"Tell me, what is it you plan to do with your one wild and precious life?" ~ Mary Oliver

Tag: fresh rosemary

fresh lemon rosemary shortbread cookies . . .


Tonight’s dinner consists of fresh ginger marinated thin ribeye steaks grilled and sliced over a large green salad with arugula, lettuces, cucumber and grape tomatoes. The dressing contains a touch of jalapeno pepper and some fresh lime juice.

ginger steak photo for blog

To complement it as a small sweet for dessert, I thought I’d make half a batch of Meyer lemon fresh rosemary shortbread cookies.  I didn’t have enough flour to make a whole batch – and just as well because we probably shouldn’t eat so many of them. Lemon zest grated on the microplane, fresh rosemary leaves chopped up (left over from making lamb loin chops over the weekend); one stick of unsalted butter, lemon juice, vanilla, flour and salt completed the ingredients list. The dough is chilling in the fridge for an hour so I thought I’d take a few minutes to write up this short post for a shortbread cookie experiment.

When the dough is chilled, the recipe calls for rolling it out to about 1/4 inches thick and cutting out cookies to bake about 10-12 minutes in a 325 degree oven.

And, here they are! Scrumptious!

lemon rosemary shortbread cookies






rosemary roasted cashews . . .


rosemary cashewsIt’s about an hour before the kickoff for the Pats vs. Broncos game in Denver today. Otherwise known as “Brady vs. Manning.” Last night, I had a recurring dream that I had made some Asian dumplings with a special energy powder in them for the Pats. In fact, in the dream, G., my husband, was supposed to bring them to Danny Amendola (I kid you not.) Anyhow, it was a humorous dream to have.

But this afternoon, I was casting around for something to make as a snack for us to eat during the game since it starts mid-afternoon. Lemon pound cake was an idea but had two sticks of butter and two cups of sugar in the recipe even though I have some Meyer lemons in the fridge that would have been perfect to bake these little treats.

I did remember that I had some raw cashews in the pantry – and then came across Ina Garten’s recipe for roasted cashew nuts with fresh rosemary. Since we’re having lamb loin chops for our supper tonight, the fresh rosemary was on hand, and I also liked the idea that the nuts would be roasted first and then coated in a mixture of fresh rosemary, brown sugar, butter, cayenne pepper and salt rather than the old standby of coating them with egg whites which I’ve tried a couple of times with walnuts and which were sticky and unappetizing to deal with.

So, here are the nuts, resting in the still warm oven after being coated with the mixture. It seemed like common sense to put them back into the oven (350 for 8 minutes) to dry out a little and crisp up on their own since they were raw to begin with.

This isn’t Asian dumplings similar to my comical dream last night, but our good wishes are there for the Pats to win today.

Here’s hoping!

Afterword: Well, that was a painful game to watch if you’re a Patriots fan. We enjoyed the nuts but wished the Pats were going to the Super Bowl. In hindsight, this season has been a meaningful one for us in New England given the bad press and hype regarding the NFL’s punishment of Tom Brady. Go Pats!


christmas sangria . . . “tra la la!”


We usually think of sangria as a fruit wine punch that you drink in the sun and warmth of summer parties. We’re having a light lunch on Christmas Eve day – and I was reflecting on what would be good to drink with a meal of proscuitto with honeydew melon, duck rillettes that I’ve been saving since Thanksgiving and French onion soup.

So I searched online for “Christmas Sangria” not knowing what might turn up and this lovely recipe surfaced. It’s made with green Granny Smith and Honeycrisp apples, fresh cranberries (green and red fresh fruit, right?); white wine, white grape juice, club soda and sugar. The recipe recommended a Pinot Grigio for the wine. A comment below it suggested a drier wine like a Sauvignon Blanc coupled with a little Grand Marnier. That sounded interesting to me – more complex in the layers of flavor.

I rummaged around and found a beautiful antique glass pitcher in the cupboard and will fill it with this Christmas Sangria for our lunch on Thursday. Since we don’t want to nod off and nap all afternoon after lunch, I’ll make just a pitcher full and see where that takes us. The recipe calls for letting the fresh fruit and liquids sit in the fridge with a large sprig of fresh rosemary for at least an hour. It also suggests dipping moistened rosemary sprigs with granulated sugar to look like pine boughs covered with snow as garnish for each tumbler full of sangria.

Truly charming, don’t you think? Maybe you’d like to try it too?