I recently discovered from a girlfriend of mine a new technique of maintaining your eyebrows-threading! I have to admit I was pretty scared to watch the youtube video she posted- I could only image what a needle and thread would do to your brows. Luckily there are no needles (Whew!) and the thread only stays on the outside of your skin! It's kind of a weird process to try and explain so here is a video I though was the easiest to under stand and see.
After watching a few tutorial videos I became fascinated and had to try it myself. I have thread- this should be easy! Here are my thoughts on threading your eyebrows:
1. It's pretty painless.
Actually, I think it hurts less than tweezing. I've never waxed them before, so I'm not sure how to compare it to that. I also think that once you get quicker it won't hurt at all.
2. It's actually "tweezing" your brows, not cutting them.
Some of the videos i saw threw out the word "cut". It doesn't cut at all-more so just tweezes quickly and much more at a time.
3. Cleaner shaping:
What's nice about threading is that you can move the thread as your "plucking" around. So you can make an angle, yet rotate it as you go. Basically, letting you shape your eyebrow while you pluck lots or a little hair at one time. Nice!
4. Need to practice
I definitely feel that you can't master it on your first time. It's going to take some practice. As long as your not crazily whacking away at your brows, it's pretty easy to control and not screw up the shape. You don't want to have one bald patch for work the next day! Take it slow and watch out for your lashes!
- Jess
Sweet & Spicy Pumpkin Seeds:
Preheat oven to 375. In a medium-sized bowl whisk together the egg white, sugar, cayenne and salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more sugar and cayenne pepper when they come out of the oven. Taste and season with more salt if needed.
Makes one cup.
Curried Pumpkin Seeds:
Preheat oven to 375. In a medium-sized bowl whisk together the egg white, curry powder and salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more curry powder when they come out of the oven. Taste and season with more salt if needed.
Makes one cup.
Black Tea & Butter Pumpkin Seeds:
You can use many different types of tea here. I opted for a smoky black one, but you can go for one infused with other flavors, or even tisanes (I have a dried lime tea that I be would be interesting in this recipe). Choose a tea that is fragrant and has a pronounced flavor for best results.
Preheat oven to 375. Using a mortar and pestle or spice grinder, grind the tea into a fine powder. Set aside. In a medium-sized bowl combine the butter and salt. Add the pumpkin seeds and toss well. Place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with the ground tea. Taste and season with more salt if needed.
Makes one cup.
TIP: If you have time I do recommend soaking your pumpkin seeds in salt water over night, then letting them dry back out before following the recipe. Even on the sweet recipe you still want that complimentary "salty" taste. Sprinkling salt is just not the same.
I leave you with a great picture of our Halloween party this year!
-Jess
