Thursday Dec. 11
Despite several hard freezes, the parsley plant in our garden is still hanging on. Whenever it defrosts and perks up, we pick a big bunch and put it in the fridge for later; tonight we used it for Laurie Williams' invigorating recipe, both as instructed here.
Barbara forgot to use twisty pasta, but the linguine actually held the greens pretty well; and Holt forgot that you have to use the entire bunch of parsley, so the amount he had hand-chopped cooked down to about a spoonful. Luckily he was able to throw the rest into the robot-coupe, and there was little difference between the greens that had sautéed for ten minutes and those that had only five.