Aroma Nature Quotes

Are You Ready for New Urban Fragrances? Yeah, I guess I'm ready, but listen: Perfume is a disguise. Since the middle ages, we have worn masks of fruit and flowers in order to conceal from ourselves the meaty essence of our humanity. We appreciate the sexual attractant of the rose, the ripeness of the orange, more than we honor our own ripe carnality. Now today we want to perfume our cities, as well; to replace their stinging fumes of disturbed fossils' sleep with the scent of gardens and orchards. Yet, humans are not bees any more than they are blossoms. If we must pull an olfactory hood over our urban environment, let it be of a different nature. I want to travel on a train that smells like snowflakes. I want to sip in cafes that smell like comets. Under the pressure of my step, I want the streets to emit the precise odor of a diamond necklace. I want the newspapers I read to smell like the violins left in pawnshops by weeping hobos on Christmas Eve. I want to carry luggage that reeks of the neurons in Einstein's brain. I want a city's gases to smell like the golden belly hairs of the gods. And when I gaze at a televised picture of the moon, I want to detect, from a distance of 239,000 miles, the aroma of fresh mozzarella.

Masturbation is not the happiest form of sexuality, but the most advisable for him who wants to be alone and think. I detect the aroma of this pleasant vice in most philosophers, and a happily married logicians is almost a contradiction in terms. So many sages have regarded Woman as temptress because fornication often leads to marriage, which usually leads to children, which always leads to a respectable job and pretending to believe the idiocies your neighbors believe. The hypocrisy of the sages has been to conceal their timid onanism and call it celibacy.

A French poet famously referred to the aroma of certain cheeses as the ‘pieds de Dieu’—the feet of god. Just to be clear: foot odor of a particularly exalted quality, but still—foot odor.

Whichever wine was within, it was decidedly not identical to its neighbors. On the contrary, the contents of the bottle in his hand was the product of a history as unique and complex as that of a nation, or a man. In its color, aroma, and taste, it would certainly express the idiosyncratic geology and prevailing climate of its home terrain. But in addition, it would express all the natural phenomena of its vintage. In a sip, it would evoke the timing of that winter's thaw, the extent of that summer's rain, the prevailing winds, and the frequency of clouds. Yes, a bottle of wine was the ultimate distillation of time and place; a poetic expression of individuality itself.

She could smell the boy spice beneath the thrift-store aroma of his jacket, and the rubbing and the smell began to work to soften her -- like butter before you add sugar, in the first steps of making something sweet. It was her first experience of how bodies could meld together, how breath could slip naturally into rhythm. It was hypnotic. Heady. And she wanted more.

Oh Earth, Wait for Me Return me, oh sun, to my wild destiny, rain of the ancient wood, bring me back the aroma and the swords that fall from the sky, the solitary peace of pasture and rock, the damp at the river-margins, the smell of the larch tree, the wind alive like a heart beating in the crowded restlessness of the towering araucaria. Earth, give me back your pure gifts, the towers of silence which rose from the solemnity of their roots. I want to go back to being what I have not been, and learn to go back from such deeps that among all natural things I could live or not live; it does not matter to be one stone more, the dark stone, the pure stone which the river bears away.

I like the rain; it brings your fragrance everywhere and the nature smells your aroma.

Tortolita, let me tell you a story,” Estevan said. “This is a South American, wild Indian story about heaven and hell.” Mrs. Parsons made a prudish face, and Estevan went on. “If you go visit hell, you will see a room like this kitchen. There is a pot of delicious stew on the table, with the most delicate aroma you can imagine. All around, people sit, like us. Only they are dying of starvation. They are jibbering and jabbering,” he looked extra hard at Mrs. Parsons, “but they cannot get a bit of this wonderful stew God has made for them. Now, why is that?” “Because they’re choking? For all eternity?” Lou Ann asked. Hell, for Lou Ann, would naturally be a place filled with sharp objects and small round foods. “No,” he said. “Good guess, but no. They are starving because they only have spoons with very long handles. As long as that.” He pointed to the mop, which I had forgotten to put away. “With these ridiculous, terrible spoons, the people in hell can reach into the pot but they cannot put the food in their mouths. Oh, how hungry they are! Oh, how they swear and curse each other!” he said, looking again at Virgie. He was enjoying this. “Now,” he went on, “you can go and visit heaven. What? You see a room just like the first one, the same table, the same pot of stew, the same spoons as long as a sponge mop. But these people are all happy and fat.” “Real fat, or do you mean just well-fed?” Lou Ann asked. “Just well-fed,” he said. “Perfectly, magnificently well-fed, and very happy. Why do you think?” He pinched up a chunk of pineapple in his chopsticks, neat as you please, and reached all the way across the table to offer it to Turtle. She took it like a newborn bird.

Every Spring, nature teaches a class on business entrepreneurship. ....We see how capital is re-allocated, currencies are re-directed, growth is re-emphasized, and numerous life forms promote their value with re-vitalized marketing programs that implement flowers or seeds or aromas or habitability or pollination in an effort demonstrate a unique value proposition in a busy economy.

Every Spring, nature teaches a class on business entrepreneurship. ....We see how capital is re-allocated, currencies are re-directed, growth is re-emphasized, and numerous life forms promote their value with re-vitalized marketing programs that implement flowers or seeds or aromas or habitability or pollination in an effort demonstrate a unique value proposition in a busy economy. Smart entrepreneurs enroll in this class every Spring and take good notes. Whether you're an entrepreneur of a small business or an entrepreneur of a line of business within a large company... learn from nature.

I still dream in pictures and color, always the world of my childhood. I see the purple Judas trees at Easter lighting up the roadsides and terraces of the town. Ochre cliffs made of cinnamon powder. Autumn clouds rolling along the ground of the hills, and the patchwork of wet oak leaves on the grass. The shape of a rose petal. And my parents' faces, which will never grow any older. "But it is strange how scent brings it all back too. I only have to smell certain aromas, and I am back in a certain place with a certain feeling." The comforting past smelled of heliotrope and cherry and sweet almond biscuits: close-up smells, flowers you had to put your nose to as the sight faded from your eyes. The scents of that childhood past had already begun to slip away: Maman's apron with blotches of game stew; linen pressed with faded lavender; the sheep in the barn. The present, or what had so very recently been the present, was orange blossom infused with hope.

Thomas stood in the manacles, vibrating , overwhelmed with words he couldn't say. Didn't know if he knew how to say them, because they contained all the heartbreak of the world mixed with it's ephemeral joy. Waking to the aroma of breakfast when he was eight. Feeling the heat of the setting sun on his skin while falling asleep on Kate's back at ten. Turning and seeing Marcus for the very first time. Moments too powerful to be contained by the human heart and therefore having a peculiar way of making the soul hurt, as if there was something to mourn in the midst of the happiness. As if happiness itself couldn't exist without shadows to define it...

In Massachusetts everything had a faint green aroma, a combination of cucumber, wisteria, dogwood, and peppermint.

