I learned a godly truth from a bunch of cilantro. Sitting in my fridge for a week or so, I noticed some of the leaves had rotted before I got to use them in my food. My first instinct was to chuck the whole thing. But I love cilantro, and it isn’t cheap. So I decided in order to keep the lush green ones from being contaminated, I’d pluck them away and sealed them in a storage baggie. Much less icky that snapping away the slimy, brown ones and getting the gunk on my fingers. Blech.
As I pulled the fragrant, dark leaves, I realized there were a lot more “good ones” than I originally thought. That made me sigh with relief because I hadn’t wasted all my money after all. Yet immediately my eyes had detected the bad ones and thought the worse.
It took a while to pluck…
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