Parsley, sage, and not too much tiiiime
Ba-dum-tsss! (+ a recipe)
I started this post on October 16, 2023 and titled the draft simply, “Cooking.” I know you like it when I write about food, and I was aiming to give the people what they want. Of course it took me five months to finish that draft, but the delay proved useful, because over the many many intervening days — or, specifically, on a walk yesterday morning — I arrived at today’s title.
Are you going to Scarborough Fair? I am not. But I made a nice pasta the other night featuring parsley and sage left over from a different1 nice pasta I made last week.
As you know, I plan and make most of the meals in our household, though my planning is less plan-y than than the word implies. For instance:
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