This year we seem to have found the perfect location for the herb
garden. Hooray!--except the plants are growing so fast it's
frightening. There's no such thing as too much basil, and so far we're
keeping up with the cilantro and sage, but the parsley is becoming an
issue. I never cooked much with parsley before (we planted it on a
lark) so I'm hunting for ideas/recipes that use a ton of the stuff.
(Yeah, I know we can always dry it and store it for some other time,
but it's more fun to use it fresh.)

Any good ideas? Parsley soup? Parsley pesto? Recipe searches aren't
helping...

Scooter

Scooter > wrote:

>This year we seem to have found the perfect location for the herb
>garden. Hooray!--except the plants are growing so fast it's
>frightening. There's no such thing as too much basil, and so far we're
>keeping up with the cilantro and sage, but the parsley is becoming an
>issue. I never cooked much with parsley before (we planted it on a
>lark) so I'm hunting for ideas/recipes that use a ton of the stuff.
>(Yeah, I know we can always dry it and store it for some other time,
>but it's more fun to use it fresh.)
>
>Any good ideas? Parsley soup? Parsley pesto? Recipe searches aren't
>helping...
>

Chimichurri- [recipe posted a couple weeks ago] to me, it is pretty
much 'parsley pesto' -- but I'll admit to making my pesto with spinach
and asiago cheese.<g>

Jim

"Scooter" > ha scritto nel messaggio

.. I never cooked much with parsley before (we planted it on a
> lark) so I'm hunting for ideas/recipes that use a ton of the stuff.
> (Yeah, I know we can always dry it and store it for some other time,
> but it's more fun to use it fresh.)

Salsa verde.

On 23/05/2011 12:06 PM, Scooter wrote:
> This year we seem to have found the perfect location for the herb
> garden. Hooray!--except the plants are growing so fast it's
> frightening. There's no such thing as too much basil, and so far we're
> keeping up with the cilantro and sage, but the parsley is becoming an
> issue. I never cooked much with parsley before (we planted it on a
> lark) so I'm hunting for ideas/recipes that use a ton of the stuff.
> (Yeah, I know we can always dry it and store it for some other time,
> but it's more fun to use it fresh.)
>
> Any good ideas? Parsley soup? Parsley pesto? Recipe searches aren't
> helping...



Gremolata is a great condiment for lamb. It is made with parsley, garlic
and lemon zest.

In article
>,
Scooter > wrote:

> This year we seem to have found the perfect location for the herb
> garden. Hooray!--except the plants are growing so fast it's
> frightening. There's no such thing as too much basil, and so far we're
> keeping up with the cilantro and sage, but the parsley is becoming an
> issue. I never cooked much with parsley before (we planted it on a
> lark) so I'm hunting for ideas/recipes that use a ton of the stuff.
> (Yeah, I know we can always dry it and store it for some other time,
> but it's more fun to use it fresh.)
>
> Any good ideas? Parsley soup? Parsley pesto? Recipe searches aren't
> helping...

gremolata

It's a condiment, often for meats. I've never made it, but have eaten
it a couple of times. Just do a google search to get ideas for recipes.

--
Dan Abel
Petaluma, California USA

Scooter wrote:

> Any good ideas? Parsley soup? Parsley pesto? Recipe searches aren't
> helping...
>
> Scooter

Salads! We put a lot of fresh parsley in salads.
Tabouleh (sp) is another good recipe using a lot of parsley.

On May 23, 12:06*pm, Scooter > wrote:
> This year we seem to have found the perfect location for the herb
> garden. Hooray!--except the plants are growing so fast it's
> frightening. There's no such thing as too much basil, and so far we're
> keeping up with the cilantro and sage, but the parsley is becoming an
> issue. I never cooked much with parsley before (we planted it on a
> lark) so I'm hunting for ideas/recipes that use a ton of the stuff.
> (Yeah, I know we can always dry it and store it for some other time,
> but it's more fun to use it fresh.)
>
> Any good ideas? Parsley soup? Parsley pesto? Recipe searches aren't
> helping...
>
> Scooter

Having a brain cramp for the name, but there is a middle Eastern Salad
that is loaded with parsley, finely chopped tomatoes, and a grain &
onions. Maybe someones brain isn't in cramp mode. It's Tabouli,
thank you Google. Very tasty and uses a BUNCH of parsley. And it is
good, too. Just my 2c worth.

