Thursday, September 1st, 2011

The Power is Back!

I just wanted to let everyone know (not that you were eagerly awaiting this news but in case you were) that we are officially back on the power grid.

Last night the lights came back on with gusto–hallelujah! In celebration we basked in the glow of overhead lighting and let the kids watch Spongebob Squarepants until 9:30pm (not something we normally do, I assure you).

We still have no food in the fridge though, so until I make it to the market we will be dining on sandwiches. My new favorite: An open-face sandwich with toasted whole wheat bread, thick slices of nutty swiss gruyere,  sungold or small heirloom tomatoes, and a drizzling of my version of chimichurri (full disclosure: it tasted EVEN BETTER if you spread the bread with soft butter first…hmmmm). Maybe I should call it The Empty Icebox?

Chimichurri Sauce

2 garlic cloves, roughly chopped
1 shallot, roughly chopped
1 large handful flat-leaf parsley
1 large handful cilantro leaves
1 small handful fresh mint
1 teaspoon honey (a healthy squirt)
1 teaspoon salt
¼ teaspoon red pepper flakes
¼ teaspoon freshly ground pepper (a few turns of the grinder)
¼ cup red wine vinegar
½ cup extra-virgin olive oil

Put all of the ingredients except for the olive oil into a blender, then put the lid on with the center spout open. With the motor whirring, add the oil in a thin, steady stream. Blend until the sauce is combined and a uniform green color. Check the seasonings. If the sauce is too acidic for your taste, add a bit more honey and whir again. Drizzle or serve with just about anything from grilled vegetables to steamed fish and it will make it taste even better.

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