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Oregano Limoncello

May 25, 2011

My in-laws visited us last month for Easter, and they brought with them a bottle of Limoncello from Italy. I’ve always had a strong relationship with anything citrus, specifically lemon … scented hand soap, or accompanying seafood and vinaigrettes; I love this fruit in all its freshness and burst of happiness. It is a happy thing, isn’t it? And quite in your face about it too, I might add.

Limoncello is a no-brainer because it’s all that, plus, I can fully support a recipe that only calls for a mere handful of ingredients, especially when one of those happens to be vodka, yes sir. I used a recipe from Giada, found here, but the herb addition is all mine. I wish the oregano inclusion was because I’m just that creative, but to say my garden at the moment is overrun with it is an understatement. The infusion of this earthy herb was done more out necessity than anything else since the rosemary, mint, and basil are getting jealous of its abundance and planning a turf war revolt along the lines of no pesto for you this summer.

It all worked out well; oregano floating around drunk in a pool of lemony goodness, now, that’s cin-cin toast-worthy, and a much better fate than a screaming match with parsley.

Writer’s note–I intentionally left out the finished product image.  The nicest way to put it … Limoncello can pass for a sample Lohan and Sheen have to randomly provide their parole officers. It’s delicious, but unfortunately not at all photo friendly.