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Notes04/03/2020
FvSpee
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FvSpee
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CoViD comments, fourteenth piece: cheesecake.
This is my second attempt to approach the brand of Neela Vermeire (I have already written something about the brand in my commentary on "Niral"). Here, too, my impression continues that I don't think this indising Duchaufour series is bad, but that I won't like it too much (and not only because of the horrible bottles, the price of over 200 Euro per 60 ml and the short shelf life).
According to my test notes made before looking at the scent pyramid, Pichola opens with me vanilla-gourmanded, very bright and a little pointed. After the very first mess has settled down a bit, I have the vision of a really delicious, but not only with bio-dynamic ingredients, but also with vanilla sugar from Lidl and a really fat, thick, extra thick lemon flavoured oil from Dr. Oetker's vial of baked cheesecake.
After about thirty minutes, this sweet-citric and always a little bit exaggeratedly synthetic gourmandism is joined by floral and at some point slightly bitter notes (perhaps the "driftwood" indicated in the fragrance pyramid in a somewhat silly way), and in this not too strong, but still somehow full-bodied, radiant polygon of floral, citric and cheesecake-sweet notes (garnished with colorful driftwood shavings) continues until after about three hours there is little left and after five hours (despite two and a half sprays on the same spot) nothing more is going on.
The fragrance is undoubtedly rather feminine, and Frau von Spee found it sufficiently nice to incorporate the rest of her small collection, so that it did not find its way into my box of specimens for passing on to others.
Similar to the fragrance, there are seven points for the name, maybe more if I was more familiar with the covers. The names of the series are all somehow Indian, and Pichola is not a small champagne bottle, but a rather famous lake in India, on whose shores you can probably eat cheesecake very well and look at the driftwood floating in the lake.
Over the thin thematic bar of the cheesecake I get, feeling a little like J.P. Hebel, to my curfew suggestion of the day, if your apartment has been completely cleaned and tidied in the meantime and the photos of the last 40 years have been viewed and sorted.
We still own exactly 54 cookery books, after we have already dissolved all loose-leaf collections and some books. Maybe, depending on your age and the gift preferences of your friends, there are a little less, but I bet most of them have at least fifteen. We're going to make it so that we always take one to three cookbooks, starting with those that we intuitively (or because we've already cooked a few recipes from them that were nothing) don't like so much. Then we make ourselves comfortable and go through this small book selection recipe by recipe, which can be quite amusing. And in the process, we agree on which recipes are possible at all, and which get the stamp "stupid". Usually there are only about ten recipes left per cookbook and we agree that we want to try them again in this lifetime. These ten get a mark and are then cooked through one after the other, which is somehow win-win, since restaurant evenings are currently cancelled and due to the loss of many appointments and routines more free time than usual. Then from the 100 recipes of the book and the 10 of the shortlist at the end maybe 3 remain, which really turned out to be delicious. And exactly these three go into a "best-of collection" (folder or digital) and the whole remaining cookbook goes into the waste paper (if sauce stains on it) or (according to Corona) to Oxfam (if clean). And there is a lot of free space on the bookshelf. Only exclusively here on Parfumo, not on Marie Kondo!
And I'm going to go buy the ingredients for the next batch. Stay healthy!
According to my test notes made before looking at the scent pyramid, Pichola opens with me vanilla-gourmanded, very bright and a little pointed. After the very first mess has settled down a bit, I have the vision of a really delicious, but not only with bio-dynamic ingredients, but also with vanilla sugar from Lidl and a really fat, thick, extra thick lemon flavoured oil from Dr. Oetker's vial of baked cheesecake.
After about thirty minutes, this sweet-citric and always a little bit exaggeratedly synthetic gourmandism is joined by floral and at some point slightly bitter notes (perhaps the "driftwood" indicated in the fragrance pyramid in a somewhat silly way), and in this not too strong, but still somehow full-bodied, radiant polygon of floral, citric and cheesecake-sweet notes (garnished with colorful driftwood shavings) continues until after about three hours there is little left and after five hours (despite two and a half sprays on the same spot) nothing more is going on.
The fragrance is undoubtedly rather feminine, and Frau von Spee found it sufficiently nice to incorporate the rest of her small collection, so that it did not find its way into my box of specimens for passing on to others.
Similar to the fragrance, there are seven points for the name, maybe more if I was more familiar with the covers. The names of the series are all somehow Indian, and Pichola is not a small champagne bottle, but a rather famous lake in India, on whose shores you can probably eat cheesecake very well and look at the driftwood floating in the lake.
Over the thin thematic bar of the cheesecake I get, feeling a little like J.P. Hebel, to my curfew suggestion of the day, if your apartment has been completely cleaned and tidied in the meantime and the photos of the last 40 years have been viewed and sorted.
We still own exactly 54 cookery books, after we have already dissolved all loose-leaf collections and some books. Maybe, depending on your age and the gift preferences of your friends, there are a little less, but I bet most of them have at least fifteen. We're going to make it so that we always take one to three cookbooks, starting with those that we intuitively (or because we've already cooked a few recipes from them that were nothing) don't like so much. Then we make ourselves comfortable and go through this small book selection recipe by recipe, which can be quite amusing. And in the process, we agree on which recipes are possible at all, and which get the stamp "stupid". Usually there are only about ten recipes left per cookbook and we agree that we want to try them again in this lifetime. These ten get a mark and are then cooked through one after the other, which is somehow win-win, since restaurant evenings are currently cancelled and due to the loss of many appointments and routines more free time than usual. Then from the 100 recipes of the book and the 10 of the shortlist at the end maybe 3 remain, which really turned out to be delicious. And exactly these three go into a "best-of collection" (folder or digital) and the whole remaining cookbook goes into the waste paper (if sauce stains on it) or (according to Corona) to Oxfam (if clean). And there is a lot of free space on the bookshelf. Only exclusively here on Parfumo, not on Marie Kondo!
And I'm going to go buy the ingredients for the next batch. Stay healthy!
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