Hi all, I like the taste of parsly or selery in my soup, but I don't want those leaves in my plate. I don't like chooing them, especially selery. Does that make any sense? Does anybody have useful tips for fishing out those annoying leaves from the pot before serving?
Thanks for any and all advice Sisi _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
