Gwyneth Paltrow moved: Mc Donald's hamburger-scented candles arrive (but they are already sold out)
The craze for scented candles touches unimaginable new levels thanks to McDonald's candles: you are very colorful hamburger-scented candles. Who has never dreamed of getting drunk on the reassuring aroma of fast food even in the privacy of their own home, perhaps to create the right atmosphere before diving into a relaxing tub of boiling water?
Up Golden Arches Unlimited, McDonald's official online shop, you can find different gadgets and accessories, such as calendars, branded T-shirts and socks with a French fries pattern, but the most original gift idea is this set designed for the most hardcore lovers of the famous restaurant chain. The package contains 6 candles whose aroma should remind one of the most loved sandwiches, the McRoyal Deluxe, also known in the world as Quarter Pounder.
The scent of McDonald's candles
Each candle has a different color and gives off the scent of one of the ingredients of the Mc Royal Deluxe: the yellow candle smells of sesame, The red one of Ketchup, the white of onion, the brown one of beef, the green of gherkinspickle and the orange one of melted cheese.
You may decide to turn on one at a time to "taste" each ingredient in its purity, but the best way to enjoy this calorie-free hamburger is turn them all on together. The maximum duration of the candles, with soy wax, is about 25 hours.
Unfortunately, to do this you will have to wait for the shop to be restocked: McDonald's candles are already there sold out.
It is an idea of the Bari communication agency The Brand Identity, which has reinterpreted (for now only ideally) the candles of the Yankee Candle Company creating the "Baree Candle", the "Apulian cousins"
Across the ocean, Gwyneth Paltrowsells on Goop.com, his online store, a candle for 75 dollars (just over 67 euros): despite the not really popular price, it went like hot cakes. And you can bet that it happened because, on the label, it says: "It smells like my vagina. In reality, as the retailer also specifies, "this candle is made with geranium, citrus bergamot and cedar extracts, combined with Damascus rose and ambrette seeds to inspire imagination, seduction and warmth". But it doesn't matter: eager to smell the mysterious fragrance, users made sure that the supplies ran out.
In Bari, however, other delicacies deserve a dedicated candle: rice potatoes and mussels prepared by grandma, le cartellate on Christmas Eve, i panzerotti of Bari Vecchia, the orecchiette with turnip tops. The Bari communication agency The Brand Identity has reinterpreted (unfortunately, for now, only ideally) the famous candles of the Yankee Candle Company creating the Baree Candle, their "Apulian cousins".
«Did you know that 75% of emotions are triggered by perfumes? Because each perfume tends to associate places or people, the perfume strongly communicates an identity ", writes the agency on its Facebook page. That's why you would need a nice supply of Baree Candle with the extraordinary aromas of the specialties (of the most caloric ones, above all) of the local cuisine: when the supplies run out, the baresi far from home it would be enough to light one of those beautiful candles to feel immediately, again, at lunch with your grandmother.
THE'equinox of autumn has arrived and even if it is a bit early to huddle up in the warmest coat and slip into the bars with fogged glass, it is already time to get ready for the new season with dishes that are able to tell. The medium and long cooking we had abandoned during the summer season finally returned in vogue for the preparation of intense and tasty dishes. Roasts, fries, glazed, stewed and gratinated dishes…. what more do you want?
Here is a taste of autumn with the recipes: beets with velvety cream of onions and hazelnuts, fake tournedos of zander with mushrooms and celeriac, roast chicken with potatoes, scones with ham smoked and kiwi, chicken "standing", gratin of pumpkin and macaroons, peeled apple and poppy seed, crushed chicken and baked garlic, cauliflower gratin domes, roll with salmon and rice, melting leeks and Jerusalem artichokes, spring onion jam and fontina, spinach with spinach, tagliolini with mushrooms and cream, sole béchamel, cumin potatoes, hood and black chickpeas, turbot burger, chestnut zuccotto, turkey with potatoes and mushrooms, stuffed veal to the gypsy, pork fillet in walnut bread, poppy puff pastry with cod and leeks, malga cheese lasagna, beef in Rovato oil, cookies with butter, mini croissants with cheese and ham cooked, fillet of sole with hazelnuts, fish cakes of cod with pink sauce, bread soup, butter, lemon and salmon roe, carrè di baked pork with sweet and sour vegetables, flan di crust with bacon and onions, fast rice and walnut flour cookies, pumpkin risotto and balsamic vinegar, wraps with squacquerone and ham, broad bean soup, chicory and strips, poached egg with misticanza and mushrooms, rigatoni with cabbage cream hood and toma, potato and salmon dish with lime, breaded cutlets dehydrated fruit, beetroot ravioli, chickpea crepes stuffed with catalogna, scamorza and anchovies, baked potatoes stuffed with mortadella, pumpkin pie and ham cooked, croutons with hazelnut sauce and chanterelles, minestrone of rice, beans and thyme oil, stuffed cuttlefish, scallops, chestnut and bacon cream, sautéed coasts with tamarind, chestnut semifreddo with whiskey sauce, creamed cod with almond milk with polenta, apple baba with walnut cream, Valdostane tiles and pineapple glazed with beer and ginger.