I bought a tiny little lemon thyme seedling from Merrihew’s when I first moved to Santa Monica and it has grown just an inch since I’ve lived here. I can’t wait for it to get bigger because I pinch a bit off here and there when I cook eggs, and whatever else I might be sauteeing or baking in olive oil.
What inspires me to write a post about lemon thyme is the chicken I accidentally made when I was by myself, I say accidentally because it easily could have been the best chicken dish I have ever had in my life, and I was not able to share it with anyone. The beauty is that it’s really simple to cook with and the flavor allows you to use little else. I bought organic boneless chicken from the freezer at the Co-op, defrosted and sauteed it in olive oil with a clove of garlic, a couple spigs of lemon thyme, salt and pepper. I kept it continually moist by spooning the liquid over the chicken while it cooked. It was so easy to make and I really attribute it to the thyme. It’s a really pretty little plant, and it smells delicious. I look forward to being able to smell it when I walk up to my door when it grows into a bush. For now, I have to stick my nose into it to get a wave of bliss.