Last night I decided to make a recipe from one of my favorite cookbooks, Jane Grigson’s classic, English Food, A New Edition of the Cookery Classic Revised and Updated by the Author – a great resource for authentic English recipes. I figured that since it was my chosen, “book of the week” that making a recipe from it would be great.  I thought I could take photos of the book (I’m proud of my vintage copy even though it’s not pristine) and the finished product…  and…


But alas, it was a minor disaster.  I instead developed a terrible headache right after I finished making a strange, dried out “cake”…  The cake is flat, and nearly tasteless.  Oops.  We ate it anyway…  And I have to add that my inability to make the cake should not reflect on the book.  🙂

A sad little cake

Let’s hope that the chocolate cake I’m making later this week turns out better…

Anyway, today I’m wearing Intimate, by Revlon (Revlon 1955).  While both bottles of Intimate I own are vintage, one is older than the other so I recently decided to compare them.

On one arm I’m wearing a vintage Mid-Century bottle of Intimate and on the other I’m wearing a vintage bottle most likely from the 80’s or 90’s.  The older bottle is richer, animalic, more like a musky chypre and yet somehow lighter.  It has this slightly sweet, powdery, airy almost ozone quality to it and it actually smells more contemporary than the more recent version.

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The version from the 80’s or 90’s smells like it belongs in one of those decades…  It too is animalic, but has a spicy, slightly more provocative, warmth.

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Whereas the older version reminds me slightly of vintage Miss Dior, the newer formula reminds me of a bit of LouLou, and a lot of Caesar’s Woman with a faint nod to contemporary Tabu.  They both become quite beautiful and more mellow during the drydown although the vintage one maintains a refined yet edgy kick and the new version seems more like a warm fuzzy sweater…  I’m sure it’s obvious which version I prefer more.  🙂

Until Friday.  )

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