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@archiveandash: Today’s scent of the day is **Dolce & Gabbana Light Blue Capri In Love Pour Homme EDP** — and this one puts a really interesting twist on the usual Light Blue freshness. 🌊🌿 It opens with **black pepper**, moves into a juicy green fig heart, and then dries down into patchouli, giving it a spicy, green, slightly earthy character instead of just going straight citrus and aquatic. It still feels perfect for warm weather, but it has a little more personality and depth than I expected. Definitely one I could see getting a lot of wear when the heat kicks up. #CapriInLove #DolceAndGabbana #ScentOfTheDay #MensFragrance #ScentAndStory

Archive & Ash
Archive & Ash
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Friday 18 September 2026 16:03:20 GMT
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cheffreystwoscents
cheffreystwoscents :
Smells a little like sprite to me. And they’re all a fart in the wind 🙂‍↕️
2026-09-18 17:43:44
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Nothing fancy today… just a simple soul meal that made me so happy. ❤️ I made dal and rice for dinner, and at the same time I cooked a small mini eggplant for the next day’s lunch. And honestly, that eggplant was SO delicious! 😍 Pair it with dal and rice, and you have the most comforting, simple soul meal. For the dal & rice: • ½ bowl pigeon pea (toor/arhar) dal • ½ bowl masoor dal • ½ bowl rice • Turmeric • Salt • Chopped tomato Wash both dals and mix them together. Add them to one container with turmeric, salt and chopped tomato. In another container, add the rice with double the amount of water. In another container, add the mini eggplant with a little water, just enough for steaming. Place all three containers in the Instant Pot and pressure cook for 4–5 minutes. Let the pressure release naturally. For the mini eggplant: Heat oil in a pan and add cumin seeds, finely chopped ginger, garlic and onion. I usually chop everything together to keep it easy. You can also add green chilli if you like. Add salt, turmeric, red chilli powder and coriander powder. Mix well, then add tomato puree and cook until the masala is nicely roasted and the oil starts separating. Cut the steamed eggplant into two pieces and place the cut side down in the masala. Cover and cook on low heat for 5–7 minutes, gently mixing so the masala coats the eggplant really well. For the dal tadka: Heat a little oil and add cumin seeds, hing, dry red chilli and chopped garlic. Once the garlic turns golden, add a little red chilli powder and coriander powder, then pour the tadka over the dal. And that’s it! 🥹❤️ Dal, rice and that little mini eggplant… simple, comforting and so satisfying. You must try this mini eggplant with dal and rice — it was SO good! 🤎 Save this for the next time you want an easy soul meal.#foryou #homecooking #EasyRecipe #cooking #viral
Nothing fancy today… just a simple soul meal that made me so happy. ❤️ I made dal and rice for dinner, and at the same time I cooked a small mini eggplant for the next day’s lunch. And honestly, that eggplant was SO delicious! 😍 Pair it with dal and rice, and you have the most comforting, simple soul meal. For the dal & rice: • ½ bowl pigeon pea (toor/arhar) dal • ½ bowl masoor dal • ½ bowl rice • Turmeric • Salt • Chopped tomato Wash both dals and mix them together. Add them to one container with turmeric, salt and chopped tomato. In another container, add the rice with double the amount of water. In another container, add the mini eggplant with a little water, just enough for steaming. Place all three containers in the Instant Pot and pressure cook for 4–5 minutes. Let the pressure release naturally. For the mini eggplant: Heat oil in a pan and add cumin seeds, finely chopped ginger, garlic and onion. I usually chop everything together to keep it easy. You can also add green chilli if you like. Add salt, turmeric, red chilli powder and coriander powder. Mix well, then add tomato puree and cook until the masala is nicely roasted and the oil starts separating. Cut the steamed eggplant into two pieces and place the cut side down in the masala. Cover and cook on low heat for 5–7 minutes, gently mixing so the masala coats the eggplant really well. For the dal tadka: Heat a little oil and add cumin seeds, hing, dry red chilli and chopped garlic. Once the garlic turns golden, add a little red chilli powder and coriander powder, then pour the tadka over the dal. And that’s it! 🥹❤️ Dal, rice and that little mini eggplant… simple, comforting and so satisfying. You must try this mini eggplant with dal and rice — it was SO good! 🤎 Save this for the next time you want an easy soul meal.#foryou #homecooking #EasyRecipe #cooking #viral

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