tag:blogger.com,1999:blog-26662400.post3964093859348160979..comments2008-06-09T17:24:02.885-05:00AnitaAnitaBlanchard@gmail.netBlogger1125tag:blogger.com,1999:blog-26662400.post-35250041326573662392008-06-09T17:24:00.000-05:002008-06-09T17:24:00.000-05:00"Groundhogs...are not a problem here in NC"<BR/><BR/>I cannot let my beloved husband know this fact, or we will have to up and move immediately. He has been embroiled in a so-far-completely-unsuccessful war against gophers for years. And rabbits now too. Gah! We are *this* close to importing a clutch of gopher snakes -- seriously!<BR/><BR/>But, Anita -- not able to freeze cilantro? Whyever not? I freeze it (and parsley too) all the time. Usually I just freshen a bunch from the store in some water for an hour or so, and then put it in a plastic bag in the freezer. When it's all crispy, I take it out and "smoosh" it (sorry of that's getting too technical) re-bag in a freezer bag, and just carve off some of it as needed for chopped cilantro/parsley. Works perfectly every time.<BR/><BR/>CarrollAnonymousnoreply@blogger.com