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Article: Now's thyme for halibut, orange sauce
- Article from:
- Chicago Sun-Times
- Article date:
- August 17, 1986
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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"I love this sauce," my friend said, closing in on a last bite of
the halibut I had served her. "What variety of thyme did you use?"
"Ah, daylight savings time," I chuckled stupidly, trying to
cover for my lapse of memory regarding herbal classification.
The next day, three herb books didn't give me a clue, except I
found out it wasn't wooly thyme, wild thyme or English thyme.
It was thyme with mauve blossoms dusting the tops of the sprigs
- which is why I bought it and why I devised the halibut recipe to go
with it.
I really believe in that old saw that you eat first with your
eyes. So when I see a pretty herb or any beautiful edible thing at
the market, I think up something to ...