As a general rule you should always use your nicest things first. So many of us do this bass ackwards, believing that we should go through our dull, practical purchases first and save the good stuff for some notional future day. This is a terrible idea. Crack open the good stuff now because if not now, then when? Every day needs to celebrated. (This is also one of the reasons that I fundamentally disagree with wedding culture and its ‘best day of your life’ extravagance. But that’s an argument for another day.)
Ostensibly tied to Valentine’s Day, but really more of a mid-February uplift, here are some fragrance and meal pairings to inspire you to treat yourself better. The recipes are not grand and show-offy. They’re cozy, so if you want to eat sitting on the couch instead of at the table, then definitely do that.
And three of them contain cheese, because cheese is love.
Gris Dior and Cacio e Pepe Scrambled Eggs
Sprayed throughout Dior boutiques around the world to olfactorily transport you to the Avenue Montaigne mothership, Gris Dior is earthy (hello, oakmoss and patchouli), gently floral and ineffably elegant. I made a vow to myself to not use the expression ‘quiet luxury’ but boy, does this fragrance epitomize that notion. Spray some on yourself and notice how you immediately feel more put together even if you are in your most stretched-out, not-for-public-viewing sweats.
Gris Dior will also magically turn you into the sort of person who easily elevates even the most basic breakfast-for-dinner into something special. Cacio e Pepe Scrambled Eggs from much-missed New York City restaurant Maialino fits the bill perfectly. it’s very easy to make with none of Cacio e Pepe’s complicated emulsion building, so please try it. Serve with sourdough toast soldiers or flatbread crackers.
Cacio e Pepe Soft Scrambled Eggs
Recipe by Maialino Chef Nick Anderer
Serves four
Ingredients
10 fresh eggs
½ c. whole milk
1 c. grated pecorino, plus more to taste
2 tbsp. coarsely ground black pepper
1 tbsp. butter
Salt to taste
1. Melt butter in a nonstick skillet (9 to 10 inches in diameter) over medium heat.
2. Whisk together eggs and milk; pour into the skillet.
3. Stir continuously for four to five minutes with a heat-resistant rubber spatula until the eggs begin to lightly scramble.
4. Stir in the pecorino, black pepper, and salt.
5. Transfer eggs to a platter before they cook to a hard scramble. The final product should be creamy and loose.
6. Sprinkle more pecorino over the top and serve with the bread of your choice.
Carolina Herrera Good Girl Blush and Truffled Grilled Cheese
Carolina Herrera Good Girl Blush is what happens when a big, attention-loving gourmand perfume decides to have a quiet night at home.
Image from Stacey Todd Boutique instagram (I added the chips. Duh.). Model is wearing Another Grey Day cashmere sweats.
Soft and powdery, Carolina Herrera Good Girl Blush eau de parfum might at first telegraph a luxe clean vibe. But it also has an irrepressibly narcotic white flower and thumping rose heart that says “I can pull off a big night out. I just choose not to.” Even with its signature Good Girl gourmand heart, Good Girl Blush is way more sophisticated than any of the scores of baby girl candy fragrances out there. If you wear this to stay in, do not cook. Maybe have some truffle chips, but eaten from a porcelain bowl, never straight from the bag.
And if you must eat cooked food, have someone prepare it for you. I have a friend whose husband makes truffled grilled cheese sandwiches for her whenever she wants. May everyone have a partner like that.
Cheese is love.
Narciso Rodriguez All Of Me and Pastina
Narciso Rodriguez All of Me eau de parfum is a skin scent masquerading as an irreproachable floral fragrance. What starts out straightforwardly floral unfolds into an elevated sandalwood and musk that is equal parts soothing and sexy. Wear it while eating the classic Italian comfort dish, Pastina. ( It was given new life when it went viral two years ago on social media and the video recipe at this link is my favourite and is dead easy to make.)
Pastina is baby-sized pasta stars cooked in chicken or vegetable broth instead of water, with a healthy amount of butter and a generous grating of cheese for the perfect, nurturing meal. Giant blanket to wrap yourself in like a human burrito optional but encouraged.
Aesop Ouranon and Nigella’s Pumpkin & Chickpea Thai Curry
Aesop’s Ouranon Eau de Parfum is time lapse photography in a bottle. A journey through the changing seasons, it starts with sun-warmed lavender, then takes a spin through harvest season with dried hay before ending up at a giant stone fireplace welcoming the warm embrace of a smoky fire.
It’s what to wear when eating Pumpkin and Chickpea Thai Curry from Nigella Lawson. This stew is vegan but hearty, full of soluble fibre (my new obsession) and you can adjust the spice level from lightly warming to yeow. Perfect for a cold or rainy night when you need to thaw your poor bones.
Nigella Lawson Pumpkin and Chickpea Thai Curry
3 tablespoons vegetable oil
1 1/2 cups finely chopped onion
1/4 teaspoon salt, or to taste
2 teaspoons Thai red curry paste, or to taste (available in Asian markets. If you can avoid the grocery store versions made for western palates, then do so. The best Asian ones are Maeploy, Aroy-D and Maesri brand.)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds peeled seeded pumpkin, cut into 1 1/4-inch chunks
2 (15-ounce) cans coconut milk
1 cup chicken or vegetable broth
1 Tablespoon Thai fish sauce*
4 15-ounce cans chickpeas, drained
Freshly ground black pepper
1 cup loosely packed finely chopped cilantro leaves.
Place a large wide pan over medium heat, and add oil. When hot, add onion and salt, and saute until softened but not browned. Add curry paste, and saute for 1 minute. Add cumin and coriander. Raise heat to medium-high, and add pumpkin. Stir for about 1 minute. Stir in coconut milk, chicken broth and fish sauce. Partly cover with a lid, and reduce heat to low. Simmer gently until pumpkin is almost tender, about 20 minutes. Add chickpeas, partly cover, and simmer for 10 minutes more. Stir gently, and adjust salt and pepper to taste. If more heat is desired, add more curry paste. Ladle hot pot into serving bowls, sprinkle with cilantro, and serve.
* As reader Tracy points out in the comments, fish sauce is not vegan, so you can substitute miso paste or tamari or just skip that ingredient entirely.
Yield: 4 to 6 servings.