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Highlights from my LA Trip


Fountain/Fan Plant 
Last weekend I embarked on yet another trip to Los Angeles (my second this year! Did I get the travel bug, or what?!). Before I get fully into the reasons behind the trip - the Artisan Fragrance Salon - I thought I'll share a few snippets of scents, aromas and all-around goodness that accompanied me in this trip.

Giant Plumeria by Ayala Moriel
Giant Plumeria, a photo by Ayala Moriel on Flickr

I stayed with Persephenie, a kindered spirit whom I now feel like I have known for ages. She was not participating at the salon after all (all because some good news - her line is now heading to Japan!) but we got to spend some quality fragrant time together.

This gorgeous plumeria tree grows somewhere on 4th street if my memory serves me right, on the way to Persephenie's studio (Edinburgh avenue, just off 3rd street). I was surprised at the very faint and decidedly soapy scent it had in the morning, even though the sun was at full blast by 10am: it was so light, fresh and soapy I thought I was smelling an Ivory soap bar mingled with sun tan lotion... A couple of days later, in the full afternoon sun (apparently there is higher blast than full blast), it smelled very strongly of the original Kai perfume oil - heady, tropical, almost fruity, and just all around paradise-like!

Meeting of the Noses @ Sarah Horowitz's studio

We visited Sarah Horowitz at her perfume studio in Westlake Village. It's set in a gorgeous establishment, with bubbling waters in the courtyard and a couple of restaurants downstairs. We first met there - Persephenie, Sarah and Miriam from 40notes. Then we visited Sarah's lovely studio space and had a full tour, including sneak sniffs into the salon feature - her Chocolate Sunset perfume, which is gorgeous and deserves a whole post all of its own!

And the best part was trying so many wonderful new creations, by Sarah and by the other perfumers whom I met at the salon on Sunday (which I will get to later tomorrow, after ample sleep), and experiencing Persephenie's new and gorgeous as always Island Violet cream. And the greatest surprise (though, come to think of it - not really...) was discovering that not only me, but also other incense lovers (which Persephenie truly is) start their day by burning incense, in any shape or form. One of them was especially rosy - almost like the rahat loukum candy with and overdose of rosewater and vanilla... Can there be a better way to start the day? Probably only a strawberry muffin!

Strawberry-Buttermilk Muffin
Joan's On Third is a marvellous place a friend invited me to when I was in LA back in June. Bakery, cafe and catering company whose owner must be a really lovely person because everything that comes out of her bakery is spectacular. So much so that I had brought nothing home for my daughter but a couple of these luscious strawberry buttermilk muffins! They were so fragrant and just melted in your mouth; and not nearly as sweet as the coffee shop variety. Add a slice of cheddar on the side and you have a pretty substantial breakfast.

California grown Citrons!

And last but not least: the marvellously refreshing, aromatic scent of California-grown citrons!
This lovely and generous gift of noi less than 7 etrogim awaited me at Persephenie's studio - straight from the orchard! I'm going to be tincturing them tomorrow and am thrilled that I will have another fresh batch of citron tincture so that I can continue making more Etrog Oy de Cologn. It's been rapidly gaining popularity, I can barely keep it in stock! Thank you, thank you, thank you!!!

Rosy Rhubarb Crumble


Summer Fruit, originally uploaded by Ayala Moriel.

As promised, I’m sharing with you my rhubarb crumble recipe. I couldn’t help but add something perfumey to the otherwise quite simple North American classic of rhubarb and summer berries bake – probably owing to the fact that I’m a Middle Easter perfumer, the pairing with rose was just inevitable.

Rosewater and rose sugar complement the tartness and slightly floral nuances in the rhubarb, strawberries and raspberries in this otherwise easy and laid-back recipe. It’s a heavenly summer treat and with reduced sugar comparing to other rhubarb recipes I’ve seen. I think the tartness is refreshing and overdoing the sugar takes away from the flavour (this is true for many recipes – and in fact, I usually cut the sugar in half in most North American dessert recipes – sugar is way overrated and overdosed in our continent!).

For the fruit "filling":

4 stocks of fresh rhubarb

2.5 lbs fresh garden strawberries

0.9 lbs fresh raspberries

2 Tbs. rosewater

2 Tbs. corn starch

½ cup raw cane sugar

1 Tbs. butter for the pan

- Butter a large and deep rectangular pan
- Clean and stem the strawberries and cut into half
- Place in a bowl and add the raspberries
- Slice the rhubarb and add to the berries
- Sprinkle the rosewater and sugar and toss well
- Sprinkle the cornstarch and toss until evenly spread within the berry and rhubarb mixture, and spoon into the prepared pan.
- Preheat the oven to 350F.

For the crumble topping:

1 cup rolled oats

1/2 cup whole wheat flour

1 oz. butter (about 2 Tbs.)

¼ tsp. salt

2 Tbs. rose sugar (reserve 1 Tbs. for topping)

2 Tbs. Demerara sugar (reserve 1 Tbs. for topping)

50 gr. Sliced almonds

- Stir the oats, flour, salt and half of the sugars together.
- Cut in cold butter and mix with fingers or with a hand blender, until large crumbs are formed
- Mix in the sliced almonds
- Sprinkle the crumble topping onto the rhubarb and berry mixture in the pan. Sprinkle the remaining 1 Tbs. each of rose sugar and Demerara sugar on top of the crumble.

- Bake in the pre-heated oven for 40 minutes.
- Serve warm or at room temperature, on its own or with vanilla ice cream, crème fraiche or whipped cream.

P.s. A little note about the crumble topping: since these fly out of the pan pretty fast, I actually double the recipe for the crumble and reserve half for the next batch. The crumble is the only “pastry” like part so that makes the next crumble a no-brainer to whip up even on short notice, as long as you got some fresh fruit around!

Le Petit Prince Moves Into a Crêpe


La Petit Prince Crepe, originally uploaded by Ayala Moriel.

La Bohème traveling Crêperie have invented yet another amazing crêpe, reflecting the world of of Le Petit Prince. The love story between him and his spoiled rose can be now enjoyed on a flat planet of crêpe where Triple-sec-drowned-strawberries and fluffy ricotta make a bed for fresh and fragrant rose petals.


Illuminated Crepes, originally uploaded by Ayala Moriel.

Beautiful crêpes made by beautiful people, and their love for what they are doing comes across with every delicious bite of their innovative crêpes (and who they're doing it with - the crêpe caravan belongs to Bruno, Paula and their daughter Cheyenne). This is certainly the highlight of my market weekend (and my incentive) for me to keep coming to Portobello West every single month of the year. I usually go for the savoury crêpes, which make a complete meal (a very late lunch for me being a vendor at the market) - my favourites being the Brie & Pesto crêpe (brie, pesto, bechamal and fresh greens) and La Chevre (with goat cheese, black olives, caramelized onions and fresh greens).

La Bohème makes appearances at Portobello West every month, and also every week at the farmer's markets in Trout Lake (Saturday) and Kitsilano (Sunday). They also do catering.


Illuminated Crepes, originally uploaded by Ayala Moriel.

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