tag:blogger.com,1999:blog-10486650.post1146547406086119541..comments2023-10-31T22:41:48.247+08:00Comments on ramblings from a gypsy soul: Conquering tabboulehchristinehttp://www.blogger.com/profile/00170119649259510290noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-10486650.post-38472652835338273042007-03-12T11:34:00.000+08:002007-03-12T11:34:00.000+08:00Mila, that's right! They even have parsley breath ...Mila, that's right! They even have parsley breath sprays. You've just made me crave for hummus with roasted garlic, I think I'll have to make some tonight. Perfect since I just bought some whole wheat pita pockets yesterday.christinehttps://www.blogger.com/profile/00170119649259510290noreply@blogger.comtag:blogger.com,1999:blog-10486650.post-86115591587954321372007-03-12T10:20:00.000+08:002007-03-12T10:20:00.000+08:00Parsley is high in vit C, and great for eating aft...Parsley is high in vit C, and great for eating after a garlic heavy meal (to cleanse the palate). I do have a fondness for tabbouleh though - whenever I have a surfeit of parsley and when I find a box of bulgur, I will make myself a week's worth of tabbouleh. My recipe is generally like yours (you know me and my inability to follow recipes). I don't eat it alone though, goes well with grilled Watergirlhttps://www.blogger.com/profile/15108188644976124124noreply@blogger.comtag:blogger.com,1999:blog-10486650.post-22604534376800173122007-03-11T14:28:00.000+08:002007-03-11T14:28:00.000+08:00Katrina, me too! In London, where it was more fami...Katrina, me too! In London, where it was more familiar to me as rocket salad, I had it practically every other day mixed in with other greens. I love its nutty flavor. <BR/><BR/>Hi Susan! I took that picture at the market actually. :) I loved how they arrange them so neatly like that in tall piles. But I don't know how they do it.christinehttps://www.blogger.com/profile/00170119649259510290noreply@blogger.comtag:blogger.com,1999:blog-10486650.post-400334046932478292007-03-10T20:54:00.000+08:002007-03-10T20:54:00.000+08:00Hi Christine! I really enjoyed reading your post. ...Hi Christine! I really enjoyed reading your post. And as a parsley-lover, I have always enjoyed tabbouleh--make it all the time. It's so light, fresh, and healthful. Yours look delicious!<BR/><BR/>BTW-How did you get those strawberries not to fall over in the last post's pic? ;)Susan from Food Bloggahttps://www.blogger.com/profile/11034518858688958369noreply@blogger.comtag:blogger.com,1999:blog-10486650.post-9667510633604808352007-03-10T12:03:00.000+08:002007-03-10T12:03:00.000+08:00Okay, I feel better about not liking parsley now. ...Okay, I feel better about not liking parsley now. ;-) I just never understood its appeal. It took me a few tries before I appreciated tabbouleh too, and like you, I prefer more bulgur and less parsley in it. But arugula...now that, I'm crazy about!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10486650.post-60342995645536358952007-03-10T02:06:00.000+08:002007-03-10T02:06:00.000+08:00Thanks Lydia! You're so right. I immediately reali...Thanks Lydia! You're so right. I immediately realized the ratio was a bit off. I would definitely prefer more bulgur to parsley. :)<BR/><BR/>Sidney, I think anything would taste better with a view like that, right? :) But same here, I prefer my parsley in moderation, which is why I have taken to eating this merely as a side with bread, and not as a main salad. <BR/><BR/>Hi Jo! I get my bulgur in christinehttps://www.blogger.com/profile/00170119649259510290noreply@blogger.comtag:blogger.com,1999:blog-10486650.post-42329069739661928412007-03-10T00:12:00.000+08:002007-03-10T00:12:00.000+08:00I'm a freak for parsley, both italian and chinese,...I'm a <B>freak</B> for parsley, both italian and chinese, so the first time I tried tabbouleh, I was like WOW!!! But if you ever asked me what I was high on, I'd have to admit that it certainly is green (joke). ;-PAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-10486650.post-29872772509160148662007-03-09T23:11:00.000+08:002007-03-09T23:11:00.000+08:00I was never one to go for this dish either...but I...I was never one to go for this dish either...but I'm getting tempted now. There is a lot of food that "grew on me" as I grew up :)<BR/><BR/>Where do you get your bulgur?<BR/><BR/>When I have herbs I use I usually make them into a pesto...lots of herbs can become good pestos, not just basil. I have a recipe for mint and parsley pesto for the next time you have a glut (or your can mix them with Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10486650.post-67557336308224006792007-03-09T21:19:00.000+08:002007-03-09T21:19:00.000+08:00I like parsley in moderation but I wouldn't mind e...I like parsley in moderation but I wouldn't mind eating tabbouleh in Tagaytay in a garden overlooking the lake! :-)Sidneyhttps://www.blogger.com/profile/02495108366627361182noreply@blogger.comtag:blogger.com,1999:blog-10486650.post-72532737653272624902007-03-09T19:32:00.000+08:002007-03-09T19:32:00.000+08:00Great post! I'd definitely increase the amount of ...Great post! I'd definitely increase the amount of bulgur and cut way back on the parsley. Especially if the parsley isn't absolutely fresh from the garden, because the flavor chanes rapidly after it's been harvested. Good for you, though, for giving tabbouleh a second -- and third -- chance!Lydia (The Perfect Pantry)https://www.blogger.com/profile/18005372315838352874noreply@blogger.com