As we reach the depths of winter, I find myself increasingly turning to herbs to provide my fresh produce fix. A friend recently shared the last of her harvest of rosemary, and after using it several nights in different dinner dishes, I decided to let my sweet side out. I turned to Tom Douglas’s Cornmeal Rosemary Cake with Pine Nuts & Orange Glaze, which ran in Fine Cooking back in October 2004. As a bonus, I knew this would be a chance to use the L’Equip electric grain mill I reviewed for our recent January issue. I poured supermarket popcorn into the grain mill and it quickly (and noisily) became the 3/4 cup of finely ground yellow cornmeal I needed for this recipe. Combined with the rosemary (which you can see I used with a heavier hand than the recipe called for), it made a delicious snacking cake that didn’t last the weekend. Best of all, I could taste the difference the fresh ingredients I used made.