there once was a fragrant green herb
whose addition made dishes superb
when chopped very finely
it adorns just divinely
kicking all other garnish to the kerb (yeah, spelled the Brit way!)
Not my best, but it’ll do!
I used this lovely little sprig to make a sesame-ginger-herb dressing for another monstrous green salad (this iteration had some chopped avocado on top, which made it more delicious and filling than my last one):
Parsley also made an appearance in my weekend BREKKIE WRAP (new favourite Sunday breakfast!). Well, it actually started out as an egg and potato scramble, but I couldn’t resist wrapping it up when I discovered tortillas in the fridge!
Aw yeah. Everything is better in wrap form (even if it falls apart nearly immediately after…)!
Now that’s what I call breakfast of champions!