Hair By Bridget Newcomb

🍂 Rosewood Brûlée
A sophisticated fusion of creamy blonde tones layered with warm rosewood-red ribbons and brûlée-inspired caramel dimension. This luxe blend captures the essence of autumn—soft, radiant, and irresistibly warm. Perfect for those who want a timeless blonde base with a refined, seasonal twist that glows in every light.

STORY TIME (bring tissues for this one):

This lovely lady I met during a real estate transaction. She was the realtor ( She’s in Mendocino County, really good & bilingual if anyone is looking) and I was the mortgage lender. We had a great transaction & then we started working together in that  arena. One day she reached out to me & said she wanted me to do her hair so we got her on my books & I was so excited to meet her in person.

She came in & said she likes BOLD colors as her haircut she likes is an asymmetrical a line. I’ve honestly never thought of giving an asymmetrical a line, but turns out it’s a really cute and sassy haircut that fits her perfectly. I haven’t done a sassy out of the norm color & cut in a while so I was super excited.

Things were going really good, her hair pulled up really nicely (it was all pretty much virgin) and it looked at the time that she would be in & out in about three hours. I take her to the bowl to tone her hair, apply the toner as I normally do & something weird is happening to the from pieces… it’s not just not toning but it’s turning darker. I rinse out her hair & the front piece is this s**t coral color. So many things are running through my mind (wtf just happened & HOW) my adrenaline is going & my cortisol levels are higher than Willie Nelson and Snoop dog COMBINED!

I took her to my chair & dried her hair watching the rest of her hair dry beautifully… but the front piece (THE ENTIRE FRONT PIECES, front & side) are s**t coral and it’s NOT OK. Did I mention she’s leaving for Colombia the next morning & has dinner plans this night? Oh, I didn’t… well let’s add that level of fun.

I have bleached her hair up to pale yellow already & the only way to get this s**t coral color out of her hair would be to bleach it again (cortisol getting higher & I literally can feel a stroke brewing)… bleach on bleach is literally the worst idea but only way out of this disaster so I did it.

I canceled the highlight & haircut after her because I had to babysit this hair. So this is fun because I’m losing money AND there is a high potential that her hair could break off… then out of nowhere it dawned on me… whoever used the bottle last probably didn’t thoroughly rinse out the tip and the leftover color in the tip is what got deposited into her blonde hair. This makes total sense since about 95% of the time I grab a bowl after it’s been “washed” there still color in the bowls & I typically wash them right before I use them (this is my BIGGEST pet peeve besides not wiping the bowl & chair down). This little bit of color left in the tip of the bottle has caused a color correction on a client who is having her first visit with me, cost me money by having to cancel my next 2 following appointments because there is no way I can fix this without her hair falling off (which could still happen with me babysitting it) while double booking, costing more money in product, it added another 4.5 HOURS & my nervous system was completely TAPPED OUT!

In the end I was able to fix her hair without anyone ever knowing it was s**t coral, the hair was not compromised (I honestly don’t know how that happened) and everyone was happy when she left. Thank god she was such a good sport🩵

On my 2hr drive home I cried, I was embarrassed & exhausted, the blood flow finally came back into my body, I contemplated quitting the hair industry because maybe it’s getting to be too much. Then I took some deep breaths, a half of a Xanax & started my gratitude.
🤍 I love this profession, which is why after 30yrs I still do it once a week. I’m grateful for all of my clients & the grace they have given me over the years. This career holds my heart, my clients are my family & I love them dearly. I’ve had far more good times than bad and 97.98321% of the time this is the happiest place on earth for me (Sorry, Disneyland but you & your $85 hotdogs arent it ).

Maybe this was my own lesson to start bringing my own bowls & bottles for my clients ESPECIALLY since I already know the bowls aren’t always clean (in the defense of all hairstylists, we are constantly going & sometimes things get overlooked, WE ARE HUMANS).

