The kid-let is watching cartoons;I, up very, very early, watched Y Tu Mama, Tambien. Good stuff for the first day of summer, no?
Although, I did forget my blankets at the Park Chalet due to not paying attention, delight that the chef showed up, and keeping track of an extra kid - maybe the extra glass of wine. I'm very grateful to the chef for driving us all around, even if I can't always tell him how I feel.
The summer weather refuses to cooperate, so I think swimming might be out. I think a light, early dinner would be best.
I stumbled upon this recipe and thought to myself, "Doesn't it sound good and fancy and not hard?" I bet it tastes yummy over a steak, or a hamburger (instead of ketchup), chicken. I bet. Maybe later today, I'll pull this together.
from the New York Times, David Latt
Yield 4 servings
Time 10 minutes
3 garlic cloves, skins on
1/4 cup cilantro, mostly leaves, roughly chopped
1/4 cup Italian parsley, mostly leaves, roughly chopped
1/2 teaspoon freshly squeezed lemon juice
1/2 teaspoon sea salt
1 teaspoon paprika
1 teaspoon ground cumin
Pinch of cayenne
1/4 cup olive oil
Method 1. Char the cloves on an open flame. Clean off the blackened skin, mash and finely chop.
2. Use a mini-grinder and puree the garlic, cilantro, parsley, lemon juice and olive oil. Season with sea salt, paprika, cumin and cayenne. Stir well, taste and adjust the seasonings if needed.
Refrigerate in a sealed container. Serve at room temperature.
Don't forget the sunscreen,