I had had my fill of cinnamon, nutmeg, cloves, and allspice by the time the holidays reached fever pitch, so I pulled out a Greek cookbook and made a cookie recipe using mahlab. Mahlab is the dried pits of sour cherries, found throughout the eastern Mediterranean. The mahlab cookies became the hit of the holiday sweets! This morning, I made waffles, but still wasn't ready to go back to my old friends, cinnamon and nutmeg. I put a half teaspoon of ground mahlab into the batter, and my family and I loved it. Mahlab has a bright, lemony, tangy flavor. It's subtle, and not overwhelming or cloying. Let me know if anyone else out there has ideas for mahlab.