On May 23, 1:39*pm, Nan > wrote:
> On May 23, 12:06*pm, Scooter > wrote:
>
> > This year we seem to have found the perfect location for the herb
> > garden. Hooray!--except the plants are growing so fast it's
> > frightening. There's no such thing as too much basil, and so far we're
> > keeping up with the cilantro and sage, but the parsley is becoming an
> > issue. I never cooked much with parsley before (we planted it on a
> > lark) so I'm hunting for ideas/recipes that use a ton of the stuff.
> > (Yeah, I know we can always dry it and store it for some other time,
> > but it's more fun to use it fresh.)
>
> > Any good ideas? Parsley soup? Parsley pesto? Recipe searches aren't
> > helping...
>
> > Scooter
>
> Having a brain cramp for the name, but there is a middle Eastern Salad
> that is loaded with parsley, finely chopped tomatoes, and a grain &
> onions. *Maybe someones brain isn't in cramp mode. *It's Tabouli,
> thank you Google. Very tasty and uses a BUNCH of parsley. And it is
> good, too. Just my 2c worth.

$.02? I pay through the nose for that stuff at my local Lebanese deli
when I don't make it myself. Chopped parsley is a wonderful addition
to buttered noodles, boiled new potato. It's even a decent side dish
on its own. When at a catered dinner where practically nobody eats the
garnish, I accept donations from all around.

Tabouli (or tabouleh) is made with cracked wheat (bulgar)
http://www.cooks.com/rec/search/0,1-0,taboul,FF.html. I have eaten a
similar dish with cold cooked brown rice that was very tasty. Best
made in tomato season.

Jerry
--
Engineering is the art of making what you want from things you can get.

On Mon, 23 May 2011 10:54:41 -0700 (PDT), Jerry Avins >
wrote:

>On May 23, 1:39*pm, Nan > wrote:
>> On May 23, 12:06*pm, Scooter > wrote:

>Tabouli (or tabouleh) is made with cracked wheat (bulgar)
>http://www.cooks.com/rec/search/0,1-0,taboul,FF.html. I have eaten a
>similar dish with cold cooked brown rice that was very tasty. Best
>made in tomato season.

Parsley chewed after your dinner removes bad breath. Bouquet garni of
parsley *makes* chicken soup. Parsley braised in chick broth makes a
nice side for beef or chicken and dumplings. What pasta dish does
*not* benefit from chopped parsley on top? I have never seen anyone
who had too much parsley. Parsley pesto. Parsley in marinara. Parsley
sprinkled on cream cheese. Parsley in onion dip. Parsley in avocado
dip. Parsley on aioli in garlic bread. Parsley sprinkled in Reubens.
Parsley sauce glaze for ham.

Pant, pant.


Alex

On May 23, 12:06*pm, Scooter > wrote:
> This year we seem to have found the perfect location for the herb
> garden. Hooray!--except the plants are growing so fast it's
> frightening. There's no such thing as too much basil, and so far we're
> keeping up with the cilantro and sage, but the parsley is becoming an
> issue. I never cooked much with parsley before (we planted it on a
> lark) so I'm hunting for ideas/recipes that use a ton of the stuff.
> (Yeah, I know we can always dry it and store it for some other time,
> but it's more fun to use it fresh.)
>
> Any good ideas? Parsley soup? Parsley pesto? Recipe searches aren't
> helping...
>
> Scooter

Chermoula often features parsley. If you don't like cilantro, you can
omit it. I don't have a favorite recipe; you can just google for one
that looks good. It's billed as a sauce for fish, but I've never
limited
myself to that. On of my favorite restaurants puts a dab on top
of hummus, and slathers it on lamb burgers.

You can also tear parsley into florets and throw them in a regular
old tossed salad.

Tabouli-type preparations of cauliflower or white beans are good,
too. Basically the cauliflower or whatever, parsley, chopped
onion, cubed fresh tomato, and a lemony vinaigrette. I also
like to add a little mint.

Cindy Hamilton

"Scooter" > wrote in message
...
> This year we seem to have found the perfect location for the herb
> garden. Hooray!--except the plants are growing so fast it's
> frightening. There's no such thing as too much basil, and so far we're
> keeping up with the cilantro and sage, but the parsley is becoming an
> issue. I never cooked much with parsley before (we planted it on a
> lark) so I'm hunting for ideas/recipes that use a ton of the stuff.
> (Yeah, I know we can always dry it and store it for some other time,
> but it's more fun to use it fresh.)
>
> Any good ideas? Parsley soup? Parsley pesto? Recipe searches aren't
> helping...
>

Marinara sauce is great with a lot of parsely.

