PSA: You're probably wasting money on fresh herbs for your cheap meals

I see so many recipes for budget stews or beans that call for a $3 bunch of fresh cilantro or parsley, and it drives me nuts. In my experience, a $1 jar of dried oregano or thyme from the discount grocery lasts for 20 meals and adds just as much flavor to a pot of lentils. I made a big chili last month and used dried spices I already had, and the total cost was under $8 to feed four people. Has anyone else found a dried herb that works better than the fresh version for slow-cooked stuff?

My old method for packing a sleeping bag took up half my pack. A friend showed me a different way last fall in the Adirondacks.

I used to think dried beans were a total waste of time

Honestly, I was a canned bean guy for years. I thought the whole soak and cook thing was just a hassle for people with too much time. The moment it clicked was last month when I was making chili and my friend, who's a chef, asked me why my grocery bill was so high. I said the canned beans were just easier. He pulled out his phone and showed me the math: a 2 pound bag of dried black beans for $2.50 makes the same as about 8 cans, which would cost me over $8. I tried it that weekend, cooking a big batch in my slow cooker. The texture was way better, they held their shape, and the flavor was cleaner. I froze portions in old yogurt tubs. Now I feel silly for spending triple the money for years just to save maybe 20 minutes of prep. Has anyone else made the switch from canned to dried and noticed a big difference in their weekly food cost?

Shoutout to the old stylist who pointed out my sectioning was making my balayage muddy

I was doing a freehand highlight on a brunette in Denver last Tuesday and she walked by, leaned in, and whispered 'your sections are too thick, honey, you're painting the light right into the shadow'... has anyone else had a simple technique tweak that fixed a whole service?