This past weekend at Haute Macabre I shared a list of eyeball fodder in which I reveled in revealing the artists responsible for certain artworks and photography that I’ve been collecting over the years, originally found on the internet uncredited or with the credit info incorrectly attributed (I am not sure which is worse? Both instances are annoying)
The above image, well, that remained a mystery. At that point in time, I’d had no luck and no leads, and was hoping that if I shared it, a reader might see it and say, “oh! I know something about that one!” It was a long shot, but you never know if you don’t put it out there…so it’s a shot I took.
This morning I had a response from an Instagram person indicating that the model gazing into the mirror is 90s fashion model Debbie Deitering and this looks to be part of an ad campaign from 1993 shot by Mikael Jansson (see below.) Since this particular image is so difficult to track down, they surmised that perhaps it was an outtake. Hm. I wonder! It is the closest I have gotten to an answer in four years, but still, I would like to know definitively.
I have attempted, in a limited sort of way (agents/agencies, intermediaries, social media) to contact those involved so that I might be able to get an answer and set the matter to rest once and for all. I shall report back as I know more!
Weenie time, weenie time! It’s Weenie time at Black Phoenix Alchemy Lab! I think I can skip the preamble this year and get right into it. I mean, I could very well wax poetic about my love of autumn leaves and long, dark nights and bloody harvest moons and spooky Halloween feels, but I’m pretty sure you all love those things, too, just as much as I do! I am preaching to the choir with that sort of talk, you know? I don’t need to convince you.
Below are my “tasting notes,” if you will, on several greedy handfuls of this year’s Weenies: my initial thoughts, impressions, and reflections; the imagery and memories and stories and dreams that each scent immediately evokes. These notes comprise the raw material, which eventually gets incorporated into what I hope are thoughtful and cogent reviews. Think of them as “behind the scenes” (“behind the scents”?) peeks and insights, I guess! Some of them are more fully fleshed out than others and some, I’ll confess, don’t entirely make a lot of sense. Sometimes in the potent grip of a particular sniff, I’ll practice what I might chalk up to a bit of automatic writing and channel the spirit of the scent, the results of which I then reason with and wrangle into proper words fit for human eyes. Here today I have left them in their original, reflexive, stream-of-consciousness state.
Before I get into it, I will share one last thing: I am over the moon excited that I had the opportunity to sniff some of the lab’s Dracula: Order Of The Dragon collection (with amazing label art by Abigail Larson!) I have savored Bram Stoker’s classic vampire story on countless occasions in the course of my lifetime and I plan to do so again and again as far into the future as I am able. There is no tale quite so thrilling for me as Dracula, and of all my beloved stories, it is the one that has eternally snared the deepest, rarest love of my heart. This is the Black Phoenix Alchemy Lab collection I have been waiting for, since, well, forever and I feel very fortunate to share some of my thoughts on it with you today.
So…let me know what you think about this format! Actually, now that I look it over, it kinda looks… the same as the other BPAL reviews I write. Huh. How did that happen?? Well, I await and appreciate your feedback, all the same. And please do let us know if you have any favorites from this year’s Weenie collection! If you have questions about a particular scent that I did not mention below, leave a comment, and I’ll see if I can’t come up with an on-the-fly review for you.
And, also, wow…my preamble-less intro was a lie. Read on for the good stuff!
Les Heures de la Nuit (blackcurrant musk, white lime, and sparkling white cognac) Mimosa icing sugar frosting a tea cake? Cold black tea sweetened with a citrus blossom sugar?
Songs of Autumn I (sometime before: rain-damp grass and white sage) a herbaceous, purifying scent; hand made soap and icy, clear water.
Songs of Autumn III (dust and tumbleweeds, dry sage and chaparral, cactus nectar, and cinders) The scent of the absence of a thing; a melancholy, echoing pocket of once-was in a space where a thing was just-there. A faintly sweet, and slightly sad slip of void.
Songs of Autumn V (dry maple leaves, blackcurrant juice, patchouli root, and bourbon) It’s the sort of earthy-foresty-berried brew that a wood-witch keeps in a flask at their side for the revivification of lost souls and a nip for themselves on bone-cold nights. It’s probably about 51% ABV. I wish POM Wonderful made a version of it.