Nature helps us connect with higher levels of consciousness, beauty, aromas, and pleasant sounds, promote an exaltation of the spirit because we are part of this beautiful symphony. When we pay attention to it, we synchronize with the dance of life. And when we are in tune with the dance of life, we can access the infinite power of creation that is our birthright.

Pilgrims Tuscan reds and ochre hues Olive greens and skies of blue Sunlit valleys full of charm Secluded homestead and hilltop farm Over hills skim birds in flight Aromas whet the appetite Autumn rustle fills the air Revealing grace of trees laid bare Pathways meander through the vale Inviting travelers its height to scale Sunset rewards as evening ends And pilgrims to the night descend

Start with something you love. The laughter of your child. Sunlight on the ocean. Your beloved dog. A favorite song, music itself. Perhaps a photo, like my caribou. A favorite spot—your garden, the cliffs at the sea, the family cabin. Someone dear to you. We begin with the things we love; this is the way back, the path home. For we don’t always draw the connection—God made these specifically for you, and he gave you the heart to love them. You’ll be out for a bike ride in the very early morning, cool breeze in your face, all the sweet, fresh aromas it brings, the exhilaration of speed, and your heart spontaneously sings, I love this! The next step is to say, So does God. He made this moment; he made these things. He is the creator of everything I love. Your heart will naturally respond by opening toward him.

¿Qué podemos decir que sea cierto, de la poesía? Pues que ahí está. En el acorde de dos notas que hechizan e impiden escuchar el resto de la música, en la imprecisa tensión de dos colores que se tocan, en la línea que contornea una forma, acariciándola; en la sencilla frase leída que captura algo de nosotros, por un instante nos ata y nos deja como cualquier amante; y también en la ternura del sol que cae como un gigante cansado en los ocasos, en la magnificencia de una abeja sobre un pétalo, en la caricia del agua cayendo sobre la piel de un cuerpo amado, en la opacidad de la vieja tetera de la abuela, en el aroma de nuestras vidas depositado en los armarios; o en el leve giro de una mirada que embruja y nos deja a punto de caer en el amor; y en todas las cosas que en amor o en dolor, amargura o gozo, vienen a nosotros tocadas por el encanto de lo que simplemente es bello: la poesía está

Madame hesitated. I could see her natural suspicion at war with the scent that came from the box: the smoky, espresso scent of cacao; the hint of clove; of cardamom; of vanilla; the fleeting aroma of Armagnac- a fragrance like lost time; a bittersweetness like childhood's end.

The palate of taste is limited to the five or six primary colors that the tongue can recognize; olfaction, by comparison, is seemingly limitless in the shadings and combinations it can register and archive—and retronasal olfaction can perceive aromas to which even the nose is blind.

The speaker points out the nature of the triumphal procession in 2 Corinthians 2:16-17. He shows that to the victors the aroma of the triumphal procession was sweet but that to the captured prisoners it represented an impending death. 5000 prisoners were necessary for a triumphal procession, and, by contrast, God drew 5000 to Himself in Acts 2.

One morning she at last succeeded in helping him to the foot of the steps, trampling down the grass before him with her feet, and clearing a way for him through the briars, whose supple arms barred the last few yards. Then they slowly entered the wood of roses. It was indeed a very wood, with thickets of tall standard roses throwing out leafy clumps as big as trees, and enormous rose bushes impenetrable as copses of young oaks. Here, formerly, there had been a most marvellous collection of plants. But since the flower garden had been left in abandonment, everything had run wild, and a virgin forest had arisen, a forest of roses over-running the paths, crowded with wild offshoots, so mingled, so blended, that roses of every scent and hue seemed to blossom on the same stem. Creeping roses formed mossy carpets on the ground, while climbing roses clung to others like greedy ivy plants, and ascended in spindles of verdure, letting a shower of their loosened petals fall at the lightest breeze. Natural paths coursed through the wood — narrow footways, broad avenues, enchanting covered walks in which one strolled in the shade and scent. These led to glades and clearings, under bowers of small red roses, and between walls hung with tiny yellow ones. Some sunny nooks gleamed like green silken stuff embroidered with bright patterns; other shadier corners offered the seclusion of alcoves and an aroma of love, the balmy warmth, as it were, of a posy languishing on a woman’s bosom. The rose bushes had whispering voices too. And the rose bushes were full of songbirds’ nests. ‘We must take care not to lose ourselves,’ said Albine, as she entered the wood. ‘I did lose myself once, and the sun had set before I was able to free myself from the rose bushes which caught me by the skirt at every step.’ They had barely walked a few minutes, however, before Serge, worn out with fatigue, wished to sit down. He stretched himself upon the ground, and fell into deep slumber. Albine sat musing by his side. They were on the edge of a glade, near a narrow path which stretched away through the wood, streaked with flashes of sunlight, and, through a small round blue gap at its far end, revealed the sky. Other little paths led from the clearing into leafy recesses. The glade was formed of tall rose bushes rising one above the other with such a wealth of branches, such a tangle of thorny shoots, that big patches of foliage were caught aloft, and hung there tent-like, stretching out from bush to bush. Through the tiny apertures in the patches of leaves, which were suggestive of fine lace, the light

She landed on a soft, yielding bed of- flowers? Startled, she sat up and gave a quick stretch before leaping to her feet. An overwhelming aroma of peonies and tangerines and lotus blossoms surrounded her. "Not what I expected," she murmured to herself, overcome by the beauty of this level. If not for ShiShi still stuck in the well, she would have stopped to take a better look at her surroundings.

A quick word about chemicals and flavors. All flavors in nature are chemicals. That’s what food is. Organic, vine-ripened, processed and unprocessed, vegetable and animal, all of it chemicals. The characteristic aroma of fresh pineapple? Ethyl 3-(methylthio)propanoate, with a supporting cast of lactones, hydrocarbons, and aldehydes. The delicate essence of just-sliced cucumber? 2E,6Z-Nonadienal. The telltale perfume of the ripe Bartlett pear? Alkyl (2E,4Z)-2,4-decadienoates.

Enterococcal organisms cause urinary tract infections, bacteremia, bacterial endocarditis, diverticulitis, and meningitis. The primary herbs to treat them are sida, alchornea, cryptolepis, bidens, ginger, echinacea, juniper berry, usnea, Artemisia annua, honey (I know, it’s not exactly an herb), licorice, oregano oil, and Acacia aroma. If you are treating a really tough vancomycin-resistant enterococcal infection, add ginger juice to your formulation; it strongly inhibits resistance mechanisms in these bacteria.

She led me into the salon, where buckets of mostly white flowers bloomed in every corner of the room like fluffy clouds, making it a magical olfactory experience for my nose and my spirit, the sweet aromas potent. There were roses, tulips, and peonies, as well as a few containers bursting with blood-orange flowers with saffron-colored filaments, similar in form to an amaryllis. "I mostly ordered white flowers," said Jane, pointing to an arrangement. "The clivias offer a dash of color- my concept for the exciting change to come.

