I made a New England-style clam chowder out of hokkigai. Delicious. I could claim it’s the exotic clams that make the dish, or the subtle thyme, but really it’s probably the heavy cream.
Second choice of titles: “Thyme’s on my side, but it’s not the heavy hitter”.
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i thought you were vegan…. this dish isn’t even vegetarian…
Yeah, I know. I almost didn’t post it because of that. I slip and go off the wagon sometimes — then I start feeling both emotionally terrible about it and physically terrible, and go back to the veganism with which I’m most happy.
Hope I didn’t let you down too much.
Wish me well getting back on track, please. 
Milkfat is, however, one of the most tasty things in the world. Unhealthy, non-eco-friendly, unethical, all of that — but I don’t know why we don’t have substitutes any closer than coconut cream.
i have gone in and out of vegetarianism for many decades now, so i’m certainly not “let down”… it’s part of the process. i use to have fish once or twice a year but gave that up 10+ years ago. with polluted waterways & biomagnification, i doubt that i’ll ever eat it again–intentionally anyway.
yes, milk fat can be quite yummy… suppose that’s why i’m only a vegetarian & not vegan. i try to minimize my dairy & prefer to buy this organic brand, http://www.strausfamilycreamery.com/, because it comes in glass, returnable bottles & they harvest their methane to produce electricity for their farm.
hang in there my friend!