Dusk in Autumn(black tea, currant cake, mandrake root, a whirl of dried leaves, and hearthsmoke) Sara Teasdale made perfectly fragrant (I feel like the sweet comforts of her wonderful poetry were made expressly for this!) Dusky, musty, sweet autumn vegetation; the ancestral memory of smoke twisting up into a starry sky.
The Shadowed Veil (black pumpkin, leather, pomegranate incense, agarwood, and bourbon patchouli) a browned butter cake topped with autumn leaves and smoky icing sugar, served by the misty hands of by a solemn ghost; a widows (cake) walk.
Are You Digging on my Grave (snuggly musk, milky puppy breath, upturned earth, and a gently-gnawed bone) I was previously unaware of this poem, and the imagery plus the wonderfully pupper-centric scent notes make my heart sigh weepily. Dabbed on the wrist the fragrance conjures November-chilled cemetery gates, a frigid wind biting through woolen mittens, and an afternoon treat–a softly crumbling scone perhaps, wrapped in a clean cotton handkerchief, and stuffed deep into coat pockets for nibbling over forgotten gravestones.
The Empty House (black oud, woodsmoke, mahogany, pine pitch, and blackened pumpkin) the most delicious pine-log campfire coffeecake, enjoyed post-Wendigo escape.
Fall Leaves, Fall (starry musk melting into blackcurrant, black oudh, black roses, and blood-red maple leaves) this smells the way the phrase “a murmuration of starlings” feels on the tongue; spectral silhouettes fluttering behind closed eyelids in a cinematic sort of way.
Mictecacihuatl (copal, precious woods, South American spices, agave nectar, cigar tobacco, and roses) An intricately carved wooden tray with offerings of dried roses and fresh apricots, dusted with cocoa and cracked pink peppercorn.
The Listeners (mist-pale lilac, orris root, bruised violets, mugwort, white amber, yuzu, white champa, and white musk) Intensely aromatic dry, bitter citrus mingles with paraffin wax and fresh-cut, almost savory green capsicum for an oddly enjoyable scent that somehow smells exactly like the aggressively weird label art would have you believe it smells.
Pistachio Pumpkin Truffle an immediate deep saltiness, bordering on savory toastiness, followed by a wild, animalic chocolate. Like if cacao pods had scent glands.
Cozy Pumpkin Sweater (a dribble of pumpkin spice spilled onto a fluffy orange angora sweater) Ok so imagine that demented cashmere sweater scene from Lord Love A Duck but transplant it into the eternal autumn of the Sabrina universe. Pumpkin spices and that enchanted inch or so of knitted or woven fabric along your cardigan collar that even when removed at the end of the day, retains the warmth of your skin and the phantom perfume of your favorite shampoo.
Cardamom Cream Pumpkin Cake Cardamom is one of my favorite kitchen spices and, I think, one of the most unique scents and flavors that I’ve ever encountered. Woody, incense-y, soapy (is this just me?) and wonderfully aromatic–I add it to every “spiced” baked good I make, whether or not the recipe calls for it. In this instance, it makes for a warm, delicious fragrance, with milky-sweet aspects and a “fresh out of the oven” vibe.
Pumpkin Mead And Honey Cakes quintessential carmelized carbohydrates; the platonic ideal of a dense sticky, brown bread
Apple Butter Rum A fresh stick of butter, and a basket of fresh-picked apples. Later, these notes will come together in a cast-iron skillet and carmelize with sweet spices and a liberal spike of Kraken rum, but fresh out of the bottle, those two elements, the creamy dairy and the crisp fruit flesh, are so incredibly vivid and present and magically distinct from one another.
Miskatonic University Pumpkin PatchLILY–>GILDED Everything you love about the Irish coffee, dusty tomes, and polished oakwood of the original Misk U scent, added as an extra shot to a grande PSL. Somehow this really does call to mind a campus coffee shop for me (I went to a community college which I am pretty sure had no coffee shop, but I’ve got a good imagination.)
Devil’s Night In The Pumpkin Patch (a flaming pile of pumpkin guts, booze, and sweaty dark musk) A leathery dark musk, and the vegetal funk of clingy-stringy seasonal gourd innards. A crazy skeleton on a lurid horror paperback cover smells like this. Maybe this guy.
