In all its herbaceous glory,  rosemary is one of my favorite herbs that always seem to be on my mind; and my mind was set on roasted chicken, which HAD to be adorned with rosemary and lemon.  The zest and juice of  lemons adds beautiful citrus flavors to my chicken.  I swear, big flavors must be my middle name.  I may need to double check my birth certificate. I can rant and rave about the depth of flavors that rosemary releases when added to roasts, or added to ANYTHING.  Right now, this minute,  my eyes have rolled to the back of my head with that ‘OMG it sooooo good’ look on my face…. because rosemary does that to you. At this point in my life, I’m so intrigued by this amazing, medicinal herb that I can’t fathom not being able to cook or live without it.  When you begin to buy herbs by the pound like I do, you know it’s serious.  I’m not exactly sure how long it lasts, because it kinda makes its way into most of my culinary delights, ESPECIALLY when I’m grilling or roasting.  I’ve  baked rosemary sea salt focaccia (yeah I bake my own breads too), and discovered that not only is rosemary an excellent ingredient, but it adds a herbaceous note to breads as well. I’m an advocate for cooking and baking everything from scratch and salads  are just as important to my diet.  My salad expressions are based on what’s in season or what’s available in my sanctuary.  I served up a luscious salad with the rosemary lemon chicken and it was everything that I imagined it would ever be. You just can’t go wrong with roasted corn and avocados. I’ve been adding avocadoes to everything these days. Oooh that creamy, velvetty texture gets me every single time. The entire dish including the turmeric rice was just super amazing…..Ditch the packet of yellow rice, that’s usually loaded with sodium, preservatives and artificial flavorings that you see at the grocery store. When in need of yellow rice,  do yourself a favor and add some turmeric to your rice. It’s that simple.