Our last day together took Meg and me on an adventure. That’s what she called our walks when she was little. She loved catching bugs, not magical butterflies, icky ugly bugs that no one else would go near. Frogs were another favorite. Ankle deep in muddy puddles, she would delight in picking up slimy green toads and frogs. We constantly discussed the merits of these creepy little creatures living in her bedroom!
For this adventure. I took her to a deserted farmhouse a few kilometers from our farm. In a sad way, it was lovely talking about how beautiful the house must have been. The gingerbread moldings, ornate shingle design and wrap around veranda all clues to a beloved family homestead.
Now vine covered doorways, weathered paint, collapsing roofs, over grown shrubs and broken windows weave a tale of loneliness and neglect. It’s hard to imagine the sadness that caused a family to leave such a treasure.
While the kids have been home, I’ve been blasting my barbecue with new treats. This hot Argentinian chimichurri is fantastic on grilled beef. Chop it all up in the morning then let it sit until you’re ready to serve. The longer it sits the hotter it gets!
Fiery Chimichurri adapted from Blue Eggs and Yellow Tomatoes
1/2 cup fresh parsley, chopped
2 tablespoons fresh thyme leaves, picked
4 garlic cloves, coarsely chopped
¼ cup shallot, coarsely chopped
1 fresh bay leaf, torn
1 tablespoon fresh oregano
1 teaspoon sea salt flakes salt
1 teaspoon fresh ground pepper
1 teaspoon crushed red pepper flakes
3 tablespoons red wine vinegar
¼ cup olive oil
Mix ingredients together and allow to sit for at least three hours.
To serve: Spoon over steak.
THE LOVE: You can adjust the fire by the amount of crushed red pepper flakes you use.
one year ago: tagliata with pea shoots
two years ago: vegetable and pecorino frittata
Thanks for reading.