Here’s a really good answer.
Hello darling Emily,
This is Emily your cousin. I have an unrelated request…as in unrelated to Sirloin, olive, or salsa request:
What’s the deal with parsley? Please explain!!! How can it be used…hmm practically? I mean let’s face it, it’s a garnish. Garnishes are often forgotten by the less than couth chefs and then it just rots in the refrigerator.
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