The Scent Of A Woman

As women choosing a fragrance that compliments our individual body chemistry is one of great importance. We match our shampoo to our hair type; our make-up must blend to match our skin tone depending on whether we are fair, medium or dark. Then their is the whole color palette thing for hair, eye shadow, blush....are you a pink or an earth tone, a blond, brunette or redhead? It can be exhausting always trying to look and smell our best working with and accentuating what God gave us. We do this not only as a form of vanity but as a way to embrace our womanhood, femininity and as a way of recognizing that girly girl inside all of us.

This feminine mystique doesn't stop at humans it can also be highly exhibited in our four legged family members. By this time, I am sure all of you are familiar with my very dear friend Christine. Christine is very much a girly girl in the very best sense and it would stand to reason that she would have a dog who reflects those same girly girl qualities. When you see Christine's dog Lena, there is no mistaking that she is female, from her long flowing silky blond hair down to the gentle sashay of her hips when she walks. As a female, Lena is meticulous about her grooming. That is also why she has always gone with very specific fragrances to enhance her natural womanly beauty; Eau De Spring Air, Eau De Flowers, Eau De Summer Breeze, Eau De Crisp Winter, Eau De Falling Leaves and Eau De Fresh Cut Grass. These fragrances have always worked well with her natural chemistry and have kept her feeling feminine and attractive to others. Unfortunately Lena decided to throw caution to the wind (literally) and go to a new perfume counter to experiment with something different. The girl behind the counter seemed nice enough with her long flowing black hair and that striking white stripe down the center of her back. Lena's curiosity to try something new drew her closer to that girl allowing the girl to take her atomizer and give her a little spray. Lena being immediately horrified by the smell asked;" What on earth do you call this, it makes a compost heap smell like a field of gardenias".

The girl politely replied; it is my own personal scent sugar, I call it Eau De Skunk now you have a nice day Darlin' and please don't come back!

                                                                               Lena

Funny......well not so much for Christine or Lena for that matter. Happily the smell is finally starting to go away.

A stinky story deserves a stinky recipe and the very first thing that comes to mind.....Limburger Cheese of course!

Limburger cheese is undoubtedly one of the worst smelling cheeses in the world! Limburger actually smells far worse than it tastes. For many people though, the aroma is both the beginning and the end of the acquaintance.

I did not muster up enough courage to try Limburger until I was 37 years old but I must say I absolutely love it. Once you get past the smell it is one of the freshest tasting cheeses on the palate....hard to believe but true.

Limburger Cheese Sandwich

2 slices rye bread (dark, light or pumpernickel)

Prepared brown mustard or butter, I actually prefer the butter.

Limburger cheese, sliced

Thick slices of sweet onion

To assemble sandwich, spread mustard on rye bread slices; layer with limburger cheese and sweet onion slices.

Serve with your favorite beer.

Makes 1 sandwich.

                                                                                                      

Caution! This is not a perfume atomizer.

This Post Really Stinks!

I am fortunate enough to have a good many friends of German heritage. Over the years I have grown to have a great fondness for many German dishes. The one thing I did not try until I was 37 years old was Limburger Cheese (a traditionally German product but is also made in the United States). I just could never get past the smell. I remember when I was younger my parents buying dark bread, some red onion and Limburger cheese, they were determined to try it. They sliced the onion nice and thin, lightly spread a little butter on the bread, opened the package of Limburger and proceeded to quickly dispose of it in the garbage. They were so disappointed but they said it just smelled rotten and they couldn’t get it past their noses. I never forgot that smell either and swore that I would never bother trying Limburger Cheese again from that day forward. But many years ago a new friend I had made, both her and her mother absolutely adored Limburger Cheese sandwiches with a cold beer to wash it down. They would beg me to have one but I’d always go that’s okay you both enjoy it. I would wait outside to avoid the smell. On and off for months and months they would beg me to try a Limburger sandwich, they both said once I get it past my nose that I will love it. They said it is one of the purest tasting cheeses around. Well needless to say her and her mother wore me down and I agreed nervously to try it. Well to make a long story short, they were right, it was delicious and I’ve been a fan ever since. Here are a few different ways people traditionally eat these sandwiches.

Found this helpful hint in an article that I had read:
“To control the odor of Limburger, rinse the rind or cut it off altogether, recommends Myron Olson of Chalet Cheese Co-op. And by all means, store Limburger in a glass jar. This will contain the smell without adversely affecting the cheese. "Limburger is a table cheese," says Myron. While you can include in any meal ("at breakfast with toast, in a sandwich for lunch, with potatoes for dinner"), you won't often find it listed as an ingredient in recipes. Myron explains: "It doesn't cook well because when you warm it, the heat intensifies the smell”.

Limburger Cheese Sandwiches

1) Thinly sliced pumpernickel or whole grain bread, Limburger cheese, thinly sliced onions, butter and Pepper to taste.

2) Pumpernickel bread, preferably German, or crusty seeded rye bread, Limburger cheese, Anchovy fillets in olive oil.

3) Sliced pumpernickel or rye bread, Limburger cheese, thinly sliced onions, sliced liverwurst or Braunschweiger, horseradish to taste.

4) Rye bread (dark or light, pumpernickel, sauerkraut rye, etc.), Mustard (sweet-hot, brown, whole grain, etc.), Sliced Limburger (at any age you prefer, washed or not, rind-on or rind-off), Thick slices of sweet onion (Vidalia, Walla-Walla, etc.)