DIY Turban Headband

My hair is a mess these days. I mean, who even has time for that? You ladies with kiddos with perfectly tamed locks... WHO ARE YOU?! My solution for keeping my hair in check is this easy turban headband. I give my hair a quick brushing (if Im lucky) and slip this on over top of my mane. Easy peasy! Here's how to make your own.

You'll need:
A strip of jersey fabric, approx. 36" long (a little longer couldn't hurt)
Scissors
Thread


First begin with cutting a long strip of your jersey fabric. I cut mine about 36 inches long and 6 inches wide. I used a thicker fabric but if you use a thinner fabric you could make the fabric wider so you have a nice knot in the finished turban.


Fold your fabric in half with the right sides together to form a loop. Using a zig-zag stitch, sew the seam together. Now you have a large loop!


Lay your loop out and cross in the middle to form a figure 8.


Twist the loop two more times. The twist will become the knot in the turban headband.


Bring the two loops together. You now have your finished headband!


I made a matching one for Audrey but she wasn't interested. She took it off roughly .002 seconds after I put it on.

So I forced Margaret to wear it instead.

How To: Pickled Jalapenos

Pickled jalapenos are one of my favorite condiments. I mean, they're right up there with ketchup, mustard, and mayonaise. We eat a surprising amount around here so it's no surprise that we prefer to pickle our own.

It's super easy too!

You'll need:
Fresh jalapenos
Jars
Vinegar
Water
Salt



1. Wash and slice your jalapenos. TIP: Wear gloves during the slicing process! The oils from the peppers can linger on the skin for hours. Trust me on this one. Wear gloves.

2. Sterilize and prepare your jars and lids in boiling water for 5 minutes. In another pot, bring your vinegar, water, and salt to a boil. You will use a 1:1 ratio of vinegar and water, and a pinch of salt (to your liking).

3. Pack the sliced peppers into your clean, sterilized jars.

4. Pour the boiling vinegar sauce over the sliced peppers and fill to the top, leaving only a small space. About 1/4-1/2 inch space. Give the jars a nudge to remove air pockets and place the lids on immediately.

5. Check jars seals before storing. If there are any that don't seal, refrigerate promptly. Age a few weeks before eating.



Simple as that! And delicious too.

xoxo
Talia Christine