Wait Until You See Her Now—She Went 25 Years Without Cutting Her Hair.
Everybody has occasionally the want to change up one or more aspects of their appearance.
Whether it’s the uninteresting hairstyle we’ve had for years or the clothes we became tired of, a small change is always refreshing.
American Rosa Ramirez thought it was finally time for a haircut after going 25 years without one.
She got so long in her hair that she occasionally walked on it.
Over the years, her husband had tried to convince her to change her hairstyle, but she had always been quite proud of her 1.5 meter long hair.
After twenty-five years of hard work, she eventually had enough and, with a few of her friends, went to the hairdresser to get her hair cut shoulder-length.
Owner of the hair salon Eda Motchka said of Ramirez, “We love to see different things done on customers—different styles— and we meet very often and I always see her the same way.”
However, she was doing that for a purpose. Four feet of Rosa’s hair were donated to Locks of Love, a foundation that makes wigs for children whose hair has been lost due to cancer.
“I believe it could brighten the day of someone who is afflicted with a serious illness,” Ramirez remarked.
Seeing Rosa’s development is quite intriguing. Check out the video below to see it in action.
Quick and Easy Homemade Fresh Cheese
Hi there, cheese enthusiasts! Do you feel like having something really tasty that is also creamy and fresh? What if I told you that it would just take you fifteen minutes to create your own cheese at home? It is true, indeed! A few basic ingredients and a little culinary wizardry will allow you to create an impressive batch of fresh cheese that you make yourself.
Why Make Cheese at Home?
Although it can seem difficult to make cheese at home, it’s actually very simple. It’s also a lovely method to ensure that your food is fresh and natural by knowing exactly what’s going into it. The components are basic, the method is short, and the end product is mouthwatering.
What You’ll require:
Let’s Prepare Some Cheese!
First, fill the big pot with milk and bring it to a simmer over medium heat. Keep an eye on it and stir it from time to time to make sure nothing gets stuck to the bottom. The magic will begin to happen as bubbles start to develop around the edges!
After removing the heat, squeeze in some lemon juice or white vinegar. As you observe the milk start to curdle, gently stir it. This is the magical time when milk becomes cheese, my friends. At this point, we’re practically wizards of food.
Give the mixture ten minutes or so to settle. The whey, or liquid, and the curds, or lumpy particles, will separate during this period. Interesting fact: Little Miss Muffet had a good idea.
It’s time to strain the mixture after it has sat and separated. Pour the mixture through a fine strainer or cheesecloth that has been lined over a bowl. If you don’t want cheese all over your kitchen, please take your time with this step.
Pull the cheesecloth together and gently squeeze it to get some of the whey. Squeeze a little more if you prefer your cheese firmer. To taste, add a pinch or two of salt and stir. And voilà! You have fresh, handmade cheese at your disposal.
What makes this cheese so good? It is quite adaptable. You may eat it right out of the bowl, sprinkle it in a salad, or spread it over some crusty toast. I’m not passing judgment here.
Finally
Folks, there you have it! Not only is it simple to make fresh cheese at home, but it’s also enjoyable and very fulfilling. In about fifteen minutes, you may also boast to your friends that you have turned into a cheese artisan. Now, how affluent do you feel?
Thus, the next time you’re in the mood for something delicious and fresh, make your own instead of buying anything from the shop. Your family and your taste buds will appreciate it.
Cheeze on!
Dwight’s Opinion: To be honest, creating cheese at home is like to discovering a hidden level in a video game. It’s easy, enjoyable, and yields some seriously tasty results. Who doesn’t enjoy a little culinary magic, too?
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