Wow that's a lot of gremolata...

So what's a woman to do? Turn it into a dip it seems!

Easy dip
Leftover gremolata (or else a bunch of herbs, some garlic, some lemon zest etc etc)
250g cream cheese
2T sour cream

Break up the cream cheese. Put it into the Tmx bowl. Add the gremolata. Close lid and slowly, over 15 seconds, increase the speed to 8. Leave it there for 5 seconds. Turn off. Eat.

It was delicious instead of butter on sandwiches, eaten with good bread and good company, and also on a roll in the oven as sortof garlic bread.

The good thing about making a feast...

Is that even when guests don't turn up, it's still a feast.

I made risotto with a few springs of asparagus and some amazing organic tomatoes from Food Connect Adelaide. From the EDC so nothing exciting there. I made, before that, a gremolata - amazing garnish that is parsley and lemon inspired:

Gremolata
Zest of 1/2 a lemon
1 clove of garlic
A small bunch of parsley, with the stalks cut off
Olive oil
Salt

Put the zest and garlic in the TMX and process for 3 seconds on 8. Scrape down the edges, fish out the biggest bits of zest and put aside for something else. Like a risotto - it is fabulous! Add the parsley and a dash of oil and process for 3 seconds on 5. Add a tablespoon of olive oil and a pinch of salt. On reverse, mix together for a few seconds. Scrape out and use as a garnish on whatever you like! Also great on flatbreads after baking, with more olive oil, or through pasta as a quick and easy dinner.

And toasted some pine nuts, fried some veal/pork mince with fresh ginger and some chilli sauce, and made bread.