Attar

Today, Attar is back in business—not crunching numbers in his native Syria, but stirring up potfuls of lentil soup and hummus at a newly opened Paris restaurant.

Now, when orange-flowers are distilled with water, we procure the otto of the blossom, which is known commercially as oil of neroli.

I bequeath to you my literary work. Useless though these might be commercially, they are the attar-drops distilled from the long and futile ebullience of my life.