Pumpkin tarte

Who says pumpkin is only for November? I made a pumpkin tarte using this shell recipe and this filling recipe (changed the ingredient amounts to 2/3 of the recipe since tartes are more shallow than pies). Instead of using canned pumpkin, I used leftover steamed kabocha squash. The tarte is such a treat on these cold winter days.

Just in: Diptyque perfume

This perfume was the rare case where I received a sample and had to buy the full size. I’m not a big perfume person, but this scent is intoxicating. The black accents on the bottle and the hidden image at the back of the label are such elegant touches.

From the Diptyque website:

Paris in the early 60s. The Saint-Germain quarter was alive with the rhythm of all-night sessions in jazz clubs and artistic encounters. People would discuss the world, dance and laugh in a warm atmosphere as vibrant as it was elegant … Orphéon was one of the bars, filled with joyful effervescence, where the three founders of the nearby diptyque boutique liked to meet. Today, paying tribute to this era and to creative friendships, the bar is immortalised in the olfactory portrait that bears its name: Orphéon. Freeze frame: curls of tobacco smoke mingle with powdery trails of blusher, lingering on burnished wood. At the heart of the composition is the atmosphere of that unforgettable place, recognisable through the warmth of the tonka bean, the depth of cedar and the vivacity of juniper berries.