Welcome to my journal. I’m Alaina.
In my family, we add flat-leaf parsley (also known as Italian parsley) to just about everything we eat, especially in the summer months when the herb gardens are fully productive. We are fascinated by other herbs as well, of course. Few things are lovelier than a bowl filled with freshly chopped cilantro or dill. And then, there is basil. Simply to scent their skin, my niece and nephew (8 and 5, respectively) often crush the leaves of this sweet-smelling herb between the palms of their hands. No worries, though; we leave plenty for eating.
Still, no herb, it seems, is quite as ubiquitous as flat-leaf parsley. It’s everywhere. Yes, it’s even the title of this food journal. Here, I share my experiences with food. This is where I write about the foods that I make and the foods that I grow. If you would like to contact me, feel free to email me at email@example.com.
I began this journal last summer because of a goal I have had for over four years: to complete every single recipe featured in my favorite cookbooks. It is a goal that, as yet, remains unfulfilled. Part of the problem is that my small pile of favorite recipe collections has grown some over the years. My journey started back in 2008 with Ellie Krieger’s The Food You Crave (2008). Since then, I have added three more cookbooks to my “favorites” list: Peter Reinhart’s The Bread Baker’s Apprentice (2001), Mario Batali’s Molto Italiano (2005), and most recently, Najmieh Batmanglij’s Food of Life (1986, 2011). If you would care to take a look at some of the dishes I made before I began this journal (between January 2008 and mid-June 2012), you might browse through the following links: Krieger, Reinhart, Batali, Batmanglij.
As I continue this undertaking, I will need much encouragement, I’m sure. I most certainly will need a braver palate when I start making (and eating) things like tongue, tripe, eel, and octopus. Yikes! Thankfully, I have more than enough recipes to complete before I reach anything too daunting.
In addition to serving as an account of my adventures and misadventures through my favorite (and other) cookbooks, “Flat-Leaf Parsley” will feature many of my own creations as well. The gardens this year do look particularly lovely.
Thanks for reading.