I’m like my rosemary plant: we love the sand and the sun! They say you should plant rosemary by your front door for luck. Mine is in the ground, as close to my front door as it can be, in my front flower bed. I love the smell, but I think of it as a winter herb to be used in marinating meats and cooking in stews…mixing into potatoes. What other uses does it have besides drying it and cooking with it?
A lot. Here are a few I’ve tried.
Stovetop Potpourri: Right now, my house smells amazing! I love to put water and herbs on the stovetop to simmer and fill my house with amazing fragrances. I have a rosemary and lemon concoction on now, and it’s so clean and refreshing!
I love lemon in my water and drink it throughout the day. We have a baby lemon tree in the back yard that has produced a few lemons, so while I used some lemon wedges in today’s potpourri, I like lemon in my drinks, so I took some lemon tree cuttings (minus the barbs!), and set those to simmer.
Other Uses: I plan to make a few wreathes for indoor use, and I have also set some in small jarred bouquets around the house, and I made a few sachets.
I am looking forward to trying different projects and recipes. How do you use rosemary in your cooking or in your home?
My husband loves pesto. He could eat it by the spoonful, I think. So, I recruited my Sous Chef, my son, to help me surprise his dad and make pesto so that we could make our first homemade, pesto based chicken pizza.
I had Mac help me pick pesto leaves from our basil plant, and we had fun! The best part for him may have been getting to push the button on the food processor.
Mac the chef picking basil.
Pesto is so simple: basil leaves, olive oil, walnuts or pine nuts, Parmesan cheese, and lemon zest all blended in a food processor. Check out this recipe I found on The Suburban Soapbox here. A simple and straightforward recipe. My grandmother Lois used to say, “You do the best you can with what you have.” So, I used what I had in my house. I used walnuts, and I used processed, grated Parmesan cheese, but next time, I will buy a wedge of Parmesan and try pine nuts.
We love chicken pesto and we love it in pasta. I can’t wait to try it on our pizza, tonight, and I’ll create a pizza post, after. (We love to bake our pizzas on our Kamado Joe, and this has been a new thing for us, but the oven is great, too.)
I would highly recommend that if you have kids, get them in the kitchen, early! Obviously, give them “safe” jobs – pouring, measuring, etc., and keep them from stoves, ovens and sharp objects. Practice common sense and caution. However, creating those lasting memories, and teaching your child how to be clean and practice food preparation is priceless. Both my husband and I have fond memories of being in the kitchen at a young age, and it certainly has influenced our love of cooking, today.