THYME

Thyme is a low-growing plant that can be safely called a 'distant cousin' of the mint family. Due to the its  range of scents and fragrant intensities it is considered a valuable additive to food, especially when paired with other aromatic herbs such as rosemary and marjoram. Thyme retains its flavor on drying better than many other herbs. Substitution is often rather complicated because recipes can specify sprigs, and sprigs can vary in yield of leaves. Fresh thyme is commonly sold in bunches of sprigs. A sprig is a single stem snipped from the plant. A recipe may measure thyme by the bunch (or fraction thereof), or by the sprig, or by the tablespoon or teaspoon. Thyme is sold both fresh and dried. The fresh form is more flavorful, but also less convenient; storage life is rarely more than a week.

PINCH OF WISDOM: “Substitution is often rather complicated” No substitute can be found for Christ and his love for us.  We try in many ways to fill the emptiness in our soul with worldly things…alcohol, drugs, money, fame, family, jobs; but only Jesus and his love for us can fill this empty spot in our soul.  He is above everything No substitute!

TASTE OF SCRIPTURE:  “All things were created by him. He created everything in heaven and on earth. He created everything that can be seen and everything that can’t be seen. He created kings, powers, rulers and authorities. Everything was created by him and for him. Before anything was created, he was already there. He holds everything together. Colossians 1:16-17 NIV

RECIPE OF THE DAY

Sauteed Butter-thyme mushrooms

•  

• 1 tablespoon canola oil 
• 1/4 cup finely chopped shallots
• 3/8 teaspoon salt
• 2 (8-ounce) packages presliced cremini mushrooms
• 1/3 cup dry white wine
• 4 teaspoons chopped fresh thyme
• 1 tablespoon butter
• Preparation1. Melt butter in a large skillet over medium-high heat. Add oil and shallots; cook 1 minute or until tender. Add salt and mushrooms to pan; cook 13 minutes or until mushrooms are brown and liquid evaporates. Add wine to pan; cook for 2 minutes or until liquid almost evaporates. Stir in thyme, and cook for 30 seconds.
• Phoebe Wu, Cooking Light 
• April 2012