Flavors
1 ginger
2 vanilla
3 black licorice
Smells
1 lilacs
2 lilacs
3 lilacs

vanilla, tomato, peach

honeysuckle, rose, & I like Old Spice, too.

:-) My mom's name is Sylvia.

Tisha--tin foil as a flavor??

Flavors: raw mackerel, Vernor's ginger ale, garden tomatoes, arugula, coconut, mushroom, gin, tonic, lime, asparagus, soft cheeses.

Smells: peonies, lilacs, viburnum, the air after it rains (the "ozone" or "earthworm" smell as we used to call it), trains in a station, garlic being sauteed, woodsmoke, Sunni Frutti cologne, the ocean, old buildings in humid climates, um, skunk when it's not too close, mown grass, citrus blossom, gardenia, coconut, creosote.

I could go on.

It was a fine old-fashioned name when I got it over 50 years ago, but it may be making a comeback;

I was in a clothing store the other day when I heard someone calling my name.

couldn't see anybody, couldn't find anybody, & finally a small girl zoomed past me just as her mother called "Sylvia" again.

turns out she had been named for her Grandmother.

We've been out so long we're in!

Flavors: Coffee, lemon, onions, garlic and celery. Cheddar Cheese and gherkin or dill pickles. Curries. Yogurt.

Scents: Library. Pipe smoke (outdoors). Arpege (1930's cologne). Shoe Polish in the little flat round tin. All these associated with a particular time and place and person. josh

Flavors: Chocolate, chocolate and for variety, rum raisin ice cream.

Scents: Coffee, cucumber & melon together (I've heard that's a popular one for most females), the scent of everything at once when you walk into a flower shop. Mmmmmmm.

Karen

Flavors: coffee, Vernor's, orange cream soda/50 50 bars, corn off the stalk, peas off the vine, rhubarb fresh picked, white chocolate, cherimoya, goose berry pie.

Scents: camphor, ginger, roses, jasmine, orange blossoms, pine.

Flavors:
fresh peaches; watermelon; a sliced fresh tomato with mayo; veg soup with lots of marjoram and rosemary; honey.

Smells:
yeast rolls; baking gingerbread; Winesap apples; lemon slices; hot cocoa; Frond perfume; newly mown clover; the woods after a long rain -- I guess that's a combination of wet bark, composting leaves, and whatever the breeze has passed. And a nameless daffodil that simply evokes Spring.

flavors: seafood, butter, sea air, coffee and frothy milk, poprcorn and M&Ms, honeysuckles, salty sweet kisses, brunch, hot dogs and cold cokes...

smells: babies' freshly kissed hands (and frankly, all baby aromas); clean house with any meal cooking; bruised herbs (any!); old car; autumn (much like meldy's wet bark, composting leaves, but add smoke to it); Christmas (pine, cinnnamon, baking, candles); and all kinds of flowers like marigolds, moonflower, Acidanthra, blue petunias...

Someone asked about tin foil as a flavor - Well, you know how like if you have a filling (or braces) and you chew on it? And it tingles and has that metallic taste? I like that. LOL

Josh, you mentioned the smell of the library. I MISS the smell of the library. I've worked here for so long, that it just smells regular to me now. :-(

Here in Maryland they do not know what is a maple bar. So when I get to Spokane one of the first things I do is stop at an Albertsons and get a couple of Maple Bars. Favorite flavor and smell. Steve in Baltimore County.

Well, I don't know what a Maple Bar is, but I do know what Maplenuts are and they are awesome! I wonder if they're similar?

Here is a link that might be useful: Brach's Maple Nut Goodies

Flavors: Bailey's Irish Cream, chocolate, vanilla, sharp Cheddar cheese, crispy bacon

Smells: Almost anything baking, the inside of a store that sells natural fragrances, i.e., cinnamon, nutmeg, lemon, etc., freshly ground coffee

Tisha, my stomach curled when I imagined putting tin foil on a filling! Wow!

Sorry I made your stomach turn, mwheel... the "raw mackerel" up on dirtdiver's post is what did it to me. lol

And Sylvia, my mom's given name (on her birth certificate) is Sylviarae. She was named after her Uncles Sylvan and Ray. She was born in 1959.

When she was in Jr High, Ray and his wife legally adopted her, and her name become Sylvia Rae. And that's what she still goes by.

In my 31 years, I've never heard anyone younger than her with that name. Glad to know that you saw that little girl who will help pass it on to the next generations. I think it's a fine, strong name.

