I have curly hairIts a pain to manageI'm thinking of straightening it but I am very afraid of permanently damaging my hair with chemicalsAre there any useful alternatives to chemical relaxers? Is there a difference between a ceramic flat iron and regular one? Which is better? Somebody help me with my hair crisisThanks.
I have the Chi Flat Iron (ceramic) that the professionals useIts a great tool but its a bit pricey depending on where you get itIt has a super hot setting but its built to protect your hair from damage and breakageYou still need to use the same precautions as with any other heated straightnerWith any flat iron, invest in a great thermal product and conditionerIse the Chi Oil with mines because it acts a frizz serum as well as a heat sealantI hate it when people say chemicals are bad, they are bad, but so is brushing your hair everydayAnything used against your hair follicle can damage your hairIf you want to try the chemical way, I suggest going for the temporary straightner so that you have the look you want but it reverts back eventually Their are lots of products out their that are designed to soften your hair for blowdrying, you could try those as well.
Apple Pie Recipe (Basic Apple Pie) Ingredients: FILLING 1/3 to 2/3 cup sugar 1/4 cup all-purpose flour 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon Pinch of salt 8 medium sized apples (a medium apple about 1 cup) 2 tablespoons margarine CRUST (recipe makes one double crust): 2 1/2 cups white flour 2 tbspsugar 1/4 tspsalt 1/2 cup cold butter, broken into small pieces 5 tbspcold vegetable shortening 8 tbspice water Directions: 1Heat oven to 425 degreesFilling: 2Peel, core and slice the applesTry to keep the size of the slices even3Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl4Stir in applesCrust: 5Measure the flour, sugar and salt togetherStir to combine6Add the chilled butter pieces and shortening to the bowlCut them in with a pastry cutter or knife Don't over mix them7Add the ice waterMix until the dough holds together (add a bit more water, if necessary)8Turn the dough onto a lightly floured surface, knead it together, then divide in half9Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour10Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter11Put the circle in a 9 pie plate, trimming any extra dough from the edges with a sharp knife (parents only)Return it to the refrigerator until you are ready to make the pie12Pour filling into pastry-lined pie plate13Dot with margarine14Roll out the second ball of dough and cover topUse a fork or your fingers to pinch the edges together cut a couple slits in the top15Cover with top crust and seal the edgesCut slits in the top16OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browningRemove foil during last 15 minutes of baking17Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
