A Beautiful Mess is what I like to call the latest creation from Le Labo. The launch of Laurier 62 sparked a fury of interest in the blogosphere. It is very unusual for a candle since it consists of 62 ingredients! It must be a very sophisticated one, at least it sounds like it is. The notes are: laurel, rosemary, eucalyptus, thyme, cumin, clove, amber, patchouli, sandalwood and 53 other secret ingredients…
When my friends step off of the elevator onto my floor they’ve mentioned they can tell that I am burning my signature scent (Santal 26). I love how the candle perfumes the entire room, not just a corner.
Laurier 62 is the compost pile of candles, and I’m not complaining. In fact, I’m jonesing for more—though it should be noted that the 245 grams of hand-poured soy wax can last an astonishing two weeks of near-nightly use.
Now, while Santal 26 is a perfect winter scent, I am tempted to try Laurier 62. I’m holding seasonality and localization accountable for this switcheroo: winter calls for full-bodied red wines, home-cooked meals, low-lights, jazz and blues on the iPod, and big fragrances. The Le Labo candles are as welcoming as a crackling fireplace but much lower-maintenance. And that, in my humble opinion, is the mark of a fine winter candle.
There are a few more nights of Hanukkah left. Go forth and purchase.
If you’re looking for a healthy, simple and fast recipe for dinner, Swordfish with olives, capers and tomatoes covers all of your requirements. This recipe is altered from one found in Saveur. I added extra garlic and chili flakes and included some white wine to add to the flavor profile. You can serve it with pasta since the dish yields quite a bit of sauce, but I prefer a nice crusty Italian loaf.
- 4 swordfish steaks (about 6 oz. each and 1/2″ thick), skin removed
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup extra-virgin olive oil
- 3 tbsp chopped garlic
- 28 ounce can of chopped tomatoes
- 1- 1 1/2 C large green olives, pitted and roughly chopped
- 3 tbsp. salt-packed capers, soaked and drained
- 1 tsp. crushed red chili flakes
- 2 tbsp. roughly chopped flat-leaf parsley
- 3 tbsp. fresh lemon juice
- 1/2 C dry white wine
1. Season swordfish with salt and pepper. Heat oil in a 12″ skillet over high heat. Working in two batches, add swordfish and cook, flipping once, until golden brown and medium rare, about 3 minutes. Transfer swordfish to a plate, leaving oil in skillet.
2. Reduce heat to medium; add garlic and cook, stirring, until soft, about 3 minutes. Add tomatoes, olives, capers, and chile flakes and cook, stirring, until flavors blend, about 5 minutes. Return swordfish steaks to skillet, nestling them in the sauce, and add parsley, wine and lemon juice; cook until fish is cooked through. To serve, transfer swordfish to a platter and spoon sauce over top.
I might buy a $60 candle from time to time but I’ll be the first person to tell you that paying more than $200 for a pair of sneakers is utterly ridiculous. Case in point, these $700 Valentino lace and calfskin sneakers. The only way I’d ever buy them is if they turned into hovercrafts. That would definitely come in handy on a busy sidewalk.
I could buy 10+ Le Labo candles for the costs of these sneakers. I’d be caffeinated for an entire year via Starbucks! Needless to say, I think these shoes are ridiculous. So lets see some lower-priced options shall we?
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