I bougt my mom a bottle of tarragon-infused vinegar from Pier 1 in the late 80s. She kept it on the counter as a decorative display for maybe a decade without ever opening it. It’s all shock and awe to me that you can actually make tarragon vinegar that looks this fresh and aromatic:


photo Misty Martinez

and knowing Misty at Lemon Spring tastes even better.

That’s it. I’m headed home to make a batch and next week I’m dousing it over a mound of crispy yukon golds straight from the broiler.

*I’m taking a vacation day Friday, more Weatherspoon Monday!