Popcorn Ball Snake Oil Popcorn is my favorite food. I could eat it for every meal. And while there are many “foodie” scents I don’t think I’d like to smell of, popcorn gets a pass. Hell yeah, I’ll smell like popcorn! This is the hot-toasty-salty-buttery-corniness of movie theatre popcorn, bound stickily with that sugary-resinous Snake Oil, which gives it a complexity and depth that you wouldn’t get with your run-of-the-mill, plain old popcorn perfume (because … there’s so many of them out there?)
Pumpkin Spice Snake Oil Here’s my Downeast Maine pumpkin bread again! But imagine if you substitute Snake Oil for the cooking oil (which I already swapped for olive oil) and the result is a sugared-vanilla incense-xxxspicy loaf (because I use at least three times as much cinnamon, too.)
Lollipop Snake Oil Effervescent, grapefruity-limey Fresca + a watermelon Dum Dum!
Carotene (sunset orange, a marigold-bright throb of light: sweet amber, ginger root, apricot, patchouli, red mandarin, chrysanthemum, and yam) if carrots smelled more like tangerines–fresh, citrusy, a little waxy; if tangerines grew up from the rooty earth rather than hung down from high, sunny branches.
Chlorophyll (dew-dotted grass, tea leaf, and sun-warmed herbs) Oddly enough, this smelled like a matcha custard bun when I sniffed it straight out of the bottle! On the wrist though, it is a riot of vibrant greens, from fresh tomato leaf to sharp ivy to sweet marjoram.
Anthocyanin (red musk, mandrake root, patchouli, pimento, saffron, red oudh, clove, and basil) Fall air rich with decaying leaves and cider-y scents and gorgeous spice and incense-saturated veils billowing in a sun-warmed October afternoon’s breeze. Like… if your very favorite head-shop had a stall at your favorite autumnal renaissance fair. This is basically the best of all worlds.
Dead Leaves, Nutmeg, Sweet Vetiver and Virginia Cedar I don’t normally love nutmeg, but this is such a sweet, simple, wholesome combination that now I want to start putting nutmeg and cedar shavings in my morning porridge. I also want to be the kind of person who eats porridge.
Dead Leaves And Chai Really lovely, reminds me of the enchantment of autumns in NJ. A sweet-tempered spiciness mingled with those manky, musty, softly rotting vegetal dead leaves–this is such a great combination. It conjures the memory of an evening stroll I took over a decade ago, on Halloween night. Without the slightest hint of a breeze, a whirlwind of crushed and broken leaves rose up from the sidewalk to swirl around my head. One smacked me in the face so hard it felt like someone punched me. It was weird and exhilarating.
Dead Leaves, Moss, And Mushrooms if there was ever a better argument for “more is more,” I don’t know what that could possibly be. My favorite “Dead Leaves” scents have thus far been those signature dead leaves plus some unexpectedly bright or springy floral pairing…but as it turns out, the very best one is comprised of a “like + like” formula. This one smells as if you had swept your favorite mug across an autumn flotsam of forest floor and brewed up in boiling rainwater all the sylvan sweepings you had gathered. Best served warm and cozy in tiny acorn cups, to ring of sleepy woodland creatures. If you love fall but you don’t love pumpkin, maple, or apple scents, I think you are really going to fall for this one. Pun intended–I always intend my puns.
The Country Gets Wilder As We Go (a snow-capped, untamed maze of fir, poplar, and oak. Ghostly beech reaching skeletal arms into the ink-black sky.) Sweet, peaceful mountain flowers.
The Meaner Things (thundercrack of ozone and moist, salty fog. A flap of leathery wings, a cluster of bark-brown feathers, and skittering, chattering black musk) A wolf in mermaid’s clothing; a subtly sweet aquatic for people who think they don’t like aquatics. Beautiful.
Wax Cylinders (polished mahogany, soft leather, and gold-molded wax) soft swirls of waxen, creamy, chewy, golden confections;
Death’s Head Moth (dusty brown sandalwood, nagarmotha, brown oudh, clove husk, white patchouli, black pepper, vetiver, green cumin, and ash.) Hand-made lace, only a little moth-eaten and musty, that has retained the gentle perfume of its owner –a combination of warm skin, fine-milled soap, and sweet, cooling herbs– a century later. This is an understated and sublimely beautiful scent. *I believe “nagarmotha” is a kind of cypress*
The Empty Coffin (dead roses, oud blanc, and white sandalwood) at the risk of sounding hyperbolic, this is the creepiest thing I have ever smelled. If you have ever sat, alone, in a funeral home and sniffed at the sterile atmosphere and softly rotting blooms, almost certain that your nose could eke out the decaying flesh and embalming fluid and grief and loss and heartbreak and terrifying dread of your own mortality, underneath it all. Well, then. I challenge you to dribble a bit of this on your wrist and try to read Dracula without going a little bit insane. (Edited to add: this dries down to an eerily beautiful rose.)
