Thymeline 05 | Feast In Thyme

Thymeline 05

In which I reveal my geeky love of comic books with a movie mini-review, chat about cookbook clubs and Vivian Howard’s Deep Run Roots, and preview a traditional shrub recipe for later this week.

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Spring is slowly becoming a reality, and on the homefront my knee injury continues to heal. I haven’t left the house much lately, but last night I actually managed a trip out to the movies, crutches and all. I almost opted out, unsure if I could take sitting in a theater for a few hours, but I’m so glad I went. We saw Logan – the new Wolverine flick – and it’s still on my mind. I hope you don’t mind if I geek out for a minute, spoiler-free.

I was an avid X-Men comics fan throughout my teenage years and into college. I could pride myself on knowing the history and lore of the series in excessive detail, up to and through Joss Whedon’s Astonishing X-Men run in the mid-2000’s. Understandably, I have a lot of passion for the franchise, even if I’m a bit out of the loop on recent events. Like many fans, the movies have disappointed me for various reasons, and I could never really enjoy them. Not last night. Logan was everything an X-Men film should always have been. The chemistry between Patrick Stewart and Hugh Jackman was phenomenal, and like a good run of any of the comics, the story put the characters as people first, and their special abilities second. Logan was brutal, heartfelt, and genuinely funny all at once, while staying true to the spirit of the source material. If that seems up your alley, I urge you to see it in the theater if you have the chance.

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Back in the world of food, one of the things I’m obsessed with this month is the Food52 Cookbook Club. The club reviews a different cookbook every month, and we discuss our thoughts and share pictures of our recipe attempts in a huge Facebook group. I started late (this month) and missed January’s book, Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life. The pictures people posted looked gorgeous though, and the club members seemed to really enjoy the recipes.

Thymeline 05 | Feast In Thyme

This month, we are cooking from Vivian Howard’s Deep Run Roots: Stories and Recipes from My Corner of the South. So far, it’s been a lot of fun chatting with people from all over the world about the same book. I made a few things last week, including the Pecan Chewy Pie and the Spoonbread and Sausage Ragout (with Homemade Sausage!) pictured in this post. I hope to make a few items this month, but for me the best part of the cookbook is Howard’s evocative writing style and personal stories. I’ll have a detailed review of Deep Run Roots towards the end of March.

Thymeline 05 | Feast In Thyme

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In addition to recipes from the cookbook, I got an early start on my contribution to the Food In Jars Mastery Challenge this month. March focuses on Jellies and Shrubs. I’m not sure that I’ll attempt a jelly this month, but I’m testing out a recipe for Lemon Ginger Shrub this week (if you don’t know what a shrub is, learn more here). I have two versions started in the fridge right now – one with brown sugar and one with white. I can’t wait to see how they turn out.

Thymeline 05 | Feast In Thyme

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And now, my favorite things on the web right now:

  • Are you wondering what to do with those Preserved Meyer Lemons everyone has been talking about? Aimee over at Simple Bites has a whole post of ideas, as well as this absolutely gorgeous Meyer Lemon Bundt Cake. It really makes me think of spring.
  • Pinch of Yum teaches us how to cook a perfect caramelized salmon – with a video!
  • I’ve always been intimidated by homemade puff pastry, but this recipe for Rough Puff Pastry looks so approachable. I might need to make some from scratch for my next baking project.
  • I’m drooling over this Pork Belly Bun with Peanut Butter and Capers from Lady and Pups! Her Dim Sum Series continues to amaze.
  • Obviously, we should all know our March Beer Horoscope. Scorpio (my sign) sounds pretty accurate.
  • Have you seen this limited edition Beauty and Beast Soup Pot from Le Creuset and Williams Sonoma? Perfect for the Disney-obsessed chef in your life.
  • I’m not sure this is a kitchen necessity, but I love the look of this Ceramic Egg Separator.
  • Last but not least, a very good friend of mine has decided to forge into food writing with a new blog, Speakeasy Does It. Check it out and follow Kate’s adventures into mixology!

That’s all for today. Cheers!

 

Disclaimer: Please note that this post contains Amazon.com affiliate links, and I will earn a commission at no additional cost to you if you purchase through these links. I recommend products because I find them interesting or helpful, and all thoughts and opinions are my own. 

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