I’m pressed for time today, so won’t pass along a recipe - only a little philosophy.
I’ve long believed that you can fix almost any cooking disaster with one of two strategically placed elements - a huge dollop of freshly whipped cream, or a clutch of parsley. Today, a few words about the latter.
Parsley is an excellent source of vitamins A, C, and K, as well as a good source of iron and folate. Some people feel that it’s not worthwhile drying parsley because it soon loses its color and flavor. I disagree. Dried parsley keeps well in a sealed container in a cool, dry, dark place such as a kitchen cupboard that is not directly above or adjacent to the stove. Cover and store in a cool, dark place. Home-dried parsley flakes keep at least three months. Unless I intend to add it to the preparations for soup stock, I never freeze it, because it becomes as limp as a rag.
Limp parsley? Dry it! |
Next, I run the dried flowerets through an herb or parsley grinder - a handy gizmo to keep in the kitchen drawer. In a matter of moments, it produces professional-quality parsley flakes. It comes apart for easy rinsing, and takes up almost no space. Parsley grinders are a little hard to find in kitchen supply stores, so check the Internet. There are several brands - all of them good. Expect to pay roughly $15 for yours.
This is the fun part: Professional flakes in moments! |
I nearly read the whole thing. I still needed your help and probably will in the future. I hold you in high regard! Talk to you.
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