Flesh of my Flesh (deep crimson musk threaded with mesmerizing Tunisian amber, voluptuous champaca blossom, vanilla absolute, labdanum, bitter almond, and black orchid) This is a wildly hypnotic, narcotic scent; a feral floral with a hint of musk and talc.
Come, Sister (icy musk draped in osmanthus and white gardenia, a whisper of ti leaf and orchid, crystalline amber, and incense smoke) A chilly scent-scape of misty wheeling figures and transparent gloom, of intolerable laughter in sweet, tingling tones; the low voice in a dream that befools, and leads you from one nightmare to the next, promising weak light and wakefulness. A fragrance of lightly falling snow and beguiling madness.
The Sleeping Draught (a haze of lavender and black oudh, laudanum accord, and opium tar) first: sharp, somewhat camphoraceous lavender steam; later, a dark, sticky, honeyed sweetness, like opium manufacturers jumped on the cbd gummies trend. Ye olde-time sugar-dusted opium gumdrops.
The Sun Rises To-day ( blue lilac and violet leaf, white musk and eucalyptus, carrot seed and ti leaf.) Fruity amber, a lavender + violet tonic, lemony green tea.
The Blood Is The Life (blood trickling through thick, dark myrrh and a rivulet of unholy, desecrated sacramental wine) This is the deepest, richest, reddest, most indecent goblet of spiced wine.
Kisses for us All (red roses and honey, a throb of red musk, bitter neroli and clove husk all staining a slash of sheet-white vanilla sandalwood) Out of the bottle, this is very similar to the deep claret of The Blood Is The Life, but it shortly differentiates itself as jammier, stickier, and more floral in the way that sometimes tuberose smells to me like grape jellies.
The Embodiment of Funeral Gloom (a shroud of black agarwood, cypress, myrrh, and upturned earth, scattered with crushed lavender and creeping with moss-smothered stone) This is an uncanny creation and smells exactly like this passage: “Never did cypress, or yew, or juniper so seem the embodiment of funeral gloom.” I mean, that’s always the point, I’m sure, to have your work match up with your vision, but dang they nailed this and if you want whispering shrouds and grave tombs and misty clouds and ominous doom, you have come to the right place.
Lucy’s Eyes (a pulsing infernal amber, shot through with lilac-blue, bloodshot and blazing) Lilac and amber really is a strange and sinister combination! Miky green leaves, dewy and fresh, incased eternally in a glowing amber shrine. The amber lends a perversely sweet note to the potion, a sort of “evil Play-Doh” vibe. If Lucy rose out of her coffin and filmed a relaxing slime ASMR compilation for her YouTube channel, the shimmering ooze would smell like this.
The Black Phoenix Alchemy Lab Halloween 2019collection of perfumes, hair glosses, and atmosphere sprays are currently live and available for purchase. As this is a limited edition series, sample sizes imps are not available for Weenie 2019.
I’ve been in a funny place for the past few weeks. Funny, and a little unfamiliar, and I almost don’t even know what to do with it. I’m feeling kind of …carefree? And generally good about life? Like everything might actually be ok for once and the world doesn’t feel like it may crash down around my head …any second…any second now?
This is such an alien state of being for me. And what makes it worse (what makes good…worse? Ah, Sarah.) is that so many people I know are struggling and suffering and just really having a rough go of it at the moment. I feel awfully guilty for feeling as great as I do.
I feel so great, in fact, that every day for the last three and a half weeks I have launched myself out of bed at five a.m. sometimes, at 4:59, before the alarm has even gone off. I’m immediately out the front door–in my pajamas, no less–to take in the world while everything is dark and quiet and still. I used to walk in the early mornings for exercise; it was a slog, and I hated it, and more often than not I would find reasons to avoid it and lay in bed for another few hours. Now I have begun to think of it as a gentle stroll to stretch my toes and wake myself up, and I’m finding that it’s become a really vital part of my morning. (I still get the stupid, sloggy exercise at night, though. Bah.) It may sound as if I’ve contracted some sort of passing mania, but I have kept this practice up for nearly a month now, even on weekends, and as it turns out, I don’t really need more than 5-6 hours of sleep a night. Which doesn’t quite sound right, does it? But I feel loads better than when I was getting 7-8 hours a night? And anything over 8 makes me feel awful, anyway.
