Beauty Regiment Tom: Jess, you were talking before about getting your hair done. Jess: Every month, I have my hair done. Well, every four to six weeks I have my hair done. I have highlights which is one color.

Nov 12, 2017  Medvedek na jesenskem listju Tako, pa vam pokažem tudi mojo drugo domačo nalogo. Vladka je v jesenske barve odela jagodne liste, na katere je postavila sadje. Sama sadja še nimam, zato sem na liste posadila simpatičnega (tokrat) rjavega medvedka. Vidim, da mu tudi rjava barva pristoji. P arzhhktk ut.

They take small strands of the hair and color that so overall it looks like it’s more sunkissed, like it’s bleached in the sun. But then I also get a low-light put through it, which is less harmful to the hair and gives more volume to the color if you have two colors, and that takes a long time to do. They wrap the hair they’re going to color in foil and it takes about half an hour for it to take effect and during that time they put a big I don’t know how to describe it really.

It’s like a big helmet which releases hot air onto your hair, which speeds up the process of the coloring, so it’s quite long and drawn out. I usually get through two or three magazines while that’s happening. And then they wash out all of the color, and I have a treatment to protect the hair because the color often makes it dry, so the colors kinds of the treatments nourishing and moisturizing and they leave that on for about twenty minutes again so usually I fall asleep at that point, and then they’ll rinse your hair and then cut it and style it so anything between two and a half and four hours, so much more complex and longer than you’re half-an-hour short-back and sides. Yeah, I have a whole monthly beauty regime. I also go and get my nails done and I have a manicure and a pedicure simultaneously to save time.

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And I love that. It always feels decedent to have one person working on your hands and another scrubbing away at your feet, and sometimes I’ll have like a matching polish which always makes me feel good. What else do I have done every month? I try to go for a massage and a facial once a month. At the moment, I’m doing like a workout regime so I’m working out every day, so my muscles are aching a lot, especially when I stand up and sit down, so I’m going for special what’s the word ayurvedic. I’m not sure what the right word is: special massage where they really push down on your muscles and then I have a facial afterwards. Yeah, I think that’s about it.

I think that’s enough, no! Tom: Well, I don’t envy all that time you spend! But you do look great.

Want to make that addictive Sichuan saliva chicken just like Chinese restaurants serve it? This is the only recipe you need. The literal translation of 口水鸡 is saliva chicken, which does not sound very wonderful. But in fact, the Chinese dish name means “mouthwatering chicken”, which is a more proper name for this famous dish. It might be one of the most famous Sichuan dishes in China but is lesser known overseas.

The juicy chicken is smothered in a thick, red-oil-based sauce. Rich, spicy, numbing, sweet, and savory, it wakes up your senses and makes you crave for more.

If you’ve tried the dish before and want to replicate that ultra-rich flavor at home, you’ve come to the right place! Cooking notes 1. Key ingredient 1 – Chili oil The key ingredient in the dish is. Compared to bottled chili oil, the homemade version is way more fragrant, fresh, and bursting with flavor. Don’t worry about it making your dish too spicy. If you choose the proper, the recipe makes an aromatic oil that is less spicy and more flavorful. It might sound intimidating to make chili oil at home, but once you try it, you’ll find the process is rather easy and only takes about 10 minutes.

Key ingredient 2 – flavored sweet soy sauce Over the years I’ve been making this dish without achieving the great flavor you’d get in a Chinese restaurant. Recently, I finally discovered a secret ingredient to make all my Sichuan sauces taste better.

It is a – a very thick sauce made with soy sauce, sugar, aromatics, and braising spices such as cinnamon, fennel, and bay leaves. By adding the sweetened soy sauce instead of soy sauce and sugar, it thickens the sauce and makes it coat the ingredients easily. Plus, it has a more fragrant taste with greater depth.

Which cut of chicken should you use? Authentic Chinese dishes usually use whole chickens and call for you to chop them up once they’re cooked and serve them with bone in and skin on. I opt for bone-in, skin-on thighs to make the recipe more practical for home cooks. I remove the bone once the chicken is cooked, then slice it into thin pieces. If you do not like chicken skin, you can also use boneless, skinless cuts. The biggest benefit of using bone-in thighs is that it makes a flavorful broth that you can later use to make.