The other week I went to the hairdresser's. Which is kind of an occasion, as the last time was in March 2013. In between I've just had to rely on a couple of mirrors and scissors in my bathroom.

I go to a place called Pinkki Paplari (the "pink roller"), which is a vintage style hair parlour that coiffures both men and women and that will make any crazy rad punk coloured styles you may want as well, but the main thing (for me) is that it is also an organic hair salon, meaning you can get all-natural treatments there as well.

The salon moved to a new location in Tölö late last spring. The old parlour was in red and pink, but the new one is mint green!

Fabulous owner Anita is a friend and burlesque student of mine. (And btw her hair is naturally wavy; she doesn't even have to curl her bangs!!. Now how jealous that does make me!)

We had talked about doing a natural hair color mask for me to get some warmth back into my colour and brighten my shade -it has turned more dull the past year, age does not come alone as one says in Finnish - ever since my last visit. now we finally got the time to try it out. I've done lemon-and-camomille washes and such but never really tried to color my hair with herbs and plants before.

Paplari has lots of nice photofriendly retrolicious and fun small details.

Not to forget the misters as well - Pinkki Paplari just started with beard & shave workshops for men btw.

In the back room the brightening parts for my color were soaking in - camomile and marigold (calendula).

A range of colorants in jars. You have alder cones (I remember colouring yarn with alder in the art club when I was small) and walnut for brown and dark shades for example, avocado pits and hibiscus for reddish tones and so on.  It's interesting to see the ingredients, some may come as surprises (like the avocado) while others are more obvious (the henna, and indigo for jet black).

You can get a wide range of shades depending on what  you mix together and how; in general Anita makes the colours one by one for each colouring. You can't bleach hair naturally though (although, a little btw from a poison-point-of view; bleaching is less bad for you than colouring your hair darker, although it will dry your hair) but you can brighten it's tone and get a more golden shine to it, like we set out to do.

The soak was blended out with cassia for shine, and a little henna for a toffee like result. The cassia will also slow the henna a bit down. But that's it, nothing more than that!
I have a lot of hair and the mix is compact so when it was all in my head was rather heavy I tell you!

On with a compostable bag and a nice scarf and time to sit under the hood for some time!

With the company of organic snacks and some mags.

Then it was time to wash out the goo, give the locks a go with the scissors and dry and wait for the result!

Which turned out just right! Brighter and more toffee just like planned.

With natural colouring it's advised not to wash or soak the hair for a day or two, as the color will grow in intensity for a while and set. I had a little irrational feat that it would wash away once you wash your hair but it won't, it stays. As the tone is rather subtle there won't really be a harsh edge as it grows out.

Oh, and last: Pinkki Paplari is celebrating it's 9th year at Golden Classic Bar this Friday, starting at 21hrs!   The entrance to the event is free and among a bunch of bands our very own student group The Shangri-La Showgirls are also performing there!


This weekend there's a farmer's market and artesan food fair for locally and mainly organically grown and produced products at a farm close to ours.

After a storm last night autumn was as it's best this morning, crisp and sunny.

Suitably for the occasion I put on my cowboy boots that I got from Ina for making her some promo material for her shop.

Dag got to wear a team shirt.

The fair is at Mangs which is just around the corner (in countryside measurements) from our farm. It's a very idyllic place. The fair itself is rather small but with a huge amount of visitors.

Eddi & his brother's farm is all-organic. Here's the stand.

We have linseed, fava beans, honey, rolled oats and rye flour. (Or well, "we"; I did not make that much to produce those. But I have made the packing and print material for all the products.)

We also had sour dough bread that a local bread enthusiast has baked of our products.

And care products for home and house, like linseed soap which is an all-natural product that can be used to clean anything and everything.

The boys had also picked linseed flowers which they sold. Not Dag though (although he did a nice try to pick some with me earlier this fall; they are rather hard to collect neatly actually).

He spotted the tractors right away and it topk many tears to get him off the BIG TRACTOR after some time of admiring.

I took him to admire the alpacas instead. Which are super cute. Such cuddly shape! And they  make cute noises as well.

A couple of our lambs are also admirable at the fair for the kids to pet and feed. Dag was super excited because you know, he can also see them almost every day at home.

To let him try out something he does not get to do all the time like look at tractors and lambs, he got to ride a pony. And then we got cinnamon rolls made with goat milk and they were so good.
(They sell them close to the yellow house just next to the pony rides, if you happen to go there. YUM!)

Here are some more alpacas BECAUE JUST LOOK AT THESE!

The market is open today on Sunday from 10 to 16hrs. To get to Mangs turn off road 51 at Degerby and then follow the signs to the market, which is a 10-15 minute drive from there.


If you put on a turban and some lipstick almost anything goes for the rest.

(In this case, an old big shawl, rolled up yoga pants and a nice pair of heels.)


Then apple season came and went by. We picked apples and I made apple mash and apple marmalade and apple cakes... and then decided I wanted to try out something different and new - which turned into a raw food apple cake!

I used almonds and sunflower seeds for the crust but you can make this with just either one, or hazelnuts and walnuts for example. I used one of this dried pressed packs of dates (250g) that I soaked in water; 2/3 for the crust and 1/3 for the filling.

For the curst:
4dl almonds
2 dl sunflower seeds
200g  dates
a handful (about 0,5dl) dried apple bits, soaked

2 dl cahsews
3-4tsp cinnamon
1tbs melted cocoa butter or 2-3tbs coconut oil
100g dates
7 small apples

The apples on our trees over here are rather small so 2-3 equals one store bought regular sized one.

Mix the nuts and add the dates and the apple bits. Press the curst out in a cake mold (I put baking paper underneath to get it out easily), then proceed to make the filling.

Mix the cashews smooth. You can add a few drops of the water you soaked the dates or dried apple in, (or some apple juice) after a while for easier mixing. Then, add the cinnamon and the dates in small portions. Pour in the cocoa butter (or coconut oil; you won't taste the coconut); this will firm the filling once you let it cool afterwards. Chop the apples (peeled or unpeeled, your choice) and add the bits to the mixer. Pour the filling in the crust, smooth out and let the cake cool for an hour or two before serving.

Enjoy with a cup of fruity tea or coffee. Or some apple lemonade!