I’m attributing this change to a handful of things:
-In late summer we finally wrapped up this interminable business with my grandparent’s estate, so after nearly three years, that particular dread is no longer weighing on my shoulders. My grandfather passed in 2015, and my grandmother’s decline was long and slow (she passed in 2017) so between caring for them before their deaths and dealing with the aftermath and the house and the paperwork and finances, it finally feels like I can let go and properly say goodbye. Goodbye, Mawga and Boppa. Until we meet again!
-I submitted some of the final stuff for a project I’ve been working on, and even though it’s not even close to being done, I think the most challenging aspect of it has been taken care of, and even if nothing ever comes from it, or if it all falls through… at least I will know that I was able to commit to writing 12 chapters of something. Yes, I am writing a book. Yes, this is what I have been obliquely alluding to since March earlier this year. Nope, still not really ready to talk about it yet. But I will say this: be careful what you put out into the universe because sometimes you just might end up eating your words.
-I had a difficult conversation with my boss that I was scared to have, and it turned out ok…it didn’t kill me at all. Now I finally feel good about plans to eventually move to the West Coast, and hopefully sooner rather than later. Portland, here we come!
-Another thing I am loathe to talk about for myriad reasons is that I have lost almost 25 lbs. I’m actively working on just feeling better in general, and unfortunately, weight loss is a part of the process. I just want to be able to squat comfortably again, man. And I don’t even mean for exercise, I mean for when I want to squat down and look at a tiny roly-poly on the sidewalk or something. And maybe wear one particular dress I bought four years ago, but which didn’t even fit me at the time.
-And finally, I am fixing my teeth, a thing I’m terribly self-conscious about.
But listen: I may be in a better mood and I may have nicer teeth–but I’m still not smiling for anyone. No way, no how!
Oh, and another great thing is that I found a Heart record for $8 at a boba shop, of all places.
So, let me tell you about this sandwich. First, slice up a shallot and quick pickle it in a little bit of vinegar and sugar. Set that aside. Crumble half a block of tofu and saute it with some garlic powder, onion powder, pepper, nutritional yeast, turmeric, and a bit of black salt (it’s sulfurous and will make it taste eggy.) While that’s cooking, toast a few slices of sourdough bread, and when they are ready, mush up some avocado slices on them, top with a few spoonfuls of the tofu scramble and garnish with the pickled shallots. This was something I threw together last weekend, and it was pretty tasty.
Next, allow me to bring your attention to this pumpkin bread. I have been making it since 2002, using ingredients and directions from allrecipes.com, but which I have slowly been tweaking and changing over the years. I use half brown sugar/half white sugar, mostly applesauce in place of oil, and for the remainder of the oil I use olive oil, twice as much cinnamon, omit the nutmeg, add cardamom and black pepper, and sub in fresh ginger for the powder. I reckon it’s a whole new recipe by now!
Finally, this is a pumpkin curry I improvised when I realized I’d bought more pumpkin than I was ever going to eat in my oatmeal. (I always think pumpkin oatmeal is a great idea for like, the first week in October. And then I’m over it.) First, whiz up one medium onion, 5-6 cloves of garlic, one serrano pepper, and a knob of ginger in your food processor. Or, you could mince it all by hand, whatever’s easiest. Cook in the instant pot using the “saute” function for about five minutes. (I might do a few minutes more.) Add to the pot a can of chickpeas, or if you thought ahead to cook up some dried chickpeas, add about a can’s worth, about 15 oz or so; a 15 oz can of coconut milk, a 15 oz can of pumpkin puree (not pumpkin pie filling) and a cubed sweet potato. To this add 2 tbsp curry powder, smoked paprika, salt, pepper, and fenugreek leaves. Or whatever you generally like to add in terms of curry spices! I just sort of threw in whatever sounded good. Stir it together, close the pot, and cook for 10 minutes, with a natural release.
