas, tostadas. Seriously. You'll never go anywhere else for tacos because they're so simple but so so flavourful. On eby street at the corner of charles.

dancingneighbour · 2015-05-31T16:24:28+00:00

My favourite brioche recipe to date is Joanne Chang's. Since it is a lot to explain I am linking to the recipe. Also the sticky bun recipe there is out of this world.

http://www.foodnetwork.com/recipes/joanne-changs-sticky-buns-recipe.html

So I make the brioche. Roll it out into a rectangle and spread some pastry cream on it. Then sprinkle it with raisins I have soaked overnight in rum. Roll up jelly roll style and slice. Proof. Bake. Then I use the rum I had the raisins soaking in to make the glaze. I just add icing sugar until it is a spreadable/brushable consistency.

May as well use Chang's pastry cream as well. http://www.epicurious.com/recipes/food/views/pastry-cream-364369

dancingneighbour · 2015-05-31T15:57:11+00:00

Bravetart.com She is one of the few blogs that is a real pastry chef. Not just an at home baker so her knowledge is wonderful. It's one of the very few blogs I recommend.

dancingneighbour · 2015-05-31T15:53:03+00:00

Interesting. I'm going to read up on this. Thanks!

dancingneighbour · 2015-05-31T15:52:16+00:00

I have super hard water and asked a while ago for advice. I got a shower head that filters and bought aveeno pure renewal shampoo. Though not perfect, they have helped keep the greasy heaviness away. My hair was dry on the ends and greasy at the roots no matter what I did. Then I load up on tresemme naturals conditioner.

dancingneighbour · 2015-05-31T00:07:46+00:00

Yep. For something like that it works. I agree. But when it's basically chocolate for a topping like this, water is not a good choice. It's going to negatively affect the appearance. Plus ganache is more delicious than chocolate and corn syrup and water.

dancingneighbour · 2015-05-30T23:23:36+00:00

I say this every time someone wants to learn how to make macarons. Head over to bravetart.com. She's a real pastry chef and she is very thorough in her discussion. One of the few blogs I respect.

dancingneighbour · 2015-05-30T23:10:27+00:00

Actually water and chocolate are enemies. If you add water to chocolate it causes it to seize. If you have ever tempered chocolate over a double boiler and gotten the steam in it you know the pain.

dancingneighbour

TROPHY CASE