In a late-winter world that's alternately white, then brown, then white again, you find your eyes inexstricably diving headlong into any available pool of green, gulping its color deeply. Even if that pool happens to be a handful of fresh parsley in a hobnail juice glass on your kitchen counter.
Purchased for a mere 69¢ from the market as a necessary ingredient for our Valentine's shrimp scampi lunch, the large remaining portion had no destiny, no plan for any particular thing. Rather than re-wrap the bunch and toss it into the crisper drawer where it was bound to be forgotten, I decided to keep that lovely green counter-side. I clipped the stem ends cleanly and placed them in a drink of water as if they were a bundle of flowers. Then I remembered the exquisite words about parsley by author Tamar Adler in An Everlasting Meal, and the next two weeks became a beautiful experience between parsley and eggs, parsley and soup, parsley and salad.
Could there be better words? Could there be anything better sitting fresh, there on your counter?
A bunch of parsley to awaken days and dishes alike.
Do what you can with what you have.
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