Thursday, August 31, 2006
I'm not notorious for being an extreme cocktail maker but this is officially my new favorite thing (I also love Lemon Drops and Margeritas) and it is absolutely simple...it is called Kir. Kir is a French cocktail (most often an served as an apertif), that uses a dry white wine and a creme de cassis liqueur. Depending on how sweet you like it use a teaspoon of cassis or more. I'm going to admit now though I didn't have any creme de cassis liqueur but instead used my framboise liqueur, did some research and this isn't that uncommon either, the drink was delicious. From what I can tell the usual measurements for this are 1/5 creme de cassis to 4/5 dry white wine. I used up my bottle of Pinto Grigio but the most often recommended wine for this Sauvingnon Blanc, but it must be a dry white wine. Many variations were made with other fruit liqueurs. When you use champagne it is called a Kir Royale.
The notes are: patchouli, paper whites, orchid, cedar, musk, woods, manderin, bergamot, rosewood, lavender, apple martini
Monday, August 28, 2006
My scent for today is Sira des Indes by Jean Patou, which may be one of the skankiest animalic fruity florals out there and I love it. One of the only fruity florals I will wear. The notes to it are:
Top: Bergamot, Banana, Pink Berries, Pear, Cardamom
Middle: Red Champaca, Rose, Ylang-Ylang, Jasmine, Milk, Orange Flower
Bottom: Santal, Amber, Vanilla, Musk
The scent is based on an Indian dessert.
Going with Madini Santal Blanc as my fragrance for today. A wonderfully grounding scent that can be worn by a man or a woman, woods with a hint of herbalness on me, unfortunately this does not become a divine creamy sandalwood on me that so many others espouse of it becoming on them. This is purely gentle dry woods on me so clean it invokes the whiteness of a crescent moon.
Sunday, August 27, 2006
Notes: Madonna Lily, green leaves, light musk.
There might be something said for starting a fragrance at the bottom note and keeping it there. Yet, first lets get to the reason for why I ordered a sample of Ava Luxe's Madonna Lily, it begins with Sonoma Scent Studio's Incense Lily which spurred me into finding a lily fragrance without vanilla or incense, I loved the lily note in Incense Lily. So here I am at Ava Luxe's Madonna Lily, which is exactly that a lily fragrance and nothing else, yet for lovers of Kai, this may be a nice cheapie for those that love the drydown of Kai but do not love the somewhat harsh green notes Kai has at the beginning. This fragrance remains the same from bottom to top, yet sometimes it is nice to just get to the bottom of fragrance and not have to endure the sometimes annoying babble it takes to get there. This is a "no great feat of perfumery" fragrance but it offers exactly what it is and sometimes that is exactly all that is needed. And yes it does get creamy but remains clean. Still I remain on my search for the perfect lily fragrance.
Wednesday, August 23, 2006
By the way I have always held that if heaven exists and it has a scent, it would smell like Frangelico Liquour, well I'm adding Pain d'Epice as another scent for heaven.
Thursday, August 17, 2006
I only bought one which I am now fully kicking myself for, because the chocolate bar was excellent and they had so many other unique flavors. And very much lower in price than Vosges Naga truffle or Bar (Still I can't help but want to compare the Naga Bar with 3400 Phinney Coconut Curry Bar)
Now on to why I don't think this is such a bizarre combination, the reason being the, the lovely Mexican dish known as Mole which quite often employs the use of chocolate to make the sauce. Also in my years of food history love it has been theorized that mole sauces originated from Spain which then originated with the Moors who then got the sauce from India who of course had the sauce in the form of a curry. So I think this chocolate combinations is the meeting of long lost cousins in a way.
And now for some useful links:
Theo Chocolate The makers of the 3400 Phinney Coconut Curry Chocolate Bar. Quick note on Theo chocolates they are the only organic and fair trade certified chocolate makers in the US.
Chocosphere The place you can actually get Theo Chocolates and the 3400 Phinney series at.
