So far, the basil-eating bunnies have left my parsley alone. If they stay away long enough for me to get a handfull harvested, I'm going to try this Parsley, Cherry Tomato and Bulgar Salad.
Halve 1 1/2 lb. sweet little tomatoes (in the picture, they show little yellow ones, but I'm sure the red ones would do). Put them in a bowl with 4 scallions (thinly sliced) and 1/2 c. bulgur (rinsed and drained).
Stir in 1/2 t. allspice berries (crushed), 1/4 t. ground cinnamon, 1/4 t. freshly ground black pepper and add sea salt to taste.
Let stand for 2-3 hours or overnight in a cool place (the bulgur will swell as it soaks up the tomato juices).
Strip a large bunch of parsley leaves from their stems. Chop with a sharp knife and stir into the tomato mixture along with 1-2 T. olive oil and lemon juice to taste.
Sound like a great salad to take to the office!
Training update
Today is cross-training day, so no new miles were added. Instead, I did about 45 minutes of stretching exercises.
This week's miles: 11.25
Total miles: 17.25
(Photo and recipe from "Cool Green Leaves & Red Hot Peppers," by Michaud, McFadden and Merrell.)
12:44:30 PM 
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