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Quite awhile ago in New Orleans with a friend I decided to go to the bar where I had been told the Sazerac originated. Upon entering the building we were directed to a small loft upstairs, a bar with a couple tables, dark. We sat at the bar and ordered the Sazerac,it was my first . My companions standard house drink at her place on the West coast was the Ramos Fizz, also conjured up in N.O. She ordered that to compare with hers at home. The R. Fizz was made first, with aplomb. The bartender then, seemingly in fast-forward, whisked a bottle off the dark backbar and splashed some of the contents into my glass to be. I could not identify what went in, and I was trying, too dark, and I was a newbie. Then he abruptly flung that pour in the direction of the sink. I was cringing, seemed like a sin to do that, waste it! In double time he then dashed Peychaud and flicked in a lemon peel. To fill the glass with Bourbon took longer than all the other procedures, that also concerned me, never saw that much Bourbon in a glass of mine before. Never ordered another either. Only now do I now know the wasted liquor was Absinth. I will try the recipes posted here, glad I dropped in today.

My family always used tarragon on asparagus, did that for years, never appealed to me. Savory on asparagus I do enjoy.
Fresh tarragon on a garden salad, just a little, is unique, work on it, I am trying it on more foods every day, fresh, in moderation, is best.

For a simple experiment those curious readers so inclined should try the cold storage "option". I crave the flavor at times, nothing risky here. Guests dining with me do notice when served these. Over the table conversation follows, better than no topics to discuss which also happens.

My intro to offal was a standing veal rib roast with kidney in the concavity occasionally made by my mother, father would not partake.
Duck-blood soup (Czarnina) was always served with kluski(?), potato/egg/flour noodles, kneaded and sliced thin, then boiled. My childhood friends enjoyed the soups' sweet/sour broth which was the result of combining duck blood w/vinegar to prevent clotting, then simmering with prunes, raisins and sliced beets in addition to the quartered duck for hours. Years passed before the friends were aware of the ingredients, surprise doesn't describe the reactions.
Found some kidneys while shopping, was looking for a recipe, ended up musing over the comments here, always late/behind when cooking anyway.
Maybe more technique next time about blood-acquiring procedures.