The origin of Rosemary Lambchops… the Blog

Rosemary Lambshop is one of my favorite dish and also in my opinion the best representation on how herbs work in dishes to give foodies like me the ultimate experience in enjoyment of what is in my plate.

Thus, I name this blog as Rosemary Lambchops where I can share with everyone how Herbs make a difference in our daily cooking as well as learning the technique of food appreciation. With that… Bon Appétit, my friends!

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3 Responses to “The origin of Rosemary Lambchops… the Blog”

  1. Phylicia Says:

    hey, could you tell me where I can get rosemary oil in singapore? Cant seem to find it at cold storage. Could you also include the size as well as the price, if you know? thanks 🙂 and try to mail me asap, kinda need the ingredients urgently 🙂

  2. celestephua Says:

    Hi babe! I strongly suggest making your own infused oil. It is very easy, get a bunch of fresh rosemary, pick out the leaves, wash and dry. Bruise the leaves and add warm olive oil (not boiling, put in pan to heat up for about 5 min).

    Get a good glass bottle to store oil. I suggest old olive oil bottles. Hope this helps…

    OH… or, u can use dried rosemary too.

  3. Alex Says:

    I found your site on technorati and read a few of your other posts. Keep up the good work. I just added your RSS feed to my Google News Reader. Looking forward to reading more from you down the road!

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