Calcium and magnesium especially can mess with the cleaning agents in shampoo. Chelating shampoos worked better for me than clarifying shampoos because you’re trying to strip minerals as opposed to trying to strip product buildup. I washed my brush and comb with shampoo and rinsed them with vinegar every few weeks.
It’s been years though so there might be way better products out there specifically for use in hard water.
I remember seeing shampoos specifically for hard water at Sally’s back in the before times when going to stores was a thing. Might be worth checking out!
Hmm, my hair is pretty dry/wavy/thick though, so clarifying shampoos in general strip it way too hard. Would chelating shampoos be similar? I’d never heard of them but that’s cool.
I’ll see what I can find, ty! I’m so wary of buying online, given the fake beauty products issues.
Agreed. I love Keep and it’s not meant for this. You need a digital Gantt or Kanban.
I’ve used Ion’s chelating shampoo that is designed for dry hair. I’ve never been a daily hair washer but my former housemate (who was way into hair stuff and knew a LOT about the chemistry of it all) said it is one of the only formulas she’d used that isn’t drying with daily use. But in general, yes, as far as I know, shampoo that’s meant to strip chemicals or minerals will be ‘stronger’ than a shampoo only meant to strip dirt. I tend to get buildup on my scalp w/hard water but super dry hair so I used it as a scalp scrub and rinsed it from there without lathering my actual hair.
I’m guessing you’d have to experiment regardless - maybe once a week with a chelating shampoo and the rest of the time with your preferred stuff, etc. If you’re not noticing mineral buildup on your scalp you probably wouldn’t need to do the heavy hitter every day.
Yeah, I only wash twice weekly, and only use shampoo for the scalp and roots. Only use conditioner for the ends. Otherwise I use a boar bristle brush to keep stuff moving. Worked adequately up until the move, blah.
(And/or still contemplating that chop it all off option… lol)
Gantt charts are the scourge of mankind.
Possibly I’m still slightly affected by the ways they should not have been used by my last manager.
as soon as someone says categorizing hundreds of things, I think about airtable, but I’m also a person who has excel deeply embedded in how their brain works.
We left a bag in the car after getting groceries… on Saturday. Finally brought in the bag last night. It had a dozen eggs. Safe to eat if we cook the crap out of them?
I’d say yes if they were local farm eggs, probably not if from a grocery store.
Stick them in a bowl of water. If they float, toss them. If they sink, safe to eat. It’s like testing for a witch.
What is the proper procedure for eating a sinking witch?
I always assumed that only checks how old the eggs are (because of the size of the air pocket).
I tend to be very lax about eggs, but in reality the question is whether $6 is worth a non-zero chance of salmonella.
It’s been fairly cool, so I’d probably use them, but only for fully cooked applications. No runny yolks!
A dozen eggs costs $6 where you are?!?
If you had truffle cheese what would you make?
This cheese. https://www.bothwellcheese.com/product/black-truffle/
Maybe fried mushroom and cheese omlettes? Or pasta?
I would probably eat it on crackers
Risotto. Decadent grilled cheese sandwich. Grate it over how French fries. Add a slice to hamburgers.
The eggs I’m willing to eat, yes, between $5 (farmers’ market or friends/neighborhood chickens) to $7 (grocery store). Factory eggs more like $3 on average.