On 3/28/2017 11:38 AM, graham wrote:
> On 2017-03-28 11:12 AM, Wayne Boatwright wrote:
>> On Tue 28 Mar 2017 09:58:37a, U.S. Janet B. told us...
>>
>>> 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
>>>
>>
>> I think mint in tabouli may be an acquired taste for many people.
>> However, I like fresh mint in almost anything.
>>
> In the summer I sometimes make a fruit salad with a spearmint
> flavoured syrup. Just put a handful of fresh spearmint leaves in a pan
> with the water and sugar and bring to a boil. leave it to steep while it
> cools then pour the syrup over a mix of berries etc., I use a shallow
> dish, and decorate with a sprig or two of fresh mint.
> Graham
>


That sounds good - and refreshing.