rosemary gin fizz

Back when my rosemary was thriving I infused some gin. I added a decent amount (as shown) and let it sit for three days, then filtered the gin through cheesecloth. The gin turned the color of a rich olive oil and smelled heavenly. A month later, this made great gin fizzes with lemon, club soda and a bit of sugar; Broker's gin worked very well; any well-rouned gin would do.

seared lamb and endive

I don't cook as much as I used to, sadly. (Oh, grad school!) But sometimes I get around to it, such as seared lamb rib chops and endive (with potatoes). This came out really well. Lots of garlic and rosemary were used, and the rare lamb and seared endive pair very well.