it's spring - I'm moulting - you like a little fibre? You might get furballs!
It's fall here, I'm hungry
I guess I'm licked, then.....
cavfancier wrote:patiodog, in the cheffing world, there are two garnish philosophies: The extraneous sprig of colour, parsley, for example, that adds nothing to a dish, green pubes really, and the garnish that makes sense, adds just a little something extra to the final product, such as candied carrot slices on a morrocan-style sweet 'risotto'. I fall into the latter camp. If it don't need to be there, leave it off, but if it has a function and also looks good, put it on.
...frizzled leeks on my garlic mashers. mmmmm....
herb alpert went to hih school with the gf's step-paw. snubbed him years later.
Damn fine thing we seem to have a Patio in our living room again!!!!! Smoooooooch!
Don't knock parsley. I've been told it's a useful diuretic.
healthy - it's healthy...
I think it is pretty, too. Like a little bonzai tree on my plate.
parsley juice. interesting stuff. cleans the innards. really clean.
Damned hard to juice, at least on my pathetic machine - I keep finding chopped parsley in the hopper.
Maybe I should just chew it, like a cud, while I am juicing the other things?
maybe just float it on top of the bubbles?
How will it clean me innards like THAT???
errrrrrrrrrr
uhhhhhhhhhhhhh
mmmmmmmm
lemme think on that
patiodog, if those fried leeks crowned a fine steak on top of garlic mashers...that I would consider a proper use of garnish. As for parsley, the real question is curly or flat...
What an excellent evening. Except for the Swans collapse in the final quarter. Stopped at an Italian restaurant in Summer Hill and had the best pizza I've ever had in my life, sat outside with a coffee and smoked a Cuban cigar, then on to the Olympic Stadium with 71000 other people to watch a great game of Aussie Rules. Definitely worth the trip.
Herb Albert, parsley, cigars and Aussie Rules.
Now that's an interesting evening!
But without sasquatch weiners...still lacking somewhat.