Flavors: dark chocolate, Kahlua, toasted almonds, brie and other soft cheeses, ethnic foods - Mexican and Asian - Cherry Garcia Ice-cream
Smells: pine woods on a hot day, bread baking, coffee roasting, the faint scent of skunk, lilac and madrone blooms, early morning scents in a camp-ground, the sea

Tisha, I'm older than your mother!

funny about that named after uncles thing;
my middle name may have been picked because it belonged to one of my uncles.

My mother explained it differently at different times, don't know if it had to do with her mood swings or with how she was getting along with the uncle at the time!

My cousin Bobbie is named after her father, Robert.

Her mother, my Aunt Ruth, said that she asked Robert what they should name the baby, & he said "Bobbie Ann".
Ruth said she gently inquired if that might not be a little too, you know, masculine, & Robert said, "Ok, fine, we'll call her Bobbie Jean."

& Bobbie Jean she is!

something poignant that I found out only recently;
Aunt Ruth, who now is nearly 90, was married at 17 to Edward, a widower with 2 children.

When he died in the flu epidemic, his family swooped down & took the children.

so she lost her whole family.

Several years later, she married Robert, & after daughter Bobbie, she had a little boy.

His middle name, as well as his son's (her grandson's), is Edward.

Sylvia, that was a lovely story about your Aunt Ruth.

Tisha, I didn't know you were a librarian...some of my favorite people...so nice and kind and thoughtful I always imagined they were Girl Scouts when young! My family moved often when I was a child but the library was always a solace to a "new girl" in school...they always seemed the same once you got inside.

We've recently built several new libraries in my old hometown across the river and while attractive buildings (DH designed one...LOL), they don't smell the same...I think it takes decades. I've shared here before that I always wanted to be a night watchman in a library...unlimited uninterrupted time to read and you could sneak in a thermos of coffee...just heaven! josh

Oh, I'm not a librarian. I'm a library Tech. So, basically, I don't have the degree.

Our library was built in 1975, I think. I know when I started there 11 years ago, it smelled like old books (you get a lot of those in medical libraries) but I can't smell it anymore. I think it's just like your own house... it doesn't smell like anything but home, ya know!?

Tisha, my answer to all the questions is simply this. Bacon.

s.h.e.i.l.a? (((big grins))) Isn't it toast? I would've guessed toast.

That is simply too broad a question! I'll stick to smells, since that seems to be my most persuasive sense.

Rain in summer when it hits the hot dirt. The spicy smell of a glade of woods. The ocean, or any body of water for that matter even the river canals. A horse stable. Saddles and tack or leather in general. The tire store. A fresh new bolt of fabric, especially cottons or raw silk. Lumber yards. When you open the door to the g'house first thing in the morning and smell moist peat moss. The funky, almost rosy smell of antique furniture. The faint smell of my husband on his pillow or shirts. A house just cleaned with murphy's Oil Soap. Laundry off the line. Bread baking. Lilacs, honeysuckle and lily of the valley. Black locust tree blossoms.

cat's fur coming in from a cold snowy day. Sheets and towels on the line.

Buter. Chocolate.

Flavors: Almond, raspberry, Diet Coke, fresh tomatoes

Scents: Lily of the valley, Bijon (the only perfume I wear), honeysuckle blooming in the woods, the smell in the air just before it rains.

Fried Bread, Rob. Bread fried in bacon fat:)

We had that as kids, it's delicious. Only better thing is bread friend in goose fat:)

Goose fat! Spread on that dark German bread and sprinkled with salt and pepper - Our breakfast after we had eaten the Christmas goose, for as long as it lasted, it depended on how fat the goose was. Particularly delicious toward the end, when the brown bottom of the crock was all that was left!

When I had geese, I never could bring myself to butcher them. They followed me around like I was their mother, and were particularly social fowl.

I remember one Christmas my father asked my mother to please fix a goose instead of a turkey. My g'mother always had a goose for the holiday meal, instead of turkey like they do these days. She complied, but you could tell her heart wasn't in it. LOL. If it's the grease you want, they certainly have their share of it, don't they?

My SIL's mother in England fixes turkey for the holiday meal now, and buys her plum pudding in. Travesty, LOL. She was amazed I still did a suet pudding on my own. In fact, one of my fav cousins asked me if she could come to my house before Christmas and jointly make the Christmas pudding because her family is grown and gone and she couldn't justify making one just for herself. Our family receipt makes one weighing at least ten pounds! We never got around to it since that is a busy season for me with my work, and my schedule didn't fit hers. But, I am looking forward to inviting her over this fall to do our home made minced meat, and this winter we shall be doing the Christmas pudding.