Friday, July 12, 2013

Wash Day!

Washed day couldn't have gotten here any sooner! The pic on the top left is what my twists looked like after a few nights of not covering my strands before retiring to bed.  I would tell myself, "I don't need to tie it up tonight cause I'm gonna wash it tomorrow."  This was going on for four nights in a row!  Ugh!!!

As I mentioned in a previous post I have been wearing my strands in fat twists since the beginning of summer.  Also, I recently decided to make things even easier on myself on wash days by washing and conditioning my hair while it is still in the fat twists!
After the hair (twists) have been washed and conditioned, I begin to re-twist each twist after gently detangling with my fingers followed by a comb through to smooth strands prior to twisting.
This wash method has worked wonderfully for me.  Detangling my strands is a breeze (a plus) and I can complete detangling and re-twisting all of my twists with minimal hair loss, which includes
hair loss due to shedding (another plus)!

This method is a keeper for me and so will wearing fat twists...until I get bored with the fat twists that is.  BTW, I've come up with a new way wearing my fat twists and will post the new style soon!

Wednesday, July 10, 2013

On Sale Now!

Mural Faux Leather Vest
I just purchased this faux leather vest today!  You can find it at Nordstrom.  Happy Shopping!

Tuesday, July 9, 2013

Chicken-Fried Steak...It's What's for Dinner!

With a house full of men this meal became an instant hit and it's easy to make too! When in a rush to get dinner on the plate give this southern dish a try!


Makes 4 servings
Prep:  10 Min; Cook: 30 Min

1/4 teaspoon salt                                            1 1/2 teaspoons ground black pepper, divided                                  
1/4 teaspoon ground black pepper                     1/2 teaspoon ground red pepper              
4 (4 ounce) cube steaks                                  4 3/4 cups Milk, divided
38 saltine cracker (1 sleeve), crushed               2 large eggs          
1 1/4 cups all-purpose flour, divided                 3 1/2 cups peanut oil ( I used canola oil)       
1/2 teaspoon baking powder                                              
2 teaspoon salt, divided      

1.  Sprinkle salt and pepper evenly over steaks.  Set aside.
2.  Combine cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper,
     and red pepper.
3.  Whisk together 3/4 cup milk and eggs.  Dredge steaks in cracker crumb mixture; dip in milk
     mixture, and dredge in cracker mixture again.
4.  Pour oil into a 12-inch skillet; heat to 360 degrees. (Do not use a nonstick skillet.) Fry steaks 10
     minutes.  Turn and fry 4 to 5 minutes more or until golden brown.  Remove to a wire rack on a
     jellyroll pan.  Keep steaks warm in a 225 degree oven.  Carefully drain hot oil, reserving cooked
     bits and 1 tablespoon drippings in a skillet.
5.  Whisk together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon back pepper, and 4 cups milk.
     Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly,
     10 - 12 minutes or until thickened.  Serve gravy with steaks and mashed potatoes if desired.

Recipe found in The Best Of Southern Living cookbook.

Saturday, July 6, 2013

Hair Babble...

Wanted to post a quick shot of my do before I shampoo and condition my strands.  Fat twists have been my staple style as of late.  Also, I've adopted the technique of washing my strands while in twists.  I find that the time it takes to wash and detangle has shorten quite a bit and I LOVE IT!

I also lose less hair with this technique when I detangle which is always an added plus.

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