Sleepycats is in the hospital having a stem cell transplant (bone marrow transplant) right this minute. She is having the heavy blasts of chemo to prep her blood, and tomorrow morning at 9:30am Eastern time she will receive her stem cells. This treatment for her multiple myeloma is very difficult and sickening, and she's having a hard time of it. She spent all last night throwing up from her first blast of chemo. Her sickness will worsen until from next Sunday through next Friday we have been told will be an absolute horror. Then... gradual lessening, to tolerable conditions. Hopefully these stem cells will find their way into her bone marrow and make a home there, and produce good cancer-free bone-marrow producing blood for her in a short time. This is not a trivial process! There is a 10% fatality risk.
I am asking you to take a minute and send blessings and positive thoughts to Sleepycats in a hospital in Philadelphia. She needs your love.
Thanks!! Much love, L
Tuesday, October 10, 2006
Wednesday, August 02, 2006
100 degrees
It's 100 degrees and going up. Most perfumes are making me a little ill -- except:
PDN Vanille Tonka (soft vanilla incense)
Carthusia - Mediterraneo (light soft lemony iced tea with a hint of balsamic rice)
PDN Vanille Tonka (soft vanilla incense)
Carthusia - Mediterraneo (light soft lemony iced tea with a hint of balsamic rice)
Friday, July 21, 2006
Isabey Day!!
It was coming. I kept thinking about Isabey Gardenia for over a week and then, this morning, I sprayed with abandon!! OMG. Lush creamy gardenia, tropical and luminous, sultry and sweet and animalic, so close to me all day long. The final drydown is the most heavenly refreshing gardenia. This perfume is addicting. It's soooo hard to find now, that I tend to hoard it :-( But oh my, what a killer to wear on a hot day in July. I am soooo in love with Isabey.
Thursday, July 20, 2006
Dorissima Goldmund
http://www.luckyscent.com/shop/detail.asp?itemid=26600§ion=1
Why is this perfume so perfect on a day when light kindling self-ignites? Because it's a luxurious skin scent, that grows more and more seductive as it plays off my body heat. I walk in a veil of iris root, rose, carnations, sandalwood, musks, balsam, and vanillas. The overall impression is sandalwood and balsam, the rest is fringe, until past drydown when it's like slightly incensy vanillas. This perfume could be relaxing, but probably for some very calm person LOL, not a hot fiery one like me. This one stokes me up and centers me, which is right - for me.
Why is this perfume so perfect on a day when light kindling self-ignites? Because it's a luxurious skin scent, that grows more and more seductive as it plays off my body heat. I walk in a veil of iris root, rose, carnations, sandalwood, musks, balsam, and vanillas. The overall impression is sandalwood and balsam, the rest is fringe, until past drydown when it's like slightly incensy vanillas. This perfume could be relaxing, but probably for some very calm person LOL, not a hot fiery one like me. This one stokes me up and centers me, which is right - for me.
Wednesday, July 19, 2006
Summer Perfumes
Outdoor temperatures yesterday reached 100 degrees, and today it's in the 90's. I'm working in an office environment but the air conditioner is always shut off at 5pm and everyone works until at least 6. Sometimes during the day the a/c seems to be off and the fans on, and everyone just sort of melts into their chairs, passion and energy replaced by grumpiness, which is a shame...... because they're losing consciousness.....
So I've been playing with my perfumes. Do I wear Guerlain Aqua Allegoria Alla Fresca, and stay green and fresh all day? Or how about something flowery and refreshing, like Creed's La Fleur de The Rose Bulgarie, a staple that stays in my purse. I tried Isabey Gardenia, a very heady gardenia that is so smooth and creamy it turms my slight sweat into pearls of greenhouse incense. What to wear in the dog days of summer?
In the '80's I would have worn Angel had it been in production LOL. Sometimes I still look at it, and sniff the bottle, and long for it. But I want to keep my co-workers on my bright side so I won't do it hahahaha. A soft gourmand from Bed Bath and Beyond might be nice, and I have often considered wearing just the whipped buttercream frost body cream - but I always stop short, thinking of the mosquito frenzy that would ensue.
