In the video I sprayed it in on dry hair, but you could definitely apply this to damp, just-out-of-the-shower hair and it would give you light hold and good wave definition. The bombshell beachy wave thing is all about imperfect, voluminous waves so it’s important to use a product that doesn’t weigh your hair down or give you crunchy curls.
DIY Sea Salt Spray for Beachy Waves
1 JulKendra Scott Giveaway!
17 Junxoxo Cristina
BEAUTY FILES:: Side Braid Hair Tutorial
14 JunSo this is kind of exciting, it’s my very first hair tutorial on YouTube! Let’s be clear I don’t presume to be as unhumanly perfect as Miranda Kerr, just that I really liked her side braid (which gives the appearance of a half shaved head) at the punk Met Gala.
Pssst I’ll let you in on a little behind-the-scenes (as if there were actually scenes) secret: I totally don’t know how to French braid. I had to muddle my way through it while filming this and I’m really quite proud of the outcome!
WANT MORE VIDEOS?
My DIY crystal magnets
My DIY flower crown
Cooking bacon & egg scones
SXSW, HAIR, & SXSW HAIR
20 Mar
Hey Fuji Filers. It has been longer than I’d like to admit since my last blog post, but I’ve been busy. Doing important stuff. (See above). But in all seriousness I have been working my butt off at work, went to Chicago (for business, not pleasure) and just survived my first SXSW experience here in Austin. I made it out alive (barely… as I now suffer through the SXSW flu) with a couple of mementos. This cool new take on the photobooth was the source of endless fun at Fader Fort. I also got to work a couple of music events and even got my hair done while I was at it!
How to DIY crystal fridge magnets
21 NovAN ODE TO…
17 SepAn ode to peaches, a fresh new week, and sweet tunes!
xoxo Cristina
DIY FLOWER CROWN {Lana Del Rey-inspired}
16 Julxoxo Cristina
TAKING A TRIP…
28 JunThis time 5 years ago I was ending a trip that irreversibly changed my life. I spent 5 months in Italy (Florence) and oh what I’d give for a quick trip to revisit all of the spots and taste all of the foods one more time! Italy was like that domino that tipped, setting off a chain of reactions that lead me to where I am today, and what a ride it’s been! I tend to keep my personal life quite separate to the blog, but the blog has been a part of my life for so long now that I can feel the lines starting to blur. So perhaps dear reader I’ll tell you my story one day very soon. Until then, let’s all take a quick daydreamy trip to Florence!
CANNES FILM FANTASIES
14 JunDespite the designer gowns and the bubbly, the most enjoyable moments appear to be the ones spent away from the festival! Oh, and doesn’t it make you wish you had a cute accent like Garance’s?
xoxo
Cristina
P.S. I MADE THIS:: BACON EGG & CHEESE SCONES
29 MayHope you all had a lovely long weekend! Get up to anything fun? I got a bit adventurous and made bacon egg and cheese scones. I know, yum. My bloglove of course started years ago with street style blogs, but recently I can’t get enough of pretty recipes on pretty food blogs, Tastespotting in particular (anyone else love that site?). I always fall for cookies and cakes (naturally) but this recipe caught my eye with its delicious simplicity: bacon? eggs? cheese? I can do that!
Bacon Egg and Cheese Scones
Adapted from Butter Me Up Brooklyn
1 1/2 cup flour
2 teaspoons sugar
2 1/4 teaspoons baking powder
1/4 teaspoon soda
1/2 teaspoon salt
3/4 teaspoon cracked black pepper
1/3 cup grated cheese (all I had was parmesan on hand, but sharp cheddar would be amazing)
4 slices bacon
2 eggs + 1 yolk
1/4 cup + 2 tablespoons buttermilk
3/4 stick (6 tablespoons) cold butter, grated
Preheat the oven to 425 and line a baking sheet with parchment. Start cooking the bacon, and let it sizzle away while you prepare the scone dough.
Whisk together the flour, sugar, baking powder, baking soda, salt, black pepper and cheese, then set aside. When the bacon is crispy, transfer to a cutting board and chop into small bits.
Whisk together two eggs (oops I did 3) with a pinch of salt and pepper, and scramble them over medium heat (I drained off the bacon fat from the pan and used it to cook the eggs). The eggs should be well cooked since they will be folded into the dough, and will look a bit drier than eggs you would serve.
Cut the butter into the flour mixture so that some chunks remain, add the in bacon, and toss with flour so that the bacon is dredged. Whisk the egg yolk into the buttermilk and incorporated into the flour mixture so that it is well combined.
Turn the dough on a floured surface and knead a few times so that it comes together. Fold in the eggs (working fast since the eggs will be warm) and when everything is combined, pat into a circle. Cut into quarters, and transfer to the baking sheet. Brush with buttermilk and sprinkle with fresh ground pepper.
Bake for 20-25 minutes and serve immediately.
Garlic Herb Butter Spread
Adapted from Mel’s Kitchen Cafe
*Makes about 2 cups of spread (the recipe is easily halved)
8 ounces cream cheese, softened
1 cup butter (2 sticks), softened
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon sugar
1/2 teaspoon oregano
1/4 teaspoon pepper
1/8 teaspoon thyme
1/8 teaspoon basil
1/4 teaspoon dried parsley
1/8 teaspoon celery salt
1/4 teaspoon salt
In a medium bowl, whip the cream cheese and butter with a handheld mixer (or electric stand mixer) until light and fluffy and smooth. Add in the spices and herbs and mix until well combined. Serve at cool room temperature