dear insufficiently cunning supermarket moguls,

[eub]

let me tell you this: if you set out large bunches of parsley for 99 cents, and also small bunches of parsley for 99 cents, I will buy the smaller bunch. In fact, I might, conceivably, if you played the most potent Muzak, pay more for the smaller bunch.

Comments

[beegle.livejournal.com]

Why? Is it because you only use so much parsley at a time? Are the little bunches of higher quality (or do you suspect as much without any evidence other than price)? Do you just like to be perverse to mess with them?

[eub.livejournal.com]

I've never in my life used up a whole bunch of parsley. If you manage it, I need to pump you for information. Is there a secret parsley recipe book?

[cellio]

Tabouli is basically parsley.

I can give you a recipe for a tasty cheese and onion pie that will use up a fair bit of parsley, if you're so inclined.

[eub.livejournal.com]

Ah, that's a good idea.

[cellio]

Here you go. Caveat: I only measure ingredients when precision is important for, e.g., chemistry. I measure flour/salt/baking soda/etc when baking. I measure rice and water. I don't measure veggies and spices and stuff. Spice measurements here are nominal.

Cheese-onion pie
9" pie crust
4 medium onions (yellow or white)
butter or oil for frying
8 oz grated mozzerella cheese
8 oz grated cheddar cheese
4 eggs
a few handfuls of chopped fresh parsley (a cup?)
2 T dried sage
1 T sugar
1 T cinnamon
1 t ginger
handful of currants

Chop onions, saute in butter or oil until soft. Transfer to bowl, mix in everything else, blend well. Fill crust and bake uncovered at 350 for about 30-35 minutes, until the top browns.