You pay homage when and where you can. I love the smell of the bulb as the earth opens and releases it in harvest, an aroma that only those who grow garlic and handle the bulb and the leaves still fresh from the earth can know.Anyone who gardens knows these indescribable presences--of not only fresh garlic, but onions, carrots and their tops, parsley's piercing signal, the fragrant exultations of a tomato plant in its prime, sweet explosions of basil. They can be known best and most purely on the spot, in the instant, in the garden, in the sun, in the rain. They cannot be carried away from their place in the earth. They are inimitable. And they have no shelf life at all.

When we turned off Carmel Valley Road south onto Highway 1 and entered Big Sur, nature woke up and suddenly started doing the can-can. Everywhere I looked, the jagged mountains were tumbling into the sea, like rockslides frozen in free fall—still yet dramatic at the same time. We navigated a thin, winding ribbon of road hundreds of feet above the exploding surf. I rolled the window down, and heard sea lions barking and waves booming into sea caves below. The spicy aroma of sage mixed with sea salt wafted into the truck. We dipped down into forests where the air dropped ten degrees and the massive redwood trees clustered together in tribal circles, then we burst back into the sun again. I twisted my head in every direction, trying not to miss a thing.

If you go to visit hell, you will see a room like this kitchen. There is a pot of delicious stew on the table, with the most delicate aroma you can imagine. All around, people sit, like us. Only they are dying of starvation. They are jibbering and jabbering,” he looked extra hard at Mrs. Parsons, “but they cannot get a bite of this wonderful stew God has made for them. Now, why is that?” “Because they’re choking? For all eternity?” Lou Ann asked. Hell, for Lou Ann, would naturally be a place filled with sharp objects and small round foods. “No,” he said. “Good guess, but no. They are starving because they only have spoons with very long handles. As long as that.” He pointed to the mop, which I had forgotten to put away. “With these ridiculous, terrible spoons, the people in hell can reach into the pot but they cannot put the food in their mouths. Oh, how hungry they are! Oh, how they swear and curse each other!” he said, looking again at Virgie. He was enjoying this. “Now,” he went on, “you can go and visit heaven. What? You see a room just like the first one, the same table, the same pot of stew, the same spoons as long as a sponge mop. But these people are all happy and fat.” “Real fat, or do you mean just well-fed?” Lou Ann asked. “Just well-fed,” he said. “Perfectly, magnificently well-fed, and very happy. Why do you think?” He pinched up a chunk of pineapple in his chopsticks, neat as you please, and reached all the way across the table to offer it to Turtle. She took it like a newborn bird.

Rautu sighed and in his exhalation blew on his dear chocolate. The few specs it had incurred were easily blown away and the giant inspected his confection with a contented glint in his eye. All was amended and the chocolate, which had nearly succumbed to ruination, was saved. He took in the aroma of his favourite treat and tasted it. All seemed right in the world and the almost catastrophic incident was averted. “I thought your scripture says that your people are not permitted to eat from the ground because of illness caused by doing so,” the commander said with a suppressed laugh for her mate’s immediate happiness. “It does,” the Den Asaan quietly replied. “However, most of our provisions are not dry in nature and our meals are eaten on the sand.” “And so eating from the stone upon which many feet walk is acceptable?” Rautu glared at his mate. “It is for chocolate,” he growled.

The key to this risotto is Japanese peppers of all things?!" "It's sharp, refreshing aroma highlights the mellow body of the cheese... while making the eel's umami flavor flash like an explosion!" "And that one key ingredient that quietly ties it all together... ... is garlic!" "Garlic?! In traditional Japanese cuisine?! That's almost unheard of!" "Those are special smoked garlic chips a junior of mine made. They were smoked using wood from a walnut tree, which is known to emphasize seafood flavors well. By lightly crushing those chips and sprinkling them on as a topping, I added a pleasantly crunchy texture to the dish. But the most critical feature of my dish... is that I broiled the eel using the Kansai region Kabayaki style. Unlike the Kanto region style, there's no steaming step. Leaving all that oil in gives the eel a more fragrant aroma with a heavier texture and stronger flavor... ... meaning it pairs much more naturally with a flavor as powerful as garlic. *Steaming the eel makes much of its natural oil seep out, leaving the flesh light and fluffy.* But what makes these chips so extraordinary... is that they're infused with Ibusaki's earnest passion and the pure sweat of his helpers, Aoki and Sato. There's no way they could not be delicious!" "Ew! Don't say they're infused with sweat! That's gross!" "This much alone is already an impressively polished gourmet course. What's in store for us in that teapot?" "That is eel-liver broth, my lady. I dressed the eel's liver and then sautéed it in olive oil with some smoked garlic chips. Then I poured the sake Sakaki and Marui made over the top and let the alcohol cook off before adding bonito stock to make a broth. It matches beautifully with the cheese that Yoshino and Nikumi made, creating a soft flavor with a splendid aftertaste.

In Elizabethan times lovers were so enamored of each other’s body odors that it was common for a woman to keep a peeled apple in her armpit until it had absorbed her sweat and smell. She would give this “love apple” to her lover to sniff at in her absence. We, on the other hand, use synthetic aromas of fruits and flowers to mask our body odor from our lovers. Which of these two approaches is acquired and which is natural is not so easy to determine. A substance as “naturally” repugnant to us as the urine of cows is used by the Masai tribe in East Africa as a lotion for their hair—a direct consequence of the cow’s importance in their culture. Many tastes we think “natural” are acquired through learning and become “second nature” to us. We are unable to distinguish our “second nature” from our “original nature” because our neuroplastic brains, once rewired, develop a new nature, every bit as biological as our original.

If it changes shape and structure, form and even content, it is because that is the nature of the story itself: it inspires the teller to bring fresh insights to each new version, bringing us ever closer to understanding Rama himself.  This is why it must be told, and retold, an infinite number of times.  By me.  By you.  By grandmothers to their grandchildren.  By people everywhere, regardless of their identity.  The first time I was told the Ramayana, it was on my grandfather’s knee. He was excessively fond of chewing tambaku paan and his breath was redolent of its aroma. Because I loved lions, he infused any number of lions in his Ramayana retellings—Rama fought lions, Sita fought them, I think even Manthara was cowed down by one at one point! My grandfather’s name, incidentally, was Ramchandra Banker. He died of throat cancer caused by his tobacco-chewing habit. But before his throat ceased working, he had passed on the tale to me.

Most of what presents itself to us in the marketplace as a product is in truth a web of relationships, between people, yes, but also between ourselves and all the other species on which we still depend. Eating and drinking especially implicate us in the natural world in ways that the industrial economy, with its long and illegible supply chains, would have us forget. The beer in that bottle, I'm reminded as soon as I brew it myself, ultimately comes not from a factory but from nature - from a field of barley snapping in the wind, from a hops vine clambering over a trellis, from a host of invisible microbes feasting on sugars. It took the carefully orchestrated collaboration of three far-flung taxonomic kingdoms - plants, animals, and fungi - to produce that ale. To make it yourself once in a while, to handle the barley and inhale the aroma of hops and yeast, becomes, among other things, a form of observance, a weekend ritual of remembrance.

