What’s French thyme?
I do prefer what we call French tarragon to the alternative but thyme we usually have as fairly generic - whichever plant is around now. Most of them taste more or less the same to me. I do think I’d like one with soft, easy to strip off leaves if that were available.
Thym. Or serpolet.
[Gallic shrug]
Temps?
(there is absolutely no way anyone coming from here is pronouncing a “h” in thyme.)
Thymian.
The French thyme was a gift with purchase, haven’t tried it yet. Internet says it’s a variety of Thymus vulgaris with smaller leaves and more intense flavor and fragrance. I rarely used dried thyme because I have a nice healthy clump of fresh thyme of an undetermined variety growing outside.
I do a big “hoe out” or “Kondo” of the kitchen every few years, so we don’t have too many of anything right now, but there are a few things I wish we had more of: measuring spoons/cups and those really thin metal spatulas.
@Wayward - “Aspirational Baking Pans” sounds like a cover band that I would totally go hear.
Been putting extra effort in the past week to cook more at home. For the past year (lets be honest, it’s been a few years) i haven’t been cooking as much as i should and i haven’t been as active as i should. Sadly there’s no gyms near me, i have been trying to work up the will to work out a little at home. I hate working out but i really want to so i’m trying to charge up my will power 
But i do like cooking! So trying to improve on that. About a week ago my weight was at 197-ish lbs, trying to be a bit better about drinking, snacking, getting junk food, etc and my weight is currently at 193-ish lbs. Trying to focus on dummy easy, healthy plant based foods, salads have been the go to for now. But posting this to see what recipe recommendations people might have. I would like things that are simple, satisfying, vegetarian or vegan.
Related, has anyone tried making green smoothies and the like? If so how did that work for you? Do you use that as a substitute for a meal? I’ve been interested but have never really tried it as part of healthier eating (not going to call it a diet, just trying to change habits).
Check out this thread if you haven’t already:
It’s really hard for me to make changes to meals in my household because two out of three people here are really resistant to deviations from the known, but I have the most leeway for creativity and substitutions with soups. Veggies that are unacceptable on their own are just fine in soups 
Most of the “easy” changes like smoothies, salads with add-ins for meals, and beans as the main protein don’t fly here. Any baby step I can make feels like a victory, though.
I do a berry smoothie every weekday morning for breakfast and put 10 ounces in the fridge for the kid at dinner. It probably wouldn’t replace a lunch or dinner on it’s own but breakfast works. The smoothie is essentially various berries, heavy on strawberries, yogurt, spoonful of peanut butter, some Bob’s Red Mill ground golden flax seed, and cinnamon.
I don’t have the recipe, but my spouse makes a great almost -vegetarian sweet potato and black bean chilli. The non-veg is the Worcester sauce. It makes a lot, so we typically have it for dinner and then there are 3 lunches left. It also freezes well if you have the freezer room.
For the snacking stuff, I find having salads ready to go makes it more likely I’ll choose a bowl of that rather than a bowl of chips or less healthy snacks. Two of my favorites are Greek salad and “Labor Day lentils,” and each can be customized based on your preferences.
My basic Greek salad is cucumbers, tomato, black olives, red onion, and sometimes chick peas all tossed in vinaigrette. Can add feta, fresh parsley, and/or bread chunks or croutons when dishing it out. It’s got the crunch I want from a snack, and the fiber I want in the terlet, if you know what I mean.
Labor Day lentils is similar, but made with cooked but not mushy brown lentils mixed with diced veggies and tossed in a vinaigrette. Good veggie options include multi-colored sweet or bell peppers, carrots, celery, black olives, red onion, cucumber, tomato, parsley…and not a veggie but some people like feta in this, too. The key with both of them for me is to balance out the juicy veggies with enough other stuff so the salads don’t get too soupy.
Good luck!
You can get vegan Worcester sauce at a number of grocery stores.
Much appreciated on the suggestions. I might consider making green smoothies for two, partner likes them but isn’t good with being consistent so if i make some for both of us that might help.
And the chili is a good suggestion, i love black beans so will see what we’d both enjoy and make enough to freeze some portions for the week.
I hadn’t considered lentils for salads, so i appreciate the rec (and the other ones as well)
I thought I’d posted the lentil recipe, and alas, here it was from a couple years ago:
Bonus beet salad you might also enjoy.
I do love beet salads. My mom makes a pretty simple one that is corn, peas, beats, maybe a grated carrot, and whatever leafy greens you prefer though you can also omit the greens entirely if you want, and optionally as well a hard boiled egg. Served with a good oil, salt, pepper, and a splash of vinegar or lemon juice if it needs the extra acid.
And 100 thanks for the link/recipe 
Wow!
I thought we were big fans!
With Penzeys and Bobs Redmill, we seem to find almost everything we need.
Cheers!
Do my tomatoes look like a color brain scan?
Up close they do!
Frozen fruits & veggies are an even better choice than fresh for smoothies, and this way you can mix and match to get the flavor right (tastes like berries, but 1/3 green veggies, that sort of thing) or diversify depending on your mood. And you don’t have to worry about them going bad in the fridge!
