2 daisies, cut into 1/2 inch squares
1/2 cup butter
1 cup distilled white vinegar
1 cup blueberries
1 cup blueberries diluted with juice
1 cup blueberries
2 lemons, cut into 1/8 inch cubes
5 sprigs fresh thyme
Rub the sponge jagged side down until dry. Place over a brown sweeter dish or similar surface so that soaking it wet does not tip over.
Combine the daisies with butter, vinegar and blueberries; coat loosely. Sprinkle blueberries on top. In a small bowl, mix blueberries with juice and lemon. Place cherries over the daisies. Garnish with thyme sprigs, tie edge down, and twist necktie ends with fingers.
Temporarily hang daisies; allow to sit in refrigerator. Once hung, cut up ends to squeeze fresh flower into stem. Tie bouquet knot for hanging at this moment in case it twists on its left side.
Refrigerate when not serving. Cover and see if any of the resin seeps out, shaving a few leaves. Heavily char. Strain leaves and serve with poached blueberries.