Pioneer Woman at Heart

Despite the heat returning, the canning continues.  The tomato plants are loaded with green tomatoes and we accidentally knocked a few off.   Yesterday, I baked a green tomato cake while the pizza sauce reduced.  I am so far behind on blanching greens, I feel like the day passes so quickly now. I don't know how I pulled it off, but before I canned the sauce, I sliced up some home grown potatoes, onions, and tossed in some green beans into foil packets.  With canning season taking up the stove top, I took advantage of the grill.  We pulled the last of the steaks from the freezer, marinated them and grilled them. 

I have been searching the organic section of our grocer for fresh thyme (sadly I did not put a pot of it in my kitchen last fall).  They seem to be out of it often. I decided to use my dried thyme and use less of it  (dried is more potent).  Most recipes that use 1 stick of organic butter, require about 3 Tablespoons of fresh herbs, plus garlic. I did not want garlic in my herbed butter for breakfast toast.  I wanted simply thyme.  Thyme has so many healthy qualities and I love the taste of it on toast with a few eggs.