I served this curry with short grain brown rice because that’s what we had on hand, and which was also cooked in the instant pot. Our formula for rice–whatever kind of rice– is to rinse it in cool water 2-3 times, drain and use a 1:1 rice to water ratio, minus about a tbsp of whatever (to account for whatever liquid is still left in the rice after the rinsing). Cook on high for 6 minutes and then do a natural release. Most of the time this makes for perfect rice. I also roasted some cauliflower that had been tossed with olive oil, salt, pepper, garam masala, and a pinch of turmeric.
For something that I did not consult a recipe for, it was really quite good!
This is a shawl that I knit last month. I think it broke me. It was the most epically tedious thing I have ever created. I was warned, going into it, that I was probably going to be bored with the pattern, and man, I sure was. The funny thing is, it seems to be a pretty beloved pattern among most knitters (it’s the Find Your Fade shawl.)
I don’t mean this as a criticism to the designer, but I wouldn’t recommend this to someone who enjoys the challenge of a more intricate pattern. Which I normally do! But sometimes I like to rest my eyes a little and not stress out so much about something that’s meant to be an enjoyable pastime. If you need something a little mindless for a netflix binge, this is perfect!
…but be certain that there’s at least 6-7 seasons of it because this knit is interminable.
In blocking this I noticed A LOT of dropped stitches. I think I got so bored with it that I just totally tuned out and mindlessly sped through it, without even noticing. I performed some surgery after blocking, so I think it’s okay. (Here’s a good video on how to pick up dropped stitches on a finished piece of work.)
So just an FYI: don’t daydream your way through this project. Check every few rows for some dropped or wonky stitches so that you’re not surprised by them after you have already finished!
Two movies and a cocktail: I did not do my thirty-one days of horror films this year; however, I did watch one movie at the beginning of October and one at the end, and I highly recommend them both.
Cooties was kinda funny and kinda dumb and a whole lot of fun, and I’ve been meaning to watch it for years now, ever since I saw that sonic creepster extraordinaire, Kreng, was involved in the soundtrack. It’s more or less about zombie children, and, Frodo, who plays the part of a failed writer who has to move back in with his mom in the town where he grew up, and is a substitute teacher at the school where the kids start getting freaky and bitey and gross one day.
Knife + Heart was a beautiful and brutal homage to the giallo film, almost entirely populated by queer characters, and I don’t know what I was expecting but I sure wasn’t expecting what I got–a dreamy, kitschy, sleazy, thriller, the likes of which I have never seen before. This one also has a pretty great soundtrack.
This is not a themed cocktail, but I suggest you pair either of these films with the rum Old Fashioned that this guy shares on his youtube channel (skip to 5:35 for the specific recipe). We crafted a few this past weekend, and I’m fairly certain that I liked it even more than a regular Old Fashioned!
Ok, so that’s it. You can all go home now. Oh, but wait! I got a fancy new mattress, too. Which is kind of hilarious, considering I don’t spend all that much time sleeping anymore.
Inspired by a conversation with my sister that’s really too long to get into but the gist of it is that I struggle to reconcile living a life of refinement* with my fierce devotion to disgusting junk food: she suggested that I make a little ritual of it. A small portion of, say, Funyuns, with a fancy whiskey or somesuch. I liked this idea very much and I love my baby sister for suggesting it!
When I tweeted about it (I’m one of those people who keeps a twitter for the sole reason of spouting ridiculousness) @cheesesexdeath adroitly suggested that I pair it with a super gooey, spruce-wrapped Harbison, and with that, a Saturday night supper was borne! Sadly, my grocery store did not have the Harbison–sad trombone–so I grabbed a triple creme Fromage d’Affinois, and I don’t think that’s at all similar but it’s a buttery ooze that’s providing a wonderful contrast to the salty, crunchy, top-of-the-mouth-scratchy skanky funk of the Funyuns.
Thanks to my life-advisor and my spiritual cheese advisor for tonight’s divine/unholy meal. Amen.
*P.S. I blame my misguided ideas and obsession with “refinement” on reading too many Alexandra Stoddard books in my late teens/early twenties.
So last night I made a thing out of some random stuff in my fridge and it was way better than it had any right to be, and I am definitely going to make this part of our meal rotation. I forgot to take a photo and it was not particularly attractive anyway, so please gaze upon Mads-as-Hannibal holding court at his dining table, and pretend.
