Argentine Chimichurri

Thanks so much to all who were able to join us for our Memorial Day BBQ, especially Ramzy and Rachel, who brought the most amazing marinated chicken and pasta salad! Several people last night asked for my chimichurri recipe, so I'm posting it for you all. My dad is from Argentina, and so I grew up smearing this stuff on my sandwiches, and it is so delicious. My dad doesn't call his version chimichurri, though. He just calls it "the green stuff." He can't eat spicy food, so he leaves out the chile pepper. I think my recipe adheres to the more traditional chimichurri. You can use it as a marinade on any type of meat or as a dipping sauce for sliced sausages, etc. Sorry there's no photo. We ate it too fast! Here goes:

1 bunch of fresh cilantro
1 bunch of curly parsley
4 garlic cloves
1/2 cup olive oil
1/2 cup red wine vinegar
salt and pepper to taste
1/2 teaspoon of chile powder (in Argentina they use Aji, but if you can't find that, use Cayenne or even paprika if you don't like spice)

Throw all the ingredients into a blender or food processor and let it go until you have a creamy texture. If it's too thick, you can always add a little more olive oil and blend it up. It should be the consistency of hummus or yogurt. Enjoy!

A bittersweet weekend

On Friday Max got his teeth cleaned and also got a tumor removed by Dr. Chan. Thank goodness it was not malignant, but it's heartbreaking to see the love of my life, my little furry-baby stumbling around and wimpering in pain. It was not a good weekend for Max or me, either, since I'm fighting another cold off, which I think is turning into bronchitis. So on Saturday, when I should have been at the Oakland A's game for Jesse's birthday, Max and I were at home feeling sorry for ourselves. I did manage to make some lemon marmalade, though! Ingredients: 10 lemons, 4 cups of water, and 4 cups of sugar. Ouch! Toothache just writing that! It came out delicious.

Something I've been pondering for a good while now: If infertility had to happen to someone, I'm glad it was me, because I'm open to adoption, and not all people are. I know with all my heart that I could love a child that is not my own blood as if it were my own, and I know this because that's how much I love my dog. I figure, if I can love my dog Max as if he were my own flesh and blood, adore him and appreciate him in such a way that I think only Jack London would understand, then I KNOW I can love an adopted child that same way, if not more! Now, if only this adoption would move forward! I've been reading some pretty hilarious and thoughtful haikus lately, thanks to "Cory and Molly." After this weekend's events, I feel inspired to write my own haikus, two odes to Max:

Tumor Victory
Stitches on belly
Praise God was just fat tumor
He still wags his tail

Child or Dog?
If dogs lived longer
I wouldn't want to have kids
Max is it for me

I think Max is the most adorable dog I've ever laid eyes on! Isn't that what parents think about their kids? I think I'll be a good mom.

Fresh Pesto

Don't buy packaged pesto at the grocery store! Make it fresh yourself. It tastes so much better, and you can impress your guests by telling them you made it from scratch. It only takes a few minutes to prepare. Do you have a food processor or a blender? Then you are all set!



1 bunch of fresh basil (I used fresh-picked basil from my garden!)
2 large garlic cloves
1/4 cup of pine nuts
1/4 cup of parmesan
1/3 cup of olive oil
salt and pepper to taste

Tear the basil leaves off the stems and throw all the ingredients into the food processor. Blend for a couple minutes until the basil is all broken up and the pesto is creamy and spreadable. You may have to add a tiny bit more olive oil if it looks dry. Add a couple spoonfuls to a bowl of just-boiled pasta, or dress some chicken with pesto and bake for 15 to 20 minutes, and you have a nice complement to any Italian meal. You could even spread the pesto over pizza dough instead of marinara and top with cheese for a rustic pizza. Enjoy!