#lime flower

[ticking-teapots]

677

"I don't get how it's funny."

[ticking-teapots]

wait so he got like. beached? like a whale?

"I mean- Beached probably isn't the right term but you can figure out what I mean, yeah?" "Something happened out on the ocean and his ship was stuck on land. He was really far out too. He was really smart to call for the rescue team!"

[ticking-teapots]

who are you rescuing??? who needs help???? did someone die?

do not fear. i will remind you if you ever forget /ailly

"Seranok's ship got beached. Me and HQ's recuse team had to go off and get him and his crew to safety."

[ticking-teapots]

clockwork what’s a 67

"A joke that's getting old."

[ticking-teapots]

hiiii what happeneddd bats my eyelashesss

"Rescue mission in progress!"

[squidjee]

[squidjee]

[parfumery-wiki]

Bistro Waters (eau de parfum) D.S. & Durga Nose: David Seth Moltz

Playlist

Mossy woods

I need a savory perfume water on the fly! Six bell pepper specials all day chef! Lime blossom Peartini zhuzhed with nutmeg! Our 2-top VIP just arrived in a pea green coupe!

I came of age working in NYC restaurants. Working in food service forever influences your understanding of the world. You’re literally in “the place to be” in the frenzy of service (8:30 on a Friday night).

It’s electric: yelling orders, laughter, oft shitty music your lame boss makes you listen to on repeat, crazy line cooks, drinking, first dates, possibilities, old friends. The world outside is cut off by the bistro’s walls. Inside, we escape or go inwards to experience the scene, the aroma, the food.

This is a snapshot of a 90s-00s NY Bistro when tourists ordered peartinis, veggies got fancy, & people wore fresh aquatic fumes.

Top notes: Lime flower, Coriander seed, Pear Heart notes: Mandarin, Bell pepper, Pea flower Base notes: Basil, Nutmeg, Moss water