To continue the hair drama from yesterday's post. As of this morning, I had shampooed my hair twice, turning the yellowish roots even more yellow and the rest of my hair a not so nice copper tone. I finally said screw it. I am heading into Sally's hair supply store to see if the girls there can lend me some advice on how to fix my horrible hair.
They did not advise me to color it again quite yet, to instead use a toner shampoo (the purple kind for blonds) and see if it can remove any of the bronze. Well I have done that twice just today, and thank the heavens, the red is toned down a tad. I think by Friday I will be ready for an all over color, hopefully getting me closer to my natural shade.
Since I have been mourning the loss of the 4 inches of hair I no longer have and my damaged colored locks, I've decided to eat my weight in pie.
I figured it will soften the blow of the bad hair... as well as soften my midsection.
This pie is not your average pumpkin. Instead of the traditional evaporated milk, I opted for buttermilk and I also sweetened it with maple syrup. Verdict? Best damned pumpkin pie ever. Though this particular one was not as pretty. I recently had a pie crust mix sent to me in a goodie box from my friends at Cabot Cheese, in it was a King Arthur mix. Normally I would never ever, ever use a mix to make something as simple as pie crust. The ingredients are quite simple, why buy a mix? Makes no sense to me. But it was there, so I used it. Honest opinion, it was the worst pie crust I've ever made. So no, I will never use that particular mix again! So for all of you, I would recommend making your own crust, my recipe is linked below!
Roll pie crust out until it is circular and 1/4 inch thick. Transfer to a 9 inch pie plate.
In a mixing bowl, whisk together all of your filling ingredients.
Pour into unbaked crust.
Bake for about one hour or until the middle just slightly jiggles.
Allow to cool to room temperature, I prefer to eat mine this way. It tastes better to me... however the texture is different than if you refrigerate. So If you want clean pretty slices and like to eat yours cold. Refrigerate for a few hours before serving. I also like to serve it with a couple tbs of maple syrup drizzled over the top of the warm pie.