In the end everything turned out fine & I will continue doing hair and I will now bring my own toner bottles 🤍😂😂

Tis the season for all of holiday parties! I thought I would share a quick and easy appetizer that I love to make when I have a million things to get done in a short amount of time...or if you love cheese and bread like me. This appetizer is one of my favorites because you can alter the recipe (I've added variations at the bottom of the page), it's quick to make, AND it doesn't make a bunch of dirty dishes (that might actually be my favorite part). I guarantee this easy recipe to be a crowd pleaser and one that won't take up too much of your time. If you make it, I would love the hear what you think (and don't forget to tag me)!

Ingredients

1 round loaf of rustic bread (bread boule)
1 wheel of brie (about 12 ounces, triple cream recommended)
1/2 cup whole berry cranberry sauce
2 tablespoons fresh thyme leaves
2 tablespoons olive oil
Kosher salt, to taste
Fresh ground pepper, to taste

Directions

1. Preheat the Oven

Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the bread bowl and melting the brie to perfection.

2. Prepare the Bread

Slice off the top quarter of the bread loaf and set it aside.
Place the brie wheel in the center of the bread to trace a circle.
Use a knife to cut out the middle of the bread, creating a hollow where the brie will sit.
Remove the bread from the center, leaving about a 1-inch thick wall. Keep the removed bread pieces for dipping later.
3. Cut the Bread for Dipping

Around the edge of the bread, make vertical cuts about 1.5 inches apart, going three-quarters of the way down without cutting through the bottom. This will create easy pull-apart pieces for dipping once the bread is baked.

4. Season the Bread

Brush the inside of the bread bowl and the edges of the bread with olive oil.
Season with kosher salt and freshly ground black pepper.
Sprinkle half of the fresh thyme leaves inside the hollowed bread for added flavor.
5. Add the Brie and Cranberry Sauce

Place the brie wheel into the hollowed-out center of the bread.
Spoon the cranberry sauce over the brie and sprinkle the remaining thyme leaves on top.
6. Bake the Brie

Replace the top of the bread loaf.
Place the bread bowl on a baking sheet lined with foil or parchment paper to catch any melted brie that might ooze out.
Bake in the preheated oven for 20-25 minutes, or until the brie is melted and the bread is crispy and warm.
7. Serve

Once baked, remove the bread from the oven and let it cool for a couple of minutes.
Remove the top of the bread loaf to reveal the melted brie inside.
For extra dipping options, toast the removed bread pieces until golden and serve them alongside the bread bowl.
Serve immediately and enjoy!
Kitchen Equipment Needed

Baking sheet lined with foil or parchment paper
Sharp knife for cutting the bread
Pastry brush for brushing the bread with olive oil
Tips and Shortcuts

Bread Choice: A round sourdough or any crusty bread works well. Just make sure it’s sturdy enough to hold the melted brie without becoming too soggy.
Cranberry Sauce: For a quicker option, use store-bought cranberry sauce, or if you want to make it extra special, prepare a homemade version ahead of time.
Herb Options: If you don’t have fresh thyme, you can substitute it with rosemary, sage, or even a sprinkle of dried thyme.
Recipe Swaps and Variations

Cheese Alternative: Swap out brie for camembert or a triple cream goat cheese for a slightly different flavor profile.
Fruit Variation: Instead of cranberry sauce, try using fig jam, apricot preserves, or even a chutney for a different sweet contrast.
Add Nuts: Sprinkle some chopped pecans or walnuts on top of the cranberry sauce before baking for added texture and flavor.

I’m so excited to report that my surgery went better than expected & I have been released to come back to the salon (part time) starting December 1st🥂

Below are the dates I’m available & all days will book between 10am-4pm

Call or text for an appointment: 707.494.1321

Lemon Drop Hair Salon
4239 Montgomery Drive
Santa Rosa, Ca. 95405

Call or text for an appointment 🍋

🫒The fastest growing brand blowing up in the US by using the olive tree🫒