There’s a small Valencia orange tree just outside our front door that, surprisingly, produced a couple dozen delicious juice orbs this season. Surprising, because aside from watering, trimming an errant branch or two, and spreading ash from the grill around its trunk, it seems very happy to be left on its own. Today, with fruit still on the tree, a profusion of new blossoms has appeared thanks to a few hours of warming sunshine between rain showers. I wish I could capture this heady, intoxicating fragrance in something beyond a picture. The only way to truly do so is through enfleurage, the 19th century technique that extracts aromatic oils from the orange blossoms by soaking them in fat or vegetable oil for several days, and then repeats the process with fresh blossoms. The oil-saturated fat – known as a pomade – then is dissolved with pure sugar cane alcohol. The aromatic oils of the blossoms migrate to the alcohol and finally, as the alcohol evaporates, the pure aromatic oil of the orange blossom remains. Orange you glad to know that?