One reader asks the question, “How do I break up with my hair stylist?” A person can only wear so many hats, after all. I give some live advice, then offer a simple, yummy recipe and demonstration for chocolate mint nonpareils (that make a perfect parting gift.)
Dear Misery Loves Cookery,
How do you break up with your hair stylist?
I saw the same stylist for almost 15 years, then she needed to stop working because of a medical condition. She gave me a referral to another stylist, and I’ve been seeing her for almost two years.
I really like this person, but in the time I’ve seen her, I’ve only had 2-3 good cuts. The last time I went in, she gave me highlights that looked so bad, I started to cry on the way home. People were staring at me on the subway.
Do I say something about this? Just not show up again? I have an appointment booked for next week and I don’t want to go.
Invested in Hats
Losing a stylist is hard. Having bad hair is hard. Eating chocolate is not. Good thing this chocolate candy is easy to make.
Maybe you will want to tell your stylist what isn’t working, but maybe you won’t. No explanation is required. If you decide to be brave and talk to her about your concerns, make these treats and bring them to her to soften the blow. Don’t want to get near those scissors again? You can eat these lovelies as you flip through online reviews of new stylists.
Check out my video for more advice and a demo of the chocolate nonpareil making process.
Want the recipe?
- 2¼ cups powdered sugar
- 2 tsp. peppermint extract
- 2 tbsp. unsalted butter, softened
- 2 tbsp. cream or milk
- 1 bag (10 oz) melting wafers (I use dark chocolate)
- Food coloring (if desired)
- Combine sugar, peppermint, butter and milk in a mixer.
- Beat until smooth (add food coloring during last minute of mixing if using.)
- Form into a log and roll tightly in Saran Wrap.
- Chill for at least 45 minutes.
- Melt chocolate.
- Line shallow dish with parchment paper, then coat bottom with nonpareils.
- Slice peppermint candy into discs roughly ¼ inch thick and cover in chocolate, using forks to flip and remove the pieces.
- Set in the dish with nonpareils to coat the bottom, then allow to harden.
- Place in the refrigerator or freezer to chill. Can be eaten frozen, chilled, or at room temperature.