Summer locks, curls and tresses
With summer here in all its glory, it won't be long before your hair, just like the rest of your body, begins to feel the effects of the immense heat. And if you colour or chemically process your locks, they're in even greater danger. The process of hair damage begins slowly and progresses gradually, eventually leading to hair breakage, split ends, frizz in hair, dryness and even colour fadeout. But why go through this agonising torture when you can prevent it with a few simple steps? Firstly, remember to wash your hair every day. Don't just step under the shower for a quick rinse; 'stay' under the water and actually give enough time to enable it to be absorbed by your hair locks. This will help prevent dryness, which is brought about by moisture loss due to the warm and dry surrounding hair. It will also ensure that hair breaks less easily, and keep away unwanted frizziness.
Next, switch your shampoo and conditioner. Summer places a great deal of stress on your hair. Choose a shampoo that is gentle and a good quality conditioner that won't tamper with your healthy tresses. Shampoo on alternate days, but remember to condition generously every time you wash your hair. If you're a fan of beating the heat with swimming, you need to take special care of your hair as well. Dry hair soaks up more salt water and chlorine than already-wet hair, which means dry hair incurs more damage after swimming. Use plain tap water to soak hair before you take the plunge. Conditioners once again, play a huge part in hair maintenance. Even if your hair isn't dry right now, chlorine (in pool water) can sap its natural oils and make it parched in no time.
If you are athletic and participate in summer sports, you most likely pull your hair back into a ponytail. Choose pony holders with no metal on them, since metal closures snag and tear hair. And vary the position of your pony to avoid putting undue stress on your hair. Also remember to use a hair mask once a week to provide essential nutrients to hair roots. Henna with a teaspoon of coffee, egg with cucumber paste, etc. It is hard to specify which of these many combinations will be best for you. For this you'll have to seek the advice of your own hair stylist. Take care of your hair and have fun styling your 'healthy' curls and tresses!
By Jennifer Ashraf
Summer Bonanza at Meridian
Instead of agonising about the unbearable summer heat, Meridian decided to celebrate summer the 'Meridian' way! Having spent around two months redecorating, the GEC More Meridian branch has opened up with a bang. They have some interesting summer dishes, and some nice tropical juices that should be healthy, besides being refreshing as well. Meridian has gone 'buffet' style all this season. They are having buffet lunches at their GEC branch and buffet dinners at their other branch, which is situated in Muradpur. Not only that, but they also have a 'Summer Carnival' planned, that'll be a day long, incorporating several activities. Some include: an art competition for children, a fancy dress competition for all, and several other such prizes and contests. They are also holding raffle draws every week the entire season. Meridian cuisine requires no introduction: you are all undoubtedly familiar with its exquisite taste, and wide range of dishes that Meridian has to offer. So, coupled with the excitement of the Summer Bonanza festival, why risk missing out?
By Jennifer Ashraf
A true taste of Asia
BY Tommy Miah
Pasta with Chicken and Broccoli
4 slices chicken cut into 1/4 inch strips
8 ounces dried corkscrew or quill-shaped pasta
2 cloves garlic, minced
1 small onion, finely chopped
1/2 cup de-fatted chicken broth
1/8 tsp dried hot pepper flakes
4 cups fresh broccoli florets
2 tbsp grated Parmesan cheese
Cook pasta in large amount of salted boiling water. While pasta is cooking, in non-stick skillet over medium heat, cook chicken strips just until they begin to brown. Stir in garlic and onions; cover and cook for several minutes or until onion is soft. Raise heat to medium-high. Add chicken broth, hot pepper flakes and broccoli. Cover and cook for 7 to 8 minutes until broccoli is crisp-tender and still bright green. Stir in grated Parmesan and salt to taste. Toss with hot cooked pasta. Serve immediately.
Meatloaf Stuffed with Eggs
2 eggs, hard-boiled
50g stale bread
500g ground beef, pork or a mixture of both
1 egg, beaten
1 tbsp chopped fresh parsely
oil/butter to grease baking dish
salt and pepper
Peel the hard-boiled eggs and quarter them length wise. Soak the stale bread in water, and when soft, squeeze out the excess water and mince. Peel and chop the onion and fry in butter until lightly golden; set aside. Mince the meat with the bread, onion and beaten egg. Add salt and pepper and knead until all ingredients are combined.
Sprinkle the breadcrumbs on a large board and place the meat mixture on top, spreading it fairly thin to form a rectangle (A4 size). Place egg quarters along one side, pointing them towards the middle. Sprinkle with parsely. Roll the meat up into a thick cylinder, starting from the side where the eggs are so that they will be in the middle.
Heat the oven to 220C/425F. Grease a fairly deep baking dish. Add the meatloaf, basting with some oil/butter. Cover tray with foil and bake for 1 hour 15 minutes, basting frequently. Cut into slices and serve.
Green Banana curry
2 bananas (the cookable variety)
1/4 cup oil
1/4 cup milk (coconut or dairy)
2 tbsp unroasted curry powder
1/2 tbsp mustard
1 tsp turmeric
to taste salt
1 tsp sugar
1 tbsp lime juice (or vinegar)
Peel skin of banana using a knife. Cut into thin slices.
Fry sliced bananas in oil until a light brown colour. Once the bananas have
Fried, remove and place on paper towels to remove any excess oil.
Add milk, curry powder, mustard, turmeric, onion, salt, sugar and
vinegar into a pot and bring to boil at low heat. Then add the fried bananas and cook for 2 minutes at low heat.