As soon as I was immersed in my work, cutting up the kabocha squash for the winter butternut squash soup, dicing the carrots to braise in orange juice, and starting another giant vat of chicken stock, I allowed the aromas and natural muscle rhythms of the kitchen to sweep me up in what I loved. I calmed down and experienced--- as corny as it might sound--- the joy of cooking. I was in love with food, obsessed with it. Food wasn't just fuel; it could heal a broken heart, it could entertain, it could bring you home. Magic happened when a perfectly balanced dish came together. A beautiful symphony of flavors. Salty, sweet, acidic, crunchy, colorful, soft, hard, warm, cold. It should take you on a journey. Once I had an Italian dish called Genovese, consisting of braised rabbit over thick noodles with a carrot and pea sauce. It was so beautiful, earthy, clever, and delicious, and it warmed you from the inside. It was what I liked to call a "circle of life plate.

He ambled towards the abyss again, Acquiescing to the adroit turns of his Abtenauer, his Altai horse, his Appaloosa, His Ardennais, and his Australian Brumby….. Agilely each equine adumbrates the aesthetics Of aestivating, much like aficionados of nature And much like ailurophiles, too…… Ambrosial aromas attract his attention to the Assemblage of amaranth foliage growing At the abyss’s edge. “Anglophile!” “Antediluvian!” “Aplomb!” “Apocryphal!” “Apophenia!” “Apothecary!” Each petal calls out to him as he captures their vision in his Aqueous humor. Now an arabesque they display, Then some archipelago formation, as they (those purple perennials) Give in to the Wind’s whimsy. “What’s in my arsenal?” He asks himself. “Do I have Authenticity, like Astrophysics and Astronomy?” “Am I at last in my Autumn, torn asunder by Avarice? Shall I now step toward Winter to wither and waste away, without rebirth?” The Summer’s azure skies call him back, reminding him of his herd. Homeward he must turn. The pony pushes him back to the plain. And, as he trudges away from the abyss, the warriors of darkness— His old battle buddies who left him behind as they raced toward Providence— Rattle in his mind with their Paleolithic war toys, on the war path, chanting: “The greatest battles we face are in the silent chambers of our own souls…..” -----from the poem 'Summer Battle' in the book HOT STUFF: CELEBRATING SUMMER'S SIMMER AND SIZZLE, by Mariecor Ruediger

But the one piece of this dish that plays the biggest role of all... is this wrapping around the chicken breast... the Croûte!" Croûte! A base of bread or pie dough seasoned with savory spices, croûte can refer either to the dough itself or a dish wrapped in it. It's a handy addition that can boost the aroma, textures and presentation of a dish without overpowering its distinctive flavors! "You are correct. Therein lies the greatest secret of my dish. Given the sudden measurements to the original plan and my need to create an entirely different dish... ... the Croûte I had intended to use to wrap the chicken breast required two very specific additions. Those two ingredients were... FINELY MINCED SQUID LEGS... ... AND PEANUT BUTTER." "NO WAY! SQUID LEGS AND PEANUT BUTTER?!" "Yes! Squid legs and peanut butter! Appetizer and main dish! There is no greater tie that could bind our two dishes together!" Peanut butter's mild richness adds subtle depth to the natural body of the chicken, making it an excellent secret seasoning. And the moderately salty bitterness of the squid legs is extremely effective in tying the Croûte's flavor together with the meaty juiciness of the chicken! "Even an abominable mash-up that Yukihira has tinkered with for ages... ... can be transformed into elegant gourmet beauty when put in my capable hands. The Jidori chicken breasts and the squid and peanut butter Croûte... those are the two pillars of my dish! To support them, I revised all the seasonings for the sauces and garnishes... ... so that after you tasted Soma Yukihira's dish... ... the deliciousness of my own dish would ring across your tongues as powerfully as possible!

There is no fault that can’t be corrected [in natural wine] with one powder or another; no feature that can’t be engineered from a bottle, box, or bag. Wine too tannic? Fine it with Ovo-Pure (powdered egg whites), isinglass (granulate from fish bladders), gelatin (often derived from cow bones and pigskins), or if it’s a white, strip out pesky proteins that cause haziness with Puri-Bent (bentonite clay, the ingredient in kitty litter). Not tannic enough? Replace $1,000 barrels with a bag of oak chips (small wood nuggets toasted for flavor), “tank planks” (long oak staves), oak dust (what it sounds like), or a few drops of liquid oak tannin (pick between “mocha” and “vanilla”). Or simulate the texture of barrel-aged wines with powdered tannin, then double what you charge. (““Typically, the $8 to $12 bottle can be brought up to $15 to $20 per bottle because it gives you more of a barrel quality. . . . You’re dressing it up,” a sales rep explained.) Wine too thin? Build fullness in the mouth with gum arabic (an ingredient also found in frosting and watercolor paint). Too frothy? Add a few drops of antifoaming agent (food-grade silicone oil). Cut acidity with potassium carbonate (a white salt) or calcium carbonate (chalk). Crank it up again with a bag of tartaric acid (aka cream of tartar). Increase alcohol by mixing the pressed grape must with sugary grape concentrate, or just add sugar. Decrease alcohol with ConeTech’s spinning cone, or Vinovation’s reverse-osmosis machine, or water. Fake an aged Bordeaux with Lesaffre’s yeast and yeast derivative. Boost “fresh butter” and “honey” aromas by ordering the CY3079 designer yeast from a catalog, or go for “cherry-cola” with the Rhône 2226. Or just ask the “Yeast Whisperer,” a man with thick sideburns at the Lallemand stand, for the best yeast to meet your “stylistic goals.” (For a Sauvignon Blanc with citrus aromas, use the Uvaferm SVG. For pear and melon, do Lalvin Ba11. For passion fruit, add Vitilevure Elixir.) Kill off microbes with Velcorin (just be careful, because it’s toxic). And preserve the whole thing with sulfur dioxide. When it’s all over, if you still don’t like the wine, just add a few drops of Mega Purple—thick grape-juice concentrate that’s been called a “magical potion.” It can plump up a wine, make it sweeter on the finish, add richer color, cover up greenness, mask the horsey stink of Brett, and make fruit flavors pop. No one will admit to using it, but it ends up in an estimated 25 million bottles of red each year. “Virtually everyone is using it,” the president of a Monterey County winery confided to Wines and Vines magazine. “In just about every wine up to $20 a bottle anyway, but maybe not as much over that.

