One thing leads to another...a mission for a strawberry rhubarb pie from the farmer's market lead to a chance encounter with the local MP, who was handing out miniature Canada flags. I should have asked for two, but I was lugging a pair of cantaloupes and a dozen ears of corn on one arm while holding the pie aloft. It was hot. I wanted to go home. Henry claimed the flag for his room and Stella sulked, briefly, before deciding to outdo him and create a personal United Nations of paper flags. Using kebab skewers, scrap paper, tape and crayons, she made flags of countries we've visited and flags of the grandparents' places of birth. Pretty clever I thought.
It kept her busy for a good hour while I put the kebab sticks to another use: threading veggie and chicken skewers for the barbeque. I was completely taken with August's Martha. It's hit and miss for me with that magazine, but I thought this issue was great. I made the chimichurri recipe - which called for just 5 or 6 ingredients, all of which I had on hand, miraculously. Chimichurri is as good a reason as any to give the herb pot a much-needed trim, and it elevated simple kebabs into something finger-licking good and guest-worthy.
This could very well be some sort of copyright infringement, but the recipe is too good not to share and I cannot find it on the MS website. So with accreditation but no link here is the chimichurri recipe from the August 2010 issue of Martha Stewart:
Whisk together chopped:
1/2 cup parsley (Martha calls for flat leaf, but I used curly)
1/2 cup fresh oregano
2 minced garlic cloves
1/4 cup olive oil
2 tsp balsamic vinegar
2 tsp fresh lemon juice
3/4 tsp coarse salt
Drizzle over kebabs. Bon appetit.