Accuracy Hiv Test 30 Days

~ ~ Two

Hair care is something that I have never made a fool and even if you put that my hair has always been very manageable and with a tendency to knot spiccatissima capita look after it became even more obnoxious. But I've always loved long hair and I have always taken, and then willy-nilly I had to learn to take care.

Go all'ecobio was obviously the first serious and fundamental change. Although initially I was afraid because I had heard of people who find themselves with unmanageable hair, I decided because I knew that my transition was not complete without changing all'ecobio also care for the hair, face and body were not enough. Avoid
silicones, harsh surfactants, oils, conditioners killer for aquatic fauna and various other crap surely means less pollution ourselves and the environment, but the downside is that it can happen that become unmanageable hair at the beginning, as I said a little earlier. This is because the hair that had previously been coated with silicone and that there seemed to be smooth as silk (and instead had to be smooth silicones), they begin to purify themselves, and to appear to touch and to Avista as they are in reality. A hair covered with silicone certainly is not great, is not large and do not "breathe", even if it is then processed by bleaching, dyes and burned plates and company can not be at its best. It 's normal that after all this the poor capellini displayed dull, formless, lifeless, frizzy and so on and so forth! But you just need a little patience and little to just get used to new treatments and will recover.
But it may well be that this does not happen and that your hair is beautiful now! For example, I went so I was lucky, and my hair is now loved by shampoo and conditioner without silicone, have been agreed with the estequat the first time and love to cuddle:)
In short, my capellisono reborn. Before I never thought you could just touch the hair with your hands free of oil, but now the capellini "drink" the cream that is a pleasure: D and above all ... I discovered the true nature of my hair! I was first convinced them prone to fat (and rightly so they defending, poor), but now I know they are more prone to dry and require nurturing and attention, I can give them tailored to their real needs.

I found many useful tips on "hair fairy", a forum attended by girls who love the long hair and like to treat them much, and I learned many little tricks to take care of my hair without having to give them too much attention and achieve significant results. In fact, several precautions
base I had already, and are

• comb before washing
• Combing the first point and then go up to the root lengths
• untie the knots with his hands
• Wash with cold water (or warm)
• Wash with mild surfactants
• Feeding them with creams, oils and butters
• Only cut with scissors, sharp
• Bring linked to avoid a break or tear

Here, these were the only ones who did good deeds for them, poor! Now that I know a little more about how to treat them well to make them grow strong and beautiful I have also learned to:

• Wash skin and not the lengths because so much is you wash the part that goes better with the shampoo, the cleaner the lengths and ends up, however, since they are the most delicate do not need to attack them and wipe them more much. Obviously if we did not pack a mask or oil, in which case the lengths wash is a must! : D
• Use good phon: that is not too hot, maybe you mean:), and at a certain distance from the scalp and hair to prevent heat stress, the same dry it. Some people do not use it at all, but I can not help it, both summer and winter.
• Avoid aggressive brushing and plate: the plate temperature and stress rupture risk are not ideal for brushing my hair. Not being alive in fact, if they are damaged the damage remains, we can not regenerate themselves, or help them with packs or other treatments, you can only expect that grows back. Of course if there is an event as an important evening, wedding, etc.. you can always make an exception, but do it after each shampoo, or worse, every day is strongly discouraged!
• Do some hair, or at least try! even if I did not get some kind of results has been the most fun. Before I could not go beyond the tail or braid, now I have even learned to use the clips: D
• tie them to sleep for not always find a thousand knots ... I used to always keep them loose at night, but the hair are tied too. Instead of tying this no longer happens. Since no patience hola me every night of the braid, tie them in a bun or stopped with a rubber band (all of cloth without metal parts). We combed the evening before going to sleep and the next day when I wake up I find them perfect as I had left, with no way of knotting during sleep, I know, seems stupid to me and instead has cambiatola capillifera life: D
• Use the wooden comb: because the wood being a natural material and plastic do not thrilled. The only drawback is that if you splinter and then pulling icapelli no longer good.
• Massaging skin well: serves to stimulate the microcirculation and thus promotes growth. Should be made to the plan and with fingertips, or with the appropriate "combs" with the tips of the teeth and round wood.
• cut to the moon (low): this is what appeals most to me ever! When I read the first time I knew nothing, then I studied a little bit to the lunar calendar and I realized that it is important cut with a crescent moon for growth, and I believe it! :)

And these are the things that should be done to complete the hair care:

• Use a satin pillow , I always think against the nodes
• Making henna: strengthen, polishing, and embodies, I have not tried it yet but I can not wait to cuddle with the neutral henna:)
• Cut at home only to save time, pennies and arrabiature with several stylists ... I still do not have ventured on me but I started to do some practice on other people's hair: D
• Dilute the shampoo and use the spargishampo , actually I did it rarely but I have found it very well, so I stopped and now I use pure
• Last rinse acid (citric acid or lemon juice or vinegar) to close the scales and make them shiny
• Wash without surfactants, such as with shikakai, ghassoul ... I still have to equip, and also convince! :)

And how you treated your hair? Do you like caring for your hair? :)

How To Undress Someone

YR buy from ...

few days ago I went to Yves Rocher, and I made two purchases, a lipstick and a lip balm, here they are:

The history of lipstick I did a little angry, because I went into the store looking for a lipstick dall'inci cute that I had never seen the box and I accidentally got this. Ok, no bio is why my mistake to buy it, but how do you see if the ingredients are good, if not we write them? the thing that made me most upset by was this: that the incidence is not there. That is on the product packaging is missing, but there is a bullet markers on plastichina surrounding the lipstick with a book open and a hand that would be this one:

that indicates that if you want you must ask the incidence 0_0 I had not yet seen this in store ... but the orders have not been able to give me I am blessed incidence (and I'm sure have thought "but that what he wants ? ") so if you want I have to request via internet customer service (but sbattimentooo!), if not I can continue to smear the lipstick from my mysterious secret ingredients ... Because everyone writes the incidence on their cosmetics and they do not? I do not think this thing very seriously, because I wanted to also try their oatmeal cream for hair but I know that I will not ...

