I attended the Grossmith Afternoon of Heritage and Discovery event at Les Senteurs on Seymour Place in Marylebone this past Sunday where Simon Brooke delivered to us a presentation detailing the discovery of his ancestral links to Grossmith perfumes and his and his family’s work in relaunching the venerated English perfume house.
On Tuesday 9th September Bloom Perfumery on Hanbury Street in Spitalfields played host to Frapin’s Creative Director, David Frossard, who spoke to us about the creative process behind Frapin’s latest fragrant launch, Nevermore.
Quite literally! Strolling home through the Brunswick Centre last night after scoring a couple of burgers, I noticed this sign up in one of the windows of the flats above! Too funny! I can’t imagine what the neighbors think.
And to think my neighbor complains to me about my bird feeder…
Yesterday evening I attended my first Perfume Lovers London event, Perfume and Well Being hosted by Lila das Gupta and presented by Tanya Moulding of The Perfume Mistress. Aside from running fragrance workshops, talks, private parties and perfume events, Tanya also works as an aromatherapist and had an extensive amount of information to offer to us about a variety of our favorite perfume accords, their history and the various ways she uses them in her line of work.
Autumn is definitely approaching. I can feel it every evening. The days are growing a bit shorter, and there is a real chill in the air once the sun sets. Not that I am complaining. I love this time of year. Not only do I consider Fall to be the fashion new year, but it is also the time of year when I can make giant batches of soup to ferret away in the freezer like some sort of gourmet doomsday prepper.
I had quite a large batch of carrots to use so I decided to make this fantastic recipe for curried carrot soup that I had saved some time ago from recipesfromapantry.com.
The soup was dead simple to make, and the taste had just the perfect mixture of sweetness with a kick of spice. It was absolutely delicious!
The recipe in full can be found here. Bon appetit!