Thyme in bloom: photo and recipe

When I was growing up I remember my mother saying, “Honey, you need to know how to cook something.” I was determined to know nothing. I was very strict about my repertoire: Spaghetti and chocolate chip cookies—those were my limits.

“Don’t worry Mom. I’m going to marry a man who loves to cook.” I would always reply.

And I did. But I failed to take into account two things. One, prior to meeting and marrying him I would need to eat— and roughly three times a day at that! Secondly, when we had babies, I would be at home with these needy mouths. And with my husband working all day, I couldn’t really expect him to come home and cook dinner too—good as he is at it. Again I was forced to prepare food.

“Ugh this eating business,” I’ve thought many-a-time. I have gotten better at it over the years. Like for instance, I now know what time of day I need to start considering what to make for dinner. Perhaps oddly, even that was a learned skill. But I must confess my love of cooking has never grown. I do it because we need to eat. Sometimes it’s sad to me, but still every day this happens.

Nevertheless, using food grown in our garden is happy making.

Our thyme is in bloom right now. So in honor of that I thought I would post my favorite recipe using fresh thyme.

This recipe is courtesy of my mother—who when I had my second child– came to my house loaded with about 30 recipes she had typed up and put in a binder for me. Knowing my propensity in the kitchen, and also my necessity— as the best of mothers do— she came armed with what she thought she could add to aid the situation.

Here is one of my favorites. I use it over chicken or salmon.

Lemon Caper (thyme) Sauce

2 Tbsp fresh lemon juice

1 Tbsp olive oil

1 tsp chopped fresh thyme

2 Tbsp minced red onion

1 Tbsp drained capers

½ tsp grated lemon peel