A Trick of Light: Jour d'Hermes by Hermes

How do you make a floral that does not scream floral? Well I would go talk to Jean Claude Ellena because he has just done that and that is where this fragrance makes the most sense as in why I really like it. To explain it better, I should mention that I am not the woman who gravitates towards fragrances called floral, there are floral notes I love, but scents marketed in the floral category are usually not my ouvre.

Jour d'Hermes is such a wonderful trick though, starting off with a stemmy green milky mango rhubarb green peach skin grapefruit note that catches you with its zippy tartness yet strangely creamy quality. The scent moves on to opal like floral middle where facets of flowers move in and out of focus much like an opal in sunlight as you tilt it to see all the colors. I get rose then jasmine followed by sweet pea. Then a warm musk comes out just lifting the flowers up enough that the scent blends to the skin, at this point the fragrance is somewhat hide and seek, at moments I get rose then a shift to ylang-ylang or tuberose, and then a shift to gardenia all the while it maintains a gauze of musk. Some days it is very earthy on me with vetiver quite obvious other days it becomes a rather balmy tropical gardenia scent with the tart musk to never let it stray to much.

This scent is a changer and never in the same direction in a row. It is fantasy floral and in my mind it is the scent of the lovely flower rununculus that has no scent but has incredibly layered petals.

The amazing image above is from No Wordz Photography.

Scent of The Day: Burberry Brit Red

My Crystal Bowl by Lin Caijun

So my fragrance for today Burberry Brit Red. Each year I like to pick a fragrance for around the holiday time to wear to celebrations this year I chose Burberry Brit Red (last year was Burberry Brit Gold). Burberry Brit Red is a wonderful melange of gingerbread, rhubarb, candied citrus, patchouli, and a lovely fluffy vanilla.

And the celebration for today is: Happy Birthday Renee!

The above art was provided from artnet.com

Back to the cooking....Rhubarb!

Yes, I am a happy cow, but then again you would be too if your grandmother gave you 1 1/2 pounds homegrown organic rhubarb. Rhubarb has to be one of the most incredibly uniquely flavored and scented vegetables out there, the scent is of grass, strawberries, and tomatoes. The flavor as if a green apple and strawberry had been mixed together. So to celebrate it in it's incredible glory I took Gourmet's 2006 Rhubarb Compote recipe and tweaked it into making it my own.

Rhubarb Compote

1 1/2 pounds Rhubarb (about 4 cups chopped into 1/2 inch pieces)

1 cup of suger

2 tablespoons lemon juice

3/4 teaspoon of vanilla extract.

Combine all the ingredients in a medium, heavy based saucepan, over medium and stir until suger dissolves and mixture begins to boil. Reduce heat to medium low and cover, and cook for about 7 minutes. Let mixture cool and then chill (I had a hard time doing this) and serve with something wonderfully creamy (I did mine with Greek yogurt, but I suspect this may one of those perfect ice cream toppings). By the way you will be tempted to eat spoonfuls of this and I did and I don't regret it.