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?
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.