rosemarythymecozykitchen

The Gifts That Never Really Leave Us

Sunday Reflection — The Gifts That Never Really Leave Us

As we grow older, it can be easy to think of certain parts of our lives as belonging to the past.

The music we once played.
The photographs we once loved to take.
The poems we wrote, the gardens we tended, the things we built with our hands, the places where our creativity seemed to come alive.

Life moves forward. Responsibilities change. Years pass. Sometimes those gifts get tucked away like an old camera in a closet or an instrument resting silently in its case.

But perhaps they were never truly gone.

Sometimes a sound, an image, a familiar piece of music, or a beautiful evening sky awakens something in us that has been quiet for a very long time. And suddenly we remember not only what we used to do, but how alive we felt while doing it.

I wonder if those longings are sometimes gentle reminders from God.

The gifts He placed within us when we were young do not necessarily have an expiration date. Creativity, curiosity, music, art, nurturing, storytelling—these things can change shape throughout a lifetime, but they may still be part of who He created us to be.

Ecclesiastes tells us:

“He has made everything beautiful in its time.”
— Ecclesiastes 3:11

Perhaps there is a time for putting certain things aside. And perhaps there is also a time for picking them up again.

We don’t have to become the people we were at twenty. We can bring everything we have learned since then with us.

Maybe the camera comes out again.
Maybe the music begins to play again.
Maybe the paintbrush, the garden tools, the journal, or some forgotten dream finds its way back into our hands.

God is still writing our story.

And sometimes an old love isn’t calling us backward.

Sometimes it is calling us home to a part of ourselves that God never intended us to lose.

🌿😊💛🏡
Helene
Rosemary Thyme
Fall in Love with Home Again

Famous Barr John White Burger

🍔 St. Louis Table — Famous-Barr John White Burger

Before online shopping carts and curbside pickup…

there were Eagle Stamps.

All summer long I would sit at the table pasting those tiny stamps into the books — page after page — while my mom saved them carefully in a drawer. When the books were filled, we would go downtown to Famous-Barr to redeem them. But the real treat wasn’t what we brought home…

It was lunch together.

We would walk into the Famous-Barr Café, sit down like ladies out for the day, and I always hoped for the same thing — the John White Burger. It didn’t taste like any other burger. No lettuce, no tomato… just a warm bun, a juicy patty, sweet onions, and that unforgettable creamy cheese sauce poured right over the top.

It felt special every single time.

Today I’m sharing a faithful recreation so a St. Louis favorite can live on at our tables.

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Ingredients

Rarebit Cheese Sauce

• 6 oz deli American cheese, chopped

• ¾ cup half-and-half

• 1 tsp Worcestershire sauce

• ½ tsp dry mustard

• Pinch black pepper

Signature Onions

• 1 large sweet onion, very thinly sliced

• Neutral oil for shallow frying

• Pinch salt

Burgers

• 1 lb ground beef (80–85%)

• Salt & pepper

• 4 soft hamburger buns

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Instructions

1. Make the sauce

In a small saucepan over low heat combine half-and-half and cheese. Stir gently until smooth. Add Worcestershire, mustard, and pepper. Keep warm — do not boil.

2. Fry the onions

Heat about ½ inch oil in a skillet over medium. Cook onions in batches until soft and pale golden, not brown. Drain and lightly salt.

3. Cook the burgers

Season patties with salt and pepper and cook in a cast-iron skillet or griddle. Toast buns lightly in the drippings.

4. Assemble

Bottom bun → burger → generous onions → ladle of cheese sauce → top bun

Serve immediately while hot and cozy.

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Kitchen Note

This is not a backyard burger — it’s a café sandwich. The warm rarebit sauce is what makes it the Famous-Barr classic.

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🌿Rosemary Thyme Blessing

From their tables to mine — and from my table to yours.

With gratitude for the hands that prepared meals before us and the hands gathered here today, may this meal bless our bodies, hearts, and minds, bringing strength and joy. 🙏💛

🌿Rosemary Thyme Invitation

I’d truly love your memories — did your family save Eagle Stamps or eat at Famous-Barr? Tell me what you remember. 💛

📌 For those saving recipes in Recime, simply copy and paste the recipe portion into the app to keep it in your collection.

Slow Cooker Barbecue Brisket

ROSEMARY THYME SLOW COOKER BARBECUE BRISKET

For years, whenever smoke from the grill blew into my face, Dennis would tell me to say, “I don’t like bunny rabbits.”

He later informed me this came from old folklore. I tried it. Repeatedly.

The smoke remained unconvinced.

