Tuesday, August 19, 2014


Every which way but loose.
So, I started out with equal parts cilantro and parsley.
Chopped it up and set some aside for the potatoes.

The I added, 
2T red wine vinegar
3 cloves garlic,
1/2t red pepper flakes,
1/2t oregano,
salt and pepper
and spun it with 1/4 cup olive oil.

Put that on top of pork tenderloin medallions.
(or a shoe)

Next, add some cut up avocado and put that
on some thick tomato slices and 

every which way but loose.

It's not often I name a meal.

PS, the one item not 
chimichurri-ized was that
delicata squash.
Not sure it could have saved it. 
Not a fan.

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