I do always use buttermilk. Love it that way. I agree, it makes a big
difference. We have some dried cranberries and some dried cherries
still. I could soak those and use those in the batter....hmmm. Have
to think on that one.

the pecans sound good, too.

Since we don't drink champagne all that often, it doesn't seem
unreasonable to pay a little more to get a nice bottle. I can get a
hangover from the cheaper stuff, even a glass. Not sure why, since
wine doesn't do that.