St. Germain is one of the most delicious and surprising drinks I have ever discovered. I first heard hushed whispers about its delectable taste while at a dinner party and later it was confirmed as fabulous by the goddess her self, Martha Stewart. I don't want to "be Martha," like many of my friends I just want to know her and invite her over for brunch or something. I want to observe her out of the corner of my eye jotting down notes on my savory soufflé or asking where the caper-berries in the bloody-marys came from. Why are they so flavorful.."Its the marinate, Martha.." I long to suggest. Thats right, I want her to ignore the dust on the crown moldings and to sit opposite our boxer, to tends to have occasional social gas. Ahhh..anyways..the drink. The drink is simple to make and always a crowd pleaser.

My husband who generally has a taste for beer or kettle one vodka actually likes this drink a lot! It is sweet but don't be scared or think its only to dab behind your ears or rub at your wrists..its to die for..you'll see. Just pour a serving (two jiggers) into a highball glass with ice. Let it cool as you slice lime. Squeeze a normal sized lime slice into the drink to cut the sweetness along with the ice. It will be a sweet and sour lip smacking goodness that won't disappoint! Enjoy!

P.S. Do not be discouraged if it is somewhat hard to find. St. Germaine is made from the elder flowers that ripen and bloom in and around Providence France. All elderflower blossoms are hand picked and fermented overseas. However, this is not a hugely expensive bottle of delight. It typically costs 35 dollars for 750 ML. Just persist in the mission and you will be rewarded.

Their website defines St. Germaine liquor (a really good musical electronic band by the way) as:

St-Germain is the first liqueur in the world created in the artisanal French manner from freshly handpicked elderflower blossoms.

These delicious cherries are now a part of my winter staple for impromptu guests! I love how easy this recipe is and how divine it tastes. You literally just need a sterilized jar (like this vintage find from a tag sale) to begin. Pour in dried cherries, dried white raisins, dried apricots..anything you like or have around. Pour Grand Marnier, rum, or even a good vodka over these treats to reconstitute them with the alcoholic goodness. Then if your neighbor needs to come over to talk gardening with you or your friend is having a rough time..invite them over for goat cheese and crackers with this delish topping on it. It will be easy and so elegant. I also like this recipe using dried cherries and chamboard over Haagen-Dazs vanilla bean ice cream! This is a perfect condiment for brunch in my opinion. YUM! Serious yum!

Hi, i'm Amy and I love really good food. Food doesn't have to be fussy or fancy..just really darn good and full flavored. And I suppose its obvious but I have to add, that sometimes its the dive cheese shop on the up and coming side of town that delivers the goods. This picture is from a trip in spring 2008 to New York city where I visited my sister who was finishing up a degree from Columbia. She is brilliant and marvelous and my best friend. Needless to say we ate our way all over New York in some sort of self propelled food-crazed tour of everything delicious! I love this picture I snapped from the counter of Lamazou (amazoucheese.com) just blocks from the East Village. I could seriously frame this memory and hang it by the cheese board in the kitchen. I should. Maybe I will! Its definitely number 4 on my New Year's reses to eat more cheese! For a fun new cheese course try: La Tur a soft delectable cow and sheeps milk blend. Or try Cowgirl Artisan Cheese, an organic choice out of Point Reyes Station, California. The aged choices from Cowgirl are really really nice with anjou pears and homemade macerated fruits like dried cherries reconstituted in brandy. For a good recipe for macerated fruit try ( www.desserts-recipes.com/fruits-desserts-recipes/macerated-fruit.php )