About this time of year in Texas, when the humidity is at about 100%, my hairdresser says my hair starts falling before she can even finish styling. Lucky for me, I have discovered the Paul Mitchell Freeze and Shine Super Spray. Doesn’t the name itself just give you hope? Hope that your ‘do will hold up the entire day?

Now you girls know in Texas we are known for our big hair. It’s not nearly as big as it was in the 80’s, but I still like a little oomph on top.

I purchased the 16.9 oz spray bottle (non aerosol) about eight months ago for around $20, and I swear the bottle still feels pretty dang full. I use it only on my top curls, with my John Frieda Hot Air Brush, since that’s where I want the style to HOLD. I also use on days when I don’t shampoo, just to give my locks a little lift.

From Paul Mitchell:

Basics: Provides powerful hold and memory.

Benefits: Creates a shiny finish.

Bonus: Helps protect hair from sun damage.

Details: Algae, aloe, jojoba, henna and rosemary boost shine. Firm-holding styling ingredients lock in your look.

Here’s another crowd pleaser. Easy and delicious, and no cooking required!

Picnic in a Glass (southernliving.com)

• 1 (19-oz.) can chickpeas, drained and rinsed
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh mint
• 2 tablespoons fresh lemon juice
• 5 tablespoons olive oil, divided
• 1 (2 1/2- to 3-lb.) deli-roasted chicken, skinned, boned, and shredded
• 3/4 cup chopped radishes
• 1/4 cup finely chopped red onion
• 1 pt. grape tomatoes, halved
• 1 1/2 cups chopped English cucumber
• 3 cups coarsely crushed pita chips
• Lemon wedges

For Yogurt Dressing:

• 1 cup Greek yogurt
• 4 ounces feta cheese, finely crumbled
• 2 tablespoons chopped fresh dill
• 5 tablespoons buttermilk
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• Table salt and black pepper to taste

1. Stir together first 4 ingredients and 2 Tbsp. olive oil; stir in shredded chicken. Add table salt and black pepper to taste; let stand 15 minutes.
2. Meanwhile, stir together radishes, onion, and 1 Tbsp. olive oil. Stir together tomatoes and 1 Tbsp. olive oil. Stir together cucumbers and remaining 1 Tbsp. olive oil. Season each mixture with salt and pepper to taste.
3. Layer chickpea mixture, radish mixture, 3/4 cup Yogurt Dressing, tomato mixture, pita chips, and cucumber mixture in a 4-qt. bowl; top with remaining Yogurt Dressing. Cover and chill 2 to 4 hours. Serve with lemon wedges and additional pita chips.

For Dressing stir together yogurt, feta cheese, dill, buttermilk, lemon zest, lemon juice, and garlic. Add table salt and black pepper to taste. Let stand 15 minutes. Note: For a thicker dressing, reduce buttermilk to 4 Tbsp.

If you are looking for something quick and easy to make for your own crowd, or take to a crowd, here’s the one.

Picnic-Perfect Tuna-and-Macaroni Salad (allyou.com)

• Salt and pepper
• 1 pound elbow macaroni
• 3 ribs celery, finely chopped
• 1/2 cup finely diced red onion
• 1/2 cup finely chopped fresh parsley
• 1 carrot, grated
• 1 12-oz. can tuna in water, drained
• 1/2 cup plus 2 Tbsp. reduced-fat mayonnaise
• 1/4 cup plain low-fat yogurt
• 1 tablespoon plus 1 tsp. cider vinegar

1. Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente. Drain, rinse with cold water and drain again.
2. While pasta is cooking, combine celery, onion, parsley, carrot and tuna in a large bowl. Add cooled macaroni and toss to combine. In a small bowl, whisk mayonnaise, yogurt and vinegar. Season with salt and pepper and whisk. Pour over pasta and toss until well coated. Cover and refrigerate until ready to serve.

Note:

Add veggies: Toss in chopped artichoke hearts, sun-dried tomatoes or roasted red peppers.
Trade pastas: You can use any short pasta shape in this recipe.