Mucking up the food.
Why oh bloody why do chefs put that bastard parsley all over everything as a garnish? They might as well sprinkle shake-and-vac on food.
I went to the greatest secret restaurant in Dublin on Saturday evening with the paramour. He had slow roasted pork with delicious crackling and I ordered the beef bourguignon. But when our food arrived I had to send mine back so that they could either remove all the filthy parsley one flake at a time or dish me up a fresh one.
Vile stuff. Vile.
Surely parsley-which is ghastly- ought to be left off dishes unless asked for? I cannot be the only one who finds it utterly repugnant, can I?