Year End Review (2018)

The year is coming to a close, and I'm afraid to say I haven't got much to show for it that will knock anyone's socks off. It's really hard to top off the big changes of the last three years: Trans-continental move, building the studio (actually, two of them: Perfume and Pilates), renovating our house, and all the major life changes that go with all of that for me and my daughter, and the business. This year was all about deepening my roots (both figuratively speaking and literally) and nurturing what I've been building and planting here. In the coming year I would really like to plant more in my garden. Trees especially (did you know that if every person on the planet would plant 4 trees this year we'd be able to reverse the damage we've been creating in the last 50 years?).

To be honest, we're still dealing with the aftermath: homesickness, adjustments and getting acclimated to the new environment, so I'm not exactly in the thrill-seeking stage. Everything around us still feels new and strange, even if more comfortable than before. We're still getting used to the new cycles of seasons, different rhythms and customs associated with them and the different holidays here etc. Even though I spent all my childhood here, things are different, very different, from an adult point of view. Additionally, my daughter transitioned to adulthood again (because in Israel people with special needs are considered minors and get full services and free education until they turn 21, not 19 like in Canada). I thought it will be a breeze after all the major changes she went through, but turns out you don't get better with practice in this area of life. The last six months were a roller-coaster getting used to all of that plus a visit in Canada in the middle, which was supposed to make things better but was very emotionally trying for Miss T. She still talks daily about packing all her belongings, and shipping them in a container on a cargo ship and moving to Vancouver (she has the whole route planned and it it's exactly the reverse of the one we made when moving here). Please mom, just reverse what you did two years ago! I'm done with this. She would still tell you she lives in Vancouver, and remembers her exact address and phone number from there. Truly heartbreaking. Thank goodness things are looking up for her now. After graduating from those two bonus high-school years, she's finally settled and doing very well in a protected employment centre just 20 minutes drive from home, and gets paid for doing what she's good at - arts and crafts. It's not a very long day, so I have to find a way to get all of my stuff done in 7hrs workday. Which go by really fast living in a rural area - there are lots of logistics that are way more complicated than in the city, besides chopping wood for heating the house in the winter and tending to the garden and the pets - it also means driving to do errands (for example, the business related ones - going to the post office to send shipments - not a trip down the elevator and across the street like I had in the West End). So in a way I'm still adjusting as well.

So what did happen this year, you wonder? I happily launched two new fragrances, Inbar and Black Heart and revamped Coralle - none of these have received even as much as a single review and I didn't even bother to nominate them to any fragrance awards. I've been too busy with life. I am strangely content with this, even though it's not good for business. I've been just way too busy with life and deeply absorbed in my own creative process. I don't want to live under a rock but I don't want to chase fame either. Those days are far behind me.

<3 a="" heart="" lack="">It was a year of a lot of incense making and experimenting, as well as sharing my incense love with the local audience here in the Galilee in the form of Koh-Doh inspired incense parties/ceremonies that I hold every other month or so. A few workshop with children, which were also a lot of fun (how about educating the next generation of noses?). 
<3 a="" heart="" lack="">And lots of foraging and experimenting with the cornucopia and pharmacopeia of the local flora. I'm blessed to be living near an outdoors medicine cabinet! It is literally just a few steps away from my doorstep, in every direction. 

I've taught three perfume courses this year: Citrus & Colognes, Chypre and Floral Bouquets - which was the first time this course was taught at all!

I'm happy and grateful that people are interested and willing to travel all the way to Clil to study with me, and will be offering no less than four perfumery courses this coming year:
Fougère (March 24-28, 2019)
Florientals (March 31 - April 4, 2019)
Orientals (November 10-14, 2019)
Leather/Tobacco (November 17-21, 2019)

I'm just on the very last edits of my 3rd correspondence course - Chypre,  so I guess I do have something to show for 2018 after all... I'd also like to focus more on my writing projects and spend less on social media. I think if I've put the energy I spent on writing status updates on completing my new book - or at least blogging instead - I would have felt a lot more accomplished and fulfilled then this endless spurts of info that small indie perfumers such as myself are obliged to maintain in order to stay visible.

