Shear Madness Salon

Five years ago today we opened Shear Madness Salon, Inc. It’s been a mad ride so far! 💜🌟
Thank you to all of our wonderful clients, family and friends who have supported and loved us! Liz and I are so grateful for our continued growth. We are so proud of the wonderful reputation we have built, for the clients who have become friends and the friends who become clients.
The best compliment for any business is a referral the second best compliment for me is when someone thanks me for the great conversation. Sharing experience, strength and hope along with helping people look and feel great is a wonderful gift in this profession. 💜
Liz and I are so lucky to have Becky as a stylist who contributes so much to our success! Thank you Becky for your hard work and dedication to Shear Madness’s success! ✂️⭕️✂️⭕️

Who knew?

https://www.instagram.com/reel/DGmSQR7hK63/?igsh=MTN1OXJzbjRua2hubA==

🌋 You've probably driven past this active volcano before without even realizing it. #colorado #outtherecolorado #glenwoodsprings #I70things #denver #coloradosprings

Exactly!

The whiplash is real ☀️❄️☀️❄️ #Denver #Colorado #denverweather #coloradoweather #coloradocheck #colorfulcolorado #milehighcity #5280

Deviled egg potato salad, who needs eggs? 🥚

No eggs? No problem 🫡 We got you covered on the deviled egg front with these deliciously deceiving Deviled Potatoes! They’re the perfect spring appetizer and budget-friendly, too. Be sure to click the link in bio or continue reading for the recipe! 🔗 Ingredients: 1 1/2 pounds baby gold potatoes 1 tablespoon kosher salt, plus more to taste 1/2 cup mayonnaise 2 teaspoons yellow mustard 1/4 cup sweet pickle relish 1/4 cup finely chopped green onions 1/2 teaspoon freshly ground black pepper 1/2 teaspoon paprika chopped chives for garnish Directions Cover potatoes by 2 inches with water in a large saucepan. Add salt and bring potatoes to a boil over high heat. Cook until potatoes are fork tender, about 12 minutes, and drain. When potatoes are just cool enough to handle, cut each one in half lengthwise, to most resemble the shape of an egg. Use a small measuring spoon or melon baller to scoop out the center of each potato, leaving about a 1/8-inch border. Add potato flesh to a bowl. Mash potato flesh with a fork and stir in mayonnaise, mustard, relish, green onions, and pepper. Season with salt to taste. Spoon or pipe mixture into each potato “shell” and sprinkle with paprika. Sprinkle with chives if desired and serve immediately or refrigerate until ready to serve. 👨‍🍳: @nicolemcmom #potatoes #deviledeggs #potatosalad #easyappetizers #easymeals #appetizers

I took a two day hair extensions class! We will be offering extensions at Shear Madness very soon. We have to practice and refine our technique then we will be ready for our first installations. We will have some special pricing for some special people! 💜

Happy Halloween 🦄