Parsley

Katherine Elizabeth Parsley of Winston Salem, NC, and Jeffrey Clifford Johnson of Annapolis were married at 6:00 pm on May 16, 2009 at St. James Episcopal Church in Wilmington, North Carolina. The ceremony was performed by Rev. Ronald G. Abrams. The bride is the daughter of Mr. and Mrs. William Archer Parsley of Winston Salem. Her maternal grandparents were the late Mr. and Mrs. Robert Edward Carswell. Her paternal grandparents were Mr. and Mrs. Oscar Grant Parsley. The bride graduated from Foxcroft School in Middleburg, VA, and Davidson College in North Carolina.

Comfort food makes us all feel good, but it's usually not so good for our health. But there are ways to tinker with classic recipes to make them a little healthier. This week's recipe, from Bethenny Frankel of the Skinny Girl franchise , does just that. It's her more nutritious version of turkey meatloaf. She describes it as: The comfort of meatloaf without the calories. Hope you like it. If you have a healthy recipe you'd like to share send to andrea.walker@baltsun.com and I'll post it on this blog.

On November 24, 2003; HOWARD A. PARSLEY, JR.; loving son of Hazel and the late Howard Parsley, Sr.; beloved brother of Wayne Parsley and Susan Parsley; dear uncle of Steven and his wife Kelly Parsley. Relatives and friends may call at the family owned Ambrose Funeral Home of Landsdowne, 2719 Hammonds Ferry Road on Wednesday from 2 to 4 PM, where a Funeral Service will be held at 5:30 PM. Interment will be private. Memorial donations may be made in his name to the American Diabetes Association, 407 Central Avenue, Reisterstown, MD 21136.

Katherine Elizabeth Parsley of Winston Salem, NC, and Jeffrey Clifford Johnson of Annapolis were married at 6:00 pm on May 16, 2009 at St. James Episcopal Church in Wilmington, North Carolina. The ceremony was performed by Rev. Ronald G. Abrams. The bride is the daughter of Mr. and Mrs. William Archer Parsley of Winston Salem. Her maternal grandparents were the late Mr. and Mrs. Robert Edward Carswell. Her paternal grandparents were Mr. and Mrs. Oscar Grant Parsley. The bride graduated from Foxcroft School in Middleburg, VA, and Davidson College in North Carolina.

On March 29, 2006, BILLIE L. PARSLEY (nee Stewart), beloved mother of Sandra C. Mc Cormick, Lana S. Kyger, Sharon K. Senft and their husbands; dear sister of Ray Stewart. Also survived by five grandchildren and nine great-grandchildren. The family will receive friends in the LEMMON FUNERAL HOME OF DULANEY VALLEY, INC., 10 W. Padonia Road (at York Road), Timonium-Cockeysville, on Thursday, 7 to 9 P.M. A Graveside Service will be held in Dulaney Valley Memorial Gardens on Friday, March 31, at 11 A.M.

The grounds and gardens around the Edenwald Retirement Community in Towson are perfectly manicured, but not by the residents. Though many of them gardened at their own homes, gardening is something they left behind when they went to live at Edenwald. That is, until Amalie Adler Ascher, who has been a resident for seven years, suggested a Parsley Club. She proposed it last summer in a "Flower Talk" column she writes for the newsletter, and now it is one of the most successful clubs at the 400-resident community.

To make me feel better, can we all please agree that chopped fresh basil could easily be mistaken for chopped fresh parsley? Why, you might even say the two green herbs are indistinguishable. Except that parsley tastes like lawn clippings, whereas basil tastes more like leafy yard waste. Granted, the contestants on Top Chef probably could tell the difference with a simple glance, but these people have spent years differentiating between "I Can't Believe it's Not Butter" and "clarified butter."

Warren E. Parsley Sr., the College of Notre Dame's buildings and grounds supervisor who had earlier renovated homes in Baltimore's older neighborhoods, died of cancer Saturday at his residence in the Lauraville section of Northeast Baltimore. He was 56. Born in Baltimore and raised in Pen Lucy, Mr. Parsley learned carpentry from his grandfather and father, who built numerous homes in the Baltimore suburbs. A sketch of his life that he wrote said he began working weekends and summers alongside family members when he was 11. A 1967 City College graduate, Mr. Parsley attended Chicago Technical College in Chicago and served in an Army Corps of Engineers combat unit from 1968 to 1971 as a construction supervisor in Vietnam.

Ambrosia Parsley is just waking up, so that lilting, little-girl voice of hers sounds a bit worn. It's 8:30 in the morning in San Fernando Valley, Calif., where she's calling from her brother's home. The 33-year-old New York resident is on the West Coast gearing up to promote the latest album by her group, Shivaree. Who's Got Trouble? is a sophisticated, darkly witty collection of twangy saloon ballads. The CD is the trio's third full-length release and another dazzling showcase for Parsley, the group's focal point and chief songwriter.

