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Post by Deleted on May 10, 2014 9:46:57 GMT 1
**** WARNING ****
This post contains flowery language, gay forms of expression and fanciful whimsy. If you prefer plain, simple English please look away now. It is not my intention to offend.
Under a shifting sky, now grey, now bright, sit my flat-leaf parsley, quite contentedly.
FLP is a biennial, which means it flowers in its second year. A stand planted out last year is putting on flowering stems now, thrusting ever upwards. Those plants still carry leaves from last year, but they are fading, as they give way to the new stems, and to the few new leaves that they bare. So it is that the old gives way to the young. So it is that the old must decline, and the young take the ascendancy. It was ever thus..
Each year I sow more. Transplants are coming along fine right now. Soon I'll plant them out, that they may grow on, under God's benign caress. A continuous supply is mine.
You watchers of the celeb chefs will know how widely this herb is used. The dish doesn't exist that it can't take to the next level. In culinary terms you're rich beyond your wildest dreams if you have a stand of this stuff. Sow now if you haven't done so already. At least 20 plants. To value this plant yet not to grow it is to be mentally-impaired...
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Post by Deleted on May 10, 2014 10:33:32 GMT 1
The dish doesn't exist that it can't take to the next level. Lemon Meringue? Rhubarb & Custard? Tarte Aux Pommes? Beans on Toast?........all would suffer with a surfeit of Parsley surely? |
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Post by Deleted on May 10, 2014 10:48:53 GMT 1
'Scuse me, Monsieur, but the puddings you cite don't fall within my understanding of a 'dish'.
As for beans on toast, you'd have to be brain-dead not to use FLP on it...
Nor anywhere do I advocate using a 'surfeit' of it....
Still, I value your reply. There might be some intelligent life-forms out there after all...
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Post by Deleted on May 10, 2014 11:38:07 GMT 1
OK then....I could have sworn that the last time I had Lemon Meringue it was in a dish......perhaps surfeit was too strong a word though by inference it's use is advocated to take any dish (sorry, main course) to 'the next level'. I assume an FLP salad is already at 'the next level' and thus is excused.
I must be brain dead as I wouldn't dream of using it on beans on toast. I don't watch celeb chef programmes any more, being frustrated by my lack of skills, available ingredients and someone to wash and clear up afterwards which seemingly happens by magic (well off screen anyway).
Anyway, not having any FLP, or aquiring the enthusiasm to grow, nurture (without God's caress, benign or otherwise as I'm an atheist) and harvest it for it's inestimable qualities I'll pass on the opportunity to sample such a wonderful creation.
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