It Feels So Good To Hurt So Bad

Pain….sometimes it’s bad and sometimes it’s good. Pain from an injury is not fun…we’ve all been there at one time or another. Pain from doing something fun and exciting….just means you had fun and pain is easy to deal with from this fun. This is where I am right now. Believe it or not I love yard work. Not so much the process of it but the outcome of…. it’s done and it looks nice. Accomplishment is a fine thing to feel. Raking is not my favorite thing to do but it’s SO MUCH BETTER than shoveling…which I refuse to do and have not done so for the past four years. This weekend I raked our yard, picked up sticks that fell all winter and I feel every pull of that rake but it feels so good.

As for the rest of our weekend, well, it was a bit crazy. We are in the process of apartment hunting with our son who is ready to move out. I thought vehicle shopping was difficult….boy was I wrong. Apartment hunting is so much harder.

I also found a bit time to food prep for the up coming week ahead. I threw together more egg sandwiches for the freezer, a batch of chimichurri to use on grilled chicken this week, and a big pot of braised cauliflower for my lunched this week.

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Life lately has been all over the place. We have been adjusting to some big changes and clearly, as stated above, more changes on on the horizon. I am trying hard to keep calm and have a open mind.

That will have to be enough for now….the sun is shining and I have to go out an enjoy it while it lasts.

Chimichurri (my version)

Chimichurri is apparently what most people call this decadent sauce of green goodness. I however, literally threw what I thought would taste yummy on roasted veggies one evening and hoped for the best. After doing some research after I had made mine, I noticed it already had a name and that most people use vinegar, they also add red pepper flakes, and many times they add oregano. I did not add any of these since I did not want my veggies flavored with oregano and I also used lemon in place of vinegar since that’s what I had on hand. My outcome was amazing….light, tart, and it adds a burst of freshness to every dish. So I thought I  would share it with you all today.

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Chimichurri (my version)

1/2 red onion-rough chopped

1 large bunch of flat leaf parsley

3 garlic cloves

1/2 tsp salt

juice of 1 lemon

olive oil….amount varies

Directions:

You literally just toss everything into a food processor and slowly add the olive oil while its running until you have the consistency you want.

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It will then keep in the refrigerator up to a week. IMG_0498

As for usages….. go crazy and use it almost anywhere. I mixed mine into tuna pasta salad, put some atop a bowl of soup, and also mixed potatoes with it and roasted them in the oven for a few minutes. All this was fabulous…..I can’t wait to try it a few more places.

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I am thinking it would be terrific on cod, with a leafy green salad, in a summer salad of cheese, tomatoes, cucumbers, and olives….or just about anywhere. Shrimp sauteed in this sauce and laid atop a big bowl of pasta…..yeh, like I said, anywhere would be good. Oh my, my mouth is watering just thinking about it. I better add these ingredients to the grocery list again since I do believe it will be a common thing I keep on hand.