flat leaf parsley

For someone who never thought I'd ever start a blog, I sure spent a lot of time today considering what to call it. On the drive to work, I thought of a couple of titles...

First thought: Yodeling is not allowed. It didn't make any sense, which is why I considered it.

Second thought: Lagniappe. We were very familiar with this expression growing up in Louisiana. The Cajun people know it means a little something extra. It seemed appropriate.

Third thought: I'm not feeling either one of those.

So, tonight, I was preparing a terrific meal (if I do say so myself). Part of the meal went like this... Finely chopped portabello mushrooms and garlic on low heat for a while, then deglazed with white wine and pureed tomatoes, and reduced to happiness. Fresh ground pepper, then, at the very end, cut off the heat, and add butter and finely chopped fresh flat leaf parsley.

Flat leaf parsley. That's it. It's random (I love random), but I can even make it mean something.

With preparing a meal, sometimes the best touches are what you do at the very end. Like beautiful, aromatic, flat leaf parsley that takes an already delightful meal and adds that little something that makes a difference.

That's sorta how I plan to approach blogging. I never thought I'd do it, but a dear friend encouraged me to share some things that might be a good word to others.

So, occasionally, I might end my day -- the very end of it -- with this little something extra.

That's the idea.