Chanel No 5 extreme is stunning, as you probably already know. I think this is a perfume that can take the sun blasting heat, and enclosed airless office, and still remain fresh and good. I've never irritated anyone by wearing it, and in fact it's always awarded compliments. But to get up in the morning when it's 80 degrees and muggy, and think of Chanel - it's hard. Cringe. As beautiful as it is, it's sweet and sweet doesn't always appeal to me in the miserable heat.
I don't have to tell you that for me, the churchy perfumes are out in this weather. So are the sticky buns cinnamon pumpkin parfait sugar wafer diabetic death ones. Uber sweet will make me queasy.
So what do I wear? Those of you who know me already know the answer: POTL. I wear People of the Labyrinths Luctor et Emergo body cream and/or parfum. It's sweet grasses, hay, marzipan, and marachino cherries, in a lovely drydown that is incensy and bright/summery. This is my *everything* perfume.
I also find myself reaching for Amouage Silver Cristal. This perfume is no longer in commerce so I won't go into detail, but it does have some similarities with Chanel 19. Silver Cristal is green and desert dry, with undertones of moroccan roses and sandalwood. Men love it and for me, it goes everywhere.
I wore San (Ruby, a limited edition) the other day and it was pretty good! A goth parfum, in my opinion, it's rose based with notes that are dressy and gothic. It was perfect for a summer evening out.
What are your *extremely hot* summar perfumes - and why?
So I've been playing with my perfumes. Do I wear Guerlain Aqua Allegoria Alla Fresca, and stay green and fresh all day? Or how about something flowery and refreshing, like Creed's La Fleur de The Rose Bulgarie, a staple that stays in my purse. I tried Isabey Gardenia, a very heady gardenia that is so smooth and creamy it turms my slight sweat into pearls of greenhouse incense. What to wear in the dog days of summer?
In the '80's I would have worn Angel had it been in production LOL. Sometimes I still look at it, and sniff the bottle, and long for it. But I want to keep my co-workers on my bright side so I won't do it hahahaha. A soft gourmand from Bed Bath and Beyond might be nice, and I have often considered wearing just the whipped buttercream frost body cream - but I always stop short, thinking of the mosquito frenzy that would ensue.
Chanel No 5 extreme is stunning, as you probably already know. I think this is a perfume that can take the sun blasting heat, and enclosed airless office, and still remain fresh and good. I've never irritated anyone by wearing it, and in fact it's always awarded compliments. But to get up in the morning when it's 80 degrees and muggy, and think of Chanel - it's hard. Cringe. As beautiful as it is, it's sweet and sweet doesn't always appeal to me in the miserable heat.
I don't have to tell you that for me, the churchy perfumes are out in this weather. So are the sticky buns cinnamon pumpkin parfait sugar wafer diabetic death ones. Uber sweet will make me queasy.
So what do I wear? Those of you who know me already know the answer: POTL. I wear People of the Labyrinths Luctor et Emergo body cream and/or parfum. It's sweet grasses, hay, marzipan, and marachino cherries, in a lovely drydown that is incensy and bright/summery. This is my *everything* perfume.
I also find myself reaching for Amouage Silver Cristal. This perfume is no longer in commerce so I won't go into detail, but it does have some similarities with Chanel 19. Silver Cristal is green and desert dry, with undertones of moroccan roses and sandalwood. Men love it and for me, it goes everywhere.
I wore San (Ruby, a limited edition) the other day and it was pretty good! A goth parfum, in my opinion, it's rose based with notes that are dressy and gothic. It was perfect for a summer evening out.
What are your *extremely hot* summar perfumes - and why?
Sunday, February 12, 2006
Pro-JUTE-what?
How do you pronounce proscuitto? I've heard pro-JUTE in the movies so many times, that when I told the counterman at the Murphy's Supermarket deli to give me a half pound of pro-JUTE, he blinked for a second, then asked, "thin sliced?"
So I called my aunt, a first-generation American who speaks perfect Italian, and I said "Aunt V I had the most delicious dinner last night, by rolling thinly sliced pro-JUTE around a small dollop of sour cream, with fresh chives on top. She said, "What?" (She almost always says "What?" because she's been experimenting with hearing aids lately and sometimes forgets to put them back into her ears.) I said, "I had the most..." She said, "No, you mean pro-JUTE-oh!" Ah, thank you I said to her, the ultimate expert on not only Italian pronunciation, but also food: she minored in cooking at Smith, and delights (as I do, it's a genetic thing) in our incredibly useful five - or six - senses.
