Newer Older

    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

    1. silas miller 82 months ago | reply

      It's great pounded into steak with salt and pepper. And olive oil of course to keep it even.

    keyboard shortcuts: previous photo next photo L view in light box F favorite < scroll film strip left > scroll film strip right ? show all shortcuts