My Fairchild perfume as a food flavoring? Two perfumistas surprise me!
This is a graphic collage I created for the launch of Fairchild, the first perfume in the Anya's Garden line. The image is meant to show the wild and exuberant nature of the perfume, where citrus and powerful tropical flowers mix with seaweed and clamshells - yes, toasted clamshells. The levels of drydown are many - some joke over a dozen according to their nose. It's such a strong perfume I can only wear it at night, because if I wear it during the day I become woozy, it's that narcotic and demands that much of your attention. Imagine my surprise when I checked back into the comments section on Perfume Shrine today and saw that both Helg of PS and Maria of the BitterGrace blog are asking I create some food that contains Fairchild. The blog topic was cooking with animal essences, so I suppose the ambergris, dosed generously in Fairchild, was the jumping-off point for the request. It did get me to thinking - perhaps a drop in vodka? A drop in some honey? It would certainly