A Quote by Daisy Lowe
Raw parsley makes me gag. It's the same for my mum and my sister. Which is funny because apparently parsley was used to suffocate witches, back in the day.
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I do a chimichurri sauce with garlic, parsley, olive oil, and red and black pepper. You just mince the garlic and the parsley and mix it all together. Brush a little of that on a steak and it kicks it up, like, 10 notches.
If I'm feeling nostalgic, the first thing I do is open a packet of spaghetti, olive oil in a pan, garlic, a little bit of chili, a sprinkle of fresh parsley, and that's it. It reminds me of my mum.
My sister and I both used to wear matching clothes and now my mum, sister and I have the same bag which we all use even when together. Which probably doesn't look that cool.
Laos is a country where everything is eaten. When I came back, I would find myself chopping parsley and thinking: 'Why am I throwing these stems away? They're perfectly edible.'
If a parsley farmer is sued, can they garnish his wages?
I should like a parsley sandwich. To the best of my knowledge they are not in season.
It's a comfort to always find pasta in the cupboard and garlic and parsley in the garden.
Parsley goes really nicely with everything. It adds a nice lightness; it wakes up a dish.
My mum used to always dress me and my sister in matching Laura Ashley dresses. And I'd be like, 'Mum, I just wanna wear my Doc Martens!
My mum used to always dress me and my sister in matching Laura Ashley dresses. And I'd be like, 'Mum, I just wanna wear my Doc Martens!'
The onion tribe is prophylactic and highly invigorating, and even more necessary to cookery than parsley itself.
Personally, I like to juice up several different kinds of fruit and vegetables - which may include various combinations of bananas, red bell peppers, apples, carrots, celery, broccoli, spinach, parsley, tomatoes, cucumbers, etc.
When you're in Portuguese-African Brazil, or Lisbon, or Mozambique, sometimes piri piri is used as a condiment. Sometimes piri piri is just spices from a jar, and sometimes it's made with garlic, olive oil, cilantro, parsley, and some light chilies.
It turns out that, at social gatherings, as a source of entertainment, conviviality, and good fun, I rank somewhere between a sprig of parsley and a single ice-skate.
I'm the only one in my family who doesn't cook, but I can do a Swiss dish called frittatensuppe. You make a thin omelet from eggs, flour and parsley, then roll and cut it in the shape of tagliatelle and add broth. It's a tradition we adopted.
I just remember one girl really getting me on the field and beating the holy crap out of me. I never to this day know why. And then people used to be funny because we were on welfare. People used to make fun of you. But I used to get school dinners so I thought it was great, I got a hot meal every day.
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