Category Archives: Recipes

Fish for Dinner

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Heartwings Love Notes:   Fish for Dinner

by Tasha Halpert

Heartwings says, “There are good reasons to enjoy eating fish, regardless when.”

My dear late mother was usually faithful to her Catholic upbringing and observant of its rules. She was aware that eating fish on Fridays was what good Catholics did. So we did, often on Fridays.  That was, of course, one of the rules. Her fear of the wrath of God for disobedience, was real, but did not extend to this most minor of transgressions if she didn’t happen to have fish on hand.

 When it came to us children, she was one to invoke the fear of God in us for our transgressions, large or small. “God will punish you if…” was often on her tongue when some misbehavior was in question or perhaps in evidence. The nature of God’s punishment was left unspoken, so I was never sure what that might be.

On the other hand, there were punishments she herself imposed. Her chief one for me was my having to sit on the piano stool for anywhere from 15 minutes to an hour, after being “put on silence.” For major transgressions there was also the application of the less frequent but more physically painful back of the old fashioned wooden hairbrush to the rear end. Physical punishment has gone out of style these days. Depriving children of cell phones may have replaced it—a different sort of pain.

Eating fish, however, is still in style whenever it is eaten. For some, this recipe could be useful for the season of Lent, for anyone it’s a good all around the year way to cook fish. If you are or wish to be cooking dairy free, use coconut milk, not the kind that comes in cans, but that which is unflavored and on the shelf in cartons or the ‘fridge.  My daughter remembers that years ago I used to use regular milk. I never bought fat free.

For a family of four, depending on appetites and preferences, plan on one and one half pounds of cod or haddock, or other firm white thick fish. Place it in a shallow baking dish and pour around a cup of milk over it to fully surround the fish. Bake at 350 around 25 to 35 minutes depending on the thickness of the fish. Fish is done when it flakes easily at the touch of a fork. Now or prior to start of cooking, as desired add seasonings such as thyme, tarragon, or your choice, salt, pepper, or garlic ground or powdered.  Serve with one or two vegetables (example: orange squash and green beans) for color and texture variety.

Heartwings Love Notes 2013 Leftovers Can Be Useful

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Heartwings says, “‘Waste not, want not,’ is a good rule to live by.”

I had to throw way some leftovers recently, something I dislike doing. However, my current refrigerator is somewhat low to the ground, and they had vanished into its depths. I once had the freezer part on the bottom. This made it so much easier to deal with leftovers. They seem to land on my current refrigerator’s bottom shelf by default.

This may be because the other shelves in the fridge are already filled with our many jars of condiments, sauces, dressings, and of course food intended for meals. This makes it imperative to keep an eye on what’s down there. I try hard, though apparently not hard enough as I recently discovered.

In search of the remains of a turkey dinner I hoped to serve in another form I discovered two ancient (more than several weeks old) boxes of restaurant leftovers that I didn’t feel were safe to consume. Often, I am happy to use up older leftovers if I am going to cook them for a while before we eat them. I’m very careful that way. If I can help it however, I don’t like to waste food. Unfortunately, these contents of these two containers were really ancient.

Usually, I don’t leave my leftovers in the restaurant boxes, either. The exception would be if they were tightly sealed in strong plastic. Even so, I can keep track by remembering when we went to the restaurant they were from. Prices have gone up, so we don’t eat out as often as we used to. All that aside, the holidays often produce left over food; sometimes it’s difficult to know what to do with it. I know many use microwaves to reheat. I don’t like to. I’d rather be creative.

Here are a few suggestions to use instead of a microwave, that add nutrition and extra flavor: Omelets are tastier when you include bits of meat and vegetables. Add grated cheese for extra zest, or not as you choose. Herbs like thyme and ground garlic are also good to perk up flavor. Home fried potatoes are happy to mix with these ingredients.

Try making patties with leftover mashed potato; add herbs and/or cheese. Let top and bottom brown for great taste. Before heating leftover pasta or rice dishes, add water instead of olive oil, coconut oil or butter to frying pan and let it come to a boil. Then add ingredients and reduce heat. There will be less calories too.  Add with it any additional cooked vegetables on hand. This is a great way to use your small quantities of anything and thrifty too.

You may wish to work with compatible dishes from individual meals so they combine better. That makes for simpler, easier leftover dishes. I am always happy to have items I can combine in my fridge for fast, tasty meals. Adding chopped onions sauteed in butter, perks up flavor every time. Here’s a secret: Chop sweet onions and you might find you don’t suffer from onion tears.

May you find creative ways to use your leftovers.

Blessings and best regards, Tasha Halpert

PS If you have creative recipes for leftovers to share, please do. I am always happy to learn and to discover new recipes. Comments, questions, and suggestions are always welcome. Write me at tashahal@gmail.com, and for more Love Notes, visit my blog and/or sign up at http://tashasperspective.com.

Heartwings Love Notes: Lentil Soup and Kitchen Hints

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Heartwings says, “Experimenting in the kitchen leads to useful results.”

I have always enjoyed cooking. I even did when I never knew how many would be sitting down for dinner. And I even enjoyed it many years ago when certain children, imitating their father, would turn up their noses at whatever was on their plates. Be that as it may, it’s true I didn’t inherit this love of cooking from anyone in the family. My mother was of the “food is just for nourishment” school of thought. One grandmother cooked for her dog, but for herself, rarely. The other hired cooks for the household and guests.

Once I married, I had more freedom to cook and eat as I wished. Of course, when my children entered the picture and joined the family dinner table, I was no longer as free. Enlisting their help as they grew more competent was a treat and even of real help. I taught every one of them to cook, even the boys. I used to listen to NPR’s Reading Aloud, I think it was called, with my son as we prepared food. Later, I focused on staying within a limited budget, attempting nutritious family meals on little money. Like now, eh?

As I got older, I began to care about calories. Now I like to do what I can to cut out unnecessary ones. My first hint is something I’m quite proud of. When reheating something, prep the frying pan you will be heating your leftover in, with a thin skim of water. Let it start to bubble and add your ingredients. Your tasty odds and ends will not burn and may benefit from added moisture. I often combine smaller portions of left overs from different meals to form new ones. Anything with rice does especially well when you use water. Voila, no additional fat calories.

Lentil soup is an easy and nutritious as well as an economical soup to have on hand. My next hint is this: Save the cooking water from any vegetables you cook except broccoli. It’s too strong a taste to use. When you measure out 6 cups of water for the soup, start with the veggie water. It adds richness and good taste. Add 1 cup of lentils and bring to a boil, reducing to a simmer once it has boiled. Now add around one cup celery, one of onion, using hint #3, scissors to cut celery and even to reduce onion if you rough chopped it and want it smaller. Add carrots if you wish, hint #4 is save time and energy by using carrots cut and peeled and made to look small. (Baby size?)

Next add herbs and spice of your choice to taste: thyme, lemon pepper, ground garlic, some salt, and or cumin, mustard powder (strong, so less of this), ginger, curry, and or your favorites as you wish. Do cook at least an hour, and more is even better. Tastes great next day, and keeps well for additional meals. This serves at least 4 generously, and can be doubled for sure. Bon Appetite!

May your time in the kitchen be joyful and nourishing,

Blessings and best regards, Tasha Halpert

PS I so enjoy hearing from readers . Please email me at Tashahal@gmail.com or comment here. All suggestions, likes, dislikes and comments welcome and I will respond, thanks.

A Cake for All Occasions

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Grandmothers 3, cakeMy mother wasn’t one for desserts and she didn’t like to bake, so if there was something to be made in the oven, she occasionally enlisted my help. I was also allowed in the kitchen of a friend who visited her grandmother in the summer. Her grandmother had a cook who was kind enough to let us mess up her tidy domain, so my friend and I spent happy hours making brownies.

In those days my repertoire was limited; however, I was always happy to be allowed to bake. I still enjoy it, though these days my time is more often devoted to writing than to baking–and there are always the calories to be considered. Lately it’s been too hot to do so, but I needed a cake for Stephen’s birthday, so I went looking for my special recipe: Vinegar Cake.

While it is counterproductive to start the oven in the midst of the summer heat, this cake won’t take long. Quickly put together, it is easily made into whatever kind of a dessert you wish to serve. When I made it was for Stephen’s family birthday party, there were only a few of us to enjoy it. It is such a simple recipe that if you are pressed for time, as long as there is enough time for it to cool, it can be made shortly before you need it. Being without eggs, it is good for vegans. Do not be put off by the title.

Preheat oven to 350, grease an 8X8 square baking pan. This cake is fairly thin, and is nice and chocolaty. It really needs no frosting, but I include a recipe in case.

1 1/2 cups all-purpose flour—gluten free baking replacement, or wheat based

1 cup sugar

1 tsp baking soda

1/2 tsp salt

3 Tbs cocoa powder (I added another) plus more for dusting top

1 Tbs vinegar

1 Tbs Vanilla Extract

1 cup warm water

6 Tbs Vegetable oil

Mix dry ingredients in a medium bowl, mingle wet ingredients. Make a well in the dry ingredients and add all of liquid ingredients. Mix well. If batter isn’t liquid enough, add water a tablespoon at a time until you get a thin batter. This cake is very moist. Bake in greased 8X8 pan in 350 preheated oven for 25 to 30 minutes or until a wooden pick in the center comes out clean and edges have pulled away slightly from the pan–this could take up to 35 minutes. Or bake in cupcake cups, a little less. Dust to your satisfaction with cocoa powder. I used a sieve and stirred the cocoa powder in it to make it come out evenly.  Serves 16 cut in squares, or makes 12 cupcakes.

If you are using a gluten free flour or don’t want lumps it might be good to sift the ingredients together. It makes a better texture for the cake. For a simple frosting, mix 1 cup confectioners’ sugar with 2 Tbs soft butter and add 1 tsp vanilla and some milk or cream until spreadable. You can cut it in half and make a layer cake to serve 6 or 8.

 

Lemons Are Lovely For Summer

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Tasha and lemons 1How about a nice tall glass of lemonade on a hot summer day? If you make up some sugar syrup ahead of time, you can make some for yourself any time you wish. Simple syrup in your fridge, fresh lemons close at hand, ice cubes and a tall glass and you’re good to go. Mix half to a whole squeezed lemon into a glass or perhaps a frosty mug, add simple syrup you make yourself, to sweeten, stir well and add ice.

Here’s the recipe for the sugar syrup: Measure one cup water into a small pan. Add up to 1 cup sugar slowly, stirring it in. Stir over medium heat only just until well dissolved. Remove from heat and cool. Pour into a glass jar, screw on the top, and keep in the ‘fridge until you need it. You will probably need only a couple of tablespoons, though if you want your lemonade quite sweet you might use more. You can double this recipe indefinitely.

You can also use one of those soda makers and make the water sparkle instead of plain so you have a carbonated drink. I like shredding some cut up ginger in boiling water in my blender and straining it after it’s sat some. Store and add a few Tbs to the lemonade mixture for a lemon-ginger ale taste.

As a summer dessert, lemon meringue pie is relatively easy to make, however if it’s hot and you don’t wish to turn on the oven, or deal with making a pie crust, which I don’t if I can avoid it, just fold the meringue into the filling instead of putting it on top and browning it. It makes a nice fluffy pudding and is lots less work. I’ve served it as a dessert for company for many years and everyone loves it.

Too, you can always make the pudding part, then instead of incorporating he meringue, use the whites to make meringue nests. Most general cookbooks have several recipes for these, so follow one, bake it according to the directions then when it’s time o serve dessert, fill them with the pudding, and top with whipped cream.

Perhaps you’ll try this old-fashioned recipe Lemon Sponge Dessert: Ingredients: 2 Tbs soft butter,1 cup sugar, 4 Tbs flour, 1/4 tsp salt, 1 lemon, grated rind and juice or 3 Tbs lemon juice, 2 tsp grated rind, 1 1/2 cups milk, 3 eggs separated.

Method: Preheat oven to 350. In a large bowl, cream butter. Add sugar, flour salt, lemon juice and rind. In a separate bowl, beat egg yolks; stir in milk. Slowly add second mixture to first mixture. Beat egg whites until stiff; gently fold into mixture. Pour into ramekins or individual soufflé dishes and place in pan of hot water. Bake at 350 for 45 minutes. You will have a layer of lemon custard, with a, lightly browned sponge on top. Let cool a bit. Turn out and serve with whipped cream, or serve still in the dish. You can also bake this in one large souffle dish. It is a nice dessert for a special occasion.

If you enjoyed this article, you’ll like my book, Up to my Neck in Lemons even more. It has poetry, recipes and notes on life’s lemons all for $15. autographed, postage paid. Write me at PO Box 171, North Grafton, MA 01536. I always love hearing from my readers too! Thanks for your encouragement over the years. Write me at tashahal@gmail.com with comments, thoughts and suggestions. Check out my web site at http://www.heartwingsandfriens.com

Waste Not Want Not

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Glittering Glass 2The phrase “waste not want not,” sounds as though it might have come from the Bible, however it did not. It also sounds like old fashioned New England thrift. My mother being German, definitely learned the concept from her experience. I have found it useful in trying to utilize whatever food I might have left over from any meal. In my book, wasting food is not to be done.

It helps to be prepared. I usually cook enough rice to have plenty for extra meals. This saves me cooking time later.  I am always happy to see some leftovers in my refrigerator. One reason is that they help me to fix meals quickly, another is that they help make it less work to do so. I love to cook, and I also love to write poetry and do many other things. Cooking is fun, but not if I have to neglect the rest of my various duties and activities. I usually make enough food for a meal to create another or part of one from what is left over.

It is also true that by utilizing my leftovers, I save not only time but money. My mother, who grew up in war torn Germany, felt food was very precious. I was made aware of this very early on and it stuck. I often use small amounts of vegetables, for instance, or cheese, bread, rice or pasta and so on to incorporate into what I call a “Never Again,” because I will most likely never have just that combination of ingredients to use.

It is important to make sure to blend flavors appropriately. For instance, I’d never combine a curry with an Italian flavored dish. I would blend anything plain into something spicy or tangy. I don’t generally combine a cheese and pasta dish with something involving a strong fish, however you might. One of my favorite tricks is to add shrimp I’ve baked at 425 for 10 minutes to any leftover rice or pasta, then put in herbs to taste, some sautéed onions and any leftover vegetables I might have.

Try spreading leftover chicken or seafood salad on bread, cover it with cheese, and bake in a toaster or regular oven at 425 degrees for 10 minutes. Add a salad to make a fast, tasty supper meal. There are several rules I follow in my thrifty ways with leftovers: I never combine pasta and rice leftovers; I usually incorporate some chopped, sautéed onions to freshen the flavor; I try to use most leftovers within a week. Have fun, Leftovers present great opportunities to be creative.

Cabbage is a Winter Vegetable

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Cabbage                      For the most part, I believe eating with the seasons helps keep us healthy. Like winter squash and root vegetables, cabbage is a winter vegetable, sturdy, healthy, and versatile. Its only negative is that if you overcook it, it does smell bad.  This is due to the Sulfur that is released that way. If it is cooked properly, the Sulfur content helps our bodies to be more efficient. Cabbage is a very useful vegetable. It can be boiled, fried, sautéed or eaten raw in a salad. Inexpensive, it keeps well in the refrigerator, so it is always handy as an ingredient in a quick meal.

According to Wikipedia, China consumes more cabbage than any other country. Much of what is sold in the United States goes into coleslaw. In restaurants, I often choose that over the French fries because it is not only healthier but normally gluten free. In Eastern Europe and in Russia, cabbage has a place in daily consumption in the winter, especially in Poland, where it is a staple ingredient. Pickled, or preserved as sauerkraut—literally sour cabbage, is very popular in sandwiches everywhere. It is the main ingredient in Korean kimchi, a national side dish.

In 1990, I accompanied my mother on a trip to Eastern Europe. Meals were included. Day after day we were served cabbage. While I do like it, I grew very tired of it. One day I asked if they had any spinach. Enthusiastically, my hosts served me a good-sized portion. I was delighted. The next day I asked for more. Sadly, they shook their heads, conveying the information that they had given me all they had. At least I could be grateful for the cabbage. It is fine source of fiber, something that is important when one is traveling.

I like cabbage in all its forms and have happily made it into soup, salad and sauté. Here is a salad I invented using cabbage and sweet onion: to serve two, shred or slice fine a quarter of a large cabbage. Add sweet onion sliced or cut fine, to taste. Mix with mayonnaise and horseradish sauce to taste. Add a pinch of salt, some ground garlic, lemon or regular pepper, and tarragon if you like. Mix well and serve. I have found that cutting the cabbage into fine shreds enhances the taste. Increase amounts to serve 4 or more. I like to cut it myself, which takes longer than using a shredder, but puts more love into the food.

Another simple favorite recipe of mine is cabbage sautéed with sausage or hot dogs. Shred or slice half a medium cabbage—it cooks down, so you need more than when it is raw. Sauté half a large onion chopped in small pieces, in butter and olive oil. Add 2 chicken sausages or organic all beef or other hot dogs, cut or scissored into thin (quarter inch) rounds. Stir and cook until onion is transparent and sausages are sizzling. Add cabbage. Stir over medium heat until it is beginning to cook, then turn to low, cover and cook for 10 or 15 minutes, stirring occasionally. Serve to two, increasing quantities to serve more. This and the above recipe are staple dishes in my repertoire for winter fare, healthy, tasty, and easy to prepare.

It’s Hearty Soup Weather

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2014-09-16 15.36.53 During most of history, people ate what they had put away for the winter in their cellars and barns. In Colonial New England, unless someone had a greenhouse a midwinter salad was unheard of. In the Middle Ages in Europe and Russia, fasting during Lent was a necessity because what little food was available to most by late winter had to be hoarded and used carefully. People ate with the seasons. Forty years ago on a late spring trip to Russia with my mother I recall cabbage being served to us daily. It keeps well if properly stored.

Root vegetables can stay fresh for months. Turnips, Carrots, Rutabagas and winter squashes keep when in a cold place. I recall the root cellar in my Great Aunt Alice’s large garden—a deep hole with a wooden cover where vegetables could be safely stored for the winter months. I prefer to eat with the seasons. I feel healthier eating root vegetables often in fall and winter.

One thing special thing about fall is that my appetite returns and I can eat more without gaining weight. Those extra calories burn to keep me warm. However I do not eat more empty calories: i.e. desserts, snacks, sweets. Instead I eat more vegetables and healthy carbohydrates. Soup calories are always good fuel for the body. Hearty fall and winter soups are made with root vegetables, winter squash, beans, and other appropriate ingredients.

Sturdy herbs like thyme, oregano, rosemary and tarragon add flavor and food value to these soups as well. I begin most of my soup recipes by sautéing chopped onion, finely chopped celery, and ground garlic (not garlic powder, that has less flavor) in butter and olive oil. The mung beans in this recipe can be found at any health food store if your market does not carry them, and are a nice change from the more commonly used lentils or other kinds of beans.

My mung bean soup is a little different from the average bean soup. For this hearty recipe sauté ½ cup onion and 1 cup celery chopped small in 2 Tbs olive oil and 2 Tbs butter until transparent. Add 1 tsp each of thyme, rosemary, curry powder, and ground garlic . Stir in 2 cups peeled, chopped firm potatoes and 1 cup or more sliced carrots. Add 2 cups beef broth, and 4 cups water. Bring to a boil and simmer for an hour or so, until vegetables are tender and soup is tasty.

Cauliflower has become popular lately. I have seen versions of it prepared in many ways. This is my cauliflower soup: Thinly slice ½ to ¾ of a large cauliflower and 1 or 2 large carrots. Simmer in 2 cups water until soft. Meanwhile, Sauté 1 medium onion and 6 cloves garlic chopped, black pepper and your choice of seasonings in olive oil. Mash simmered vegetables and add sautéed ones. Add 2 cups chicken broth. If desired, thicken with leftover mashed potato or a roux made from 2 Tbs butter and 2 Tbs flour stirred over medium heat, with 1 cup added liquid of your choice stirred until smooth and thick.

Cool Food for Hot Days

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A Salad 1

One image I have in my memory of the summer days of my childhood is that of my mother leaning over a hot stove, lifting glass canning jars in and later out of a large pot steaming with boiling water. Regardless of the heat, she never wanted anything to go to waste. When her beans were ready to pick, she would be sure to can whatever we didn’t eat at the time she picked them. She canned corn scraped from the cob, and peaches too.

There were probably lots of other things she prepared that I can no longer remember. We did not have a big freezer. We had a food storage closet in the basement that every summer filled with rows of jars as well as paraffin sealed jellies. There were potatoes stored there too and it was my job to go down there periodically to pick off the sprouts so the potatoes would stay edible.

I am glad I don’t have to do what she did. When the temperature soars, I lose my enthusiasm for cooking. My appetite suffers too, which is one of the reasons I am so fond of fall. As I get older, this condition gets worse, and these hot days I have to work hard to keep Stephen and myself adequately nourished. I’ve never been one for pre-prepared meals. Heat and serve is not normally my friend. Outdoor cooking is not an option where we live, nor a preference for either of us. That leaves salads.

