I’ve got too much thyme on my hands!
May 14th, 2007 ~ Just a slice of heaven
Since I’m making the Jamaican Jerk Pork again tonight, I decided to use fresh thyme this time. But the baggie of it I bought has a small bushel of the stuff. I could always just let it dry out and use it up that way, but I kind of hate to lose all the good fresh flavor. Does anybody know of a recipe that uses a LOT of thyme?
(By the way, in case any unkind persons are reading this and thinking that besides having too much T-H-Y-M-E, I just have too much T-I-M-E, I’ll just point out that I have a lot of looming deadlines and I’m behind on my work. So why wouldn’t I want to goof around with things like this?)
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May 15th, 2007 at 1:42 pm
Hum, we may need to plant some thyme in our herb garden - that looks yummy.
May 15th, 2007 at 1:51 pm
Yep, and it smelled good when I prepared it. Seems like it would work best in a pot roast or some other beef cut, but I’ll bet it would also be great in a lamb stew.
May 16th, 2007 at 7:55 pm
Ok, as a vegetarian, what should I use it with?
I love my rosemary bushes, and oregeno, and basil (although that has to be in the front yard, not enough sun in the back), and mint - I think that’s all we grow.