Gifts from the Kitchen  By Martha Matthews  Flavored vinegars and oils are quite popular theses days. They make a very thoughtful gift for a hostess, for a housewarming, or for Christmas. If you've priced them though, you know that they aren't cheap. You can make your own version of these trendy little items with a few simple ingredients. Here are a few ideas to get you started.     VINEGARS  Flavored vinegars and oils add an extra kick to marinades, sauces, and dressings. If you are looking for an elegant and thoughtful gift to make for Christmas, try these savory blends that are sure to enhance any meal. If you grow your own herbs, this is a great way to use up any excess before the growing season is over. We hope you enjoy these unique blends.  Vinegar Base  1 small bunch of parsley  1 teaspoon of peppercorns  1/8 teaspoon of salt  1 clove of garlic, peeled  1 quart of your choice of vinegar: cider, white distilled, rice wine, white wine, or red wine Place the parsley, garlic, salt and pepper in a 2 quart ceramic or glass bowl. Bring the vinegar to a boil.  Pour the vinegar over the herbal mixture in the bowl.  Cover and let the mixture stand for two days. Strain the mixture and decant into a sterilized bottle. Add one to three sprigs of the herbs of your choice. Seal the bottle with a cork or lid. Let stand for two more weeks before using.  Flavor combinations  Tarragon and lemon in white wine vinegar  Chives, basil, and parsley in white wine vinegar  Oregano, rosemary and thyme in red wine vinegar  Lemon and dill in cider vinegar  Garlic, chives blossoms and chervil in red wine vinegar  Cilantro, jalapeño pepper and lime in white distilled vinegar (this one is hot)  Lavender blossoms in cider vinegar  Ginger root and cilantro in rice wine vinegar     OILS  1 teaspoon peppercorns  8 to 10 sprigs of your choice of herbs  Olive oil to fill the container you are using  1 sterile bottle or wide mouth canning jar  Place the herbs and peppercorns into the sterile bottle or wide mouth canning jar. Use a funnel to decant the olive oil into the bottle to cover the herbs. Seal and let stand for one month before using.  Flavor combinations  Lemon and dill  Tarragon and chive  Lemon and garlic (one of our favorites)  Garlic, onion, and basil  Basil and garlic  Cilantro and Lime  Rosemary and Marjoram  Garlic, onion, oregano and red bell pepper  Note: When using large pieces of fruit or vegetables, cut them into small wedges or pieces to fit into the bottle. Use bamboo skewers to hold the pieces together in the bottle. Use herb vinegar in salad dressings, marinades, or to deglaze pans.