Do you have too much thyme on your hands? Personally, I don’t believe that is possible. Each day, it seems, I find myself going outdoors to gather herbs for the culinary creation of the moment, and find myself most often stopping to take snippets of thyme away with me.
This morning thyme and effort were both instrumental in the success of a potato, ham and cheese skillet. Just ask my son, who devoured his and further polished off mine. Thyming, I have more and more come to realize, is everything. Baking. Broiling. Stove-top. Crock-pot. Whipped into Spreads. Tossed into Salads. Think that covers it all? Here’s one for you. Popcorn. Ah, yes. Melted butter (or drizzled olive oil), Parmesan, and a bit of your thyme.