These days I’ve found a simpler solution.

No smoker.

No grill.

No standing outside in the summer heat.

Just a slow cooker quietly doing all the work while I go about my day.

This brisket develops rich barbecue flavor from smoked paprika, herbs, tomato sauce, and a touch of maple syrup. The result is tender, sliceable beef with all the comfort of traditional barbecue and none of the babysitting.

If you’re looking for a summer meal that’s easy enough for a weekday and special enough for Sunday dinner, this one might become a favorite.

Rosemary Thyme Slow Cooker Barbecue Brisket

Yield: 8–10 servings

Prep Time: 15 minutes

Cook Time: 8–10 hours on LOW

INGREDIENTS

Brisket:

• 4–5 pound beef brisket

• 2 large sweet onions, sliced thick

• 2 celery stalks, cut into chunks

• 2 carrots, cut into chunks

Smoky Brisket Rub:

• 2 tablespoons smoked paprika

• 1 tablespoon paprika

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 1 teaspoon powdered rosemary

• 1 teaspoon powdered thyme

• 1 teaspoon black pepper

• 1 teaspoon kosher salt

• 1 teaspoon dry mustard

• ½ teaspoon ground cumin

• ¼ teaspoon cayenne pepper (optional)

Rosemary Thyme Smoky Barbecue Sauce:

• 1 (15-ounce) can tomato sauce

• 2 tablespoons tomato paste

• ¼ cup pure maple syrup

• 2 tablespoons apple cider vinegar

• 1 tablespoon Worcestershire sauce

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon black pepper

• ½ teaspoon liquid smoke (optional)

DIRECTIONS

1. Pat the brisket dry with paper towels.

2. Combine all rub ingredients and coat the brisket generously on all sides.

3. Place onions, celery, and carrots in the bottom of a slow cooker.

4. Set the brisket on top of the vegetables.

5. Whisk together all sauce ingredients.

6. Pour half of the sauce over the brisket.

7. Cover and cook on LOW for 8–10 hours, or until fork tender.

8. Remove brisket to a cutting board and rest for 15 minutes.

9. Skim excess fat from the cooking liquid.

10. Stir the remaining sauce into the cooking liquid.

11. Slice brisket against the grain.

12. Spoon sauce over the sliced brisket before serving.

Rosemary Thyme Kitchen Note

The extra smoked paprika helps recreate some of the flavor we normally associate with outdoor barbecue. If you enjoy a more pronounced smoky flavor, the optional liquid smoke adds another layer of depth without ever lighting a smoker.

May your kitchen be filled with simple meals, peaceful moments, and the quiet comfort of caring for the people you love one plate at a time.

Save this recipe for the next time you want barbecue without standing outside in the summer heat.

QUESTION OF THE DAY

Are you a smoker, grill, oven, or slow-cooker brisket person?

I’d love to hear how you make yours!

Rosemary Thyme Plum Crisp

🌿 Rosemary Thyme Plum Crisp

A loyal Rosemary Thyme follower told me she had an abundance of fresh plums and was looking for a plum dessert. We played with a few ideas, but sometimes the simplest answer is the best one — a warm, old-fashioned plum crisp with juicy fruit bubbling underneath a buttery oat topping.

This one is easy, cozy, and perfect for late summer or early fall. You can make it with regular granulated sugar or granulated Swerve, depending on what works best for your kitchen.

Ingredients

For the plum filling:

6 cups ripe plums, pitted and sliced
⅓ cup granulated sugar or granulated Swerve
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Pinch of salt

For the crisp topping:

¾ cup old-fashioned rolled oats
¾ cup all-purpose flour
½ cup packed brown sugar
½ teaspoon ground cinnamon
6 tablespoons unsalted butter, softened
¼ cup sliced almonds, optional

Directions

Preheat oven to 350°F. Lightly butter an 8- or 9-inch baking dish.
In a large bowl, combine the sliced plums, sugar or Swerve, 2 tablespoons flour, lemon juice, vanilla, cinnamon, and a pinch of salt. Toss gently to coat.
Spoon the plum mixture into the prepared baking dish and spread evenly.
In a separate bowl, combine the oats, ¾ cup flour, brown sugar, and cinnamon.
Add the softened butter and work it into the mixture with a fork or your fingertips until coarse, buttery crumbs form. Stir in the sliced almonds if using.
Sprinkle the topping evenly over the plums.
Bake for 35–45 minutes, until the fruit is bubbling around the edges and the topping is golden brown.
Let the crisp rest for about 15 minutes before serving so the plum juices can thicken slightly.

