October 2011

I once sat before an abrasive New York hair stylist, looked enthusiastically past the black leather pants on her cigarette skinnied legs, looked beyond the ill-fitting, black sweater, looked underneath the exaggerated, swooping bangs with subtle tones of auburn gleaming in the jet black color, and I said, “I want something edgy!”  I was the demonstration client for the students of the Dessange method, but apparently, I didn’t really fit the mold of their desired demo.  Abrasive New York barely took a pause from her moment of final glory to address my disappointment, “If you want ‘edgy,’ you need to use color.”

I explained to her how the purist respect I have for my body prevents me from willingly exposing my scalp to chemicals.  “Just bleach the ends then,” she retorted, and I had to admit, I hadn’t thought of that loophole.  I also have to admit, I did learn a great deal from that abrasive New Yorker (she really just wanted to come across as abrasive) such as the meaning of “occipital.”  I actually liked her despite how this recap makes it seem.

I thought about what she said, and I concluded I needed to live a little.  By following her advice, I could have my cake and eat it too, or in this case, have my color and avoid the chemicals.  Granted, I returned to the salon, and her students told me my new hair scheme was too “avant-garde” for them.  Really?  An asymmetrical boy haircut was too avant-garde?!?  I crossed the street, went to a new salon and came home with more color than my head has ever contained.

Did I have fun with my tuft o’ blonde?  I did.  Will I have fun without it?  I will.

Does all this pertain to food somehow?  It [sort of] does!  Are blondies more fun, as the saying [sort of] goes?  Well, they’re definitely more fun with bourbon!  Now, finally, we talk dessert, or rather, we let the pictures do the talking while we sit back chewing!

(click the ingredient list to enlarge)

(click the directions to enlarge)