Herbed Cucumber Dip with Borage Blossoms

Makes 3 cups of dip.

You need: 1 medium cucumber, peeled and shredded 1 tsp. white wine vinegar ½ tsp. soy sauce 3 dashes bitters Pinch sugar, optional Salt Freshly ground white pepper 1 crushed garlic clove 2 tsp. finely chopped fresh parsley 2 tsp. finely chopped Basil 1 tsp finely chopped fresh, or dry dill weed 11/3-cup sour cream 2/3-cup plain yogurt Approximately 20 borage blossoms

Mix all ingredients, except blossoms. Cover and refrigerate for 30 minutes. Sprinkle Borage blossoms before serving. This dip is great with crackers, or Melba rounds. It also makes a nice accompaniment to fish dishes.

Mai Bowle, a Traditional May Day Punch

1 gallon apple cider or apple juice, fresh-made if possible
2 bottles sweet white wine
1 lemon
1/2 cup sugar
1 cup dried, preferably aged, sweet woodruff leaves
flowers and herbs for decoration

Heat two cups of apple cider or juice to boiling. Add the sweet woodruff, cover and remove from heat. Let steep, mashing occasionally with a spoon, overnight. Strain. In a bowl, mash the whole lemon, peel and all, with the sugar until a fine pulp is rendered (this may take a while). Add the rest of the ingredients. Chill and garnish with flowers and herbs, and orange slices studded with cloves. Can also be garnished with a frozen apple juice ring made in a bundt pan and filled with herbs and flowers.