lip balm is rather nice, I grimly for the event, is part of the organic and there are even written the ingredients ... and even that is not cost, about € 4 I think. Spignattare I wanted something like that, that is a kind of cold cream for the lips, high% of fat but also contain water - I prefer it because it hydrates more - and when I saw this I liked and I took it out of curiosity. It spreads well and smell good but I have not yet figured out if it absorbs well, so I have to test its effectiveness in the long run but for now I'm glad I took. This is his

INCI: Bis-
Diglyceryl Polyacyladipate-2, Sesamum indicum Seed Oil *, Caprylic Capric Tryglyceride, Cera Alba, Ricinus Communis Seed Oil, Hydroxystearic / Linolenic / Oleic Polyglycerides, Polyglyceryl-Triisostearoyl 3 Dimer Dilinoleate, Mel, Glycerin, Cetyl Palmitate, Oleic / Linoleic / Linolenic Polyglycerides, Theobroma Cacao Seed Butter *, myristyl Lactate, Hydrogenated Castor Oil, Prunus Amygdalus Dulcis Oil *, Corylus Avellana Nut Oil *, Aqua, Mica, Parfum , Castanea Sativa Seed Extract *, Limonene, Linalool, Eugenol, Benzyl Salicylate, Citral, Geraniol, CI 77891

What do you think? Do you like the products? know the history of bullet markers with the book?

kisses kisses: *

Employee Annual Evaluation Verbiage

Christmas cake .... Industrial or artisan? 1 st installment of a virtual

Among the various issues that afflict the common sense of the vast community of users of panettone, at least one is worthy of attention: dualism between industrial and artisanal panettone panettone . It is a duality dummy, which is largely due to an error of perspective. The panettone panettone and artisanal industry, although they represent variations of the same product, correspond to the needs and expectations significantly different aesthetic food.

Panettone industry, notorious even among the less greedy, is on the market under different brands (some famous); usually different age price are to relate to a different qualitative value, according to a quality / price ratio fairly constant, which allows us to direct our choice. Anyone who wants a better product, more soft and fragrant, will spend a few euro more.

The cake is usually produced by artisan bakeries and craft workshops, small and medium enterprises that do not work in an industrial product. This implies that its price is much higher, not necessarily with a proportional gain in quality. The largest expenditure, however, is justified by the slight difference in taste, and the obvious freshness of the product. While the panettone industry began to be produced in August to be sold around the Christmas period, the industrial cake bought at the confectioner of trust or will be produced on commission or have seniority up to a few days. To each his own.

the next few "episodes" ... some reviews.!

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their blog to the reality of meals at the Salone del Gusto 2010. Came the chef-bloggers. Little chefs grow

They call it "food-blog revolution", and is another proof of how the Internet is able to innovate from the bottom and provide new insights to the reality that exists in virtually every field: from 'information communication in general, through areas traditionally reserved to industry experts, as with that food. And if someone may seem excessive to speak of a revolution, at least we are faced with a significant evolution, meanwhile, after picking up a good consensus from the users of the virtual network, has exceeded the boundaries of the Internet also to bring his experience at the Salone del Gusto 2010, thanks to the interesting initiative Pasta Garofalo, who, in collaboration with the Web portal She has promoted the contest "Blogger on stage at the Salone del Gusto".

Ten chef-bloggers, seen as the most deserving by a panel of quality according to a formula presented for the occasion, you are indeed learn how to prepare a first course, assisted by a professional chef, to submit to the participants on its workhorse inspired by the pasta. Almost all self-taught, this and this chef-bloggers share a visceral passion for cooking and the belief that the exchange across the network represents, at all levels, the future of this world, the concept among other well-summarized by the great Ferran Adrià Turin during the days of the Show with these clear words: "The network will be the crucial element, will allow us to share our findings with anyone interested in cooking, in real time and in any part of the world and deal with them. "

well aware of the ten-chef bloggers busy in their preparations, leave the four walls, from the virtual keyboard, mouse and camera, to get real for the Salone del Gusto. A great opportunity that we shared with some of them, starting with Tweety Seal of Kucina blog, working on the first day of the contest with his Rigatoni with buffalo ricotta and zucchini, which is burdened with a surplus of emotions touched by opening dances. With her and with other participants, from Lydia's blog Capasso Tzatziki breakfast (omelette of macaroni and cauliflower on his plate) to Joan Esposito Lost-in-kitchen (Bucatini showed that blacks with broccoli, bacon, potatoes and cheese), we talked of past experiences, of how sometimes the blog is a way to renew and revive the mother's or grandmother's recipes, but also the place where you can compare all field, knowing that the public will pronounce on the quality of what is proposed. Sometimes, as in the case of exuberant Fabrizio Cioffi Arteteca's Kitchen (the contest with Spaghetti with shrimp and tomato), it comes to providing a creative outlet and flavorful to their irrepressible desire to do ("Arteteca" is precisely a word of the Neapolitan dialect which means craving, restlessness).

For someone who makes the leap and went from the professional side, such as in the case of Sigrid Verbert (in the cover photo, also work at the stand Garofalo), creator of the blog in 2005 brussels sprouts appreciated and now independent photographer and author of cookbooks, many are those who remain behind the keyboard, carefully cultivating his passion for taste and communication. In the belief of being part of a great community, which is intended to gradually feel more and more to its weight, and help to make more tangible the food-blog revolution.

From "La Stampa", 27/10/2010, Francesco Benincasa.