Paul

In article
>,
Scooter > wrote:

> This year we seem to have found the perfect location for the herb
> garden. Hooray!--except the plants are growing so fast it's
> frightening. There's no such thing as too much basil, and so far we're
> keeping up with the cilantro and sage, but the parsley is becoming an
> issue. I never cooked much with parsley before (we planted it on a
> lark) so I'm hunting for ideas/recipes that use a ton of the stuff.
> (Yeah, I know we can always dry it and store it for some other time,
> but it's more fun to use it fresh.)
>
> Any good ideas? Parsley soup? Parsley pesto? Recipe searches aren't
> helping...
>
> Scooter



Slovak Pea and Potato Soup

Recipe By: Barb Schaller, 5-23-2011; I have posted this here several
times.

Serving Size: 4

2 quarts water
2 cups diced potatoes
1/3 cup chopped FRESH parsley
1 teaspoon salt
10 ounce pkg frozen peas (or 2 cups fresh)
3 tablespoons butter
1/3 cup minced onion
2 tablespoons flour

Bring water to boil; add potatoes, parsley and salt and cook for 10
minutes. Stir in peas. Brown onion in butter, stir in flour and brown
lightly (this mixture is called "zaprashka"); stir into soup to thicken
slightly. Cook until peas are done.

Notes: Cheap to make and very tasty! A lenten favorite.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

In article
>,
Scooter > wrote:

> Any good ideas? Parsley soup? Parsley pesto? Recipe searches aren't
> helping...
>
> Scooter

Sub about half the basil with fresh parsley when you make pesto. I do
it all the time. It's good.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

On Mon, 23 May 2011 09:06:00 -0700 (PDT), Scooter
> wrote:

>This year we seem to have found the perfect location for the herb
>garden. Hooray!--except the plants are growing so fast it's
>frightening. There's no such thing as too much basil, and so far we're
>keeping up with the cilantro and sage, but the parsley is becoming an
>issue. I never cooked much with parsley before (we planted it on a
>lark) so I'm hunting for ideas/recipes that use a ton of the stuff.
>(Yeah, I know we can always dry it and store it for some other time,
>but it's more fun to use it fresh.)
>
>Any good ideas? Parsley soup? Parsley pesto? Recipe searches aren't
>helping...
>
>Scooter

I make this a lot, it is wonderful.

@@@@@ Now You're Cooking! Export Format

Parsley Salad

salads/dressing

1-1/4 cups carrot, shredded
1-1/2 cups italian parsley, rough-chopped
1 tin anchovies in oil, rough-chopped
1 clove elephant garlic, thin-sliced
1/4 cup evoo
1/4 cup red wine vinegar
salt & pepper to taste

In a bowl, you shred a carrot, layer the chopped parsley, a pinch of
coarse salt, the chopped anchovies _AND_ the oil they were packed in.
Then you thin-slice (using a potato peeler) the elephant garlic. Add
in the EVOO and vinegar to assist in breaking down the parsley, salt
and pepper to taste, cover and set aside in refrigerator to allow all
the flavors to meld.

Notes: The Ranger


** Exported from Now You're Cooking! v5.87 **

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On May 23, 10:39*am, Nan > wrote:
> On May 23, 12:06*pm, Scooter > wrote:
>
> > This year we seem to have found the perfect location for the herb
> > garden. Hooray!--except the plants are growing so fast it's
> > frightening. There's no such thing as too much basil, and so far we're
> > keeping up with the cilantro and sage, but the parsley is becoming an
> > issue. I never cooked much with parsley before (we planted it on a
> > lark) so I'm hunting for ideas/recipes that use a ton of the stuff.
> > (Yeah, I know we can always dry it and store it for some other time,
> > but it's more fun to use it fresh.)
>
> > Any good ideas? Parsley soup? Parsley pesto? Recipe searches aren't
> > helping...
>
> > Scooter
>
> Having a brain cramp for the name, but there is a middle Eastern Salad
> that is loaded with parsley, finely chopped tomatoes, and a grain &
> onions. *Maybe someones brain isn't in cramp mode. *It's Tabouli,
> thank you Google. Very tasty and uses a BUNCH of parsley. And it is
> good, too. Just my 2c worth.

chop the parsley very fine with a knife. add a chopped tomato,
chopped garlic, all of the green onion (white and green parts)
chopped radishes. Mix kosher salt & dress with fresh lemon juice and
olive oil. Let it sit for awhile (an hour or two in the fridge or
over night. Taste & add more fresh lemon juice and olive oil.