Pro-JUTE-oh, it turns out, is a diabetic's nightmare, so I only ate a couple of slices. The curing process must include sugar because it really jolts the glucose to the roof. But - like an annual piece of birthday cake - you gotta live, gotta taste life, even if just a little bit less than normal non-diabetics.
"Fresh chives?" Yes - incredibly, here in South Jersey, and with this mild winter, I still have a few chives. I've been sprinkling them on my daily poached egg breakfast. But this morning, with 15 inches of snow on the ground, I'm sure the last of the fresh chives are doomed. Oh well, spring is right around the corner (sort of).
I also bought scallops yesterday, and will wrap them in bacon, skewer with wooden toothpicks, and broil them for a few minutes later this afternoon. They go absolutely beautifully with spinach simmered in olive oil and fresh chopped garlic, and a good chardonnay. The bacon is complimentary to the spinach and garlic, and the chardonnay loves the delicate scallops. Once again, bacon having been cured with some sugar, a diabetic must be very careful to only eat a slice or two. But that is quite enough to go round several scallops, so a little goes a long way.
I am wearing Eadward Indulge perfume today, because it's so perfect on a snowy wintry day. It smells like spices and vanilla and orange marmalade and gingerbread. And the sweet perfection of Indulge's homey, warming sillage, won't have my blood sugar roaring like the fire in my coal stove.
So I called my aunt, a first-generation American who speaks perfect Italian, and I said "Aunt V I had the most delicious dinner last night, by rolling thinly sliced pro-JUTE around a small dollop of sour cream, with fresh chives on top. She said, "What?" (She almost always says "What?" because she's been experimenting with hearing aids lately and sometimes forgets to put them back into her ears.) I said, "I had the most..." She said, "No, you mean pro-JUTE-oh!" Ah, thank you I said to her, the ultimate expert on not only Italian pronunciation, but also food: she minored in cooking at Smith, and delights (as I do, it's a genetic thing) in our incredibly useful five - or six - senses.
Pro-JUTE-oh, it turns out, is a diabetic's nightmare, so I only ate a couple of slices. The curing process must include sugar because it really jolts the glucose to the roof. But - like an annual piece of birthday cake - you gotta live, gotta taste life, even if just a little bit less than normal non-diabetics.
"Fresh chives?" Yes - incredibly, here in South Jersey, and with this mild winter, I still have a few chives. I've been sprinkling them on my daily poached egg breakfast. But this morning, with 15 inches of snow on the ground, I'm sure the last of the fresh chives are doomed. Oh well, spring is right around the corner (sort of).
I also bought scallops yesterday, and will wrap them in bacon, skewer with wooden toothpicks, and broil them for a few minutes later this afternoon. They go absolutely beautifully with spinach simmered in olive oil and fresh chopped garlic, and a good chardonnay. The bacon is complimentary to the spinach and garlic, and the chardonnay loves the delicate scallops. Once again, bacon having been cured with some sugar, a diabetic must be very careful to only eat a slice or two. But that is quite enough to go round several scallops, so a little goes a long way.
I am wearing Eadward Indulge perfume today, because it's so perfect on a snowy wintry day. It smells like spices and vanilla and orange marmalade and gingerbread. And the sweet perfection of Indulge's homey, warming sillage, won't have my blood sugar roaring like the fire in my coal stove.
Sunday, January 22, 2006
Whole Wheat Pasta in Vodka Sauce and Kidney Beans (gag?)
Tonight's dinner: Whole Wheat Pasta with Kidney Beans in Vodka Sauce.
Are you a diabetic too?
My blood sugar whch has traditionally hovered around 280 to 425 is resting nicely at 121 after a lunch of sardines on whole wheat toast. That went over so nicely I thought I'd give the cardboard pasta a try. It's not so bad with a ton of vodka sauca on it! So with 5mg of glipizide (my regular nightly dose) and a glass of wine (which lowers blood sugar) the big question is, what's this big pasta feast gonna cost me? Am I going to wind up short of breath wishing I had insulin to counteract the big bad sugar monster? Or am I going to feel buyant and good, the sugar monster at bay and my regular blood flowing nicely throughout?
