Rosemary Skewers (Simple Enough for New Mom Brain)

Since it has been a while between posts, I’ll announce that A) Scott had a work Christmas party today, and B) I have New Mom Brain.  Two facts, one more fun than the other (I think the new baby is more fun, but I suppose there’s a case for free party food trumping late-night crying baby).  And now let me introduce you to a recipe that connects both of those facts: The Pioneer Woman’s Rosemary Skewers.

photo by Ree Drummond

Okay, so the recipe is ALMOST New Mom Brain safe.  I made them last night for the work party today, and I may or may not have forgotten to use the artichoke hearts in the pantry.  Sigh.  That said, they did look delicious without the artichoke hearts, too.  Salami and mozzarella and olives, oh my!  I swapped regular black olives out in favor of Kalamata olives, because Kalamata olives have about ten times the flavor.  That’s the only change I made to the recipe on purpose.

I love using the rosemary from our yard, which brings me back to a favorite point of mine.  You should absolutely plant rosemary in your yard or have a pot of it in a window somewhere.  It’s so cheap to plant, and it’s almost impossible to kill.  That is an absolutely wonderful combo, and it gets you fancy food like rosemary skewers without having to buy dozens of rosemary stems with fancy food prices.

Also, may I introduce you to the source of my New Mom Brain.  I think he’s pretty cute.  He might keep me from making complicated recipes for a while, but that’s okay.

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