A Perfect Bowl of Autumnal Slop
-Dice up two sweet potatoes and toss with some olive oil and whatever seasonings you usually reach for. I used s+p, herbs de Provence, garlic powder, and smoked paprika. Roast in 425 ° oven until they are as done as you like.
-Separately in a pan, sauté some sliced sausages (I used two Field Roast apple-sage fake sausage), until it’s browned; set aside.
-In the same pan, sauté sliced leeks (1-2) for a minute or two, add a small container of sliced portabella mushrooms, stir in s+p to taste, let it cook down a bit. Splash in some sherry or vermouth or whatever you have on hand.
-Throw in a handful of chopped spinach, let it wilt. Toss sausages back in.
-Splash in some heavy cream (totally optional, we just happened to have on hand that we’ve been adding to everything, just to use it up.)
Divide roasted potatoes between two bowls. Top with the sauteed autumnal veggie matter. Garnish with crumbled bleu cheese (optional, but we had a tiny wedge left over from our curdbox)
Like I said, this was way better than the sum of its parts and definitely better than it sounds on paper! A perfect (sloppy) bowl of autumnal comfort.
It’s funny how when you’re living in a present moment, it’s incredible easy, almost an automatic reflex to be cruel to yourself, just utterly savage. I was so happy when this photo was taken, ecstatic, even. A huge weight had been lifted from my shoulders just months before, and I was back among people who loved me. In spite of that, there are so many things I poked and picked and pricked at myself about. Too flubby in the bod, crooked teeths, frizzy hairs. Wow. Rude.
I see this photo today and just…marvel at how pretty I look. Why is it so much easier to show these kindnesses to a past version of ourselves? I’m trying to keep this in mind this morning and hold it close to my heart as I’m looking in the mirror, not pleased with what stares back. I’m trying my best to be kind to that person right now in this present, fleeting moment. I’ll never get this moment back again, you know? Now is when I need this love most. Not eight years ago. Not the faded me in a photograph. Current me, the one existing this second. Who knows how many more seconds are allotted to me? I can’t waste them being mean to a person who did nothing wrong but look in a mirror and just wish to see something nice.
For August’s installment of our Ten Things series, I am over the moon that Cheese Sex Death is paying us a visit and taking us to moody midnight cheese church!
As lover and fanatic of all things cheese, I was beyond tickled when I came across the Cheese Sex Death Instagram at some point over the past few years, and it’s been such a treat getting to know the person behind the account: former cheese-monger Erika Kubick. Erika believes that cheese is the sexiest, holiest food in the world and that we should all pleasure ourselves with it every day. She created Cheese Sex Death as a guide to buying, plating, pairing, cooking with, and tasting cheese, and to inspire people to indulge their funky fromage fantasies!
According to Erika:
Even though the world of artisan cheese seems intimidating, all you really need to know is that you like eating it. I’ll help you learn the rest.
With Erika’s cheese classes you can enjoy a customized luxury cheese tasting in the comfort of your own home or office, and you can frequently find Cheese Sex Death doing pop-ups and events–as a matter of fact, she’ll be at the Chicago Oddities Market this very weekend (8/24 and 8/25 at noon) serving up some sexy raclette nachos, which sound really freaking amazing. Stop by, grab some cheesy goodness and say hello!
In the meantime, put on a Siouxsie album, don some black lace gloves, light a few candles, and peruse Cheese Sex Death’s 10 Goth Cheeses And What To Pair With Them, below. And a million black lipsticked kisses to Erika and to intrepid intern Zoe for this dark, dreamy and utterly delicious post today.
10 Goth Cheeses And What To Pair With Them
Most people associate it with cute images of love and romantic picnics in the park, but cheese is one of the most magical and goth foods out there. Many different kinds of cheese spend their youth aging in cold dark cellars, much like a crypt, where they are left to decay and mold. And if that’s not goth enough for you, both Pagans and Christians alike have a history of using cheese in magickal spells and rituals. Some have used it to manifest good fortune or ward off illnesses, while others used it to tell the future!
By interpreting the holes in swiss, the veins in blue, or the cracks and bumps on a cheese’s rind, a fortune-teller would be able to read the markings and find patterns and signs that tell the future—a practice known as tyromancy.
Now that you have learned a little about the magical history of cheese, let me introduce you to 10 different goth cheeses, and what to pair with them.
