Monthly Archives: May 2014

Homemade Sea Salt Hair Spray!

Ever since I discovered sea salt hair spray, my life has been changed, guys. I always liked the texture of my hair after a day at the beach or the pool. It made me feel like a sexy, sexy pirate queen. And so when the commercial sea salt sprays got popular, I was excited – but it was hard to find one that worked well, and the ones that did basically cost as much as a trip to the beach anyway.

However, this is the age of Pinterest and DIY, and so of course it turns out there are plenty of recipes online to make your own salt spray. I’ve tried a few of them, and I came up with my own, adapted from this recipe by Wellness Mama.  She uses epsom salts, but I found they didn’t work as well for me as using pure sea salt. This is so much cheaper (and healthier!) than the store bought stuff. My hair is very curly and thin/fine, but this stuff bulks it up and gives it lots of texture. I don’t think that it will give you curls if your hair is not naturally curly, but it will definitely give you texture.

Behold, my magnificent jewfro!

Behold, my magnificent jewfro!

8 oz hot filtered water
1 tbs finely ground sea salt
1 tsp water soluble hair gel
A few drops jojoba oil (it depends on how dry/frizzy your hair is. I use 2 drops.)
A drop of rosemary essential oil for scent (you could use any essential oil, I’m sure)

Fill a spray bottle (I used an empty heat protectant spray bottle I had, but you can buy them anywhere) with the water, add the rest of the ingredients, and shake until salt is dissolved. Use the finest (as in texture, not quality, haha) sea salt you can find, so that the grains will dissolve easier. You can use this on damp or dry hair. In the picture, I used it on my hair both damp and then dry for a little pick me up, and that’s the only product in there.


Beer Me.

So this is what I’m doing this weekend: the Upland Sour Fest in Indianapolis. Yes, they do make sour beers on purpose and they are awesome. The first time I had one (in Asheville’s mind-blowingly awesome Thirsty Monk), I immediately hated it. And I kept thinking about how much I hated it, and kept taking sips of it to reaffirm my hatred of it.

“They make these on purpose?” I asked my beer-connoisseur friends S and G, as I stared incredulously into the murky, tart depths of my pint glass.

And soon it was my second pint glass. And then my third. And then. . .I don’t know, it’s kind of like Napoleon Dynamite. You absolutely hate it the first time you watch it, but it grows on you until you realize a couple of viewings later that you fucking love it. That is how sour beers are to me now. They’re an acquired taste, for sure, but I’m glad to have acquired said taste because it’s opened me up to a whole new world of beers – Belgian reds, gueuzes (I always have to look up how to spell that), and lambics (I’m not talking about Lindemans lambics – they’re delicious, but they’re not really good lambics, per se – they taste like boozy kool-aid instead of an authentic, mouth-puckering lambic.)

Anyway, we’re driving five hours for a beer festival. I have been on an extremely low-carb diet since late last year, so this weekend is obviously going to fuck all of that up. It’s worth it though. I’ll just live in the gym for the next two weeks.