To continue the epic saga of our efforts to utilize our rosemary plants (normally I hate the word “utilize,” but I needed something overly stylistic after saying “epic saga”), we decided to try this “apples on horseback” appetizer. I really can’t recommend it enough.
I mean, maybe I could, but only if I went around starting all conversations with, “You guys should REALLY try this appetizer.” That would probably be excessive.
We have a few herbs growing in our backyard. It’s a small yard, and we’re far from green-thumbed, but there’s enough space to give a few plants a shot. This year, we attempted basil, thyme, mint, and rosemary. Everything but the thyme thrived. (Thyme, it seems, is not on our side.) (I went there.) The basil, we used in lemon basil gimlets and a hefty dose of pesto. The mint, muddled into a delicious Kentucky Mule drink. The rosemary? We had to think a minute.
A minute took a month or two. In the meantime it continued to spread it’s wings/branches. It was time to chop. And you know what sounded good? A rosemary maple bourbon cocktail.
Welcome to Ready to Yumble!
We would like to share our love of cooking (or maybe more accurately, eating) with you, so we plan to use this blog to present you with recipes that pass our rigorous testing standards. You know, is it tasty, I mean REALLY tasty, and stuff… (Does anything else really matter?)
So pull up a chair. Grab a relaxing adult beverage. To kick things off, this week we offer you a full fall feast, composed of some of our favorite seasonal recipes:
After that, we hope to roll out a recipe or two every week to keep you entertained and well fed. Happy eating! Now… LET’S GET READY TO YUMBLLLLLLLLLE!
Ready To Yumble will be live shortly. Thank you for your patience!