Tuesday, April 29, 2008
My rosemary plant was growing like a weed, so last week I sought out some rosemary-heavy recipes to put it to good use. One was a penne and chickpea soup from Cook's Illustrated (tomato-based, with bacon and garlic). The other was for these perky little Rosemary Lemon cupcakes from the March 2008 issue of Better Homes and Gardens.
I wouldn't say either recipe was earth-shatteringly good. The major disappointment with the cupcakes was that you couldn't taste the rosemary. As I took the bulk of the cupcakes to the office, I would have been content to simply describe them as lemon cupcakes (because that's essentially what they are), but as they've got flecks of green in them, I had to explain, "They're Rosemary Lemon cupcakes but you can't taste the rosemary." Which got an "ooh!" and then an "aww." My sentiments exactly.
They sure do look pretty though. And who wouldn't enjoy a lemon cupcake? Any idea how one would get the rosemary flavor to come through?
On a completely unrelated note, tonight I painted my toenails with OPI's Boris and Natasha, a deep plummy purple. When I moved, I finally parted with my favorite bright, summery shade of red, a now defunct Gazpacho by Almay. It was, after all, approximately 10 years old. So I've got to hunt down a new summer red before this new coat needs to be replaced. Don't you just love sandal season?