Serve with pita bread.

Harriet & critters in azusa.

On May 24, 1:09*am, "critters & me in azusa, ca"
> wrote:
> On May 23, 10:39*am, Nan > wrote:
>
> > On May 23, 12:06*pm, Scooter > wrote:
>
> > > This year we seem to have found the perfect location for the herb
> > > garden. Hooray!--except the plants are growing so fast it's
> > > frightening. There's no such thing as too much basil, and so far we're
> > > keeping up with the cilantro and sage, but the parsley is becoming an
> > > issue. I never cooked much with parsley before (we planted it on a
> > > lark) so I'm hunting for ideas/recipes that use a ton of the stuff.
> > > (Yeah, I know we can always dry it and store it for some other time,
> > > but it's more fun to use it fresh.)
>
> > > Any good ideas? Parsley soup? Parsley pesto? Recipe searches aren't
> > > helping...
>
> > > Scooter
>
> > Having a brain cramp for the name, but there is a middle Eastern Salad
> > that is loaded with parsley, finely chopped tomatoes, and a grain &
> > onions. *Maybe someones brain isn't in cramp mode. *It's Tabouli,
> > thank you Google. Very tasty and uses a BUNCH of parsley. And it is
> > good, too. Just my 2c worth.
>
> chop the parsley very fine with a knife. *add a chopped tomato,
> chopped garlic, all of the green onion (white and green parts)
> chopped radishes. *Mix kosher salt & dress with fresh lemon juice and
> olive oil. *Let it sit for awhile (an hour or two in the fridge or
> over night. *Taste & add more fresh lemon juice and olive oil.
>
> Serve with pita bread.
>
> Harriet & critters in azusa.

That sounds good. you don't give amounts, but I'll manage.

To me, a sandwich just isn't a sandwich without lettuce. (All right,
there are exceptions like grilled cheese, but I put lettuce in hot
pastrami sandwiches.) When no lettuce is available, I'll settle for
lots of parsley.

Jerry
--
Engineering is the art of making what you want from things you can get.

On Mon, 23 May 2011 09:06:00 -0700 (PDT), Scooter
> wrote:

> Any good ideas? Parsley soup? Parsley pesto? Recipe searches aren't
> helping...

This was a terrific thread! I saved all of the answers, including
those that I had thought about when the topic was introduced, because
every one of them is a good idea. I'm not much of a parsley user, but
it grows easily in my yard so this is a good reference to use when
wondering what to do with it. I think I'll put all of the ideas into
one Doc and save it in my recipe file.

In fact, "the boys" built me a raised bed for Mother's day and planted
it with tomatoes, lettuce, basil and onions... but I still have a
little room so I'll put a parsley plant in there too.

--

Today's mighty oak is just yesterday's nut that held its ground.

On May 24, 9:24*pm, sf > wrote:
> On Mon, 23 May 2011 09:06:00 -0700 (PDT), Scooter
>
> > wrote:
> > Any good ideas? Parsley soup? Parsley pesto? Recipe searches aren't
> > helping...
>
> This was a terrific thread! *I saved all of the answers, including
> those that I had thought about when the topic was introduced, because
> every one of them is a good idea. *

It was a terrific thread; thanks, everybody! I am no longer afraid
when I look at the parsley plant. :-)

Last night we had a bruschetta-fest for supper and I tried the idea of
subbing parsley for half of the basil in the pesto. Awesome!! Thank
you, Barb. Actually I found out too late I was out of pine nuts, so I
subbed pecans for pine nuts and the pesto was *still* great. With
parsley cheaper than basil and pecans (much) cheaper than pine nuts,
this is a wonderful revelation.

Scooter

ps - one of the toppings for bruschetta-fest was chopped sun-dried
tomatoes with ribbons of basil, crumbled feta, and a splash of
balsamic vinegar. Very good; I highly recommend it.

