Rosemary's pretty strong with any preparation method. I kinda like sage with turkey, even if it is a cliche. What about that marjoram that you're growing for the chicken/marjoram/tomato dish?

In that video it looks like he puts in the garlic cloves unpeeled, or at least whole. Maybe that's a way of doing fresh garlic without it being overpowering.

What was your reasoning behind freezing the lemon juice? Or were you just using what you had?