It’s about time we had another episode devoted to listener questions!
I often get asked how I cut and style my curly hair. Mary B. recently asked, so I decided I would answer in a podcast!
On today’s episode, I answer these questions:
- how I get my hair cut, and how I style it
- how long this jerky recipe stores
- where I buy my olive oil
- what lead-free crockpot I use
- what gluten-free flours replace buckwheat
All the answers are in this episode, and any links mentioned are below. Plus… the tip of the week!
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Tip of the Week: Prevent Hot Broth from Breaking Your Jar
“Do you know this trick? When ladling hot broth from your crock pot into a jar, set a metal knife in the jar first, to absorb the broth’s heat. This will protect the jar from breaking.”
Mary B. asks:
“Hi there, love your site. Hope to one day subscribe when we have a little extra money in the budget (we recently moved and are recovering) and am in a place that I am organized enough to absorb and use the knowledge. I do have an unrelated question, could you tell me what you use in your hair and what you tell your hair stylist when they cut your hair? My hair is about the same curliness and length and I love the way yours is cut and styled!”
Answer in the podcast. Mary, here are the links I mentioned:
- Skin Deep database and app from EWG
- Morocco Method Hair Products (I love the Blood of the Dragon Styling Gel)
“How long will this jerky last and what is the best way to store it? Thank you!”
Answer is in the podcast.
Angelica asks (regarding these kefir/yogurt cheese balls):
“Cool! I got tired of my kefir making so much kefir — so I put it on time out — this is inspiring! By the way, where do you buy your olive oil from? I see it’s a big jug!”
- Hummingbird Wholesale in Eugene, Oregon (where I get mine)
- Chaffin Family Orchards — highly recommended!
Danielle asks (regarding Cooking 2 Whole Chickens in the Crockpot):
“What crockpot do you use? I got rid of mine because of the lead scare.”
Shaina asks (regarding this biscuit recipe):
“Would you have any recommendations on some gluten-free flours that could replace the buckwheat flour? I don’t do well with buckwheat.”
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Anything to Add?
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