I think one of the requirements of having a veg garden is to like to cook with the contents. And I've gotten more adventurous as I've gotten older. (Though I still haven't found a recipe worth making again with my tarragon or lemon balm.) So tonight I tried making Beef Burgundy. Roasts were on sale this week, and I thought trying something new would be nice...
Even with fresh parsley and thyme from the garden, I was completely underwhelmed. Perhaps a roast cooked whole not chopped up, perhaps with red potatoes instead of noodles. No bay... The meat tasted good, but not remarkable.
And it also underscores the major weakness I find with America's Test Kitchen's magazine (Cook's Ill) and the good cookbook I used. No pic at all. I want a color pic to help me gauge if I messed up, or if it's just not that wow.
And now my parsley is quite small - and I don't think it helped the dish at all. (pouts)