Humboldt Fog
Goat cheeses like Humboldt Fog from Cypress Grove are cloaked with vegetable ash before aging in cellars. This helps the rind develop and gives the cheese a spooky, shadowy look. Goat cheeses are especially eerie, with a bone-white paste that contrasts against the ghastly gray rind. Pair a wedge with charcoal crackers, which add an extra touch of darkness and a nice crunch to oppose the soft cheeses.
Casu Marzu
Casu Marzu (which literally translates to rotten/putrid cheese in Sardinian) is a sheep’s milk cheese which is aged beyond the regular fermentation period of cheese. The result is a decomposition, brought about by the maggots that live inside of it. How did the maggots get there? Cheesemakers place a specific kind of fly on the cheese, so that they lay eggs inside. Due to the acid from their digestive system, the fats in the cheese break down when the maggots eat their way through it. As if that’s not creepy enough, the cheese must be consumed while the maggots are still alive. They’re known to be able to jump up to 6 inches, so pair Casu Marzu with a blindfold to protect your eyes.
Coupole
This delicious, creamy goat’s milk cheese from Vermont Creamery is covered with a wrinkled rind that resembles a brain. These cerebral wrinkles are caused by geotrichum candidum, a fungus widely used to develop the rinds on soft-ripened cheeses. Its rich, fudgy interior is snow white and begs for something sweet, so pair with roasted beets for a beautiful blood-stained effect.
Mimolette
With its bright orange pumpkin-like inside, Mimolette from Normandy is one haunted looking cheese. The rind has a sweet, floral aroma and resembles the outside of a cantaloupe. The cavernous exterior is formed by tiny cheese mites that feed on the rind and aid in the aging process. It’s a nutty cheese with a savory finish, so pair with the equally magical and delicious dried figs, which look an awful lot like shrunken heads.
Clothbound Cheddar
This is not your mama’s Wisconsin cheddar. Clothbound cheddars are made in the traditional English-style. Rather than shaped into blocks, it comes in wheels, which are coated in lard and wrapped with muslin cloth before going into the cellar to age, like a mummy to a tomb. Pair this cheese with a hard cider as apples symbolize immortality, and are traditionally placed as offerings to the dead for Samhain.
Smokey Blue Rogue Creamery
Smoked cheeses evoke images of fire and brimstone. While smokey flavors can often overpower a cheese, Smokey Blue is a rich, buttery blue with just a kiss of campfire. The wheels are gently smoked over smoldering hazelnut shells, creating notes of bacon, funk, and sweet cream. Spread onto a square of Novo Coffee chocolate from Ritual for a perfect bite reminiscent of campfire s’mores.
Black Betty
This goat cheese Gouda from Holland is firm and crunchy from a full year spent aging in a cave. Filled with crunchy bits of cheese crystals, which are actually clusters of the amino acid Tyrosine, the pale wheels are coated in black wax to distinguish it from the others. Have yourself a sultry and kinky night alone with Betty and enjoy with a whisper of whiskey.
Foxglove
You can pretty much expect any soft cheese with an orange or pinkish rind to fill a room with the distinct scent of gym socks and decay. These are called washed-rind cheeses, and most of them have more bark than bite. It stings the nostrils, but the inside is milder with a buttery, beefy flavor. Foxglove from Tulip Tree Creamery is bathed in porter beer before aging, creating a sweet and custardy interior. Pair it with Dead Guy Ale from Rogue. It’s malty and sweet, but still bubbly enough to cut through the richness.
Harbison
This cheese from Jasper Hill Farm is bound with spruce bark, as if crafted by the Blair Witch herself. The interior is so sinfully gooey that without the wooden ring, it would spill right out of its rind. Peel back the rind and spoon out the indulgent, pudding-like center. The inside is as rich as custard with subtle notes of the forest. Pair with rosemary roasted potatoes to complete the woodland feast.
Challerhocker
Challerhocker is a delicious Swiss cheese that has been washed in brine and spices, then aged for at least 10 months. The name translates to “sitting in the cellar” and is stamped with a haunting face peeking out from the cheese. Pair with onion jam, as the flavor compliments the buttery, nutty, and slightly sweet cheese.
And there you have it cheese sluts! Now you can impress your friends with the yummiest, gothest cheese board they have ever seen. Cheesus bless.
Photo credit: All photos courtesy Cheese Sex Death, with the exception of Casu Marzu
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