The pink peonies of June and their heavenly floaty scent
inspire exotic and delicate flavorings in the kitchen.
Olive oil, rose water, honey, and saffron swirl across my mental taste buds, in hopes of manifesting into something delicious in various combinations and amidst additional flavorings.
Last night's cookery involved the curious blending of plump apricots and almonds, rose water and saffron, to name a few, and locally-raised chicken. It was a feast for my Middle Eastern sensibilities---so delicious! I'll try to photograph it next time : )
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