Ayala Moriel Parfums
This is not just a grin: it’s a green grin... Green grass, green flowers, a green world waking up in the spring. A reviving, fresh scent, composed of the finest flower essences: Bulgarian and Turkish Rose, Indian Jasmine and Tasmanian Boronia, which is reminiscent of freesia. Grin is elegant and refined yet playful and romantic – like stepping into a flower shop, rolling in the grass and sniffing a meadow full of flowers!
Top notes: Galbanum, Violet Leaves, Green Pepper
Heart notes: Boronia, Rose, Jasmine
Base notes: Vetiver, Oud, Oakmoss
Ayala Moriel Parfums
In a Station of the Metro
The apparition of these faces in the crowd;
Petals on a wet, black bough.
- Ezra Pound
Perfume In A Poem March 2008: 15 perfumers were invited to interpret one poem. Hanami is my contribution to the project.
Top notes: Cabreuva, Frangipani, Mimosa, Rosewood
Heart notes: Pink Lotus, Magnolia, Tuberose, Violet Leaf, Oleander
Base notes: Haitian Vetiver, Tonka Bean, Cassie, Siamwood, Vanilla CO2, Copaiba Balsam, Bakul Attar
Fragrance Families: Wet Woody Floral
Ayala Moriel Parfums
Velvety, deep aromas of aniseed notes with a warm base of woods and iris along with cool, green notes of violet leaf and boronia create an unusual, mysterious perfume of extreme individuality: enigmatic and reflective as the sky after sunset.
Top notes: Anise, Neroli, Tarragon, Caraway
Heart notes: Boronia, Carnation, Orris Butter
Base notes: Amber, Frankincense, Himalaya Cedarwood
On sale $300.00 $18.00
Ayala Moriel Parfums
l'Écume des Jours is inspired by the perfect symmetry and profound beauty portrayed in Boris Vian's most praised novel by the same name. Cheerful Pianola top notes of cassis and freesia lead to Chloe’s deadly Lung Water Lilly. The melancholy base of green moss and watery marine seaweed reflects the tragic conclusion of the tale. l'Écume des Jours is a strange perfume of unusual harmony that inspires appreciation for the simple beauty that is found in all things – especially the Jazz of New Orleans...
Top notes: Cassis, Boronia, Green Pepper
Heart notes: Rose, Lotus, Tuberose
Base notes: Seaweed, Cedar moss, Sandalwood
Fragrance Family: Floral Green, Floral Aquatic, Marine/Oceanic
Guava is definitely what is called "an acquired taste", but I think that's not true. You either like it or you don't. And I happened to love it!
That's why I've planted two trees in my orchard. And when both of them decide to bear fruit, it's overwhelming even for me. I try to make everything that I possibly can from guavas, and still have more left that I don't get around to eat. I eat one or two straight from the tree for a pre-breakfast, a couple more for snacks throughout the day, I put them in smoothies (so delicious with strawberry, banana, mango, coconut milk, etc.); I put them in fresh salsa to go with our breakfast (along with fresh green chili, tomatoes, cilantro and lime juice). This is something that does not seem to need a recipe but here it goes - and feel free to substitute guava for any fresh fruit you love! i.e. mango, pineapple, peach, and whatever else you have in season. Succulent fruits are the best, but guavas, being creamy and all, work just fine with a little help from the tomato and that also makes for a fresh salsa that keeps in the fridge for a few days without becoming too soggy.
1 large guava
1 large size tomato, with the stem "naval" removed
1 small sweet onion (white)
juice from half a lime
a pinch of salt
a handful of chopped fresh cilantro (spearmint will also go well here)
one small green chilli (i.e.: jalapeño, or a hotter chilli if you like your food hotter), seeded and sliced
- Wash and dry all the vegetable and fruits
- Seed the guava by removing its core with a table spoon or a grapefruit spoon (you really don't want to accidentally bite into one of those seeds while trying to chew on all your other food, it would hurt). Mince the guava flesh thinly, or grate it on a coarse grater
- Remove the stem and "naval" from the tomato and mince it
- Remove the seeds from the green chili pepper, and slice it thinly
- Mince the sweet onion
- Mix all that you've chopped so far, sprinkle with salt and add a squeeze of a half a lime
- Chop the cilantro very thinly
- Add the cilantro and mix well just before serving
- This fresh fruit salsa is fantastic with quesadillas, tacos and as a "dip" for nachos. It's also good as a small side salad or condiment with other dishes, such as white fish, rice and beans, etc.
Tamales are an ancient Mesoamerican steamed dumplings, made from masa harina wrapped in corn husks or banana leaves, and usually stuffed with either meat, beans or vegetables. It is not only an easy to carry provision, but also has significant ritual meaning. It was served as offering to the gods, and copal incense shaped as tamales were placed in the mouth of the dead before burying, and is to this day served as an offering to the ancestors on Dia de Los Muertos in Mexico.
Tamales can be stuffed with anything really, but here I bring you a fall favourite: tamales with sweet potato and chestnut filling. They have a savoury and sweet taste and are a treat all around. They can be steamed in both corn husks and banana leaves (although each wrapper requires a different kind of prep and a slightly different wrapping technique).
