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Nobody eats parsley!
That’s the punchline to an old, somewhat naughty, joke.
At the time I was telling that joke, back when I was self-appointed queen of the dirty joke, the statement was true. Every plate in every restaurant (in the entire universe) was sent out of the kitchen with a little sprig of curly parsley. Every plate in every restaurant (in the entire universe) was returned to said kitchen, cleaned, except for the little sprig of parsley.
I didn’t know it was edible until I was a teenager, working in a restaurant, and the cook (gasp) popped a sprig in her mouth, chewed and (double gasp) swallowed! She lived!
It was an epiphany! I had discovered herbs. And the rest, as they say, is history!
Time for a side note:
U.S. television commercials (other than the Superbowl) tend to be preachy, boring and occasionally inappropriate. (Ads for Viagra on a 7:30 sitcom? What, they’re aiming at the 10 year old market now? Are things really that bad?)
British commercials tend to be funny, obscure and occasionally a bit naughty.
There are a series of British commercials about “they”. The floating voice makes a statement: “They say that…..” followed by: “And just who are “they” that keep telling us this?” The voice then goes in search of “they”. “They” would be found hiding in the woods, behind walls in supermarkets, in caves, at the mall, in someone’s attic, etc. “They” were a diverse group, toddlers through grannies in wheelchairs, all shapes, sizes and colors, all clustered together, loudly arguing about whatever current question had been posed.
Now that I know who “they” are I feel so much better!
Thanks to Kalyn and Weekend Herb Blogging, I am learning all sort of good stuff about healthy foods.
Today it’s time for the little green sprig to come into its own. Let’s hear it for Parsley!
The World’s Healthiest Foods site states that it’s the most popular herb in the world. I assume they mean for eating and not just garnishing restaurant plates! The article goes on to say that parsley contains “two types of unusual components that provide unique health benefits”. One type has been seen to inhibit tumor formation, particularly in the lungs; the other to increase the antioxidant capacity of the blood. Plus it’s loaded with vitamins, easy to grow…. and looks so attractive as a garnish!
1/4 cup small green lentils
1/2 cup beef stock
1/2 cup sliced celery
1/4 cup snipped, fresh parsley
1/4 cup snipped, fresh basil
a few pine nuts for garnish (optional)
Cook lentils in stock until done, about 30 minutes. Combine lentils, celery, parsley and basil in a small bowl. Add vinaigrette, toss gently to combine and serve. Sprinkle on a few pine nuts or walnuts if you are so inclined.
2 tsp fresh lemon juice
2 tsp white Balsamic vinegar
2 tsp Dijon mustard
6 tsp good olive oil
In small bowl whisk lemon juice, vinegar and mustard. Add olive oil 1 tsp at a time, whisking to emulsify.
I served this with a thick slice of these weird tomatoes (that I don’t know the name of but are really good – if, like me, you have to buy your tomatoes (pause for lengthy crying jag)) and half of a hard boiled egg.
Be sure to stop by Kalyn’s Kitchen on Monday for the recap of all the herb-y (and veggie) delights.
Now, does anyone know the one-line joke to go with my punchline?