Starting January, I will begin a new monthly series of for incense making courses, with a lovely group of local witches. I'm excited to get to know these ladies up close and share what little I know about the world of incense. Honestly, I'm most excited simply about the opportunity to get deeper into incense and try to master it or at least study it more methodically.

Last but not least: I'm also just about to hand in my contribution to an art installation in Toronto that will open in January 12th. It's a collaboration with the visual artist, and I am very excited to be part of this and to have my creation treated as art and not just a commodity. Stay tuned!

Merry Christmas!

Merry Christmas! عيد ميلاد سعيد 

Christmas in the Middle East

Despite globalization and Santa's great commercial success (and global take over) - Christmas in the Middle East (where it originated, let me remind you) has very different vibe than in Europe and North America. That's not to say that Santa and his reindeer do not make appearances here despite the alarming lack of snow (and sometimes no rainfall either). But it looks, sounds and smells different here, nevertheless.

Last week we went to the Christmas Market in Kfar Yassif (one of the largest Christian communities north of Haifa), with full-on expectations to have my Canadian standards of Christmas markets to be blown to bits. And to my delight, they did. First there is the reckless parking culture of the villages up north (parking is always a conundrum in big events, but we survived it quite heroically), and then there is the winter atmosphere of an Arab-Christian village in wintertime: lights everywhere, little children carrying light toys they purchased at the market, and street vendors selling boiled lupin and fava beans doused with cumin and lemon-salt (Middle Eastern street food is quite healthy), and sahleb (a warm, thickened milk beverage perfumed with rosewater, mastic resin and topped with spices and nuts).

Before you get into the market, you'll have security at the entrance (because any event of large crowds, especially that of a minority group, requires security in Israel, to remind you that something bad could happen at any moment but the army and police is there to protect you). And then there was lively and upbeat music - dumbak drums on the stage were performing Baladi beats by the town's square and the largest Christmas tree, later on succeeded by other performances such as a Middle Eastern violin musician, and more. And this pre-Christmas party was going to last till at least midnight, by the way. Proceeding to the market area, an overwhelming smell of barbecue filled the air - thick smoke of charcoals grilling meats of any kind (except perhaps turkey), including shrimps skewers. There were shawarma (aka donair) and felafel booths, and I think I've spotted some ma'amouls (fragrant and buttery semolina shortbread cookies filled with dates or nuts). There was absolutely none of the "Holiday Smells" such as eggnog or hot apple cider etc.

We circumvented the very crowded lineups and that's were we found the artisan stalls (there is a lovely new carpenter/woodworker in town that sold the most adorable ornaments, carved out of olive tree, some shaped like little guitars or oud - the musical instrument, not the incense tree); charity sales, and also those selling German-style mulled wine and green and red donuts (that look like they're made of plastic so of course we didn't eat them), and even something that looked like Japanese-style octopus pancakes next to stalls of chocolate syringes for chocaholics shooting up during Midnight Mass.

And speaking of mass - religious artifacts were offered as well lots and lots of incense was burnt. I don't think I've ever been to a Christmas market in Canada where frankincense and myrrh is openly burnt in cross-bearing copper censers! And keeping up with the syringe theme, there was the customary street-perfume-vendor stall, where perfume knock-off were sold out of large vats that make them give the illusion of precious cargo. The lady at that stall was advertising her wares by squirting cheap jus out of a large syringe (that is normally used to decant her merchandize into bottles for sale).

Around that time, we figured it would be a good moment to call it a night and go home with the loot we found - a little crocheted doily made by the local employment centre for adults with special needs, a bit clear helium bubble wrapped in lights, and the cheesiest Christmasy tiered tea tray, which for two years I've managed to avoid purchasing and always regretting I didn't...

