The fenugreek was OK, if anyone was wondering. I did a pretty heavy pre-wash oiling and didn’t use any kind of cleanser, so I’m not sure how much of the moisture and ensuing greasiness was due to the fenugreek and how much was because of the jojoba. It did give my hair some initial slip which ACV notably lacks, but that was mostly gone by morning. Since then I’ve stocked up on catnip, marshmallow root, shikakai and amla and will perform some experiments, which will hopefully make my head smell less curryish.
That paragraph actually makes sense if you’re into natural haircare, by the way. If not, pay it no heed.
Know what I’m doing right now? Caramelising white chocolate. It had never occurred to me one could do this thing until I found David Lebovitz’s blog - he’s the guy who wrote The Perfect Scoop. Incidentally, he has this whole blog post about how he likes his caramel to taste slightly burned, otherwise (according to him) it is sickly and cloying. Which explains a lot. I was hard pressed to restrain myself from leaving a nasty comment. Anyway his caramelised white chocolate ice cream looked so delicious that I had to give it a go: also I am babysitting my little sistren tomorrow night and need to make something to quiet their gaping maws. I am also planning to make his Candied Bacon Ice Cream - it could be divine or repellent, but I don’t want to live my life not knowing. (His butterscotch pudding is entirely underwhelming, though. I find him a bit hit and miss all round, but the success of butterscotch and white chocolate flavours make me tolerant of a few flops.)
Anyway, the white chocolate has been in the oven for 30 minutes and, as promised, has become chalky and cloggy and generally unappealing. Apparently this is a good sign, heralding the transformation to caramelly deliciousness. We shall see.