I am myself very interested in cuisine, but a small kitchen, uncomfortable settings, post-cooking cleaning, etc makes cooking not so enjoyable. but I know people like you, who for instance if they are in a bad mood, they will start cooking and become better, while, if I am in a bad mood, my dish will 1000% fail. :))

Thank you in advance for your input.

I think plenty of home cooks over use thyme. I had some roasted veg at a friends house that was covered in dry thyme, pretty gross if you ask me. It's amazing what a little salt and pepper, and technique will get you.

I doubt you would taste it in the final product here, but I stopped using thyme for the most part in my cooking. Maybe I'm crazy, I think it's an over rated herb.

I'm making cream of mushroom, my own version, for thanksgiving green been casserole. I usually put a pinch of thyme, but last year tried to emphasize technique and flavor through the cooking process and used less ingredients. I've made the casserole for several years for different events, and people freak out! Very excited about trying porcini mushrooms.

I have leveled up significantly over the years as a home cook. A huge part of my evolution has been thanks to you and your books/videos. I own all the cook books.

Honestly, I don't think I've ever made one of your recipes directly. But my understanding of cooking and the science behind it is so much further ahead now. I really enjoy throwing together random dishes with stuff I have on hand, for friends etc. My ability to do this is through the roof since studying your work.

Thanks Chef Easter!!