Rosemary, Mary, Quite Contrary
Thanks! Maybe I am just over-sensitive to that flavor. Thyme would be good, and your suggestion of fresh rather than dried rosemary makes sense. I eliminated it in a roast leg-of-lamb but the garlic, lemon and red wine marinade seemed to make up for it. Though the Greek die-hards wanted Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude