I just tasted my kombucha batch. 3 days old and it's already sparkling right out of the jar. So many bubbles, with a slight hint of ginger, still not quite tart enough but I'll be able to bottle this baby tomorrow probably. Awesome.
parsley can be cooked like spinach. it's just as mild. different flavor. supa healthy and tasty! good to know since parsley's sold in bunches way larger than necessary for its use as a finishing herb.
i picked the leaves off a ton of clean parsley and put them in a pot with ~equal amount frozen spinach. i boiled a chicken with ginger, garlic, chilli and turmeric a few days ago. put some of the broth from that in with the greens to half-cover them. added some cream to stain the broth, and a chunk of butter, and a tiny bit of salt - I feel like spinach is inherently salty and doesn't need too much. vigorously boil til slightly broken down, doesn't take long. then add more cream. miam.
side note, i've come to decide that boiled (poached) chicken is the way to go. if you salt the water well you get moist flavorful meat without much extra thought. just dump n go, set n forget. fuck roasting, just... fuck it.