PARSLEY WAS ORIGINALLY PUT ON PLATES AS A NIBBLE TO CLEAN THE PALATE AND SWEETEN THE BREATH between meals or courses. It is still good for that, just nibble a bit at a time, perhaps dipped in salad dressing or lemon juice for taste. I often sprinkle minced parsley over cooked vegetables, omelets or fish and pale meats, for color and a pop of fresh flavor to liven the taste. Parsley is best added last to soups, stews, gravies and sauces, just before serving or even sprinkled fresh on as you serve, so that it keeps its fresh color and lively taste.
"Mountains DO move...One stone at a time." ~Rick Beneteau
Do not let what you cannot do interfere with what you can do. - John Wooden, Hall of Fame college basketball coach
With exercise, doing some is always better than doing none. - Spark article
MAKE THE BEST FOOD CHOICES YOU CAN TODAY - and then, try it again tomorrow!- Dr. John La Puma, M.D.
| current weight: 243.5