Kitchen prep
Mar. 4th, 2015 06:17 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceIf there is a duller task in the kitchen than picking parsley leaves off their stems, I am not sure that I've encountered it.
On the other hand, once that's done, chopping them fine is the best fun. And I was struck with brilliance, and am now seething the stems - along with a green garlic stem and some peppercorns and a little nutmeg - in the milk that will make the bechamel that will be the foundation of the parsley-and-mushroom sauce that I propose to serve with the ham, which is currently simmering slowly on the back of the stove.
That should be done in half an hour or so. Meanwhile, two of our dinner guests are asleep on the sofa, while one more is deep in her internets. The potatoes are baking and ready to be mashed; the almonds are toasted; there is, um, not that much for me to do right now. I could chop the Savoy cabbage, I guess...
On the other hand, once that's done, chopping them fine is the best fun. And I was struck with brilliance, and am now seething the stems - along with a green garlic stem and some peppercorns and a little nutmeg - in the milk that will make the bechamel that will be the foundation of the parsley-and-mushroom sauce that I propose to serve with the ham, which is currently simmering slowly on the back of the stove.
That should be done in half an hour or so. Meanwhile, two of our dinner guests are asleep on the sofa, while one more is deep in her internets. The potatoes are baking and ready to be mashed; the almonds are toasted; there is, um, not that much for me to do right now. I could chop the Savoy cabbage, I guess...