Aaaaaand I’m back.

Sorry for being MIA, I had a baby, and although I know that’s no excuse for taking a break from my 1950’s housewife obsession, I somehow managed to put myself on bed rest and this little fellow apparently needs a lot of attention. Then, of course, I had my job to tend to…..and my house to clean (remember ladies, no man will marry a woman with dirty baseboards!!!).  Anyway, here I am. In a nutshell, I popped out this cute little bean – Thomas Donal Cronin – born 11/11/13 weighing 3lbs, 10 ounces. He was born two months early and spent 9 weeks in the NICU with a few ups and downs. He came home on December 28th and he is the sweetest thing EVER. I  am probably going to start transferring his cute photos and videos to my blog…. I can only imagine they are saying on Facebook “if I see one more photo of that kid.. I swear I’m going to punch my computer..” He is our little miracle though and I can’t get enough of him. He is Mr. Personality, and the prefect combo of his mom and dad.

Big chair small man

Anyway, he is eight months old now and sleeping through the night, which means mom is back to cooking real dinners after 7:00pm. Last weekend, I had sweet Chimichurri for the first time. I researched the ingredients, the history, and came up with my own spin on it that was amazing. Some use too much garlic, too much parsley.. and cumin (which I hate). Here is what I came up with:

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1 1/2 bunches of parsley
6 cloves garlic, minced
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 cup of mayo
1/ cup white wine
1/2 lemon wedge (juice of)
2 tablespoon diced red onion
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
1 teaspoon salt
2 tbs of honey
I marinated my chicken in it and steak tonight. It is soo good! Enjoy.
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