Brain stuff

It is amazing how our brain is working, if it is. Yesterday, I was walking home through a never ending rain which started on Saturday and continued until this morning. I was thinking about the week end and an e-mail by Kirstin, wherein she asked me about Mousse de Saxe (anyone out there who smelled Mousse de Saxe?). Walking down a hilly street looking over soaking wet Zurich I suddenly remembered a specific scene from a cartoon movie of my childhood days: It was a series in which a professor played a key role and whenever there was a trouble, Mr professor went into his thinking room and the saying would go like “…and he thought and thought and thought”. Finally, you would see Mr. Wise walking around in circles until he found a solution to a little problem like saving the world from aliens and he would build a machine to do just that.

This little flashback from long past days came to my mind yesterday, probably because it was mostly what I did this weekend with my leather note. I was thinking about it, analyzing a version which is ok so far, trying to imagine what changes had to be introduced. In order to help my 1 kg nervous tissue to solve this task, I grouped the lines into four individual traits: Green, spicy fresh Geranium, Orange flower, woody line and a line “mix de cuir”. After two days thinking about it, I prepared all four traits in different bottles and mixed them together in order to reach equilibrium.
Thus, Kirstin, the cuir premix might interest you:
Vanillin, Oakmoss, Birchtar, Castoreum, Iso butyl Chinolein, Jasmin abs., para Cresylcaprylate (traces!), Ambrein, Cocoa abs., Cistus oil, Violet leaf abs.

The trick here: Cocoa absolute. This one really adds an extra twist of sweetness and imparts light heartedness for which I was looking for a long time. And that’s the nice thing about our brain, sometimes it works and old memories pops up intermingled in associative images. You don’t know where they come from but suddenly they are there.

A final word on the Sauerkraut storyline: 20 kg kraut has successfully been transformed. It is now in a 25 l barrel (polypropylene) and in 4-6 weeks it should be transformed by happy little Lactobacilli doing their conservation job.

Collateral damage: Two fingers hit seriously (knife), one arm weakened (recovering).