On Tue, 28 Mar 2017 16:56:32 GMT, Wayne Boatwright
> wrote:

>On Tue 28 Mar 2017 05:45:40a, told us...
>
>> On Tue, 28 Mar 2017 03:11:48 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>>On Monday, March 27, 2017 at 5:26:36 PM UTC-4, Sheldon wrote:
>>>> On 26 Mar 2017 19:20:14 GMT, notbob > wrote:
>>>>
>>>> >On 2017-03-26, Taxed and Spent >
>>>> >wrote:
>>>> >
>>>> >> They don't have to be "out to get you" to make a mistake.
>>>> >> Studies have shown lots of errors in scanner prices.
>>>> >
>>>> >Like when my fave sprmkt charged me $29.00USD fer 3 bunches of
>>>> >flat-leaf parsely?
>>>> >
>>>> >nb
>>>>
>>>> You only bought parsley and a 99¢ head of iceberg, how could you
>>>> not notice immediately at the register, especially since all you
>>>> had in your pocket was a five dollar bill?
>>>> Anyway why would you need three bunches of flat leaf parsley,
>>>> that's more than any neighborhood Italian restaurant uses in a
>>>> day.
>>>
>>>Large batch of tabouli, perhaps?
>>>
>>>Cindy Hamilton
>>
>> I find flat leaf parsley slightly bitter... a small amount is good
>> in Italian tomato sauce and in Italian saw-seege. For most dishes
>> I much prefer curly leaf parsley for it's sweetness.
>>
>
>I tend to agree in the difference in Italian and curly parsley. I
>especially like the curly parsley in tabouli although it seems that
>many people do not. I also like a lot of freshly chopped mint in my
>tabouli along with the other usual additions.

Mint is a turnoff for me. I don't know why. I like mint sweets.
Janet US