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