Dont Forget the Parsley by Marie Claire Lim MooreMarie Claire Lim Moore builds on her first memoir, Don’t Forget the Soap, offering more entertaining stories about her family in this follow up. Like her first book, Don’t Forget the Parsley is a collection of anecdotes from different points in Claire’s life: stories from her second-generation immigrant childhood in Vancouver and New York City mix with recent expat experiences in Singapore and Hong Kong where she balances multiple roles as wife and mother, corporate executive and author. Her positively Filipino parents continue to have a big influence on her whether it comes to managing family and career, meeting heads of state and world leaders or simply making new friends.
From stray observations (everything is funnier at church) and midnight anxieties (if Jessica Simpson gets to go to the White House Correspondents’ Dinner, why shouldn’t I?) to life mantras (don’t let perfection hold you back) and litmus tests (would you serve drinks at my mother’s art show?), Claire’s warm and honest storytelling will resonate with readers and leave them smiling.
Organic Parsley, Flat Leaf (50 grams)
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In extremely warm climates, they tend to bolt produce flowers prematurely. Luckily for me, the start of the monsoon rains came early in May which had brought down the outside temperature here in Metro Manila. This made it even more conducive to grow the parsley in my home backyard garden. Prepare the seeds by soaking them in water overnight. Place the seed tray in a location that gets a little exposure to the morning sun.
Organic Parsley, Flat Leaf (50 grams). ₱ Available and Saturdays. Minimum order: kg . Sub-Zero Philippines: Fresh Food Matters. June 5,
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So many readers have expressed surprise over the availability western herbs that I use in some of my cooking. Others just lament the fact that finding the herbs is a needle in a haystack proposition. In there were precious few growers who offered fresh herbs to a wary and undemanding market. Gourmet Farms was perhaps the first reliable and consistent supplier of basics like basil and sometimes mint. Other growers there started to experiment and soon vendors like Gil Carandang were offering dill, tarragon, Thai and Vietnamese herbs, etc. But reliability and supply was very erratic and weather driven. Farmers started to supply organic markets, specialty shops like Santis with Italian parsely, dill, oregano, chives, thyme rarely , several types of basil, etc.
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