I was in a copse of pine trees, and the pine was overpowering my scent. The pheromones of the big cat mingled with the pine and I spun around. I was smelling and looking for the flash of white, but I couldn’t see it. I grew angry and I pawed at the earth. The aroma of the soil cleansed my nose as I leaned down and sniffed deeply. I slowly closed and opened my eyes. As I looked ahead I saw something. There, further on, I had another glimpse of the large white cat. She was stopped and her hindquarters were in the air. I stared, trying to figure out what she was doing. Her forepaws and head were on the ground, but her hind was wiggling. She was next to a tree, marking it, so I slowly paced in a zigzag pattern as I walked close to her. I was being cautious because poachers had been known to employ shifters to entice real animals in the wild. She turned her head and growled at me. I took it as an invite to come closer. I ran up to her and started circling. She was an albino panther as I thought. I paced closer, breathing deep. I was in the middle of Ohio, outside of a lost cougar and a few bobcats there were no big cats here, at least not counting lycanthropes, and this creature didn’t smell like one of those. Her rump almost wagged in anticipation, and I felt my tiger body respond. I circled her, taking a swipe in her direction to see if she was going to respond negatively to me. The pink eyes followed me and she growled. I walked up to her, sniffed her face and neckline. I didn’t smell any other male on her, and I walked to her raised rump. Burying my nose in her groin I smelled deeper, and she shifted her body. I felt it before I could see it. She was shifting, changing from albino panther to human. I sat on my hindquarters as I watched. Her white fur seemed to melt from her, sliding upwards, starting with her back legs. The flesh and fur on her feet slid forward, leaving human feet and calves. It was fully fleshed, unlike some lycanthrope changes when they’re younger. The calves of her legs appeared, and slowly slid up. The panther flesh was sliding forward, slowly and methodically. Across her ass and groin, now lower back and stomach. The pheromones I smelled earlier were coming from her, the human form. I stood and started pacing behind her, and her panther head shook in a very human gesture. I stopped, fighting the desire to lean forward and lick her wetness with my large tongue. The flesh was sliding forward and as her teats turned into breasts, I growled in need. Next were her shoulders and arms, then her head and hands. As the transformation ended, there was a pile of fur and flesh lying in front of her. Her human form was beautiful; a full figured woman with long white hair, that was perfectly natural. She looked to be in her early forties, but didn’t have a line on her face that she didn’t want. In the corners of her eyes were small, but beautiful, crow’s feet, laugh lines surrounded her mouth. She laid out with her former form under her, laying on it, propped up by her elbows. She smiled with the confidence of someone who was used to being in charge. Her long hair flowed around her shoulders, framing her body. She reminded me of someone, but I couldn’t figure out who.

As the umbrellas went up in a sudden flowering, the sun came out, and we were glad. The pigeons flapped and scratched and cooed; there were shiny puddles on the sidewalk; dogs sniffed the freshly washed scents. Pink powder puffs hung from the trees; wind blew. Poor bedraggled Rosa. The umbrella always seemed blow itself inside out. It was difficult to carry the packages from the market and the umbrella at the same time. I kept juggling. I wouldn't allow myself to drop the fresh eggs, no. Or the green cauliflower, ripe yet firm. The delicate rose-colored tuna wrapped in paper; silky skin, so tender to the touch. It was essential to get to market early, before work, while everything was fresh, before it had been picked over and pawed by housewives. I loved my daily visits to the market, seeing all of nature's bounty beautifully arranged for me to choose from. The aroma of the fresh peas, mint, and basil mingled with the smell of raw meat hanging at the butcher's and reminded me of my early life on the farm.

My Blue Orchid A fragment of dust grow to a droplet All alone... awaiting my turn... Looking from far... Looking at you... My Blue Orchid... As kinship relation of an offspring with earth concluded Not so long clanship, leaving little tuft of grass behind With seven elements, firmed by wild, Outgrow Deeply rooted inside, seeking freedom outside Blossom with the benediction of nature As beautiful as Grundarfjordur sunset Flourish flawless and voluptuous Signatured breeze, merited aroma Charismatic grin in gesture of friendship Reminded my affection for gravity Eternal journey to reach you, To see you smile... My Blue Orchid...

Our sense of scent has a limited vocabulary. Across known languages, anthropologists have found fewer words for our olfactory experience than any other sensation. So, we speak of our olfactory experience in similes and metaphors. We reach for language to describe smells in relation to our other senses. Bright, green, metallic, smoky, floral, fecal, loud, round, sharp, or citrus are words I might use, but these notes can be traced to objects, not the odors themselves. My favorite perfumes are slightly addictive, like the feeling of devouring a book. Perfume language is purple, its prose comfortable for me, it’s as if I revert to sensory language when I forget the performance of writing for a society (a country? a culture?) that loves a bare, spare sentence. I’ve been a devotee of purple anything since childhood: clothes, lipstick—a sentence. I admit that when I write in perfumed language, I feel truer as a writer, wilder and messier, anachronistic or mystic, I feel more embodied, when I write the physical materials I work with, encapsulating a story inside of a vessel. I perfume with materials distilled from the earth, but also aroma chemicals extracted from fossil fuels. This leaves me with more questions than answers, but perhaps that’s how we know there is a future, when we continue seeking answers to eternal questions: What is real, what is false? What is natural, what is artificial? What is necessary, what must be thrown away?

The orchard smelled thick: Scents of mud, buds, insects, and early-blooming flowers overlapped one another. Murphy had spent all her life breathing the aroma of fry grease and parking lot weeds. Squirrels darted up and down the trees, and rabbits and the occasional groundhog watched Murphy work, reminding her that the orchard was the world to them, that they’d never seen Taco Bell and would never be roadkill. It was actually comforting. It was still earth, but without the crap.

I turned to the plates and scooped out the shepherd's pie. As I broke through the thin crust on the mashed potatoes, the most amazing aroma enveloped me. A similar version was one of Mom's favorites; it was one dish she never burned, never oversalted, and always made into a celebration. Jane and I used to fight over seconds. But tonight it was mine---and it was better than Mom's. I always added a bunch of oregano and cinnamon to the tomato base to give it extra richness. And for this pie I'd used more vegetables, mincing them super fine, and used a bit of grass-fed ground beef rather than relying exclusively on the lamb---the first naturally thickened the base, and the second softened the taste.

For operant conditioning rewards, there are only a few categories we will find practical: (l) Food value in calories or other inputs; (2) Flavor, texture, and aroma acting as stimuli to consumption under neural reprogramming of man through Darwinian natural selection; (3) Stimulus, as by sugar or caffeine; (4) Cooling effect when man is too hot or warming effect when man is too cool. Wanting a lollapalooza result, we will naturally include rewards in all the categories. To start out, it is easy to decide to design our beverage for consumption cold. There is much less opportunity, without ingesting beverage, to counteract excessive heat compared with excessive cold.Moreover, with excessive heat, much liquid must be consumed, and the reverse is not true.

It was then that a divine scent reached her nostrils. It was the most alluring fragrance she had ever smelled: sweet but not cloying, with a fresh undertone and a lingering spiciness. Like vanilla and jasmine and sweetbriar and sandalwood, but somehow more than all of those. She inhaled deeply, looking for the source of the intoxicating aroma. Two steps further on and then there it was, partly hidden behind an acacia bush. The most beautiful white flowers, petals striped with purple, bloomed along thick green stems. Drawing closer, she saw that the deep purple-black stamens were topped with orange pollen so vibrant it appeared to almost glow in the fading light.

