Now, we are into some strange smelly thingies this week. Actually living in Europe, spitting distance from Belgium, I can attest to the strength of certain fromages and, being European, I love 'em (except this nasty stuff from Frankfurt, Germany! Not even old socks! More like rotted cardboard.) Anyway.... Bearded iris are astounding in their palette of fragrances. I never really took notice of them, until I brought them into the house. Then they compete with the most pungent of lilium. Some are spicey, some memories of roses, others lemoney and a few down right awful, as if the mixture just didn't work. Much like lilies, the scent is not often obvious in the garden, in closed quarters, it can become uncomfortable. I wonder if there is a component that causes a reaction in a home atmosphere? It is strange that the scent should become almost oppressive. We had a lovely day, today, warm and sunny. I noted many a fragrance, such as Viburnum, Mahonia and various Narcissus. Even a few of the Tulipa have nice fragrances. The Paeonies, when they are finally open, will certainly set the stage for a Geisha drama under the Japanese maples. Here is a note only appreciated by certain noses. Ciao, Jamie V. Cologne PS: saw a wonderful documentary on Roquefort. That blue mold is Penicillen roqueforteii! Who would have guessed? ----- Original Message ----- From: <DaveKarn@aol.com> To: <pbs@lists.ibiblio.org> Sent: Thursday, April 15, 2004 7:06 PM Subject: [pbs] Reply: Off topic from the TOW > In a message dated 14-Apr-04 2:16:52 PM Pacific Daylight Time, > johngrimshaw@tiscali.co.uk writes: > > > Fortunately, in cheese, the stronger and worse the smell, the better the > > flavour usually is. Forget the pussy-footed brie, try some of the red-rinded > > Belgian ones, with what can only be called (politely) a faecal odour, but > > heavenly flavour! There is an English one called Stinking Bishop, much the > > same. > > > > John ~ > > Yikes! My wife is a microbiologist and on a first-name basis with many a bug > so we're rather restrained in our preferences for cheese. To my taster and > smeller, a reasonably fresh, triple-creme brie on chunks of Bartlett pear or > fresh sourdough comes close to Heaven with its delightful fresh butter taste. A > good accompaniment would be a California chardonnay not been aged in oak. > That your nose even allows your throat to function without freezing up at the > very thought of "some of the red-rinded Belgian ones, with what can only be > called (politely) a faecal odour" > astounds me! Perhaps, with your "Stinking Bishop," an appropriate wine would > be a vintage of our very own "Fat Bastard." > > Each to his own, say I! > > Must admit to a bit of curiosity, tho. If the fragrance of hyacinth is > objectionable, what then about freesia, another strong (and to many people) > delightful fragrance that, often, is difficult to get enough of? > > Dave Karnstedt > Silverton, ORegon > _______________________________________________ > pbs mailing list > pbs@lists.ibiblio.org > http://www.pacificbulbsociety.org/list.php >