Tick tock. Tick tock. I check my watch and wait the requisite 2 hours. Who wants to wait the 2 houirs? Have to.
Whoa!!! The result: 130. Are you kidding? I checked it again: 130.
This is a record. An after dinner shockeroo. The pasta actually tasted halfway decent with the vodka sauce and kidney beans, so I ate a lot. Too much. Who cares, I just wanna have a decent dinner, I've had the WORST day and deserve a comfort food. But what is this? 130? It's registering like a gestapo-minded "you need to eat this" cardboard-flavored dinner. But hark! It's pretty decent, all things considered. I don't get it. But let it be known: you can have pasta and your bg can still test at 130. There you go! I'm writing this down for posterity.
It was warm and comforting, pasta-esque with the wine and everything, and I even phoned my mother as I fished the colander out of the closet. Steam rose deliciously from the b\pot on the stove as I swirled the can of kidney beans into the vodka sauce and then into the cooked pasta, eventually allowing it to sit on the shut-down burner for a few minutes. The sauce smelled suspiciously delicious of fresh basil in thick rigotto and tomato paste. The whole wheat spaghetti was extra thick like linguini, and once it was bured in sauce you couldn't tell the linguini was green.
Overall, with a sip of wine, and stabbing and turning the fork while talking to my mother on the phone, the steaming pasta went down like angels in a bowling alley. I slithered and fell, with grace, into the great opening in my esophagus, the big hungry hole, whose taste buds had already prayed to the great Virgin Mary that this food would taste good and not require cracked pepper, which I had run out of last night. No, it was perfection, in a word. And so was my blood sugar. Is this fabulous or what? I am thinking of making seconds.
I will never disparage green linguini again. Or kidney beans! The doctor will never mention vodka sauce but believe you me, it's good for your nealth. So bon appetit!
Are you a diabetic too?
My blood sugar whch has traditionally hovered around 280 to 425 is resting nicely at 121 after a lunch of sardines on whole wheat toast. That went over so nicely I thought I'd give the cardboard pasta a try. It's not so bad with a ton of vodka sauca on it! So with 5mg of glipizide (my regular nightly dose) and a glass of wine (which lowers blood sugar) the big question is, what's this big pasta feast gonna cost me? Am I going to wind up short of breath wishing I had insulin to counteract the big bad sugar monster? Or am I going to feel buyant and good, the sugar monster at bay and my regular blood flowing nicely throughout?
Tick tock. Tick tock. I check my watch and wait the requisite 2 hours. Who wants to wait the 2 houirs? Have to.
Whoa!!! The result: 130. Are you kidding? I checked it again: 130.
This is a record. An after dinner shockeroo. The pasta actually tasted halfway decent with the vodka sauce and kidney beans, so I ate a lot. Too much. Who cares, I just wanna have a decent dinner, I've had the WORST day and deserve a comfort food. But what is this? 130? It's registering like a gestapo-minded "you need to eat this" cardboard-flavored dinner. But hark! It's pretty decent, all things considered. I don't get it. But let it be known: you can have pasta and your bg can still test at 130. There you go! I'm writing this down for posterity.
It was warm and comforting, pasta-esque with the wine and everything, and I even phoned my mother as I fished the colander out of the closet. Steam rose deliciously from the b\pot on the stove as I swirled the can of kidney beans into the vodka sauce and then into the cooked pasta, eventually allowing it to sit on the shut-down burner for a few minutes. The sauce smelled suspiciously delicious of fresh basil in thick rigotto and tomato paste. The whole wheat spaghetti was extra thick like linguini, and once it was bured in sauce you couldn't tell the linguini was green.
Overall, with a sip of wine, and stabbing and turning the fork while talking to my mother on the phone, the steaming pasta went down like angels in a bowling alley. I slithered and fell, with grace, into the great opening in my esophagus, the big hungry hole, whose taste buds had already prayed to the great Virgin Mary that this food would taste good and not require cracked pepper, which I had run out of last night. No, it was perfection, in a word. And so was my blood sugar. Is this fabulous or what? I am thinking of making seconds.
I will never disparage green linguini again. Or kidney beans! The doctor will never mention vodka sauce but believe you me, it's good for your nealth. So bon appetit!
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