As you know today is the first day of summer and for most people this means outdoor activities, picnics, parties, flowers, green trees, freshness, and beautiful nights. I always notice how the rest of the world gets excited about summer except Phoenicians (well…except for a few kookoo ones out here). Our hot days start in April and when summer starts, we transition into scorching hot days, a.k.a: “I don’t want to leave the house unless I really need to. I always wonder why on earth did I settle in this place but then I see the news it reminds me that at least we don’t have any natural disasters such as tornadoes, floods, snow storms, etc. I need to learn to appreciate where I live right?
Check back with me in a few weeks if you want to know what hell feels like. I’ll tell you if I made any progress on appreciating this place
Anywhoooo….. speaking of hotness, have you noticed how there are no real hot guys in the bachelorette this season? This is the worst season eva! I think this may just be me but I think that Desiree doesn’t have real chemistry with any of these guys! I just don’t feel it. Zilch, null, nada. I would not blame her if she doesn’t end up pick any of those “boys” at the end. What happened to the guy guys? Well, except for Juan Pablo, he’s the only guy that looks like a man and not like a pretty boy. Okay… I’m done with my rambling rant. Thanks for reading
Have you tried chimichurri before? Chimichurri is a parsley and garlic base sauce that is very common in Argentina and Uruguay . Chimichurri transforms a plain grilled meat into something spectacular! Once you try it you’ll be addicted! I made grilled pork loin and this sauce was perfect for it. I added cilantro to the sauce since I LOVE cilantro and it was perfect! Mr. Delish and I even ended up dipping our grilled potatoes into the chimichurri sauce. So good!
I can tell this will be a staple in our house. Try with beef, chicken or pork….I don’t doubt this would be amazing with shrimp as well.
- ½ cup packed fresh parsley
- ½ cup packed fresh cilantro (if you don’t want to use cilantro, just use 1 cup of parsley)
- 6 cloves garlic, chopped
- ½ cup extra-virgin olive oil
- ¼ cup red or white wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon red pepper flakes
- In a food processor, pulse the parsley, cilantro and garlic until minced. Add the oil, vinegar, salt, and pepper flakes. Puree until blended.
- You can store chimichurri in the refrigerator up to 1 week. Bring chimichurri to room temperature before serving.