A good charbroiled steak, cooked blue rare to rare, seasoned with salt, pepper and garlic only. None of those sauces that only cover up the flavor.
I also have a passionate love of cordial cherries. When I get some as a gift ( I don't think I have ever bought them) I ration them to make them last as long as I can. Normally I will savor one letting all the goodness melt in my mouth before eating the cherry inside. My daughter gave me a box of 40 for Christmas and I finished it last week. Fortunately I was given more and I had one last night. Only 49 left...
Hugs,
Jeanette