Tanks for posting this Shambo. I've been meaning to get some Za'atar, but the blends I've seen have been more basic, with sesame, sumac, and thyme. I would think the addition of savory and hyssop would give it a lot of depth.... Emily

We are getting at least a foot starting late tonight...snow day tomorrow. On top of an existing foot or more so our driveway is getting very narrow! I ground some spices last night for an Adobo chicken dish. Made a big dutch oven version to have storm leftovers. The spice mix was a blend i just do by eye, about 3/4 cup total, then divided it and added smoked paprika and more dried chilis for some pork tips i need to roast/braise for pulled pork. I get storm anxiety about loosing power, so i need some things already roasting or resting when it hits. I'll start some bread tonight. I do save and re-wash old spice containers. But mostly use the French style working glass jars. I've had some since college and Costco has them now so i am stocked up. I make my own mustards, mayo and cocktail/ketchup style sauces so they are the most handy. Wide tops and snap-on lids. Great for salad dressings and sauces. I use ball jars for grains and seeds. The French jars are great that you can use a sharpie to label the tops and comes right off with a damp edge of a cloth with a bit of BarKeepersFriend powder. Penzeys has whole spices. I was given some spice mixes as a gift and never used them. I'm looking at one right now and it says salt, sugar, black pepper as the first three ingredients for a spice rub. Then paprika, nutmeg, sage, cayenne and red pepper. I have all that and so much better fresh ground. I just got this new batch of jars last week.

Tyler Florence used in on pitas on hi program today: Baba Ghanoush with Warm Pita Recipe courtesy Tyler Florence See this recipe on air Sunday Jun. 22 at 8:30 AM ET/PT. Show: Tyler's Ultimate Episode: Ultimate Lamb Chops Baba Ghanoush with Warm Pita 4 baby Italian eggplants (about 1 pound total), scored 1/2 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 2 garlic cloves 1 tablespoon tahini paste 1/2 lemon, juiced 1/2 teaspoon ground cumin Handful cilantro leaves, roughly chopped Pita Crisps: 8 large pita rounds, cut into strips 2 tablespoons za'atar dry spice 1/2 cup extra-virgin olive oil Kosher salt Split the eggplants in half through the stem and score sides. Drizzle with olive oil and season with salt. Grill eggplants on a very hot grill pan until skins are wrinkled and black and flesh side is nicely charred. When the eggplants are cool enough to handle, cut off tops. In a food processor, combine eggplant, garlic, tahini, lemon juice, cumin, and cilantro and puree until smooth. Season with salt and pepper. Pour in the olive oil and pulse again to incorporate. Taste and adjust seasoning, as needed. Pour into a serving bowl and garnish with a drizzle of olive oil and some roughly chopped cilantro. Serve with pita strips for dipping. To make pita strips. Preheat oven to 375 degrees F. Put the pita wedges in a large mixing bowl. Combine za'atar spice mix and extra-virgin olive oil and drizzle over wedges. Season with salt and toss to coat evenly. Lay out pita wedges on a roasting tray and bake in the hot oven for 10 to 15 minutes until warmed through. If you prefer a crispier pita bake for a further 5 to 7 minutes. Serve warm with baba ghanoush.

I love my pull outs on either side of my cooktop. I keep seasonings for cooking on the right one and all my baking spices on the left. The baking zone is to the left of the cooking and it is very handy. There are deep drawers to the left of my baking spices. One holds my canisters of flour and sugar along with my big food processor and many measuring cups. The one under that holds mixing bowls, rolling pins and all my other misc. gadgets. My big KA sits on the counter in the corner, always ready for action. The pullouts were made by my cabinet maker. They are adjustable, full extension, soft close and like the insides of all my cabinets are lined with easy to clean melamine. About the third or fourth time I used this set up, I had one of those pure, joyful moments, realizing how much easier and faster it was to make something. It's fun not work any more. Nancy