Putting away Christmas items and “undecorating” the tree today has put me in a reflective state of mind.  In the last six and a half months, I have shared daily events and recipes.  Each recipe about which I have written is part of a memory of this year.  There have been new foods tried, new family members added, and the adventure of writing a blog.

In the coming year, there will be new memories created.  With my love of food and cooking, I am sure that some food or beverage will be part of these memories.  I would venture to guess that some of the memories will even be based on new recipes that I try.

As you prepare to celebrate this New Year’s Eve, I hope it is an evening spent in the company of those you hold dear.  To compliment the closing of 2007 and arrival of 2008, I offer a simple recipe for you to enjoy.  I know that when the clock chimes midnight I will be sharing this recipe with the one I love.

I wish all of a you a new year filled with happiness.

Black Raspberry Bubbly
1 oz. black raspberry liquor 2 Tb. pink decorating sugar	3 oz. black raspberry liqueur 6 oz. champagne
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Place 1 ounce of black raspberry liqueur in a small bowl.  (The bowl needs to be wide enough to fit the rim of a champagne flute inside it.)  Place pink decorating sugar in similarly sized bowl. Dip rim of champagne flute in liquor-filled bowl to coat edges.  Then dip rim in sugar-filled bowl.  Set right-side up.  Repeat with second champagne flute, and let them dry. Pour 1-1/2 ounces of black raspberry liqueur into each flute.  Add 3 ounces of champagne to each flute.  Serve immediately.