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   A lot of people who love to cook are very fond of herbs and spices and look for every opportunity to present them into a dish.
Some cooks go overabundant, and sprinkle them in everything on the off chance they will find something new.
Then there are those who avoid seasonings altogether for fear they will ruin an entire dish by over-seasoning, or worse, adding the wrong seasoning.

One such herb is thyme; its most active ingredient - thymol - is a well-known ingredient in products like Listerine and Vicks.
Thymol has antibacterial and antifungal properties, which makes it useful for a number of things.

Its oil, when inhaled, can help to loosen phlegm and relax the muscles in the respiratory tract and when made into a tea, thyme is helpful for colds and flu. Adding thyme to a dish infuses a whole new flavor and fragrance; its dry aroma and slightly minty flavor allow it to pair perfectly with minced garlic in rubs for lamb, pork, or even beef roasts, or by itself to enhance cheese, tomato, and egg dishes.

Try adding some thyme to stuffing, spaghetti, pizza sauces or chilli.
Thyme retains its flavor on drying better than many other herbs, and dried thyme, especially powdered, occupies less space than fresh, so less of it is required when substituted in a recipe.

As a rule of thumb, use one-third as much dried as fresh thyme, a little less if it is ground.
Thyme is slow to release its flavors so it is best added early in the cooking process to ensure proper flavor penetration.

Thyme is great on roast beef, which makes a great Kummelweck.
Kummelweck or a weck is a roast beef sandwich made famous in Buffalo, New York by being served on a special Kaiser roll topped with lots of pretzel salt and caraway seeds.
Its name comes from its creator who is believed to have been William Wahr, a German baker from the Black Forest, an area of Germany where bread rolls are known as wecks.
View video of how to grow Thyme

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The history of Mother's Day is centuries old and goes back to the times of ancient Greeks, who held festivities to honor Rhea, the mother of the gods. The early Christians celebrated the Mother's festival on the fourth Sunday of Lent to honor Mary, the mother of Christ. Interestingly, later on a religious order stretched the holiday to include all mothers, and named it as the Mothering Sunday. The English colonists settled in America discontinued the tradition of Mothering Sunday because of lack of time. In 1872 Julia Ward Howe organized a day for mothers dedicated to peace. It is a landmark in the history of Mother's Day.



The second Sunday of May has become the most popular day of the year. Mother's day lives on and has spread to various countries of the world. Many countries throughout the world celebrate Mother's Day at various times during the year, but some such as Denmark, Finland, Italy, Turkey, Australia, and Belgium also celebrate Mother's Day on the second Sunday of May.
View video recipe for Mother’s day.

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The egg is used at Easter to represent the tomb  which Christ was risen,  symbolizing the rebirth of man. Luckily for us, Easter comes at a time of year when hens are very busy laying eggs, giving us the perfect opportunity to experiment with sme great recipes.

For instance take the guinea. These hens lay eggs that have a lovely, delicate flavor that many say is far better than the plain old Chicken egg. Their shells are exremely tough and  require some patience and skill to open, but the taste is said to be well worth it.

The Aracauna is a hen that lays eggs that are naturally pigmented blue or green.
This natural coloring has dubbed these birds, "Easter Egg" hens.

Their eggs are also known to have a  higher protein and lower cholesterol than the standard hen. These eggs  have a smoother and creamier taste than the regular eggs that you can buy at the store, but they say there are many variables that determine overall taste.

Duck eggs are said to make your baked goods rise higher and goose eggs are said to be even more superior in baking and do an even better job than ducks do, so if you have any floating around, don't be afraid to try them.

Then there is the almighty ostrich egg. These are said to taste surprisingly similar to chicken eggs and are supposed to be very light and fluffy.
Although , one ostrich egg, when scrambled, can fill a 12-inch frying pan to the brim and feed an entire family, so you may want to invite a few people around if you are planning to crack one of these for breakfast.

There is one piece of infomation to bear in mind: An egg's taste depends very heavily on the bird's diet, especially the water it drinks and or swims in.
If she lives around reasonably clean water, her eggs will taste good and not rubbery but, if she's around water that's stinky, chances are her eggs will too!

The best way to tell if an egg is fresh or stale is to place it in a cup of tap water.
If it sinks to the bottom its fresh, but if it floats - at all - throw it away!

Click here to view a great egg recipe, Cluck Cluck

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