For the masa, I'm giving you my recipe for one that is based on store-bought dried up masa harina. It's a very similar dough to that used for making corn tortillas, only a bit softer and with the addition of baking powder and more oil or fat (your choice which kind).
The filling can be made with either orange or purple yams, with an equally delightful flavour.
2 cups masa harina (specialty corn flour that was processed with lime)
1-1/2 to 2 cups warm water
1/2 tsp baking powder
1 tsp salt
2-4 Tbs grapeseed oil, sunflower oil or another nutritious and neutral tasting oil; or butter if you wish
- Measure the masa harina, salt and baking powder together, and mix with a fork
- Gradually add 1-1/2 cups of water, not all at once, and the oil, and knead with hands. Add up to another 1/2 cup if needed. The dough should be soft but not sticky (if too sticky add more masa harina)
- Divide the dough into 20 even sized balls and set aside, covered with a towel to prevent drying. If you're using corn husks, you may need to make more smaller balls.
2 medium sized yams (or 4 small sized), either purple or orange
1/2 cup pre-boiled and shelled chestnuts (I used the entire content of a vacuum package)
1 medium purple or sweet onion, chopped
1/4 tsp chipotle chilli pepper, powdered, or chipotle pepper paste
1/4 tsp cumin
1/2 tsp cocoa powder
a pinch of cinnamon
Salt to taste
Oil for sautéing
- Wash and steam the yams until soft. I like to keep the peel on (that's where all the vitamins are, and it adds a nice texture and flavour)
- Sauté the onions, stirring occasionally, until caramelized and are golden-brown and significantly shrank in size but not burnt
- Chop the chestnuts
- Cut the steamed yams into cubes and mix with the spices, onions, and chestnuts
Now it's time to start forming the tamales!
If your'e using corn husks, blanch them in boiling water to soften them. Flatten the masa ball into a small flat disk on the palm of you rhand, place a teaspoon or so of filling, close with your fist and place inside the corn husk, folding the bottom to close it.
If you're using banana leaves, run the leaf briefly over an open flame to shrivel it, wipe clean with a wet cloth, then remove the leave's spine and cut each side into appropriate size pieces. Best way to go about that is try one for size, make sure it is wide enough to encase a tamale, and then use that as a guide for cutting all the other parts.
For forming the tamales, place the leaf on a tortilla press, place a masa ball on top, layer it overtop with a plastic sheet (to prevent sticking to the top of the press), then place a spoonful of filling, and wrap the tamale from all sides, using the banana leaf to shape it and fold and then close it in.
In both cases, the tamales should arranged in a steam, with the open side up, a. d steamed for about an hour. To make sure there is always enough water at the bottom of the pot, and prevent scorching, place a couple of coins in the bottom of the pot. If you don't hear it rattling, it means the water run out and you need to add more.
Serve hot or room temperature, these are delicious on their own but even better with a spicy salsa to balance the sweetness. Or with a homemade molé amarillo.
Pumpkin pie is one of my favourite desserts in the world - it brings such fond memories and is so delicious I could eat it for breakfast!
The inspiration for this vegan version for the beloved dessert is the famous, delicious and healthy vegan pumpkin pudding served at Shizenya restaurant in Vancouver, based on kabocha pumpkin and coconut cream, and topped with maple syrup.
Unlike most pumpkin pies, this is not flavoured with any pumpkin spice, but is relying purely on the pumpkin's natural flavour. So make sure to use one that actually is flavourful to begin with (kabocha is aguably one of the best, but butternut squash could be used as well). And instead of boiling it down, either roast it or steam it for maximum flavour and minimum about of liquids.
For the crust, I chose to go with roasted pepitas (pumpkin seeds), which give an extra nutty flavour, but without any nuts or gluten. So it's truly a safe heaven for many common food allergies, and does not compromise flavour or texture.
Pumpkin Custard Filling:
Pumpkin Pie Decoration (Optional):
Kölnisch Juchten literally means “Russian Leather Cologne”, implying that leather could be manipulated or distilled to an eau de cologne format. What we get instead is suprisingly resembling Shalimar with that contrast of amber and begramot, yet also a hint of animalics lurking underneath, and a surprisingly daring dose of patchouli.
These “Russian Waters” open with the acrid smell that hits anyone who enteres an art-supplies store with a whiff of nostalgia, complete with pencil shavings, wood and paper of all types, wood frames, canvas, paints and inks. But this dryness is very short-lived, and there’s such a hefty amount of bergamot contrasted with patchouli and vanilla, that it got me thinking the origin of this creation has more to do with the amber-colognes that pre-dated the advent of the Opulent Ambers, with which they all share an ambreine accord. There is only a hint of the smokiness of birch tar, much less than we find in Shalimar, which never played up its leatheriness, although it is very much there.
Top notes: Bergamot, Virginia Cedar
Heart notes: Violet Flower (Ionones)
Base notes: Patchouli, Birch Tar, Vanillin