Rose petal is a texture: soft, in a silky way, cool and slightly moist. A bit like charmeuse, but less slippery and a bit more substantial, and the best ones have a slight rose fragrance as well. It’s hard to capture that feeling in a photograph.
This morning I “harvested” my roses. So the dropping petals are my texture for today. By harvesting I mean a combination of dead heading and cutting the flowers and buds, for vases now and, if I stick to my intentions, drying petals for culinary use later. I saw a scrumptious looking recipe for scones that use rose petals and pistachios that I want to try.
I think there is a pretty good chance for a second wave: in Seattle one wouldn’t guess that we’re at the solstice, it’s pretty cool, although the promised rain hasn’t materialized in our part of town. Doesn’t feel much like summer, but it beats the heat wave elsewhere.
Any advice about other ways to cook with rose petals? I use rose water quite a bit but I’ve only seen the one recipe with petals in it.
Our local, wild Nootka Rose is actually a bit of a weed. It doesn’t have the elegance of the carefully cultivated hybrids but it has a simple charm…and a lovely scent. I took these pictures today at the beach. They are just coming to the end of their peak blooming period and rose hips are starting to form.
My eye was caught by the contrast of this exotic appearing, yet familiar, flower with what appeared to be really long skinny pine cones (probably not what they really are) in a vacant lot in Punta del Este.
I’d love to know what the pine cone looking things are. Dad’s feet were hurting so we didn’t linger to examine them more closely.