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.
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