 It's only taken 32 years, but rosemary and I are really getting along splendidly these days. I still don't want a branch of it in a chicken stew (bleh) but with olive oil? And salt? In bread? Yum. And in this case, a small amount finely minced into a marinade, it was delicious as well.
Garlic-Mustard Glazed Skewers on smittenkitchen.com CommentsWould you like to comment?Sign up for a free account, or sign in (if you're already a member). |
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Finding location...
silas miller
says:
It's great pounded into steak with salt and pepper. And olive oil of course to keep it even.
Posted 19 months ago. ( permalink )