Wednesday, November 3, 2010
Today I drove half way to work without my Laptop, I drive a total of 30 miles to work. As you can imagine this led to a very frustrating morning! I got this sickening feeling in my gut when I realized it, called co-workers and made a U-Turn.
After following what seemed like 79 cars who also for some reason needed to drive in front of me ALL the way to my house I made it home. I launched into the house, careful to not wake the munchkin and found my ball & chain.
As I made my way for a 2ND time to work I ventured out to try a new freeway, great choice…NOT! Traffic, Traffic, and more traffic – a wrong exit here, wrong turn there….I made it, finally.
Phew. Now on to the sauce..Full Flavored & Gorgeous, a must try. I will even admit to dredging my grilled cheese in it last night, so sue me.
This was delightfully borrowed and even more delightfully devoured from SimplyRecipes
1 cup firmly packed fresh flat-leaf parsley, remove stems
3 garlic cloves
2 Tbs fresh oregano leaves
1/2 cup olive oil
2 Tbs white wine vinegar
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
Finely mine the parsley, fresh oregano, and garlic - Place in a small bowl.
Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Serve immediately or refrigerate. If chilled, return to room temperature before serving. Chimichurri can keep for several days, aka dip anything and everything in it for a few.
We enjoyed this delightful sauce over two bomb filets...oh the memories.