Raw parsley makes me gag. It's the same for my mum and my sister. Which is funny because apparently parsley was used to suffocate witches, back in the day.
I'm the only one in my family who doesn't cook, but I can do a Swiss dish called frittatensuppe. You make a thin omelet from eggs, flour and parsley, then roll and cut it in the shape of tagliatelle and add broth. It's a tradition we adopted.
Food should be simple; it shouldn't be complicated, even down to making Knorr gravy: a Knorr stock cube and water, bit of parsley at the end, little bit of olive oil. It's about making the food deliciously tasty.
When you're in Portuguese-African Brazil, or Lisbon, or Mozambique, sometimes piri piri is used as a condiment. Sometimes piri piri is just spices from a jar, and sometimes it's made with garlic, olive oil, cilantro, parsley, and some light chilies.
One of my favorite dishes in the world used to be steak tartare, which is raw ground beef seasoned and then served.
Parsley goes really nicely with everything. It adds a nice lightness; it wakes up a dish.
If a parsley farmer is sued, can they garnish his wages?
I should like a parsley sandwich. To the best of my knowledge they are not in season.
