A humble potato – not much to look at – meets a cupful of thyme.
The pair realises that times are changing, and so they are.
(Scissors, a peeler and a knife are introduced, in a very respectful way).
Butter is melted and brought on board, and garlic has a small say too.
Sliced, stacked and seasoned, our potato takes on a more majestic air.
Only time will tell how it’ll all turn out.
So we are patient (for about 50 minutes at almost 200 degrees C).
Until we see that its friends have done our humble potato proud.
Everyone asks for more. But this was a humble potato that has taken thyme and time.
We will have to wait for another to crop up.
The potato is, of course, exotic in origin.
And thyme is Mediterranean and ancient and – to my mind – essential.