Kitten Chops providing the wonderful illustrations for the delicious Theo Chocolates.
Wednesday, August 16, 2006
From Armani Prive (apparently the prive fragrances are excellent and I have to say the couture collection is gorgeous also):
I really want the use of fans to come back into style because of this:
I want to get married and live in this dress:
Now on to Christian Dior
I love this one because it reminds me of beautiful Byzantium Mosaics and a warrior queen all rolled into one:
Valkryie in Space:
And the Chanel Collection sucked and will not be seen here
And now on to Christian LaCroix
-Red Lentil and Squash Soup recipe can be found here Recipe
I imagine this recipe would be richer with the adding of Vegetable or Chicken broth but I have a feeling this defeats the purpose. Over all not bad but it just doesn't wow, still the use of spices was excellent, but definately needs more lemon. I found myself having to add hot sauce and a runny fried egg was excellent on top (which once again defeats the purpose). Overall it reminds of the wonders a little fat can do to a recipe which this recipe didn't have and I ended up adding in the form of an egg fried in olive oil. Still this recipe seems ripe for playing with and making something amazing with it. This also needs lots of salt.
-Next up Curiousity Killed The Cooks Lebanese Mdardara I finally got this one to kind've work but I have come to a conclusion that elevation must play a huge role in the porpotioning of water to lentils and rice, also it began to burn on the way and I had to switch pans, luckly saved mixture, the fried onions were excellent on top, but the amount of times this comes to near burning rice hell makes it a definate not remake. Plus I added way more cumin. Plus a little hot sauce on top of this is excellent (I'm seeing a hot sauce trend here and I firmly blame my boyfriend).
-And lastly my Jubilance Soup sure it has red lentils but I do not feel this show cases red lentils so it really doesn't belong.
The quest continues...........
Tuesday, August 08, 2006
Well this will be my first perfume review in a long time, but it is a scent that I am finding very striking right now:
Bottom-Amber, Vanilla, Patchouli, Musk
There is a constant descripton of Anne Pliska being hot/cold. I believe it has finally occurred to me why this scent has such a smooth intense introduction. The scent begins with the aroma of the rind of citrus fruit that has no tang of the flesh beneath the rind being included in the beginnig, but rather the intense bitter sweetness of the rind that has been further enhanced by the touch of aldehydes, this is not the sparkling diamond aldehydes of Chanel 5 or the citrus clean aldehydes of Dolce and Gabbana Sicily, but rather these are dark pungent aldehydes that creates a scent that glimmers between black and gold, bringing out the scent of the broken peel of an orange that is about to turn. This strange almost gothic effect is enhanced by the scent of intensely sweet almost animalic jasmine that almost hits the cusp of becoming indolic except that the great balancer of geranium has been added which gives the jasmine a strange coca-cola spice scent. This is all layered over a base of deeply smooth amber which has been enhanced with a vanilla that is seems very similar to my nose of Mexican Vanilla with its wonderful spicy quality, a bit of wood from the patchouli. Over all the scent of of Anne Pliska is that of contrasts, it takes the concept of citrus and instead of playing on the concept of something that is fresh and zesty it insteads brings out the the beautiful rind and makes it seem intense sweet and dark. Further enhancing this sweet darkness is the scent of night touched heady jasmine. And topping it all off is the very prominent and gorgeous amber that does not play on the concept of it being a warm bakery like note that it is so oftened used in perfume for, but rather it plays on the history of amber as something that would travel far from cold regions in the ancient world to the ancient opulent warmth of the Roman empire where it was a prized jewel. The image that comes to my mind of Anne Pliska is of a large polished piece of golden polished piece of amber on a the most dark and velvety of furs by firelight, a trade between a sophisticated and chic merchant of Rome and a wild Northerner. The ultimate irony that the wild Northerner has something of great luxury and finesse that could only come from a place far from the sophistication of the Roman Empire.