Spring Thyme

Its time all right! Time to get your ____ off the couch and get going!
Get UP!
No more excuses, the holidays are over. Get Out!
You’ve renewed your membership to the gym- again.
You’ve made your new year’s resolutions-can we please try something original this year,
You’ve gotten better with Valentine’s Day — I hope! Daylight is right around the corner — I mean daylight saving’s time that is.
So what does this have to do with food? Everything!
Spring is the time when chefs begin to shed their winter coats. They come out of hibernation to challenge their culinary minds in the quest for-
A SPRING MENU!
All over the country, chefs are developing, creating and conjuring their menus to capture the palates of the gastronomic world. Spring evokes the best that food will or will not have to offer. Spring will tell the tale of produce and fruits to come. It will give you the knowledge to shape your menu into one that is committed to the finest that nature has to offer. It’s the dawning of the harvest in its entire splendor. The mere thought of strolling through a farmer’s market on a crisp, early morning day sends goose bumps up and down my–well you know. The ability to capture the aroma, textures and fragrances of freshly harvested indigenous fruits and vegetables in one’s hand, seizes the true spirit of cooking.
You ask yourself, what the heck does this have to do with me?
I then ask you, what is Your menu for success this year? I know you have already cleaned out your pantry, thrown out all of the to- go boxes left in the refrigerator and you still have to try out that new bread machine you got for Christmas! Well then, what are you waiting for!
This is the time to try something fresh in your culinary life. Go outside and start planting that herb garden you’ve wanted since you last watched it on Martha. Go out and buy that cook book on-remember, you saw it on Oprah that one day. How about trying some of that essence this weekend, you only have every one of them.
Start with an herb garden. The smell of fresh basil in the garden is toxic. The taste of fresh chili peppers in a salsa is wonderful! How about your own tomatoes?
Was that too much for you? OK, will start off a little smaller then. How about buying some already started herb plants instead. Experiment with food that is grass fed, free range, or organic? Give tofu another shot. Have you tried the refrigerated soy milk yet? Add more seafood to your diet this year. There’s other fish besides salmon. Give Chilean sea bass, or Cobia a shot- it’s awesome! Try a new cheese, besides brie. Check out Whole Foods Cheese department and ask for a tasting of cheese. Try a new country for wine. Australia is hot right now, so are Chilean reds and New Zealand. Great tasting wines at home are constantly coming out of Oregon and Washington stat., I had a great Syrah the other night.
Step out and express your culinary self. Go to the mall and view the new cookware departments and gourmet cooking stores. You might be surprised at the amount of new gadgets, plateware, glassware and silverware now available at reasonable prices.
Hey- you constantly ask me “How can I cook like a chef? I continually say quality! Quality embarks on simplicity. When you cook with locally harvested, seasonal food products with quality cookware and serve it on flattering plate ware and garnish it with optimum stemware. The flavors of the food will dance joyously on the palate and inspire the cook, to whip up additional meals to tantalize the world.
Remember, it’s imperative that you go out and create your own- BAM! On life.