Living Life in Anew Thyme

07/15/2026

07/05/2026

From the Wooden Spoon Kitchen…

This year the bok choy is growing in my husband’s garden like it’s zucchini! That’s probably why this recipe caught my attention.

Jerk Chicken and Slaw
Makes: 4 servings Start to Finish 20 min

Ingredients
3 heads baby bok choy, trimmed and thinly sliced
2 cups shredded red cabbage
1/2 of a peeled, cored fresh pineapple, chopped*
2 tablespoons cider vinegar
4 teaspoons packed brown sugar
2 teaspoons all-purpose flour
2 teaspoons jerk seasoning
4 small skinless, boneless chicken breast halves**

Directions
1. In a very large bowl combine bok choy, cabbage and pineapple. Combine cider vinegar and 2 teaspoons of the brown sugar. Drizzle over bok choy mixture; toss to coat. Set aside.

2. In a large, resealable plastic bag combine the remaining 2 teaspoons of the brown sugar, the flour, and jerk seasoning. Add chicken; shake well to coat. Cook over medium heat on a lightly greased grill pan or 12-inch heavy skillet for 6 to 8 minutes, turning once, until no pink remains (170 degrees F). Remove chicken to cutting board.
3. Slice chicken. Serve chicken with pineapple slaw.
* I’m not sure about the pineapple as I’m not a great fan of fruit mixed with veggies. On a side note, my folks neighbor gave us a fresh pineapple from her garden and it was the best I have ever eaten. It was a bit of work to peel though, so if I do keep the pineapple in the dish, I’ll opt for a canned variety that is in its own juice.

**I definitely will use chicken thighs.

06/28/2026

From the Wooden Spoon Kitchen…

Shrimp, pasta and 30 minutes to the table is a winning combination.

Garlic Lemon Shrimp
Serves 4

Ingredients:
2 tablespoons olive oil
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 garlic cloves, thinly sliced
1 tablespoon lemon juice
1 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons minced fresh parsley
Hot cooked pasta or rice

Directions:
In a large skillet, heat oil over medium-high heat; saute shrimp 3 minutes. Add garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta.

06/26/2026

I was in my early 50’s when I realized this…

06/23/2026

Tomorrow, Wednesday 24 June

06/22/2026

Time for hot chocolate and fuzzy socks…