Yankee Candle: ???? My Top Ten FAVORITE Fall Fragrances Of ALL Time ???? ~Autumn 2023~
This is a video 10 years in the making, actually you could say it's 25 years in the making since I burned my first Yankee Candle Spiced pumpkin all those years ago.
So much has changed in my life, in this company but it was nice to take a trip down memory lane.
I have been spending the last 30 days in between all my other reviews coming down to a final top 10.
There isn't a fragrance that I don't own, My fall collection is one of the most extensive I have and I'm comfortable with the choices I made and the reasons why.
I hope you enjoy this video as much as I did recording it.
The first 8 minutes were a little dark but then the sun came out so I didn't brighten it up in editing.
Let me know what your favorite Yankee Candles of all time are.
In this video my earliest candle is from 1997 and my latest one is from around 2012.
Please leave your thoughts and input in the comment section below and as always thank you for being the best part of my day.
Shawn
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100% of the proceeds going to my channel to give you the best content possible.
Link to my review of Pumpkin banana scone:
Copywritten image used courtesy of Yankee Candle
Yankee Candles new fall fragrances:
????Autumn daydream:
• Top - Clove, Clary Sage, Persimmon
• Mid - Rhubarb, Lavender, Geranium
• Base - Eucalyptus Woods, Balsam
????Pumpkin maple créme caramel:
• Top - Cinnamon Sugar, Glazed Icing, Brown Butter
• Mid - Caramel, Spiced Croissant Dough, Pumpkin
• Base - Vanilla Icing, Maple
????Evening Riverwalk:
• Top - Bergamot, Cardamom, Red Cedar, Birch Bark
• Mid - Amber, Suede, Black Vanilla
• Base - Smoked Oud, Burnished Leather, Mahogany Wood
????Spicey sangria (will be called Mulled sangria in Europe)
• Top - Mulled Apple, Orange, Peppercorn
• Mid - Pear, Cinnamon Sugar, Cider spices
• Base - Apple Brandy, Vanilla Bean, Cedar
????Spiced market:
I will update the notes on this when they become available
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I can be reached at hearth_and_soul_candles
Cooking Through the Ages
In today’s show, we are going to talk about: Cooking Through the Ages.
The conversation today – and every day – revolves around the value of tradition; traditional food prep and storage, traditional cooking, the new traditional farming practices, and of course, traditional artisan CHEESE. Topics discussed here are designed to create new perspectives and possibilities for how you might add the taste of tradition to your life.
Today’s Show Homestead Life Updates Cooking Through the Ages Cooking on the Hearth – Mary Randolph’s Corn Meal Bread Homestead Life Updates It’s snowing again today. Sigh. Will this winter never end?
Creamery Update The trough drains used to carry waste away from cows doing their thing during milking has a brand new cover. It is covered with molded fiberglass resin floor grates. These are strong, non-slip, non-rust grates; and they look pretty cool to me. Walls in the creamery are going up, slowly. Very slowly. It is still winter and the weather is impeding our progress there.
The Orchard A regular winter task is pruning the fruit and nut trees in the orchard, trimming and repositioning canes in the blackberries and so on. Done!!
Other projects interfering with getting the creamery done: We will be trying a new method of separating calves from moms this year. We need a calf pen to accomplish that. We eat a lot of eggs around here but raising chickens is still on the back burner. Instead we are going to raise quail for eggs and likely some meat as well. This decision is based on time restrictions in building the chicken infrastructure. Making quail cages is much quicker. The birds are easy to raise. Or so they say. We shall see. This is my project. Scott will build a couple of cages, but everything else will be up to me. The incubator is on its way. It will be here later this month. Cooking Through the Ages Now let’s take a very quick trip through thousands of years of history. How did we humans survive as a species? What kind of food did we eat and how did we preserve and prepare it? How did we get to where we are now? Let’s start with the Stone Age shall we?
The Stone Age During the Stone Age, the Paleolithic period, or Old Stone Age (beginning as early as 750,000 BC), and the Neolithic period, or new Stone Age (beginning around 8000 BC), humans began to make and use stone tools and acquire a larger variety of foods in new ways.
Paleolithic Tools and Foods Paleolithic tools include axes and blades for cutting and chopping.
In order to survive during the Paleolithic period, humans hunted wild animals, birds, and fish and collected nuts, fruits, and berries. Artifacts show that people ate mammoth, reindeer, horse, fox, wolf, and tortoise.
Cooking techniques included broiling or roasting food over an open flame or hot coals. Brazing in clay cylinders over ashes in a pit is also indicated.
The Neolithic Food Revolution One of the most significant changes in human food habits occurred around 8000 BC, when people in the Near East began to grow food rather than gather it. This is the Neolithic period. Humans started raising cereal crops such as rye and wheat. We began keeping livestock, including pigs, cows, goats, and sheep. Archaeologists have discovered millstones in these areas, an indication that Neolithic peoples were grinding wheat and other grains to make flour for bread.
Changes in cooking methods included using water brought to a boil in earthenware pottery. They also built the first closed ovens for baking. Now let’s move to the Bronze Age
Early Civilizations – the Bronze Age Advances in food production and preparation in early civilizations had a broad reach. People in Northern Europe began to farm sometime after 3000 BC. Farming practices advanced with the invention of the plow around 3550 BC, and food production increased.
In the Bronze Age, which began around 3000 BC in Mediterranean areas, people began to cook using liquid in pots made of copper and bronze. New tools and utensils also became available.
Mesopotamia and Ancient Egypt We were figuring out what it took to survive as a species. Banding together in larger and larger groups led to the early civilizations of Mesopotamia and Egypt. These two civilizations shared some food habits and traditions. Although beef, lamb, pork, deer, fowl (excluding chicken), fish, turtles, vegetables, and fruits were all part of their diet, grains were a staple food.
Besides cooking cereals in water as a porridge and using ground grains to make bread, the Mesopotamian’s favored beer as a beverage for festive occasions. Inscriptions on Egyptian tombs -- “give me bread when I am hungry. Give me beer when I am thirsty” – bear witness to the heavy use of grain in the ancient Egyptian diet.
Both the Mesopotamians and the Egyptians developed a system of writing early on and thus had the means to record recipes. The first known recipes come from...
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