Throwback Thursday: Ombre Hair + Broccoli and Cashew Stir-Fry

I've always been against dying my hair because I'm concerned about my hair falling out since it runs in my family and I'm also worried about damaging it with bleach since my hair has never really been in great condition. However, last February, I decided to dye my hair ombre to blonde since I wanted to do something drastic and didn't want to regret never trying it. I felt it was the best time as any to do it since I'm not getting any younger. :)

Jacket: Burberry Anorak girls (old), Bag: Rebecca Minkoff 'MAB Mini'
Now that it's almost been a year, I've reflected back that I am glad that I did it but don't think I'll do it again. My hair is still healthy now but I don't like the idea of bleaching it so I plan on dying it all brown soon and then get some highlights in the summer, which doesn't require bleaching.

I'm going to be cooking a lot more at home instead of going out to eat since the weather is so wet and cold now, which is definitely healthier. Here's a yummy broccoli recipe I made back in May that A and I really enjoyed:

1 teaspoon cornstarch
3 tablespoon reduced-sodium chicken stock
3 tablespoon oyster sauce
2 teaspoon dry sherry
3/4 teaspoon sugar
1/4 cup roasted, unsalted cashews
4 teaspoon peanut (or vegetable) oil
3 scallions, whites minced, greens sliced on a bias and separated
2 teaspoon minced fresh ginger
5 cups broccoli florets
2 cloves minced fresh garlic
1/4 teaspoon crushed red pepper (optional)
1/4 cup water
2/3 cup thinly sliced red bell pepper

1. In a small bowl, whisk the cornstarch into the chicken stock. Sitr in the oyster sauce, sherry, and sugar, then set aside.
2. Lightly toast the cashews in a dry skillet over low heat, tossing them occassionally, until the nuts are warm and fragrant, about 5 minutes.
3. Heat a large nonstick skillet over medium-high heat. Add the oil, swirling it to coat the pan. Add the scallion whites and ginger, stir-frying until they are just fragrant, about 30 seconds. Add the broccoli, cook it for 2 minutes, then add the garlic and crushed red pepper (if using), tossing them to mix them well. Pour in the water and cover the pan immediately. Reduce the heat to medium. Steam until the broccoli is just crisp-tender, about 3 minutes.
4. Uncover the skillet and raise the heat to medium-high. Add the bell peppers, tossing to combine them with the mixture. Stir in the sauce made in Step 1, heat until it's bubbling, then add the scallion greens and cashews.

Serves 4.

Leaving you with the fortune cookie quote, "Eat, drink and be merry, for tomorrow you may diet."


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