I made this chimichurri sauce a few time to get the flavour bang on! I don’t like my food too spicy so I used a medium hot chilli.
It always amazes me how the service industry can be so bad. I have had two different experiences that all could have been handled better. One of our service providers charged us a fee that were not meant to. The charge showed up on our December account and Dave called to enquire what it was. When he was given the information, Dave asked for a credit. He was told it would be done, and was given a reference number. The next account came without the credit showing, and this time I called. They could find no trace of the reference number and gave me a new one. And the following month, the credit was passed – twice! Needless to say, explaining that to them was not easy. The other one was even more frustrating. I received a faulty item from a supplier and my customer did not want it repaired.
Today’s inspirational recipe from Lavender and Lime ♥ Chimichurri Sauce ♥ #LavenderAndLime Click To Tweet
An email was sent to the person who we deal with in the repairs department, asking for the item to be collected for credit. He then replied, copying his manager in the email, stating we had to complete the pick up form. We had to request a credit and not a repair. The form was duly completed and sent off. A week later I followed up, and the manager asked for the form to be sent to him. I replied that he had been sent it with the original email, and sent it off again. Two weeks later after asking what was going on, we were sent an email requesting a letter on an official letter head as they had to fill the form on their side. This makes no sense whatsoever, but I did what was necessary to have the item credited.
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- 30 g flat leaf parsley, roughly chopped
- 30 g coriander, roughly chopped
- 4 sprigs oregano, leaves picked
- 125 mls olive oil
- 45 mls apple cider vinegar
- 1 giant garlic clove, peeled and roughly chopped
- 1 red chilli, seeds, pith and stalk removed
- salt and freshly ground black pepper to season
- Place the parsley, coriander, oregano, oil, vinegar, garlic and chilli into a blender
- Blitz until quite fine
- Season to taste and set aside for at least 30 minutes for the flavours to combine
- Serve at room temperature
Inspiration published on Lavender and Lime April 6:
Are you in lockdown and doing OK? We are home and blessed with space #flattenthecurve