WELCOME TO THE WORLD. — Well, all right. Big news: I have a brand new nephew! His name is Anthony and he weighed in a champ at eight pounds even. He’s the first boy for my sister, after she’s had two girls. I’ll post a photo next update, as he was jut born yesterday (the only time that joke can work… why yes, I was born yesterday)!
MID-LATE. — In less exciting news, I’m another year older! I had my birthday last week; the big two-seven. My grandmother insists I’m still “mid-twenties” but we all know I’m pushing late twenties. Thanks for the thought though, Granny.
I invited a dozen or so friends out to eat a dinner on Saturday, but I was unaware that a member of our squadron was hosting a Vegan Party. Sounds delicious… Anyway, that whittled the attendees down to three, but I suppose they are my favorite three. Frank, Devin and of course, Larry, were my birthday party guests at 10 North Main – the four or so hours we were there seemed like just a few minutes. Decent food, good wine and better conversation was to be had. Frank is leaving soon to move to Las Vegas, the lucky so-and-so.
BAKERY BLAHS. — Afterwards, we flocked to a new bakery/coffee shop in town called “Sweet and Flour”. They were open until midnight for a special “pre-opening” event. The decor is your typical brick-and-chandelier fusion, but better and hipper than anything else in Minot, to say the least. After quietly expressing sheer horror over a maple and bacon doughnut and some other kitschy confections, I ordered a flavored cappuccino (not something I usually partake in, I like my coffee or espresso to be just that) and a chocolate birthday cupcake. Larry ordered some mocha creme brûlée (again, ridiculous flavors). The cupcake was practically inedible – it was so dry and tasteless, like sawdust. Now, if you are going to call yourself a fancy “patisserie”, open your business with the basics and do them well. If those go off without a hitch, offer one kitschy treat, like the bacon whats-‘er up there (plus, it’s not an original treat. I think a bakery in Portland offered them first years ago). I found the whole of the offerings at Sweet and Flour wholly ridiculous. Pretty sad when my easy “go-to” cupcake recipe is better than something that is being peddled to me as gourmet, and at said gourmet prices. Man, if I could just open my own restaurant… Some day!
I started with spritzing some volumizer on my roots (Redken volumizer spray). After letting my hair air dry, I sprayed some texturizer (Big Sexy Hair Dry Shampoo) and put a large roller set in my hair for a couple hours, emphasizing a 90° angle at the roots for maximum lift.
To create the hairstyle, I backcombed the crown and rolled the top half of my hair backwards and tucked the ends under, pinned. I should have used a rat, but the one I have made out of hair and stocking-end was too long to achieve this style. I brought the remaining half that was hanging down upwards and secured where the top half was tucked under. Lots of Freeze-It hairspray was used.
SCIENTIFIC CONCLUSION. — Honestly, the all-powerful magical key to 1960s updos: pile hair wherever; pin it wherever. There’s not much more to it than that if you have the basics – backcombing and roller sets down pat.
Notice Brigitte Bardot and Monica Vitti, the European screen queens of glorious, tousled and tall plumage: