HOW TO PRESERVE PARSLEY

Steps:

• Wash, drain, and throw the parsley on some paper towels. Pat dry.
• Throw it in your food processer, handy chopper, or, if you're me, your blender because you still don't have that Cuisinart food processer you've been coveting
• Use your machine of choice to chop up your parsley (or chop the old fashioned way with a knife - it takes more time, but you'll end up with a slightly nicer, more consistent end product), drizzling about 2 tablespoons of olive oil in as you go (this helps bind the parsley together for pressing into the ice cube tray).
• Measure a tablespoon (or preferred measurement) of the chopped parsley and place it into one of the ice cube tray compartments to use as a guide for filling the rest of them with approximately the same amount (I used the pink flower-shaped ice cube tray from Ikea - only $1.99 and cute as heck!)
• Press the remaining parsley into the remaining ice cube tray compartments.
• Freeze overnight.
• Pull out the tray and pop your little parsley shapes out! Aren't they cute? Now just put 'em in a Ziploc bag and store them in the freezer until you need them.