Perfume Chat Room, March 17

Perfume Chat Room, March 17

Welcome to the Friday Perfume Chat Room, perfumistas! I envision this chat room as a weekly drop-in spot online, where readers may ask questions, suggest fragrances, tell others their SOTD, comment on new releases or old favorites, and respond to each other. The perennial theme is fragrance, but we can interpret that broadly. This is meant to be a kind space, so please try not to give or take offense, and let’s all agree to disagree when opinions differ. In fragrance as in life, your mileage may vary! YMMV.

Today is Friday, March 17 — Happy St. Patrick’s Day! As regulars here know, I love green fragrances, so my green of the day today was Tom Ford’s Vert d’Encens. It is one of a group of four “Vert” fragrances he released in 2016. The perfumer was Olivier Guillotin. I have decants of all four; my favorite has been Vert de Fleur, which has a hefty dose of galbanum. I wasn’t crazy about Vert d’Encens when I first tried in some years ago, but now that I have an actual decant and have sprayed it more liberally on my wrists, I quite like it. The incense accord is very detectable, and it lasts well, too, several hours. Per Fragrantica, it has notes of incense, pine resins and fir balsam, heliotrope and woods. It isn’t smoky at all, which I’m enjoying.

Green incense sticks
Green incense sticks; image by Philip Arthur Moore.

I decided to honor my Irish roots as well as my husband’s and make corned beef with cabbage for dinner tonight. However, I’ve adopted a more modern cooking technique — baking/roasting the meat and vegetables instead of boiling them. I look forward to seeing how they turn out! I’d rather be eating Irish soda bread slathered in Irish butter, but I’m trying to reign in my consumption of carbs after our two weeks eating everything in sight in Barcelona and Lisbon over two weeks!

Do you have anything fun going on for St. Patrick’s Day? Also, fyi, due to my travels and absence, we’ll be off-schedule with our Notes on Notes and Counterpoint posts this month. Stay tuned!