And with this we'll close, but not before I'll give you recipes for a couple of regional sweets that are unique to the region around these holidays:

Ma'amoul Cookies Recipe

Ma'amoul are stuffed shortbread cookies from unsweetened dough, stuffed with dates or slightly sweetened nut fillings. The cookies originate in Jerusalem, but are popular all over the Middle East and each region has slightly different variation on the spices and dough recipe. For example: The nut fillings are usually walnut, but in Syria, where pistachios are abundant this is also a very popular and very elegant filling. The dough may be made from either fine semolina (cream of wheat), or from flour, or a mixture of both. Of course, the semolina ones are the best! They provide a rich, nutty and interesting texture to the cookie. In the Galilee, ma'amoul cookie dough is often flavoured with malepi (black cherry kernels), which give them a peculiar, inimitable aroma that goes especially well with the date filling (which, in turn, is likely to be spiced with cinnamon and cloves rather than the  nutmeg in the recipe to follow).

The ma'amouls are shaped in multiple ways, in order to be able to differentiate between different stuffings. The shapes can also have other religious meanings, especially in the Christian communities - where this was originally an Easter pastry. The round ones are stuffed with dates, and signify the crown of thorns and Christ's suffering, and and the nut filled ma'amouls are oval-shaped, and said to symbolize Jesus' tomb.

The following recipe is adapted from May S. Bsisu's excellent book The Arab Table, p. 303-304; and some improvements based on Dokhol Safadi and Michal Waxman's book "Baladi: Four Seasons and Nazareth" (in Hebrew), p. 288-289. Naturally, I've added my own perfumey touch to the filling flavours and also my tips from many hours of rolling ma'amoul cookies with my adopted Syrian family.

Aside from the usual kitchen and baking equipment (large mixing bowl, chopping board, knife and large cookie sheets and baking paper), you'll also need one special piece of equipment, which is very easy to find in the Middle East but not so easy to come by outside of it: little metal clips that are made especially for pinching the decorations and marking the ma'amoul. Some books will also recommend specialty cookie molds. These are very pretty and make for great (and impressive) kitchen decoration, but I found them to be way more difficult to work with (the cookies get stuck in the molds).

But most importantly - this is not a task for one person. It is best to make ma'amoul (or any large amounts of hand-shaped pastries, especially stuffed ones) with company. I sometimes wonder if it's not the cooking together rather than the eating together that keeps people together.

Semolina dough: 
4 cups fine semolina from Durum wheat, or regular sized semolina (AKA cream of wheat)
1.5 cups (3 sticks, or 375g)  unsalted butter, melted 
0.25 cup orange flower water
0.25 cup rosewater
0.5 cup unbleached all-purpose wheat flour 
1 tsp freshly ground malepi (optional)

- Melt the butter and add the floral waters. 
- Stir in the semolina until a dough is formed.
- Place in the fridge overnight, in order for the semolina to absorb all the moisture. 
- The next day, mix the flour with the ground malepi (if desired). 
- Knead the semolina dough with the flour mixture
- Roll into small balls (about the size of a golf-ball) and flatten them between your index finger and thumb. Place a small but significant amount of filling (about 1tsp) and close the dough in (it will look like a money pouch where all the dough gathers, this is the place you will place on the pan. The top will get the metal clips treatment, with decorations as imaginative as yourself. 
- Bake in pre-heated oven (to 350F or 180c) for about 15min, or until slightly golden on the bottom. 
- Let the cookies cool on a wire rack. Once cooled completely, sprinkle icing sugar on top. Keep as many as you're planning to eat within 2-3 days in a jar, so they don't turn stale. The rest are best to keep frozen. They will taste fresh once thawed again. 

Date filling:
1lb pitted and mashed dates (see note below)
1.5 Tbs unsalted butter
 1Tbs rosewater
1/4tsp grated nutmeg
* If you can't find pre-mashed dates, finely chop Barhi dates - the ones that are sold in small carton boxes and often mistakenly referred to as "fresh dates" in Persian and other Middle Eastern shops). If using pre-mashed dates (in vacuums package) be sure to remove any calyx or stem or occasional pit that were left behind).

Walnut filling:
2 cups walnuts
2 Tbs sugar
2 Tbs unsalted butter, melted
1 Tbs orange flower water
1 tsp cinnamon, ground 



Pistachio filling:
0.75 cups raw pistachios (unshelled)
2 Tbs sugar
2 Tbs unsalted butter, melted
1 Tbs orange flower water
0.5 tsp cardamom, freshly ground 

Stay tuned for additional Middle Eastern Christmas specialty from my region, including Pumpkin Jam!