It’s been 12 days since The Great Leg Waxing – right around the amount of time I’d say it’s “worth the mess, discomfort, and time” involved with a waxing endeavor.
So! How’s it looking after almost 2 weeks?
See for yourselves: The Nad’s leg is beginning to show visible stubble, but just barely. It should still be presentable for another several days, I’d imagine.
The homemade sugar wax leg has less visible stubble on the easily-accessible area.
However, on the left lateral aspect, which is harder to reach since I’m right-handed, there are quite a few stray hairs which were either missed completely, or not ripped out entirely.
I’m extremely pleased with the results (apart from my apparent inability to work with the outside of my left leg.)
Next, I plan to (gulp) try my armpits. Not that I mind shaving them terribly (it only takes about 30 seconds total,) but I’m curious about a.) how painful it will be, b.) whether my armpit skin can take it, and c.) just cuz.
I did try the homemade wax on my bikini line out of the same morbid curiosity. Let’s not go into great detail, but there was a.) yelling, b.) intense pain, and c.) a fair amount of blood and bruising. I shan’t revisit that … probably. It’s hard to argue with results, man. Count your lucky stars – no photos forthcoming. 😉
In the original post, I mentioned how much the sugar mixture foams up once it begins to caramelize. Some of you were as curious as I was about why that’s the case, so I sought out help from a truly phenomenal group of foodies, the Food Forum for Pacific NW Motorcyclists (commonly called the Wet Leather foodie group.) If I had to ascribe a collective Food IQ for that bunch, I’d ballpark it at about 6 bazillion. Me, I’m at about an 8. Not bazillion – just eight.
I also asked the folks at Wet Leather what was the function of the lemon juice.
One of the gurus there, Diana, had this to say: “Basically, you’re making jelly; acid, pectin, sugar. Acid to set the pectin from the lemon juice, sugar to produce those long-chain molecules with the pectin that holds everything together. Lower acid berry jellies usually have some lemon juice (pH around 2) added to encourage setting. Regular jellies ususally foam like crazy at first. Recipes often call for a little bit of butter (1 T per batch) to settle the foam. A light spray of PAM can do the same thing. It’s not enough to make a difference in the final product.”
Makes sense, although I’m not certain why the foaming happens, at least I know the acid relates to pectin.
Yesterday, I whipped up another batch – 4 cups sugar, 4 cups lemon juice, 1.25 cups water. It’s ready to go whenever my pits are. Jinkies!