Every day during the summer, I walked past these beautiful, vibrant rose bushes near the entrance of the inn. I would pick a single perfect bloom and smell it throughout the evening until the scent dissipated, crushing it in my hand to catch the final fading fragrance. A few weeks ago, I noticed only a few flowers left. I picked them all, wanting to preserve the intoxicating beauty. But how to do it? I was reminded of a little clay jar full of lavender sugar that I bought in a tiny town in Provence several years ago. A quick online search yielded easy instructions for turning these last roses of summer into a crystalline treat, and so I ground them into sweet oblivion.
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