Valen, how are you? Did they get you set up? I hate that you’re in America. Does it stink?” I can picture her wrinkling her nose, and my entire mood lightens. “Only a little. Like exhaust, mostly, but pot seems to be a natural aroma in these parts.

Las observaba y sus gestos, imaginados en mi propia carne, me dolían, pero a ellas no. Parecía natural su ser suaves, imberbes, con aroma a frambuesa y a plátano.

One good recipe for getting your dusty and musty carpets to smell a little fresher is by using a combination of baking soda with about ten or so drops of any essential oil you fancy. You can keep this mixture in an empty spice container. Make sure you wash it out first, unless you happen to enjoy the aroma of that particular spice. Sprinkle this green carpet freshener over your carpet, let is sit for 15 or 20 minutes then vacuum it up.

Some Tips to Preserve Flowers Fresh Longer Receiving new and lovely blossoms is among the most wonderful emotions in the world. It creates you feel loved, and unique, critical. Nothing really beats fresh flowers to mention particular feelings of love and devotion. This is actually the reason why you can tell how a celebration that is unique is from the quantity and type of flowers current, sold or whether available one to the other. Without a doubt the rose sector actually flowers online stores can not slow-down anytime soon and are booming. Weddings, Valentines Day, birthday, school, anniversaries, brand all without and the most significant instances a doubt flowers are part of it. The plants could have been picked up professionally or ordered through plants online, regardless of the means, new blossoms can present in a celebration. The challenge with receiving plants, however, is how to maintain their freshness longer. Really, merely placing them on vases filled up with water wouldn’t do the trick, here are a few established ways you'll be able to keep plants clean and sustained for times:  the easiest way to keep plants is by keeping them inside the refrigerator. Here is the reason why most flower shops have huge appliances where they keep their stock. If you have added place in the fridge (and endurance) you're able to just put the flowers before bed-time and put it within the fridge. In the morning you could arrange them again and do the same within the days.  If you are partial to drinking pop, specially the obvious ones like Sprite and 7 Up, you need to use this like a chemical to preserve the flowers fresh. Just serve a couple of fraction of mug of pop to mix within the water in the vase. Sugar is just a natural chemical and soda has high-sugar content, as you know.  To keep the petals and sepals fresh-looking attempt to apply somewhat of hairspray on the couple of plants or aroma. Stay from a length (about one feet) then provide the blossoms a fast spritz, notably to the leaves and petals.  the trick to maintaining cut flowers new is always to minimize the expansion of bacteria while in the same period give you the plants with all the diet it needs. Since it has properties for this function vodka may be used. Just blend of vodka and sugar for the water that you're going to use within the vase but make sure to modify the water daily using the vodka and sugar solution.  Aspirin is also recognized to preserve flowers fresh. Only break a pill of aspirin before you place the plants, and blend it with the water. Remember which you need to add aspirin everytime the water changes.  Another effective approach to avoid the growth of bacteria is to add about a quarter teaspoon of bleach inside the water within the vase. Mix in a few teaspoon of sugar for the blossoms and also diet will definitely last considerably longer. The number are only several of the more doable ways that you can do to make sure that it is possible to enjoy those arrangement of flowers you obtained from the person you worry about for a very long time. They could nearly last but atleast the message it offered will soon be valued inside your heart for the a long time.

Tahitians don’t chase happiness. Happiness comes naturally to them. You only need to see them in the water, with a beer in their hand, splashing each other or waving to every stranger they see on the road, to know this. Happiness is in the air: in every hibiscus flower that opens early in the morning, in the sweet aroma of the pineapple plantations, in the smile of the people lolling around idly, resting slothfully in the warm breeze that ruffles the surface of the lagoon.

The kernels of wheat entered the aperture virtually in single file, as if passing between a thumb and an index finger. To mill any faster risked overheating the stone, which in turn risked damaging the flour. In this fact, Dave explained, lies the origin of the phrase "nose to the grindstone": a scrupulous miller leans in frequently to smell his grindstone for signs of flour beginning to overheat. (So the saying does not signify hard work as much as attentiveness.) A wooden spout at the bottom of the mill emitted a gentle breeze of warm, tan flour that slowly accumulated in a white cloth bag. I leaned in close for a whiff. Freshly milled whole-grain flour is powerfully fragrant, redolent of hazelnuts and flowers. For the first time I appreciated what I'd read about the etymology of the word "flour" -- that it is the flower, or best part, of the wheat seed. Indeed. White flour has little aroma to speak of; this flour smelled delicious.

This wonderful hill station in Karnataka, often called the Scotland of India is one of the most alluring places to begin your love. Walk over the rolling hills or just sit and relax at the Alps of nature at Coorg. What should you do at Coorg? • Walk over the bamboo bridge to the island of Cauvery Nisargadhama, located at the heart of the river or enjoy an elephant safari through the 64 acres’ bamboo groves of Cauvery Nisargadhama. • Wash away all stress and be joyful at the Abbey Waterfalls; inhaling the aroma of spice plantations and pepper vines. • Play with baby elephants at the Dubare Elephant Camp, trek through the jungles, boost your adrenaline with river rafting or enjoy fishing. • Witness the beauty of Islamic architecture at the Omkareshwara Temple; the temple is dedicated to Lord Shiva.

Mala was troubled. Was this the day when she would either put an end to their trysts or tell Ambrose about the heavy hand with which her father ruled her life? Ambrose breathed in the sugary aroma of her sweat. Her scalp had a faint scent of coconut oil. Even though he wore a concoction of clove oil, bay leaves and cardamom, the natural fragrance of his sweet-and-tangy skin rose from his shirt. She knew now the taste of his skin by its smell. She pressed her face against his chest. He didn't smell like her father, of rum and stale genitals, the shrill severity of soured secretions. Ambrose brought his lips down to her temples and she closed her eyes and lifted her head.

