There are a variety of dyes that can achieve this look, so shop around at your local beauty supply store or online. You can find many dyes that will actually be called "rose" or even "rose gold," but layering any pink dye over your golden hair should do the trick. Depending on the intensity of the color dye you choose, you may need to pick up a diluter as well. A diluter will dilute the hair dye, giving you a lighter, more pastel result. Or, you can purchase a pastel pink dye, like from the Pravana Chromasilk Pastel collection or the L'Oreal Paris Feria Smokey Pastels collection. By splitting your hair into sections, you can ensure that you coat every piece with your rose dye. Sectioning your hair into a bottom, middle, and top layer may be sufficient. Hold sections out of the way with claw or duckbill hair clips. If you have thick hair, you may need to create more sections. Because there is no bleach involved in this step, time is a bit less critical. It's more important that you thoroughly coat every single strand of hair that you want to be rose gold. You can use a dye brush to apply the product, but you can also simply rub the product into your hair with gloved hands. After you've applied it to each section, brush the section out to help distribute the dye even more and ensure you've gotten every piece. Typically, the longer you let your dye sit, the more intense the final color. Check the instructions on the dye you've purchased, and keep an eye on your hair as it processes. Once time is up, rinse the dye out of your hair. If your hair was very light, you may not need to leave your rose dye on for very long.
++++++++++
One-sentence summary -- Purchase your dye of choice. Section your hair. Apply your rose dye. Let the dye sit on your hair.

Q: Too many simple carbohydrates can keep triglyceride levels elevated, so you can lower levels by avoiding sweets. This includes sugary soft drinks, candy, cookies, and other processed foods with too much sugar. You should generally cut back on carbohydrates to help reduce your triglyceride levels. However, you should not try to cut them out of your diet entirely, as this can lead to health complications, including heart disease. Instead, avoid refined carbohydrates in favor of complex carbohydrates. Refined carbohydrates include items made from white flour or semolina, including white rice, white bread, and many pastas. Complex carbohydrate options include whole wheat pasta, grain breads, quinoa, brown rice, oats, and other whole grain foods. This step is closely related to the last since complex carbohydrates tend to be a good source of fiber. In addition to whole grain foods, beans, fruits, vegetables, and seeds are all excellent sources of fiber. Try replacing your sugary snacks with pumpkin seeds, raspberries, or applesall of which are great sources of fiber. You should aim to consume 25 to 30 grams (0.88 to 1.1oz) of fiber each day. Most Americans consume closer to only 10 or 12 grams (0.35 or 0.42oz) each day. Increased fiber will also have an effect on digestion and keeping you regular. You can increase fiber slowly to avoid discomfort. You should also ensure you drink enough water to help soften your stool. You can avoid trans fats by keeping away from foods that say "hydrogenated vegetable oil" on the list of ingredients. When it comes to saturated fats, this means fried foods, dressings, and sauces that are rich in butter, shortening, or lard. Foods that commonly contain trans fats are processed meats (such as hot dogs and lunch meat) and fatty snack options. When cooking at home, use olive oil, flaxseed oil, walnut oil, or canola oil to cook foods. These are much better options than butter, margarine, or lard. This is a fundamentally simple but critical step in lowering triglycerides. Even the healthiest of foods can be made unhealthy by cooking them in oils that are saturated or trans fats. You may have heard about the "good" fats found in fish. This refers to omega-3 fatty acids, which can help lower your triglycerides. In addition to fish, you can also find these nutrients in flaxseed, legumes, soy products, and leafy green vegetables such as spinach and kale. The American Heart Association suggests that you eat 2 servings of fish each week. Healthy options include salmon, tuna, trout, and mackerel. When you do eat red meat, opt for grass-fed sources as they contain more omega-3 and omega-6 fats.
A: Cut sweets out of your diet. Choose complex carbohydrate foods. Increase your fiber intake. Avoid trans fats and saturated fats. Choose healthier options for cooking oils. Eat foods with omega-3 fatty acids.

Article: Procuring the pork belly can be the hardest part of the entire homemade-bacon process since most grocery stores don't carry it. Try a local butcher or a restaurant supplier in your area to find the pork belly. Local butchers tend to have better quality pork bellies available than a restaurant supplier. Also, a restaurant supplier may only sell in bulk quantities much larger than what you need. Once you get the pork belly home from the butcher, rinse it thoroughly to remove any blood or anything else on the meant. Pat the pork belly dry and then transfer it to a resealable two-gallon plastic bag. After you've cleaned and patted the pork belly dry, the surface will feel slightly tacky. You may also want to trim any thin edges off the pork belly if it has any. You want to place roughly a long rectangular piece into the plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika, and cumin in a bowl. Mix until everything is spread evenly throughout the honey. This recipe is just one of a near endless variety you can use to create unique flavor profiles for your bacon. Other spice rub examples include: 2.5-3 pounds skinless pork belly, 1/4 cup kosher salt, 2 teaspoons pink curing salt, 1/2 cup sugar, 1 teaspoon maple syrup, 1 tablespoon Bourbon, 1 teaspoon freshly ground black pepper, and hickory smoke during the smoking process (whether actual hickory wood in your smoker or hickory liquid smoke roasted in your oven). 2 1/2 pounds skin-on pork belly, 2 1/2 tablespoons kosher salt, 1 1/2 tablespoons sugar, a tablespoon black peppercorns, 1 teaspoon fennel seed, 1 teaspoon caraway seed, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 2 bay leaves, 1 clove garlic, finely chopped. 1 pound of pork belly, 1 1/2 teaspoons Morton's kosher salt, 1/2 teaspoon pink curing salt, 2 tablespoons hoisin sauce, 2 tablespoons honey, 1 tablespoon soy sauce, 1 tablespoon powdered ginger, 1 teaspoon powdered garlic, 1 teaspoon Sriracha or other hot sauce, 1/4 teaspoon 5 spice powder, and 2 tablespoons water. You'll have enough of the spice rub to evenly coat the until piece of pork belly. Roll the mix around with the pork belly in the plastic bag until everything is coated. Seal the plastic bag and place it in the refrigerator. You'll flip the bag once a day to keep the even coating, and the process will take approximately 7-10 days. The duration ultimately depends on the thickness of the pork belly. A thin belly (around 1.5 inches thick) will take seven days while a thicker belly (2-3 inches) will take the entire ten days. You can test how cured the pork belly is by touching it when you think it's close to ready. The cured meat will be firm to the touch all over like a cooked steak. If it still feels spongy and soft, then it needs more time. Once the meat has cured, you can remove it from the bag and rinse it thoroughly. Discard any solids from the rub on the meat as well. Pat the meat dry once you have rinsed it well. After thoroughly rinsing the meat, you will need to refrigerate it again. Refrigerate it uncovered for a full forty-eight hours.
Question: What is a summary of what this article is about?
Purchase the pork belly. Rinse the pork belly thoroughly. Make the spice rub. Coat the pork belly. Refrigerate the pork for 7-10 days. Rinse thoroughly. Refrigerate for forty-eight hours.