Rose soft oaf

I made rose sauce myself. It's a big bottle. It was later discovered that, over time, previously bright roses had gradually faded into dark sauce. I don't think it's surprising to fall on that sauce. Maybe it's called time. However, this bottle of rose sauce refreshed the impression of rose sauce in the past. Although the bulk of the glass is marked and unshielded, it reveals the surprise that the purple roses are still so bright, especially the juice attached to the walls of the glass bottle, which looks amazing. Such a bottle of rose sauce, which was originally named "rose pie" on the label, was not intended to be made of it. A few days ago, I saw a rose moose. Would such a beautiful rose sauce make bread too? However, there is some regret in the face of the noodles, which can actually be replaced by red sugar, which is so deep and thick, although it is only a few, that it is enough to mask the beauty of roses. The brown pasta, which seems completely unrelated to the roses, and the rose petals, which have been lit by the stars, are long gone. The smell of roses will only come out when it's made. Even after the baking, it didn't disappear. Take it in your hand, it's flat, and the fragrance of roses is only hidden. It is felt only in the fragrance, drilling every hole in the cavity and circulating it through the road。