I think that parsley, especially, is under-used, and under-appreciated.
It has a lovely flavor, and makes food look better, not to mention being super healthy. When ddil was pregnant, Ds and I started sharing bunches, and added a bit to something every day for nutrients. Soup, spaghetti sauce, mashed potatoes.
Some dishes, though, in my opinion, rely on it. I make soup balls that I've made my whole life. One day, I didn't have any when I was making them, and thought that it would be okay. It really wasn't. They were really missing something.
Also, a lot of modern cooks say that curly leaf parsley is not worth using, that only Italian flat leaf is. Well, as I heard a cook say the other day, she was using curly anyway, just like her mom did! :-) Nothing against flat leaf, but there's room for all herbs in my kitchen!
Here's something that I did a lot...when I made a tuna salad sandwich, I plucked parsley leaves off of their stems, and laid some on top of the tuna before closing the sandwich. I really liked that, for some reason. You can start with just a couple of leaves, but I worked up to more. I only put them in a single layer, though. Loved it. It made my sandwich healthier, too! :-)
Lol! We are so alike sometimes! I would do the same with the vinegar and baking soda in the roaster. I have big boxes of baking soda just for cleaning purposes, including jobs like that!
That sounds fantastic! Very pre-1980's. Yes, you should always cook with a wine that you would drink, as you are concentrating the flavors.
Absolutely on the lemon!
Were these fresh herbs, dried, or a combination?
I'm a sucker for potatoes like that!
Small green peas; another favorite. And, applesauce. I may not have thought to pair it with this meal, but once I saw it, I'd have eaten it together happily!
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