🌿 Rosemary Thyme Kitchen Notes

If your plums are especially sweet, you can reduce the sugar or Swerve to ¼ cup. If they’re tart, use the full ⅓ cup.

You can use granulated sugar or granulated Swerve in the fruit filling depending on your preference.

For a little German-inspired touch, add ¼ teaspoon almond extract to the plum mixture and include the sliced almonds in the topping.

This is delicious warm all by itself, but a spoonful of lightly sweetened whipped cream or a small scoop of vanilla ice cream makes it extra special.

Simple ingredients, beautiful seasonal fruit, and that warm-from-the-oven smell drifting through the kitchen — this is the kind of dessert that feels like home. 💜🥧

Helene
Rosemary Thyme 🌿😊
Fall in Love with Home Again 💛🏠

You Did Enough

Sunday Reflection: You Did Enough

────────── Rosemary Thyme ────────

There were many evenings when I came home after a long day of work—ten hours sometimes—already tired, already carrying the weight of the day with me.

Dinner wasn’t perfect.

It wasn’t always homemade from scratch.

And it certainly didn’t look like the meals you see in magazines.

But it was there.

And I remember standing in my kitchen, doing the best I could with what I had—

the time I had,

the groceries I could afford,

the energy I had left.

Some nights were simple.

Some nights were helped along… a warm chicken from the store, a few simple sides… and everyone gathered.

And honestly… that made a beautiful meal.

And it made it possible.

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I think about those days now with a softer heart.

Not with regret.

Not with “I should have done better.”

But with a quiet understanding…

I was showing up.

I was caring.

I was feeding my family the best way I knew how in that season.

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“She watches over the affairs of her household and does not eat the bread of idleness.” — Proverbs 31:27

There is a quiet strength in simply showing up day after day,

doing what needs to be done,

even when no one sees how much it takes.

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I know how full a woman’s mind can be…

always thinking, planning, remembering, worrying.

So much of it carried quietly.

So much of it felt deeply.

And often… not fully seen or understood in the same way by the man beside her—

not because he doesn’t care,

but because he carries things differently.

Tonight, let this be the thought you keep—

You did enough.

You are doing enough.

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Rosemary Thyme Blessing

May your mind be gently stilled, even for a moment,

and may you rest in the knowing that love was present at your table—

and that was always more than enough.

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Helene

Rosemary Thyme

Slow-Smoked Brisket

Rosmary Thyme Slow-Smoked Brisket on the Porch Smoker

There is something about the smell of a smoker going on a summer afternoon that instantly feels like home to me. This brisket is slow-smoked the old-fashioned way — fire on one side, meat resting slowly in the gentle smoke on the other. It’s simple, peaceful cooking that takes time, patience, and a little faith in the process.

This is the kind of meal meant for family gatherings, long conversations, summer evenings on the porch, and paper plates filled beside bowls of homemade potato salad.

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Ingredients

• 1 whole brisket, about 5–7 pounds

• 2 tbsp avocado oil or yellow mustard (binder)

Rosemary Thyme Brisket Rub

• 2 tbsp coarse black pepper

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 2 tsp smoked paprika

• 2 tsp Diamond Crystal kosher salt

(or 1 tsp table salt)

• 1 tsp rosemary thyme herb blend

• Optional: 1 tsp brown sugar for a slight caramelized bark

For Wrapping:

• 1/2 cup low-sodium beef broth

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Instructions

Pat brisket dry and trim excess hard fat, leaving a thin layer for moisture and flavor.

Rub lightly with avocado oil or mustard to help the seasoning adhere.

Mix all rub ingredients together and coat the brisket generously on all sides.

Refrigerate several hours or overnight for deeper flavor.

Prepare smoker with the fire on one side and the brisket on the opposite side for indirect heat.

Maintain smoker temperature around 225–250°F.

Place brisket fat-side up on the cooler side of the smoker and cook slowly until the internal temperature reaches about 165°F and a deep bark forms.

Wrap brisket tightly in butcher paper or foil with the beef broth.

Return brisket to smoker and continue cooking until probe tender, usually around 195–203°F internal temperature.

Remove from smoker and let rest at least 30–45 minutes before slicing.

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Rosemary Thyme Kitchen Note

Brisket is not a fast meal — and that is part of its beauty. The tenderness comes slowly as the connective tissue melts down over time. Low heat and patience are the secret.

Rosemary Thyme Brisket Tip

If this is your first brisket, don’t panic when the temperature suddenly seems to stop moving for hours. Almost everyone who smokes brisket experiences that moment of standing beside the smoker wondering:

“Did I ruin it?”

