Next time, grind up the rosemary in Wife's herb mortar before tossing said herb into the beef-vegetable soup. That way, you won't spend the repast picking spruce needles out from between your teeth.
I do this all the time. We love rosemary, but hate twigs. Fresh rosemary in soup cooks to a nice texture like any vegetable. Also, small coffee grinders work wonderfully on herbs...just don't use the same one for coffee later. *g*
Fresh rosemary was not among the available options. I was just doing my usual cauldron thing, tossing in some of this and a couple of those* and a pinch of the other thing. No coffee grinders in sight.
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*Chopped up cloves of garlic, of course.