So, I decided against bangs. Thanks for all of your opinions, but, despite being cute and stylish, bangs are a pain in the butt to grow out (if you don't like them or don't want them anymore). I remember growing out them out the last time I had them, and it took for-ever!
Anyway, my hair is a tad shorter than I had originally wanted it. Actually, it's quite a bit shorter, but I think I will eventually get used to it. There was some "miscommunication" between my hairdresser and me. I asked him to "trim-up" my hair, so when he asked, "about 2 inches?," I thought he meant 2 inches, not 4 inches! Oh well. It's just hair. It'll grow back, right? My new cut does look a lot healthier!
Dinner was delish this evening! I found a recipe in the September issue of Health magazine for Zucchini Fries. The recipe was super quick and easy to make-- it's perfect for busy work/school nights.
Zucchini Fries From Health magazine, September 2008
Preheat oven to 425°. Cut 2 zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add 1⁄4 cup milk. Combine 1⁄2 cup shredded Parmesan and 1⁄2 cup seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown. Makes about 32 fries.
I ended up with leftover Parmesan-breadcrumb mixture, so I decided to slice-up and coat a tomato as well. The tomato slices came out great too! I have a feeling that a variety of different veggies would work well with this recipe. I highly recommend it!