Ingredients:

4-5 large potatoes, cubed (red potatoes are particularly good this way)
3 T olive oil
1/4 t sea salt
1/4 t fresh ground black pepper
1 1/2 T rosemary, chopped
2 cloves garlic, minced

Directions:

Pre-heat oven to 400 degrees. Toss all ingredients together in a bowl until potatoes are completely coated. Roast in the oven in a roasting dish for about 50 minutes or until tender, stirring once or twice so all sides of the potatoes brown evenly.

Ingredients:
* 1 cup water
* 3 tablespoons olive oil
* 1 1/2 teaspoons white sugar
* 1 teaspoons salt
* 1/4 teaspoon Italian herbs
* 1/4 teaspoon fresh ground black pepper
* 1 tablespoon dried rosemary
* 2 1/2 – 3 cups bread flour
* 1 1/2 teaspoons active dry yeast

Directions:
Combine all ingredients, knead and let rise until double in bulk. Punch down, form into a loaf, and let rise.

Bake in a 425 degree oven for about 20 minutes, or until nicely browned.

virgin olive oil
sage, rosemary, tarragon and marjoram (a small handful of each)
attractive sprigs of all four for “garnish”

Pour the virgin olive oil in a large mouthed jar and add a small, dry handful of each of the herbs. Let steep for two weeks, then strain the herbs out of the oil and decant into an attractive bottle. Bind the sprigs together and add it to the bottle for both garnish and to identify what flavor the oil is. Use this for herbed salad dressings or to pan-fry chicken.