On 5/25/2011 10:16 AM, Scooter wrote:
> On May 24, 9:24 pm, > wrote:
>> On Mon, 23 May 2011 09:06:00 -0700 (PDT), Scooter
>>
>> > wrote:
>>> Any good ideas? Parsley soup? Parsley pesto? Recipe searches aren't
>>> helping...
>>
>> This was a terrific thread! I saved all of the answers, including
>> those that I had thought about when the topic was introduced, because
>> every one of them is a good idea.
>
> It was a terrific thread; thanks, everybody! I am no longer afraid
> when I look at the parsley plant. :-)
>
> Last night we had a bruschetta-fest for supper and I tried the idea of
> subbing parsley for half of the basil in the pesto. Awesome!! Thank
> you, Barb. Actually I found out too late I was out of pine nuts, so I
> subbed pecans for pine nuts and the pesto was *still* great. With
> parsley cheaper than basil and pecans (much) cheaper than pine nuts,
> this is a wonderful revelation.
>
> Scooter
>
> ps - one of the toppings for bruschetta-fest was chopped sun-dried
> tomatoes with ribbons of basil, crumbled feta, and a splash of
> balsamic vinegar. Very good; I highly recommend it.
>
>
If you want to get a better price all around sub in walnuts versus the
pecans or pine nuts. Pine nuts around here are sold by the ounce, pecans
are pretty pricey, but walnuts are cheap as dirt.

In article
>,
Scooter > wrote:

> On May 24, 9:24*pm, sf > wrote:
> > On Mon, 23 May 2011 09:06:00 -0700 (PDT), Scooter
> >
> > > wrote:
> > > Any good ideas? Parsley soup? Parsley pesto? Recipe searches aren't
> > > helping...
> >
> > This was a terrific thread! *I saved all of the answers, including
> > those that I had thought about when the topic was introduced, because
> > every one of them is a good idea. *
>
> It was a terrific thread; thanks, everybody! I am no longer afraid
> when I look at the parsley plant. :-)
>
> Last night we had a bruschetta-fest for supper and I tried the idea of
> subbing parsley for half of the basil in the pesto. Awesome!! Thank
> you, Barb. Actually I found out too late I was out of pine nuts, so I
> subbed pecans for pine nuts and the pesto was *still* great. With
> parsley cheaper than basil and pecans (much) cheaper than pine nuts,
> this is a wonderful revelation.
>
> Scooter
>
> ps - one of the toppings for bruschetta-fest was chopped sun-dried
> tomatoes with ribbons of basil, crumbled feta, and a splash of
> balsamic vinegar. Very good; I highly recommend it.

Since this thread is still alive-

I some times serve pasta with just olive oil, chopped parsley, and
garlic as a sauce. If you need a full fledged recipe, here is one from
Ada Boni:

Linguine Aglio e Olio

1.5 pounds linguine or vermicelli
salt
3-4 cloves garlic, finely chopped
1 1/4 cups olive oil
3-4 sprigs parsley, finely chopped
pepper

Bring a large pan of salted water to the boil. In the meantime, saute
the garlic cloves in oil until brown and discard them. Add the parsley
to the same oil and simmer gently. Drop the noodles into the boiling
water and cook until tender but still firm. Drain and arrange them on a
heated serving dish. Dress with the oil and parsley; sprinkle generously
with pepper. Serve without cheese.
Serves 6

D.M.

Don Martinich > wrote:

-snip-
>
>Since this thread is still alive-
>
>I some times serve pasta with just olive oil, chopped parsley, and
>garlic as a sauce. If you need a full fledged recipe, here is one from
>Ada Boni:
>
>Linguine Aglio e Olio
>
>1.5 pounds linguine or vermicelli
>salt
>3-4 cloves garlic, finely chopped
>1 1/4 cups olive oil
>3-4 sprigs parsley, finely chopped
>pepper
>
>Bring a large pan of salted water to the boil. In the meantime, saute
>the garlic cloves in oil until brown and discard them.

By 'discard', I hope you mean- 'remove to a dish for the chef to
nibble on'.<g> Otherwise-- I like this.

>Add the parsley
>to the same oil and simmer gently. Drop the noodles into the boiling
>water and cook until tender but still firm. Drain and arrange them on a
>heated serving dish. Dress with the oil and parsley; sprinkle generously
>with pepper. Serve without cheese.
>Serves 6

Thanks.
Jim

On 2011-05-23, Scooter > wrote:
>
> Any good ideas? Parsley soup? Parsley pesto? Recipe searches aren't
> helping...

