"Melba's Jammin'" > wrote
>
> I was thinking of thyme, too. And the thought of tarragon went through
> my head, too. Thanks, a (I feel like we're friendly enough I can call
> you by your first initial). :-)
>

I never think it right to use thyme by itself. Just me perhaps, but it is so
strong that I think it needs to be tempered with other herbs, particularly
parsley. The use of tarragon limits what you can do with the result as it
has such a distinctive flavor. Speaking for meself, I prefer softer flavors
such as marjoram, savory and parsley for such uses. Additional flavors can
be added with little conflict that way. But what do I know? Listen to aem, I
have never been sent the wrong way by aem. Now, aem does have some dietary
differences from me. I just ingnore that or adapt. I dislike most "seafood"
for example.

Charliam