I must have a secret "thing" for Georgia because out of all the Food Network stars my very two favorites are Paula Deen and Alton Brown. Sure, I get lots of tips and information and know-how from Emeril, Bobby, Giada, and Michael, but in my heart I know I could be friends with Paula and Alton. I love Paula for her down-home style, you know, that quality that makes you feel like you're in the kitchen with your favorite Auntie Miranda and I love Alton just because he's Alton. He's smart, sexy, funny, and so very talented. His show was one of the first ones I got hooked on when our cable company added on The Food Network. Every time I watch I am educated about food preparation and history, while being entertained. It's like he brings out the ADD child in your soul for a food party in the kitchen.
Using parsley as the green base for a salad was a new idea to me, but one that worked out delightfully in both taste and for the vitamin punch. In the celery family, the word "parsley" in Greek means "rock celery". Parsley is high in vitamins K, C, and A, and is a good source of iron, folate, and calcium. It is also a gentle diuretic and natural breath freshener.
Parsley is one of the world's most commonly used herbs and is my choice this week for Weekend Herb Blogging, created and hosted by Kalyn of Kalyn's Kitchen. Run by Kalyn's blog after tomorrow night for a round up of all the herbs in use this week.