Tabouli:

http://www.youtube.com/watch?v=4Lv5qsc5muY

This video shows a salad with more parsely than bulgar, no doubt good
fer yer needs. I learned to like a salad with more bulgar than
parsely. I'm in the process of creating this salad for the first time
and will get back with a dedicated thread on it. I've never worked
with bulgar before, so a learning experience. Regardless, tabouli is
good eats. You might enjoy it, too.

Enjoy =D
nb

notbob wrote:

> http://www.youtube.com/watch?v=4Lv5qsc5muY
>
> This video shows a salad with more parsely than bulgar, no doubt good
> fer yer needs.

I believe Leila, our own RFC Tabouli Princess, used to say that this
dish is authentically supposed to be more green than anything else.

I think its such a great combination that no matter what your
proportions, you really can't go wrong!

On 2011-05-26, Goomba > wrote:

> I think.......

That's pretty much what it's all about, isn't it, what I think.

nb

In article >,
Goomba > wrote:

> notbob wrote:
>
> > http://www.youtube.com/watch?v=4Lv5qsc5muY
> >
> > This video shows a salad with more parsely than bulgar, no doubt good
> > fer yer needs.
>
> I believe Leila, our own RFC Tabouli Princess, used to say that this
> dish is authentically supposed to be more green than anything else.
>
> I think its such a great combination that no matter what your
> proportions, you really can't go wrong!

There's a lotta green in this recipe:

http://www.recfoodcooking.com/sigs/Leila/Tabbouli.html

--
Dan Abel
Petaluma, California USA

On 2011-05-26, Dan Abel > wrote:

> There's a lotta green in this recipe:
>
> http://www.recfoodcooking.com/sigs/Leila/Tabbouli.html

I cup of bulgar is a lot of wheat. We'll see.

nb

On 2011-05-27, Ranée at Arabian Knits > wrote:
> In article >,
> notbob > wrote:
>
>> On 2011-05-26, Dan Abel > wrote:
>>
>> > There's a lotta green in this recipe:
>> >
>> > http://www.recfoodcooking.com/sigs/Leila/Tabbouli.html
>>
>> I cup of bulgar is a lot of wheat. We'll see.
>
> For whom?

For "4 bunches of parsely" of indeterminate size. Pay attention.

nb

On May 23, 12:06*pm, Scooter > wrote:
> This year we seem to have found the perfect location for the herb
> garden. Hooray!--except the plants are growing so fast it's
> frightening. There's no such thing as too much basil, and so far we're
> keeping up with the cilantro and sage, but the parsley is becoming an
> issue. I never cooked much with parsley before (we planted it on a
> lark) so I'm hunting for ideas/recipes that use a ton of the stuff.
> (Yeah, I know we can always dry it and store it for some other time,
> but it's more fun to use it fresh.)
>
> Any good ideas? Parsley soup? Parsley pesto? Recipe searches aren't
> helping...
>
> Scooter

I'd LOVE to receive a big bag of the dried stuff!! See- got yer Xmas
shopping all done for ya.

On 2011-05-27, Ranée at Arabian Knits > wrote:
> In article >,
> notbob > wrote:
>
>> On 2011-05-27, Ranée at Arabian Knits > wrote:
>> > In article >,
>> > notbob > wrote:
>> >
>> >> On 2011-05-26, Dan Abel > wrote:
>> >>
>> >> > There's a lotta green in this recipe:
>> >> >
>> >> > http://www.recfoodcooking.com/sigs/Leila/Tabbouli.html
>> >>
>> >> I cup of bulgar is a lot of wheat. We'll see.
>> >
>> > For whom?
>>
>> For "4 bunches of parsely" of indeterminate size. Pay attention.
>
> You made no reference to ratio, just quantity. And her recipe has
> less burghul in it than I use in mine, though I will defer to her as it
> is a Lebanese specialty.

[sigh]

Dan said "lotta green". I replied, "lot of wheat". I didn't
realize our exchange was too cryptic.

nb

On 2011-05-27, Ranée at Arabian Knits > wrote:

> Well, excuse me for being too dumb to understand your brilliance.

You are forgiven, my dear. ("Uni trinoque Domino....")

nb --waving hand for spectacles, testicles, wallet, watch