One really nice thing about getting older, is, your friends get wiser. I have a very dear friend who is the creative director at Bon Appetit, which means, besides having a cool creative job, he also gets to learn a lot of kitchen tricks. When he and his family were visiting us one weekend, he chopped up all the parsley stalks, and I was like–what are you doing, not just composting those? He explained that there is so much flavor, and great crunch texture in them (and in cilantro), and it’s such a waste to toss the stems. I love what it adds to a salad, and I love that we are wasting just a little bit less.