DALLAS -- Mesa Inc. agreed yesterday to buy Parker & Parsley Petroleum Co. for $1.9 billion in stock and assumed debt, adding oil reserves to its natural gas holdings in a bid to recapture its lost prominence in the U.S. energy industry.The $40.25-a-share agreement, 38 percent more than Parker & Parsley's closing price Friday, will form one of the largest U.S. exploration and production companies. Mesa will assume about $500 million of Parker & Parsley debt.Mesa's planned purchase of a company whose market value is four times its own recalls former Chairman T. Boone Pickens' practice in the 1980s of using Mesa to pursue hostile takeover bids for larger rivals.

The grounds and gardens around the Edenwald Retirement Community in Towson are perfectly manicured, but not by the residents. Though many of them gardened at their own homes, gardening is something they left behind when they went to live at Edenwald. That is, until Amalie Adler Ascher, who has been a resident for seven years, suggested a Parsley Club. She proposed it last summer in a "Flower Talk" column she writes for the newsletter, and now it is one of the most successful clubs at the 400-resident community.

This vegetarian Italian "casserole" is mostly a stove-top preparation. Instead of making our own marinara, we're using a good-quality jarred version. (But nothing's stopping you from using your own!) Cooking the ingredients on the stove top, then popping a pan into the oven just long enough to melt the cheese and warm all the ingredients together, gives this entree the feel of a long-cooking casserole, minus the long cooking. If you want meat, add chopped pepperoni to taste when you heat the sauce and mushrooms, or just use a meat-based pasta sauce.

The briny tang of pimento-stuffed green olives in this pasta dish pairs well with shellfish, especially the rich, sweet flavor of shrimp. The garlic, sauteed until golden, offers its own caramelized depth along with incredible aroma. This recipe offers plenty of eye appeal, with the pink shrimp and red-flecked green of the olives standing out on a bed of spaghetti. For a different zing, try green olives stuffed with chile or anchovy. Pass some finely grated parmesan at the table for sprinkling on the pasta.

Julia Rockwell of Pittsfield, Mass., was looking for a recipe for a chicken soup that could be made in a slow cooker. Kathy Krieger of Baltimore sent in a recipe for chicken soup that she has adapted over the years to make in her slow cooker. You'll need to allow two days to make this soup because her recipe involves a two-stage cooking process. The first stage takes eight hours; then the soup needs to cool completely so that the fat can be removed. Then the broth is returned to the slow cooker, and fresh vegetables are added in the second stage.

To make me feel better, can we all please agree that chopped fresh basil could easily be mistaken for chopped fresh parsley? Why, you might even say the two green herbs are indistinguishable. Except that parsley tastes like lawn clippings, whereas basil tastes more like leafy yard waste. Granted, the contestants on Top Chef probably could tell the difference with a simple glance, but these people have spent years differentiating between "I Can't Believe it's Not Butter" and "clarified butter."

1 // A SIMPLE HERB GARDEN Start with three or four of the basics, such as basil, oregano or thyme. There are more than a dozen easy-to-grow herbs that reflect what's in the spice rack, so consider what kinds of cuisine you like before choosing the three or four varieties you might want to plant. Italian? Grow basil, chives and parsley to start. And add oregano, rosemary, marjoram, sage or thyme. Mexican? Start with basil and oregano, and certainly include cilantro. Seafood? Dill and French tarragon are a good place to begin.

Comfort food makes us all feel good, but it's usually not so good for our health. But there are ways to tinker with classic recipes to make them a little healthier. This week's recipe, from Bethenny Frankel of the Skinny Girl franchise , does just that. It's her more nutritious version of turkey meatloaf. She describes it as: The comfort of meatloaf without the calories. Hope you like it. If you have a healthy recipe you'd like to share send to andrea.walker@baltsun.com and I'll post it on this blog.

Fresh salmon is so rich it needs very little to highlight its warm flavor. For me, freshly minced ginger, a handful of chopped green onions or parsley and a drizzle of soy sauce are enough. I leave the skin on the fish when roasting; it helps hold the fillet together while cooking and it enhances the flavor to a degree. (The skin may stick to the hot baking pan. Don't worry; carefully lift the cooked fillet off the skin and onto a plate.) Serve this salmon with a simple green salad, white rice and steamed cauliflower florets sauteed briefly in curry-seasoned hot butter.

"Twofers" are meals you cook once but eat twice, and a roast chicken makes a great twofer. Over the weekend, put it in the oven and enjoy the great aroma in the house. Serve part of the chicken, then a day or two later, transform it into a new dish. Temperature, not time, should be your guide for knowing when chicken is cooked through: Cooking times vary with the size of the bird and individual ovens. Use leftovers in quesadillas with cheese and sauteed peppers, onion and mushrooms. LEMON, PARSLEY AND GARLIC ROAST CHICKEN Makes 8 servings 6 cloves garlic 1 cup parsley 1 teaspoon grated lemon zest 1 (6 1/2 - to 7-pound)