“Why is this thing stuck?”

“Is dinner ever going to happen?”

This is called “the stall,” and it is completely normal. Usually around 160–170°F, the brisket may appear to stop rising in temperature for quite some time as moisture evaporates from the meat.

The first time I made brisket, I had no idea this could happen — so now I always start much earlier and plan ahead for the stall instead of stressing over it.

This is also why experienced brisket cooks usually think:

“How early can I start this?”

instead of:

“How late can I get away with starting it?”

At the stall stage, you can:

• continue smoking patiently through it, or

• wrap the brisket in butcher paper or foil with a splash of broth to help push through the stall while keeping the meat moist and tender.

And the good news? If a brisket finishes early, that’s perfectly fine. A wrapped brisket can rest beautifully and often becomes even more tender while resting.

Low heat, patience, and time are the real secret ingredients to great brisket.

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Serving Ideas

Perfect with:

• Family German-Style Potato Salad

• Creamy coleslaw

• Grilled corn

• Cast-iron cornbread

• Garden tomatoes

• Sweet iced tea or Garden Waters

Serves about 8–10.

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A Simple Note from My Kitchen

Some of the best meals are the ones that ask us to slow down a little. The smoker quietly going on the porch, family gathering in and out of the kitchen, summer air moving through the screens — those moments become part of the recipe too.

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May your kitchen be filled with simple meals, peaceful moments, and the quiet comfort of caring for the people you love one plate at a time.

Rosemary Thyme House Burgers

Rosemary Thyme House Burgers

Simple • Flavorful • Indoor Grill Friendly

There’s something comforting about burgers made at home — not fast food, not overloaded, just a good burger cooked in your own kitchen with ingredients you recognize.

This seasoning blend is built the Rosemary Thyme way: flavorful herbs, gentle smokiness, garlic, onion, and black pepper doing the heavy lifting instead of excessive salt. And the indoor grill makes it easy enough for an ordinary weekday supper.

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Ingredients

For the Burgers

* 1½ lbs lean ground beef (85–90% lean works beautifully)

* 1 tbsp Worcestershire sauce

* 1 tsp olive oil

* 6 burger buns or sourdough rolls

Rosemary Thyme Burger Seasoning

* 1 tsp garlic powder

* 1 tsp onion powder

* 1 tsp smoked paprika

* ½ tsp dried thyme

* ½ tsp dried rosemary, crushed finely

* ½ tsp black pepper

* ¼ tsp cumin

* ¼ tsp kosher salt (optional)

Optional Toppings

* Sliced Gouda or cheddar

* Tomato slices

* Red onion

* Lettuce

* Pickles

* Avocado

* Dijon mustard or a simple yogurt sauce

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Instructions

1. Make the seasoning

In a small bowl, mix together the garlic powder, onion powder, smoked paprika, thyme, rosemary, black pepper, cumin, and optional salt.

2. Prepare the burgers

Place the ground beef in a large bowl. Add Worcestershire sauce and olive oil.

Sprinkle in most of the seasoning blend, reserving a little for the outside of the patties.

Gently mix just until combined. Do not overwork the meat.

3. Form patties

Shape into 5–6 patties slightly thinner in the center so they cook evenly on the indoor grill.

Sprinkle the outside lightly with the remaining seasoning.

4. Preheat the George Foreman grill

Lightly oil the grill plates if needed.

Cook burgers about 4–6 minutes depending on thickness and desired doneness. The George Foreman drains excess grease nicely and gives beautiful grill marks indoors.

If adding cheese, place it on during the last minute of cooking.

5. Serve warm

Serve on toasted buns with your favorite toppings.

These are especially good with:

* oven potatoes

* creamy coleslaw

* pasta-style brown rice salad

* watermelon in summer

* grilled onions and peppers

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Rosemary Thyme Kitchen Notes

* A little rosemary goes a long way in burgers — enough to create warmth without tasting “piney.”

* Smoked paprika gives that outdoor-grill flavor even indoors.

* George Foreman grills work wonderfully for lower-fat cooking because excess grease drains away naturally.

* For lower sodium, skip salting the meat heavily and finish the burger with flavorful toppings instead.

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A Simple Note from My Kitchen

Some of the best meals aren’t complicated at all. Just burgers sizzling on the grill, people gathered nearby, and the comfort of eating at home together. That kind of meal never really goes out of style.

May your kitchen be filled with simple meals, peaceful moments, and the quiet comfort of caring for the people you love one plate at a time.

