Curly Hair, Who Cares?

I've wanted to start a blog for a while. I never really knew what to do it about as I have so many ideas and thoughts in this crazy head of mine.
First I guess I should introduce myself. My name is Izzy, I'm a third-year MFL student at Aston University and I'm currently working in Paris for my placement. I'm a nerd, I love all things Disney, Marvel, musicals, you name it I'm probably into it. I'm a lover of fashion, music, reading, and above all, films.
This is me:

I decided that with this blog I would just post whatever came into my head, different sorts of things that interest me, some particular themes and sections. I read, and I watch a lot of movies, so I started out thinking I'd compare the books I'd read to film adaptations of them. While I will still do that on this blog, I also wanted to share insights into my life and my brain, as well as more general stuff like fashion and hair care tips (for you fellow curly-haired readers out there).

So, that's basically it. Keep checking back for more actual blogs, and in the meantime, follow for updates:
twitter : @chwcblog
facebook : Curly Hair, Who Cares
instagram : @chwcblog

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Curly Cooks: Victoria Sponge

Since we're all stuck inside for lockdown, many people are currently baking to pass the time, including me! So, Curly Cooks is a series on the various items that I'm making while on lockdown, most of which will carry personal stories. Today's recipe is the simplest of simple British bakes: Victoria Sponge. Curly Cooks: Victoria Sponge Everyone knows and loves victoria sponge: it's a classic afternoon tea staple, and if you've never made it, now is the time! It's super easy and it's an instant crowd pleaser. Let's get into it. Jump to recipe First, gather your ingredients: In order: sugar, margarine, vanilla extract, baking powder, eggs, self-raising flour Measuring the ingredients is easy, if you don't know the exact amounts, or if you want to increase or decrease the quantity, then weigh the eggs, and use about the same weight of everything else. For example, my four eggs weighed around 235g: So minus the

Curly Cooks: Booboos

Since we're all stuck inside for lockdown, many people are currently baking to pass the time, including me! So, Curly Cooks is a series on the various items that I'm making while on lockdown, most of which will carry personal stories. Today's recipe is one I invented as a child: Booboos. Curly Cooks: Booboos Jump to recipe When I was younger, I used to enjoy watching my mum bake all manner of sweet treats for my brother and me. At maybe three years old, I decided to invent a recipe of my own, which ended up being named Booboos. Now as a three year old I obviously didn't understand the necessities and intricacies of baking, so I just wrote a bunch of random baking words that I knew and my mum interpreted it to create these biscuits. This is my original recipe card: Shocking penmanship and spelling I know, and a flawless method. If you can't read my handwriting (unsurprising tbh), it says Resapy for Boo

Curly Hair, Been There: Disneyland Paris

Curly Hair, Been There is a segment that explore the different places in the world I have been, and my experiences there. Disneyland Paris So, anyone that knows me, knows that I'm a huge Disney fan. Like, massive. I own all 55 of the movies on DVD or Blu-ray, as well as all 20 Pixar films. I. Love. Disney. So, it should come as no surprise that I've been to Disneyland a lot of times. I went for my 21st birthday, and as a part of this amazing gift I also received an annual pass to the Paris parks and two nights in the Disneyland Hotel (you know, the one that overlooks the park). So, since then, I have been back to the park three times, the most recent of which I shared on my blog's story. So, this blog is an overview of that day, and includes some tips for getting the most out of your Disneyland Paris experience. First off, I should have gone earlier. With an annual pass you can experience Magic Hours anytime, even if you aren't staying in

Curly Hair, Who Cares

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