On Sat, 05 Aug 2006 17:44:05 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>"maxine in ri" >
oups.com:
>
>> Normally, I'd toss a handful onto a Caprese salad, or into the pasta
>> sauce, but I'm bored, and have about 8 ounces that was pleading with me
>> to take it home from the quicksale shelves.
>>
>> Suggestions? I was thinking pesto, but that's usually too greasy for
>> my tastes. If it shouldn't be, positive suggestions only on how to do
>> it right.
>>
>> OB Cats: The might Huntress has returned, and is attacking her Simba
>> toy, whom she will then groom.
>>
>> maxine in ri
>
>I was going to pose a similar question regarding rosemary. I would like to
>freeze it but I doubt it's a good idea. I was hoping to avoid having to
>dry it all. The rosemary is in my garden and I have a lot of it.


This will use up a lot of rosemary.....

Split a pork loin most of the way lengthwise and open it up. Rub with
a garlic clove, salt and pepper, and drizzle on a bit of olive oil.
Lay several sprigs of rosemary over the surface and close it back up.
Rub the outside with garlic, salt and pepper, lightly drizzle with
more olive oil. Place sprigs of rosemary completely around the
outside and tie it closed. Grill it slowly over indirect heat,
remove the strings and rosemary, slice and serve.


Lurking since the late 80's,

JEC