Plum Cafoutis

🍑 A Plum Clafoutis for Plum Season 🌿
(Clafoutis is pronounced “klah-foo-TEE”)

One of my loyal Rosemary Thyme followers recently told me that she has an abundance of beautiful plums now that they’re in season and asked if I might have a good plum tart recipe.

I told her I would ask Dennis. With his culinary background, he looked through the recipes he had from The Culinary Institute of America, but we didn’t find quite the plum tart we were looking for. What we did find inspiration for was something perhaps even better—a traditional French Plum Clafoutis.

If you’ve never made clafoutis before, it’s a wonderfully simple country-style French dessert. Fresh fruit is baked in a lightly sweet custard-like batter that falls somewhere between a baked custard and a tender pancake.

Of course, I couldn’t resist giving it a little Rosemary Thyme treatment. 😊 I replaced the heavy cream with 2% evaporated milk, reduced the salt and used Swerve to cut back on added sugar while still letting those beautiful seasonal plums shine.

🌿 Rosemary Thyme Light Plum Clafoutis

Ingredients

• 1 pound ripe red or purple plums, halved and pitted
• 3 large eggs
• ¼ cup granulated Swerve or equivalent baking sweetener
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract, optional
• ⅔ cup 2% evaporated milk
• ¼ cup plus 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Cooking spray or a very light coating of butter for the baking dish
• Swerve confectioners’ sugar for dusting

Directions

Preheat the oven to 400°F. Lightly coat a 9- or 10-inch pie plate, baking dish or oven-safe skillet with cooking spray or a little butter.

Halve the plums, remove the pits and set them aside.

In a blender, combine the eggs, granulated Swerve, vanilla, optional almond extract and evaporated milk. Blend until smooth.

Add the flour, baking powder and salt and pulse just until combined.

Pour the batter into the prepared dish. Arrange the plum halves in the batter, cut-side up.

Bake for approximately 28–32 minutes, until puffed and lightly golden and the center is just set. A slight jiggle in the middle is perfectly fine—it will continue to set as it cools.

Allow it to rest for about 10 minutes, then finish with a pretty dusting of Swerve confectioners’ sugar. Serve warm or at room temperature.

🌿 Kitchen Note: Don’t be surprised when your clafoutis puffs beautifully in the oven and then settles as it cools. That’s exactly what it is supposed to do!

And to the Rosemary Thyme friend whose abundance of plums started this little kitchen adventure—I hope this gives you something delicious to make with them. 💜

Sometimes the best recipes begin simply because someone asks, “What can I make with all of these?” 😊

Helene
Rosemary Thyme 🌿😊
Fall in Love with Home Again 💛🏠

Rosemary Thyme Has a New Home

🌿 Rosemary Thyme Has a New Home 🌿

For quite some time, Rosemary Thyme has been a little collection of the things I love — recipes from my kitchen, moments in the garden, thoughts about home, and those quiet everyday things that make life feel a little warmer.

Now Rosemary Thyme has a home of its own. 💛🏡

I’ve been quietly working behind the scenes to create a place where my recipes, writings and photographs can all live together — somewhere they’ll be easy to find, save, and return to whenever you’d like.

The website is still very much in its beginning stages. I have years of recipes, photographs, and writings, and they certainly haven’t all made their way over yet! Little by little, I’ll be bringing them into their new home while continuing to add new recipes and stories along the way.

So if you visit today and don’t see an old favorite, don’t worry — I’m still unpacking. 😊🌿

There are already plenty of recipes waiting in the kitchen, along with gardening, seasonal ideas, Sunday Reflections, and more.

I’d love to officially welcome you to:

Rosemary Thyme 🌿😊
Fall in Love with Home Again 💛🏡

www.rosemarythymehome.com

Come in, look around, and make yourself at home. There’s much more to come. 🌿💛🏡

An Evening Ride

🌕 An Evening Ride

When my children were little, we often took rides in the evening during the summertime. After the heat of the day had faded and the air was a little cooler, we would pile into the car and simply go for a ride.

Last night, Zach and I did that again.

We were traveling east along a quiet road when suddenly, there it was—a huge orange-red moon rising on the horizon.

For a moment, it seemed to fill the sky.

The photograph couldn’t quite capture how enormous it appeared to our eyes or how beautiful the color really was. It was one of those sights that makes you stop talking for a moment and simply look.

And perhaps that was my favorite part of all.

Years ago, I was taking an evening ride with my little boy.

Last night, my grown son was beside me, and we were still taking an evening ride together. 🌕💛

Some of the simplest traditions are the ones that stay with us.

Helene
Rosemary Thyme 🌿😊
Fall in Love with Home Again 💛🏠