Hallelujah It's Raining Rain!

[dawn_felagund]

Bobby and I had just sat down to supper on the patio, and it started to rain. Because we have a big ol' umbrella, we didn't go in right away, but then it really started to rain, so we carried our suppers indoors and watched/listened to the blissful sound of rain hitting our poor dry soil

Comments

[dawn_felagund]

Homemade chimichurri sauce made with fresh basil?? Sounds yummy! :D

I also am trying again for some squash and zucchini, last time they were eaten by the sandhill cranes. :(

Ours were destroyed last year by squash bugs, so we're also giving them another go this year. This is actually our third year for pumpkins, and we've gotten exactly one fruit because, the first year, the plants were killed by powdery mildew and, last year, the squash bugs got them. Our county had an infestation, apparently. And I spent many hours squatting out in the garden killing those little bastards and went out one day and the plants were overrun and beyond salvation. (Squash bugs smell like Jolly Rancher candy when you squish them which is just ... weird.)

I don't know about giving up meat

Environmentally speaking, it's much more sustainable to occasionally eat locally raised meat than to go veggie, since most vegetarians eat food grown thousands of miles away and then look down their noses at the non-vegs for not being "environmental" enough. So you're definitely on the right track, I'd say, in trying to cut back where you can and grow your own food! That's awesome! :)

What are some of those items in your to do list?

I have some tech issues to iron out on the SWG archive, I need to finish my Help Haiti books, finish an ice cream recipe book for my sister and sis-in-law, and write some lessons for the web design class that I teach. All of them are underway--some are even almost finished!--except for the web class. So I'm doing alright. :)

Oh, and I need to register for a summer independent study course but, dangit, I'm enjoying my summer off so much that I've been putting that off ... bad 'gund. ;)

[angelica_ramses]

Chimichurri!!!! That's considered a local specialty - I mean Argentine. There's even a story that the name came from the (mis)pronunciation of the name of a Scot (Jim McMurray) who wanted to spice the regular beef diet he had to eat here and invented it in the 19th century. The local recipe has chopped garlic, oregano, red pepper, rosemary, vinegar and olive oil. Are we talking about the same sauce?

[angelica_ramses]

I forgot one key ingredient (Freudian slip: I didn't know the English, just checked in the dictionary) : pimenton = cayenne pepper. Does it make sense? That is what makes it hot, plus the red pepper, of course. (red pepper=aji molido in local parlance)
Are you from Ecuador? Have you lived there? (yes! one more Spanish speaker!)

[dawn_felagund]

Indeed, I was born and raised there, moved to the USA when I was 16. I think you are giving me the recipe for the red chimichurri sauce, when I was making the green one, at least in the steak houses in Ecuador we have two of them, one green which is a bit milder and the red one.

[angelica_ramses]

No green chimichurri here, as far as I know, just the hot one but Argentine cuisine tends to the bland so nothing is really hot (even Mexican restaurants make it a little spicy and that's it):)