Home Made Conditioners from mayonnaise,olive oil,avocado oil,eggs,coconut oil,shea butter
Mayonnaise is a great conditioner for dry hair. Depending on the length of your hair, apply approximately 1/2 cup of mayonnaise to your dry hair. Work into hair really well and then cover your hair with a plastic bag, allowing to set for about 15 minutes. Rinse thoroughly and then shampoo as usual.
Mayonnaise can be made from either vinegar or lemon juice…I’d prefer the vinegar as it seems to have less potential to turn my hair blond. Still, it’s kind of a pain because you need to grab mayo from the fridge when you wash your hair.
You can mix avocado oil, coconut oil, olive oils, and mayo to make a variety of home made conditioners. Other sites mention shea butter.
I think I might try a mix of avocado oil and coconut oil since they are both relatively stable and they are something I can just leave it in a bathroom and experiment with it. I might also add shea butter as that’s easy and stable as well.
Oh and as a background I’m concerned about SLS and other documented toxins in traditional shampoos, so I’m experimenting with food based shampoos, so far with great results.
So I got 1 important reminder from this:
Before you put in the eggs “Flick some tap water onto the skillet from your fingertips to test the heat. When small droplets sizzle and evaporate, the pan is just hot enough to pour in the egg mixture. “
Also “Watch that as the eggs start to cook, the mixture solidifies. As soon as this starts happening, move the mixture around the pan with a spatula to scrape the cooked eggs from the bottom to the top of the mixture and expose the still-wet portions to the heat. This keeps the eggs from developing a leathery brown skin on the bottom.”
The right way to beat eggs via Perfect Scrambled Eggs - Mr Breakfast.com
“One of the most important ingredients in scrambled eggs is hardly ever mentioned… air. It would be nice if we could just dollop a Tablespoon of air into the mixing bowl, but for the time-being, incorporating air into beaten eggs requires good old-fashioned elbow grease (or the electric equivalent). The more you whisk — the more air bubbles become trapped in the shaken and unraveling protein of the eggs. As the eggs cook, protein molecules firm-up around the air bubbles resulting in a spongy texture and hopefully full and fluffy scrambled eggs.”
This is a really interesting way to cook eggs:
1/4 cup extra-virgin olive oil
5 Anaheim chiles or 3 jalapeños, stemmed,
seeded, and finely chopped
1 small yellow onion, chopped
8 cloves garlic, crushed
1 tsp. ground cumin
1 tbsp. paprika
1 28-oz. can whole peeled tomatoes,
Kosher salt, to taste
1/2 cup crumbled feta cheese
1 tbsp. chopped flat-leaf parsley
Warm pita, for serving
1. Heat oil in a 12” skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
2. Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 20 minutes. Season sauce with salt.
3. Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pita, for dipping.