May I pop in here to ask if there's any hope for those of us who highlight? Applecrisp, I understand about the root touch-up; I'm in the same boat b/c I often pull back my hair, so around the hairline you can really see when it starts growing out . . . thanks for starting this thread! It sounds like the shampoo-in colors just give you an overall color--? Vicci mentioned multi-tone shampoo-in colors but hadn't used them--anyone use these?
I don't think I'm very grey (have highlighted for so long, who knows? ), but I've highlighted just to add some interest to med-to-dark brown hair. Sheesh, the $$ adds up! With my former colorist years ago (not as skilled as my current one), I tried coloring it all back at once when repeat highlights were turning me too blonde; I was in shock at the overall dark look & asked her to lighten it back up again. I know she made it darker than my natural color; she insisted she didn't but I know none of my pre-color photos had me that dark! So I'm scared of the root touch-ups and the shampoo-in color; I don't know what kind of a job I'd do. My current colorist does a good job with foils for highlighting, and she'll periodically lowlight (correct term?) on the long part to keep me from going blonder & blonder. An effective process, but a pain to keep up & too expensive. And then there's the mistake of putting color on color--surely shampoo-in color would do that on highlights, and it'd also happen on long hair b/c the colored part isn't being cut off (meaning that with long hair, my options are pretty limited), right?
Hope the collective wisdom of the BB can make everyone's roots gorgeous w/o breaking the bank . . .
ETA: I don't want to highlight at home, but would consider at-home color to add interest to plain brown hair instead of continuing with pricey salon highlighting.
Last edited by testkitchen45; 01-05-2009 at 09:40 AM.
If you're afraid of butter, use cream. ~~ Julia Child
As you cook, you enjoy omniscience about food that no amount of label reading can match. Having retaken control of the meal from the food scientists, you know exactly what is in it. (Unless you start w/cream of mushroom soup, in which case all bets are off.) To reclaim control over one's food, to take it back from industry & science, is no small thing; indeed, in our time, cooking from scratch qualifies as subversive. ~~ Michael Pollan