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Weekly Photo Challenge: Ephemeral

Ephemeral clouds

Of cherry’s pale pink blossoms

Fall soon to the ground

   

Taken in the Japanese Gardens at Fort Worth Botanical Gardens. 

Tasty Tuesday march 24

Tasty Tuesday March 24

I have joined a group of old broads ladies who get together Friday nights, dine together and then make art. The hostess does a lot of printing so we do woodcuts. I have been really loving getting back into art and have neglected some of my other pursuits, such as this blog. I promise to try to do better. 
Last night’s dinner was steak, cooked by Sam. Usually we are all asked to bring dessert and the hostess provides dinner. Knowing steak was on the menu, I also decided to bring chimichurri sauce for the steak. It is a sauce from South America that is used over meat, even though several of the ladies used it on their salads and declared it good there too. 

Chimichurri Sauce

1 cup packed fresh Italian (flat leaf) parsley
1/2 cup packed fresh cilantro
2 garlic cloves, peeled
1/2 cup good olive oil
1/3 cup red wine vinegar
3/4 tsp red pepper flakes
1/2 tsp ground cumin
1/2 tsp salt

Put everything in a blender and whirl until well blended. Put in a bowl, cover and let stand at room temperature. Note: it needs a little time for the flavor to develop, when I first made it, it didn’t smell or taste right, it wasn’t until 30 minutes later or so that the flavors developed into something wonderful! I might use a little more garlic next time too. 

Yield, about one cup.