Jornal de writingwyo, 23 abr 23

LOL at the parsley. I tried my parsley and that was enough for me.  

I used to do the same thing with parsley! My moms aunt told me it was a great cleanser for your blood and it stuck with me! 

Sternfan-- I think I heard it was good for digestion, but that works, too 😉 Morticia -- I think most people agree with you on the subject of parsley. Which is why everyone was fine with giving me theirs 😂 

I remember eating parsley at my grandma's house when I was a little girl because she grew it in a tiny garden. When I first saw the picture I thought it was walnuts on the plate! I've been eating them most days for the protein and because they are anti inflammatory. Looks like a nice balanced meal! 

Very nice looking breakfast writingwyo  

Parsley so good for you digestion is one of the many things it is good for including blood pressure as well. Look it up you’ll see all the great things it’s good for. 

Ah, Cheesy, as they say, autocorrect is my worst enema 🤣 I make my own. Got a really simple recipe from my sister that's baked, not simmered. We love the stuff 

Parsley contains valuable nutrients. Go for it. 

Thanks, Kenna 😊 Here’s the recipe for you, Cheesegobbler: Mix 1 1/4 cups vital wheat gluten, 1/4 cup nutritional yeast, and whatever spices you want in a large bread bowl. Separately, mix 1 1/4 cups vegetable broth or bouillon and 2 tablespoons of tahini. Dump the liquid into the dry, and mix until combined. Knead for 5 minutes until it gets kind of rubbery, form into a log, and wrap tightly in foil. Bake at 350, seam side down, for 45 minutes, then flip over and bake another 30. Clean up immediately after popping it in the oven, or you will hate life because it dries like concrete. It'll also ruin washcloths, so I use a scrub brush, and then pick the remnants out of the brush  

Thanks for the recipe. I may give it a try. 

Cheesy -- 3 reasons, really. First, it's just plain easier to cook that way. Second, I prefer the texture of baked over simmered. The simmered is a little squishier. Granted, it's probably more meat-like, but I don't care for the moisture. And third, every time I've simmered it, it's turned out glob-like. When I roll it in foil, I get nice logs like a summer sausage, and I can slice it off easily and toss it in the toaster. I've mixed up a big batch of Italian sausage style seasoning, and will throw in some of that to flavor it like sausage. We love it as is or on a pizza that way. 

Toaster OVEN, I should clarify, not toaster. Too small for a regular toaster.