A salad that provides sufficient protein is vital for us both. Again as I get older I need to beware of consuming too many carbohydrates. My small but useful electric indoor grill can provide easily cooked hot dogs and hamburgers, however, I like variety and wouldn’t wish to serve those more than once a week at the most. That’s two out of the fourteen lunches and dinners in a week. The cooked chickens from the supermarket can provide several more meals.

Our favorite protein salads are chicken, egg, and seafood, with occasional tuna. Aside from the  protein source, the basic ingredients for my salads consists of finely chopped scallions or sweet onion, celery, herbs as appropriate, mayonnaise, horseradish sauce and sweet mustard or honey mustard dressing. The herbs nearly always include parsley, sniped with scissors, and either dried or  fresh tarragon, thyme, ground garlic, and lemon pepper. Sometimes I use curry powder instead of herbs. One or the other is good, not both.

For egg salad for the two of us, I hard cook (never boil) four eggs and use parsley, thyme, ground garlic and lemon pepper, mayonnaise and horseradish sauce. Dill is good too. For a chicken salad I cut up around two cups or so of the cooked white meat that Stephen prefers. I use tarragon, parsley, ground garlic, and lemon pepper, mayonnaise, horseradish sauce and sometimes some mustard. A smidgen of salt is good. Thyme instead of tarragon is also good with chicken. My recipe for canned tuna or seafood salad is the same. I use the packaged imitation Crab and find it economical and tasty, as well as nourishing.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Simple Recipes for Good Health and Good Taste

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          Many of us probably ate too much over the holidays. It’s easy to do when party potluck invitations bring out people’s desire to celebrate with good food.  There is a temptation to try “just a little” of every dish and that includes the usual array of desserts and tasty treats special to this time of the year. Salads don’t tempt most appetites and hearty soups do, however, what really makes the tongue sit up and take notice are sauces and condiments that can enliven jaded appetites.

          This simple recipe using cilantro is a staple in our ‘fridge. Ingredients are few: Cilantro, garlic, mayonnaise, yoghurt and a squeeze of lemon or lime. Put a bunch of cilantro into the food processor. (You probably could use a blender but I don’t advise it.) Add a clove of chopped garlic, ½ cup mayonnaise, ¼ cup plain yoghurt, and a a squeeze of lemon or lime. Process until well blended and smooth. I keep a plastic lemon in the ‘fridge to help with this. Serve on any vegetable, chicken, fish, eggs, or whatever you can think of. It is tasty and healthy. I have heard that to some, cilantro tastes like soap. Apparently this is genetic. Check with your family before serving.

          Here is another sauce or pesto I think of as “medicine on the hoof”. It’s extremely good for you. This is especially true during this season of colds and viruses. The raw garlic, the onion and the uncooked parsley all have vitamins, minerals, anti-viral, antibacterial  and anti cancer components. I named it Garlic Whammo. It could also be called Garlic Pesto. A pesto is a thick sauce you can spread on pizza, bread or crackers, or mix with pasta to enliven what you are serving. It is usually uncooked and contains herbs and some kind of oil, preferably olive. It keeps well precisely because of the oil, and may include optional nuts or seeds as well.

          My Garlic Whammo has four main ingredients: Garlic, Parsley, a small onion or half a medium one, and olive oil. You can add other things—grated cheese and/or nuts or seeds, however you don’t have to. You do not need to remove any but the largest stems, and those only if you wish. However to make it you do need a food processor as a blender would not do a good job without your adding too much oil. It is wonderful on anything you want to serve it on: pasta and it is excellent on scrambled eggs, fish, chicken or any vegetable.

          Take a good sized bunch of fresh parsley and place it in the bowl of the food processor. Add anywhere from four to eight  roughly chopped cloves of garlic, to taste. Add 1 small or ½ medium onion, cut into chunks. Add ½ cup olive oil. You may wish to start with half of this amount and then more as it processes. Process until smooth and creamy without any mouth feel of the individual parsley flakes. This keeps well though I would eat it within a few days or so to get the greatest benefit from the fresh ingredients. The parsley keeps the garlic from overwhelming taste buds or anyone with whom you speak.