Comments on: Snipping parsley

By: Papa

Papa — Tue, 02 Mar 2010 02:17:45 +0000

put the parsley in a small bowl (palm size is good) and snip it there – no mess, no wasted parsley and it goes in the reefer for a few days too

By: Mr. Henry

Mr. Henry — Sat, 27 Feb 2010 15:00:30 +0000

So true, raincoaster. Little Henry objects to cilantro’s odd perfume, but the adults love it on stews of any type. It’s also superb on a hamburger.

By: raincoaster

raincoaster — Sat, 27 Feb 2010 08:14:35 +0000

Parsley is good, but I’m all about the cilantro. Kitchen shears are one of those things I never saw the point of until I bought them, and I use them daily now. They’re just so darn useful, especially if you get the kind with the jar grips build in as well.

By: Kai Jones

Kai Jones — Thu, 25 Feb 2010 18:37:18 +0000

Kale and chard are far less bitter if you buy specimens harvested after a frost. I could eat kale every day–it’s good so many ways. I like to add shredded kale to lentil soup about half an hour before it’s done, it adds both flavor and texture.

I like roasting root vegetables, but I prefer Brussels sprouts halved, steamed, and tossed with lemon zest.

By: Mr. Henry

Mr. Henry — Thu, 25 Feb 2010 18:21:13 +0000

Mr. Henry never jokes about greens.

Yes, the bitter greens you mention are fabulous, indeed, a mainstay of the household diet. But lately the leafy greens haven’t looked so good. Brussels sprouts, however, have been quite good. Mrs. Henry cuts them in half, sprinkles them with olive oil and salt, and roasts them.

By: Kai Jones

Kai Jones — Thu, 25 Feb 2010 18:10:14 +0000

Parsley? You’re joking, right? How about kale, chard, mustard greens? Brussels sprouts, even?