I picked up the earthen cup and went to take a sip. “Not like that,” Miyamoto said. “Let it cool a little. Give yourself a moment to appreciate the aroma, the feel of the bowl in your hands.” I was a little surprised and didn’t respond, though nor did I drink any tea. Miyamoto flushed. “I’m sorry,” he said. “This is why my children prefer to avoid me. Only…it seems a shame, not to pause to appreciate the small things. So often they’re more important than what we think are the big ones.” Somehow, being corrected by Miyamoto didn’t sting. “It’s fine,” I said. “Do you know a lot about tea?” He shook his head quickly as though embarrassed. “Very little.” I sensed he was being modest. “You’ve done sadō, I think,” I said, referring to the Japanese tea ceremony—literally, “the way of tea.” “Perhaps I was exposed to it somewhat, when I was younger. But still it’s really not right for me to suggest to others how they should comport themselves.” “No, I don’t mind,” I said, setting my bowl down. “Show me the way you would do it.” He beamed. “All right, since you ask. What’s important is not much more than what I said. The purpose is to appreciate, to pay careful attention…to be mindful. Not to overlook what seems small but that is in fact significant. The rest is commentary, no?” The word he used for “mindful” was nen, which typically means “sense” or “feeling.” If he hadn’t offered the additional context, I wouldn’t have quite understood his meaning. I nodded and followed his lead, holding the bowl, appreciating the aroma, savoring the taste. At first I was just being polite, but after a few moments, I started to wonder if he might have a point. I knew there were tradecraft things I’d been missing. Why wouldn’t there be everyday things, as well? What would it cost to become more heedful of those things…and would the practice of becoming more heedful of one naturally cause me to become more heedful of the other? I thought this nen was an attitude worth cultivating. Not just to appreciate the things that make life worth living. But to be attuned to the things that can keep you alive.

ave you noticed the focus these days is back on the simple things of life? What's the first thing you do when you pick a rose? You smell the fragrance. Maybe it brings back a memory of the time you picked flowers for your mom. Perhaps it's time to recapture some of that girlhood simplicity. A lavender sachet in your drawer can be an unexpected and simple pleasure. Spray a little cologne on your notepaper or even on the bathroom throw rug. Or better yet, boil a little pot of cinnamon and enjoy the aroma. Put on lively music while you do your housework. Light candles for a quiet yet festive atmosphere. When we find satisfaction in the little things in life, we are happier and more willing to look for the positive in bigger things. olor in your home can make a world of difference. It can help you redefine spaces. If an area is too large, add a throw rug in a complementary color and create a "get together" spot. Add some soft colored curtains for a change of seasons. The idea is to create intimacy, a place that's inviting on a chilly evening or a warm spring afternoon. The richer the colors, the more welcoming the space. Red is great for warmth. Go for it! And shades of cranberry and plum work well. Experiment and step out of your comfort zone. Your home can be a place that gives you a feeling of quiet for thinking about what really counts in life and also be a festive atmosphere for celebrating. on't put all your emotional eggs in one basket. Our work consumes much of our time, and that's natural. And for some of you, that's 95 percent of your awake hours. Is it time to change your focus-to make life a little easier and less stressful for

the contents of the bottle in his hand was the product of a history as unique and complex as that of a nation, or a man. In its color, aroma, and taste, it would certainly express the idiosyncratic geology and prevailing climate of its home terrain. But in addition, it would express all the natural phenomena of its vintage. In a sip, it would evoke the timing of that winter’s thaw, the extent of that summer’s rain, the prevailing winds, and the frequency of clouds. Yes, a bottle of wine was the ultimate distillation of time and place; a poetic expression of individuality itself.

Often Khaster heard noises in the night he could not identify. They were the sounds made by animals, but had a human resonance to them. Sometimes gouts of light would spurt into the sky-red, turquoise, gold-and some moments later thunder would come, but from beneath the earth rather than the heavens. Strange smells, bitter yet musky and sweet, would occasionally come in through an open window to haunt a room. Khaster knew that the priest-mages of Madragore employed a regiment of alchemists who worked in a shuttered citadel on the east of the city. Its huge domed roof, which was covered in flaky verdigis scales rose up from an area of factories and tanning shops. Stories leaked out of the citadel along with the fumes. Creatures were made there, homunculi, golems, beasts of war. Sometimes the creatures escaped or were let out to roam the city by their keepers. That accounted for the strange nocturnal noises. But perhaps these were only stories after all. Perhaps the citadel hid secrets of a more mundane yet brutal nature. Prisoners could be interrogated there, tortured with corrosive steams. The alchemists made killing perfumes for use on the battlefield. Khaster had heard tales of a liquid that when released into the air corroded all the flesh from anyone who smelled its delicate aroma. The alchemists made weapons; if not magical beasts, then mordant potions and poisons. They had to test them on someone.

Notes of sandalwood, spice, vanilla, and incense expanded the nineteenth-century European perfumer’s palette, as did the aroma chemicals in their laboratories. While the colonial project was underway—and the prices of raw materials were driven down by the endless capacity to exploit human labor and the creation of new synthetic materials—Parisian perfume houses became the locus of Western olfactory culture. Perfume became a mode of sensory imaging of the Other and the fragrant material of the Orient. Most Western writing on perfume focuses on its capacity for transcendence or escape. Allures of luxury and the exotic nature of the materials described in purple, perfumed prose. This is what first drew me in, language that is lyrical, historic, romantic, and scientific, at once. There is inventive signature in the way independent perfumers describe their creations. Yet I often find the opulent, canonized, big-brand Western perfumes powdery as the dusts of conquest.

Tony anchored the Napoli in a scallop-shaped cove, and the young people waded ashore, carrying the baskets of food with them. “This is an ideal spot for a beach party,” Callie said enthusiastically. She and Iola took charge and gave orders. Frank and Tony were asked to collect driftwood, while Chet and Joe gathered plenty of seaweed. In a few minutes they returned. “Those stones over there will make a good place for the fire,” said Callie. She had found a natural pit among the rocks. In it the boys piled the driftwood, then lighted it. Soon there was a roaring blaze. Frank heaped more rocks into the fire. When the stones were red-hot and the flames had died out, they placed a layer of seaweed over them. Then the girls laid the lobsters, clams, and corn on the cob in rows and piled on several more layers of seaweed. “I can hardly wait,” Chet groaned hungrily as he sniffed the tantalizing aroma of the clams.

European perfumery started in earnest around the turn of the twentieth century, and developed apace with the discovery of aroma chemicals: coumarin, vanillin, cyclamen aldehyde, the great nitro musks. The Great War left industry and cities largely intact and killed countless males. Many factors then conspired to make the period 1918-1939 the golden age of mass perfumery: working women vying for the remaining men, cheap aroma chemicals, cheap labor to harvest the naturals, flourishing visual arts and music, the obsolescence of prewar bourgeois dignity, replaced by irreverence and optimism. The WWII destroyed the great engine of European chemistry (Germany). The tail end of German chemistry on the Rhine lay in the neutral Switzerland and was untouched, which is wy today two of the biggest perfumery houses in the world (Firmenich and Givaudan) are Swiss. Postwar France stank. In 1951, six years after the Liberation, only one household in fifteen had an internal bathroom. The Paris Metro at rush hour was famous for its unwashed stench. Given cost constraints, French perfumes in those years ('50) had an air de famille, a perfumey feel based on then-cheap drydown materials like sandalwood oil and salicylate esters. Being able to smell someone's fragrance was a sign of intimacy. When a perfume left a trail (called sillage) it was remarked upon, usually unfavourably. It is a strange coincidence, or perhaps a hint of the existence of God, that skin melanin is a polymer spontaneously formed from phenols, and that the perfumery materials that defined American perfumery were also in good part phenols.

When you are forest bathing and breathing in the “aroma of the forest,” you are also absorbing substances known as phytoncides, which protect trees from insects and other stressors. As we have learned over the past decade, these phytoncides can also protect us by increasing our natural killer immune cells and decreasing cortisol levels.28 While spending time in nature or green spaces has long been recommended to improve mental well-being, we now understand what that aroma of the forest is really doing for our bodies and brains.

