Do y'all use just regular gelatin from the cooking aisle or from somewhere else? Is there a certain way you mix and do it? Same goes with the mayo. It's not from the cooking aisle is it??
Originally Posted by CurlyJess106
As weird as it may sounds, yeah its from the cooking aisle.
-2b waist-length hair (ringlets in the front and canopy, straighter under-layer)
-Dense head of med-coarse strands
-Low porosity