A Story of Parsley and Dill

The three of us had been snacking for the better part of the early afternoon, filling a table with everything we could carry. Crackers both fancy and goldfish, multiple cheeses, winter mandarins, two kinds of smoked salmon, smoked cod, chocolate, three kinds of chips, an exceedingly mediocre store-bought hummus that we tried and failed to spruce up with lemon, smoked paprika, garlic, and salt.

One of us mentioned off-handedly that she always keeps dill and parsley in her fridge and that she makes a thing with it that she described as having only a few ingredients and being able to…