Get comfortable because this part takes a while.  Stripping fresh Thyme can be difficult but if you hold the pale yellow stalk just right you can run your fingers backwards down the shaft and strip the leaves clean off into a little bowl.  It is not easy to get a hold of correctly you have to break off the tiny clover head with it's small pink flowers first and pinch the end hard.  Then with your other hand take the stalk gently between your thumb and forefinger with slight pressure run your finger slowly down towards the base.  If you try to do it too fast or use too much pressure the stalk will break in your hand and you have to pluck the leaves individually. The best part of stripping the hard grey green leaves is the salty, spicy smell it leaves on your hands.

Fresh Parsley falls under the knife blade in even strong strokes chopping it fine.  The fresh green smell fills the air like new mown grass.  To really bring out the flavor add the Parsley to the Thyme then grind it slowly with a pestle.

Now the onions peel the thin paper layers off and start to chop them coarsely their pungent sharp smell is like a slap in the face making eyes water.  Put the coarse pieces into the food processor.  The whir of the machinery does all the work mincing; chopping everything it keeps you from crying yourself blind. 

Into the bowl it all goes mixing with the cold ground meat, knead it hard, all the ingredients mingle, a splash of Worcester and Liquid Smoke knead hard again, and the mix is complete.  Take and shape small amounts of meat at a time, cup them hard, squeezing all the excess juice out so they keep their shape. Place the balls on the baking sheet.  Into the red hot oven at 350f the meatballs go for half an hour.  The intoxicating smells of meat cooking with herbs will fill the house. 

In a pot add all the ingredients for the stew.  The earthy smell of the okra butts up against the sweet smell of the tomatoes and parsley, the onion and garlic blend perfectly.    Gently drop the meatballs into the steaming pot.  The meat is a catalyst blending the tiny okra stars with everything else.  Suddenly it all comes together in an explosion of sent and flavor.  Simmer on low heat for half an hour stirring constantly.  Letting the thickly scented steam increase your appetite.