Thyme

My herbs have moved to my kitchen window sill for the winter. I am working on recipes.

I have figured out parsley, basil and now sage. But I'm still working on thyme. 

This is how I cook.  I saw a recipe for a sweet onion mousse.  I had some leftover undercooked rice. I bought a bag of sweet onions. I soaked the rice in milk and egg while sautéing the onions with a little chopped thyme. There was one small lonely jalapeño left on the porch pot, so I chopped it, too. Added it to the milky rice, not the sauté. I don't know why.

Mixed everything together and put it into a sprayed baking dish. Topped it with a few thyme twigs. Baked at 325 degrees for over an hour until a knife came out clean.

Next time I won't add so many eggs. It was like a baked omelet, but good. I couldn't taste the pepper, but the thyme came through nicely. I think I have a better idea of what to use it for now. 

Didn't take a picture when it came out. This is what it looked like when I heated some for breakfast.

After writing this up, I realize that MoM cooked this way, throwing things together that she had left over. But I don't remember her using fresh herbs.