Thymus (thyme) comes from the Greek word thymon – meaning courage and is regarded as a symbol of courage and bravery.
But how about the homonym? Time is like heaven and hell. It’s the only thing that stays the same but changes everything. I hate it and love it and am terrified by it. It’s so precious and fleeting yet can drag on when all we want it to do is pass. The last time you saw someone can seem like a week ago when really it was a year ago. The last time you saw someone can seem like a year ago when really it was a week ago.
If you’ve ever lost someone who takes up a big space in your heart, or maybe your whole heart, the world soon revolves around the word time.
Completely. If someone or something mattered, grief can soak into our bones and we do things that don’t make sense to other people or ourselves.
The world is filled with the walking wounded. Having someone be there for you in even the tiniest ways can make things easier. I had a moment recently when I was in East Africa and I needed someone to be there for me. Along sauntered Paul – who took one look at me then gave me the warmest hug you could imagine. He introduced himself after.
Paul is 19 and lost his entire family through disease and brutality. He searched for two years to find some sort of peace and healing and eventually found it through the job he got, helping people who are sick. He finds his strength in others and is amazing.
Maybe time makes us courageous after all.
The world recently lost a special soul and when family and friends got together to remember him I couldn’t be there. So in honour of my amazing friend, tonight it’s tuna melts, because once upon a time a couple of kids used to go on late night missions for the best melt in town with nothing to worry about except where else we could go other than Denny’s.
1 6-ounce can tuna packed in olive oil*
1/4 of a red bell pepper, 1/4″ dice
Green parts of 2 scallions, 1/4″ dice
2 teaspoons capers, drained, roughly chopped
1 teaspoon fresh thyme, minced
2 tablespoons mayo
Juice of 1/2 lemon
Pinch red pepper flakes
4 slices good bread; (ciabatta)
Slices of soft cheese; use as much as you like.
- To use tuna packed in olive oil, don’t drain the oil off too aggressively. Leave about half of it in the can; it will contribute a silkiness to the filling. Scrape the tuna and oil into a mixing bowl.
- Slice the pepper into strips, then lay a few at a time on their sides to chop. A knife will cut through the skin much more easily from the side than if you lay the strips skin-side down or up. Add the peppers to the bowl.
- Slice the scallions and add them to the bowl.
- Roughly chop the capers (you’re just trying to break them up a bit) and add them to the bowl.
- Mince the thyme and add it.
- Eyeball the mayo, but don’t use a heavy hand. You want just enough to bind the mixture.
- Squeeze in the lemon juice and add the red pepper flakes. Gently stir everything together.
- Turn on the broiler. Set a rack a notch below the one right under the broiler; that will let the filling warm and cheese melt without either burning. Lay bread slices outsides-up on a baking sheet NOT lined with parchment. Brush them with olive oil and place under broiler. Don’t walk away. They should brown nicely within about a minute.
- Remove the baking sheet and use tongs to turn over slices of bread. Divide filling between two slices, and arrange cheese on the others. Return to broiler. Heat for about 2 minutes, until cheese is bubbly and golden brown, and filling has heated.
- Remove from oven, Use tongs to turn the cheese-y slices over on top of those spread with filling. Slice in half, and serve immediately.
Cheap Tuesday at the movies used to be the “hot spot” where we all would go to see people and maybe hold someone’s hand.
The Count of Monte Cristo will always be a favourite.
Before I knew about craft beer I only drank Miller, Labatt Blue or beer from my old local brewery Caribou. All made for beer pong.
Never forget your roots – Genuine Lager is classic.
Save me a dance at 9:37 wherever you are my friend.