It is always good to have a fresh herb sauce in the fridge. But this particular salsa verde was used straight away in a couscous salad.
I wrote about how I beat jet lag by taking my watch off. But then ten years down the line I bought a fitness tracker. That meant once again I could tell the time just by looking at my wrist. Except, the tracker does not show the time unless you make the face light up. Basically, I have to push a button or tap on the screen to see the time. It is much the same as picking up my cell phone which wakens on movement. Now, I can admit to not having tested my jet lag theory since getting the fitness tracker. The only time difference we have had to endure since then is two hours between us and the United Kingdom. And really, two hours is nothing compared to eight hours to Sydney.
Last year February I battled to stay awake past 20h00 UK time. But I pushed through and went to bed an hour later. My body certainly felt like it was 23h00 and way past my bedtime. But the following day I was grateful for not having gone to bed too early. This year I had no issues with staying awake till 22h00. Probably because we had all agreed to a time before the evening started. I have no plans in the near future to have a huge swing in time zones. And I must say that I am grateful for that as I like to make the most of our holidays. What is the longest time zone change you have experienced?
Click on the links for conversions and notes.
- 2 garlic cloves, roasted
- 30 g fresh coriander
- 30 g fresh flat leaf parsley
- 15 g fresh mint
- 20 g fresh chives
- 1 lime, zest and juice
- 15 mls apple cider vinegar
- 5 mls tarragon mustard *
- 3 mini gherkins, chopped
- 7.5 mls capers
- 15 mls olive oil
- Salt and freshly ground black pepper to season
- Place the garlic, herbs, lime juice and zest, vinegar, mustard, gherkins, capers and olive oil into a blender
- Blitz until as fine as you like it
- Season to taste
Inspiration published on Lavender and Lime February 10:
To a life well lived in 2020!