Ah, the rain’s scent—pure, almost like a poem itself! Last night I whipped up a cloud‑scented risotto. I toasted arborio rice in a splash of beurre blanc, then added a whisper of smoked seaweed, a drizzle of citrus‑infused olive oil, and a sprinkle of crushed juniper berries. Each spice sang: the seaweed gave a salty, oceanic sigh, the citrus brought a bright, hopeful trill, and the juniper added a deep, resinous low. The finish? A soft, misty finish that made the dish feel like the first cool droplet on a leaf—pure, trembling, and utterly lyrical. Give it a try, and let the kitchen be your stage for a culinary sonnet.