Introducing my hair stylist & quick onion gravy recipe for everything.

I have stopped getting my hair dyed in salons. Don’t believe in them anymore, maybe I don’t know how to be more assertive when it comes to my hair, I always feel damn pressured to take the colour they recommend and then end up not liking it.

That’s not the worst, worst is when I go back to get the roots retouched, always end up a different colour -____- And it’s the same salon by the same person!????

I’ve given up already. Don’t like spending hundreds and then feel like a dumbass with bad hair later.

Apparently salon dye won’t damage hair so much….please la, all same! I have come to the conclusion that one’s hair can only look nice temporarily with the right products unless you’re born with naturally nice hair.

So I’ve ditched professional dyes. At last, I no longer need to get all hopeful and stuff when these hair people tell me if I do this treatment and that treatment and use that brand of dye bla bla bla my hair will look better.

Ya, they will look better……for 1/2 a day. I’m sick of getting my heart broken gawddamnit!

Anyway have taken matters into my own hands…I’ve got a personal hair dyer now. He’s thorough, he’s professional and he’s white. White people touch anything also can be better mah!

# – Ladies & gentlemen, my new hair stylist.

Never have I been so pleased with my hair colour. Root touch-ups always match the ends because my colour is always available at pharmacies & retail stores nationwide and doesn’t just disappear because the stylist forgot what he or she used on me or they’ve brought in new brands. Best of all, it cost less than RM30.

# – By the way, the hair colour I use is Revlon Medium Blonde.

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So you’ve seen my Toad in the Hole, now it’s time to learn how to make gravy to go with it.

I’m a little embarrassed to share this actually, because it’s a total cop-out where gravy is concerned but hey, sometimes you just need gravy quick.

By sometimes, I mean pie time, roast time, mash time and of course yorkshire pudding time. And many more.

The ingredients:

2 onions, thinly sliced

2 beef stock cubes

500 ml of water

3 tablespoons of corn flour

# – Saute onions with a bit of oil in a saucepan.

# – When onions have started caramelising, pour the water in.

# – Then crumble in two beef stock cubes. Stir until dissolved.

# – Dissolve 3 tablespoons of corn flour with several spoons of water. Whisk the solution in until mixture becomes thicker.

# – Onion gravy, DONE! By the way, we got the gravy boat from a dodgy store called Yinma for only RM2.90. Score!

You can make this with chicken stock cube and use it with roast chicken. Yums.