Wednesday, December 8, 2010
With the temperatures dipping to 22'F/-5'C tonight, this may be the last day of life for my flatleaf parsley, which is still bright green on the terrace, and about the only thing I feel like eating after our over indulgent dinner last night.
I made a small dish of chimichurri-type sauce to go with our slow-cooked pig: half parsley, half cilantro (about 2 cups total), 3 cloves of garlic, 1/4 tsp salt, 1 tsp sugar, 1 lime's juice, pepper and about 5 Tbsp of olive oil. Making that in the blender was a performance. Much scraping and pushing down and swearing. Food processor would be better. Anyway, a dab of that vitamin-rich pick-me-up on the succulent pork is an excellent foil for the fatty meat.
Now if only I hadn't eaten so much crispy crackling.