Science Fiction They Loved in 2075 Oh rose such a beautiful rose,  How lovely in this dim moonlight it glows,  Its pleasant aroma upon our senses grows,  What nature conceives can never be created in magician’s shows, And there is nothing like a lovely rose that here grows,  And what a loss for humanity that about it nothing knows!

In its color, aroma, and taste, it would certainly express the idiosyncratic geology and prevailing climate of its home terrain. But in addition, it would express all the natural phenomena of its vintage. In a sip, it would evoke the timing of that winter’s thaw, the extent of that summer’s rain, the prevailing winds, and the frequency of clouds. Yes, a bottle of wine was the ultimate distillation of time and place; a poetic expression of individuality itself.

Whichever wine was within, it was decidedly not identical to its neighbors. On the contrary, the contents of the bottle in his hand was the product of a history as unique and complex as that of a nation, or a man. In its color, aroma, and taste, it would certainly express the idiosyncratic geology and prevailing climate of its home terrain. But in addition, it would express all the natural phenomena of its vintage. In a sip, it would evoke the timing of that winter’s thaw, the extent of that summer’s rain, the prevailing winds, and the frequency of clouds. Yes, a bottle of wine was the ultimate distillation of time and place; a poetic expression of individuality itself.

My eyes widened at this jungle of freshness, the earth on the ground. The back wall, around thirty feet high, burst with terra-cotta pots filled with every herb imaginable- basil, thyme, coriander, parsley, oregano, dill, rosemary, and lavender. There were tomatoes of almost every variety beaming with colors of red, dark purple, yellow, and green. Lemon trees. Avocados. Lettuces, like roquette and feuille de chêne. Zucchinis and eggplants. Fennel, celeriac, artichokes, and cucumbers. Leeks, asparagus, cabbages, and shallots, oh my. I exhaled a happy breath. This explosion of color, this climate-controlled greenhouse, was every chef's idea of heaven. I ran my hands over the leaves of a cœur de bœuf tomato plant and brought my fingers to my nose, breathing in the grassy and fragrant aroma, an unmistakable scent no other plant shared. All of the smells from my summers in France surrounded me under one roof. As the recipes Grand-mère taught me when I was a child ran through my head, my heart pumped with happiness, a new vitality. I picked a Black Krim, which was actually colored a reddish purple with greenish brown shoulders, and bit into it. Sweet with just a hint of tartness. Exactly how I summed up my feelings.

I’m in a copse of ponderosa pine on the edge of an alpine meadow in the Colorado Rocky Mountains. A story emerges from the scrolling graph of the electronic sound probe. The tree is quiet through the morning, signaling an orderly and abundant flow of water from root to needle. If the previous afternoon brought rain, the quiet is prolonged. The tree itself makes this rainfall more likely. Resinous tree aromas drift to the sky, where each molecule of aroma serves as a focal point for the aggregation of water. Ponderosa, like balsam fir and ceibo, seeds clouds with its perfumes, making rain a little more likely. After a rainless day, the root’s morning beverage is brought by the soil community, a moistening without the help of rain. At night tree roots and soil fungi conspire to defy gravity and draw up water from the deeper layers of soil. By noon, the graph tracking ultrasound inflects upward. The soil has dried with the long day’s exposure to dry air and high-altitude sunshine. The species that survive, the gold resting in this alpine crucible, are those who can be miserly with water (with multiple adaptations like the ponderosa.

As the soil was renewed, so one's feelings seemed to change, uniting in some inexplicable way with a distant age when the eyes and ears of men were more alert to sights, sounds, and fine distinctions.

These are good." Rico popped an extra piece in his mouth. "As good as the ones they sold at your fiera livre?" As soon as she said it, they both froze. This was all on camera. At least she wasn't holding a knife. "No." Rico smiled at the camera. "Better." The skip of joy in her heart brought with it a shadow of fear, but she ignored it and grabbed square black platters and started to plate the bright white pancakes in delicate quarter folds to form a clover. She handed spoons to Rico and he poured doce de leite into them and placed them next to the pancakes. They were done a good two minutes before the rest of contestants, but they would still have to act like they were rushing at the end because it made for better television. "It looks a little plain," Rico said, taking in everyone else's workstations, where everything from empanadas to elephant ears and patajones (Danny, naturally) were being tossed up. "Should I cut up some strawberries? It could use some fruit, and maybe whipped cream?" He was right. It needed something. Plain would definitely get them hammered by the judges. But not strawberries and whipped cream. Not anything so predictable. Ashna raced to the pantry, picked up a mango, and tossed it at Rico. Then without waiting to see if he would catch it, she turned to grab some saffron and ran back to their station. "Can you dice the mango?" Before the question was even out of her mouth, he was slicing. DJ called out the one-minute warning. Ashna pinched out a fat clump of saffron into a metal spoon, mixed in a few drops of milk, and held it over the fire. The saffron dissolved into the milk, turning it orange, and despite the smells from all the workstations, the aroma of saffron permeated the air. DJ started to count down the last ten seconds. Ashna drizzled the saffron milk onto the four spoons of doce de leite just as Rico arranged the mango at the center of each plate.

Happiness is the greatest paradox of nature. It can grow in any soil, live under any conditions. It defies environment. It comes from within; it is the revelation of the depths of the inner life as light and heat proclaim the sun from which they radiate. Happiness consists not of having, but of being; not of possessing, but of enjoying. A martyr at the stake may have happiness that a king on his throne might envy. Man is the creator of his own happiness; it is the aroma of a life lived in harmony with high ideals. For what a man has, he may be dependent on others; what he is rests with him alone. Happiness is the soul's joy in the possession of the intangible. It is the warm glow of a heart at peace with itself.

tu cuerpo absorbe bisfenol A, un químico que, según se ha demostrado, se desprende de los recipientes de poli-carbonato plástico en los líquidos que lo contienen. Algunos estudios en animales han descubierto que esos estrógenos exógenos se introducen en el cuerpo y, en menos de treinta minutos, disminuyen los niveles de azúcar en la sangre e incrementan de forma brusca los niveles de insulina. Después de sólo cuatro días de exposición, ese bisfenol A estimula al páncreas para segregar más insulina y el cuerpo comienza a hacerse resistente a la insulina. Ahora ten presente el hecho de que tenemos más de mil químicos aditivos en nuestros empaques y en nuestro procesamiento de alimentos. Piensa en cuántos plásticos más llegan a tus labios en un día: esa taza de café de poliestireno, la botella de aderezo para ensaladas, la envoltura de tus sobras de comida, el recubrimiento interior de una lata de sopa, la bolsa de vegetales para microondas. Piensa en los aromas en tu detergente para ropa y la mezcla de cloro en el cepillo para lavar tu baño. La camioneta de jardinería estacionada frente a la casa de tu vecino. La…