SC - Artemisian Champion comments and blood soup recipe

[Elaine Koogler]

Although it is a modern use, I also use it in my spaghetti sauce...I got the
idea from my mother!

Kiri

allilyn at juno.com wrote:

>  If something needs a 'perk', I will throw in a bit of crushed, dried thyme.
> I use it in poultry stuffings, soups and casseroles; pork likes thyme, so
> does lamb and veal.  Except for the pea soup, I haven't tried it with any
> other ham dishes.  It blends well in dishes that have garlic.
>