Hi everyone!
Well, it seems that March has started out more like a lion so we shall see if we exit this month like a lamb.
Speaking of lamb... are you a fan? I absolutely love roasted leg of lamb or even better, grilled lamb chops with a mediterranean herb sauce called schug.
Ingredients:
- 1 bunch cilantro
- 1 bunch flat leaf parsley
- 4 serrano peppers, cut into chunks
- 6 garlic cloves
- 4 Tablespoons extra virgin olive oil
- 1 teaspoon Maldon flaky salt
- A splash of white vinegar
Method:
- Place all ingredients in a small food processor and process until completely smooth.
- Transfer to a clean glass jar.
- Drizzle about 1 teaspoon of olive oil on top to seal.
- Refrigerate for up to 3 weeks.
I promise you this condiment is so flavorful and bright and it truly makes the best topping to ANY grilled meat! Make a batch this weekend and let me know what you think! Seriously!
There's your food, and now onto drink...
We spend so much time debating if the glass is half full or half empty that we forget the most important truth: the glass is refillable. Perspective isn't just about how you see your current situation; it's about knowing you have the power to change the volume. If you're feeling empty today, remember that a new pour is always coming. Keep your head up and your glass ready.
We celebrated my sweet momma's 85th birthday last week and she was surrounded by 12 of her 15 great grand kids. What a blessing!
- Stacey O.
