I'm posting this separately so if you want, you can print it out. Warning: make your own using the proportions but not the amounts in the recipe. If you make the whole recipe you will have so much rub you could plaster walls with it (it would smell great!). Tuscan Rub 1 c. chopped fresh rosemary leaves 3 c. chopped fresh sage leaves 30-40 medium garlic cloves, peeled and coarsely chopped 1/4 c. coarse sea salt In a food processor, or with a sharp knife, chop the rosemary, then the sage. Combine the two and chop again (this recipe is great for motor skill development) until very fine. Chop the garlic cloves add salt, and chop and mix until a paste forms. Add the garlic/salt mix to the sage/rosemary mix, stir until well blended, and then spread out to dry. A cookie sheet, perforated pan, or anything you think will work. Drying time varies, but if you stir once a day, you can tell when the mix is crumbly and dry. When dry, break up any clods and store in a glass jar. It does not need to be refrigerated. This is a great rub for chicken, pork, or beef. It also makes a great marinade when mixed with vinegar and extra-virgin olive oil. I hope you enjoy the rub!