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Worth the Chimichurri

Growing up we didn't grill steaks  very often but if we  did, they were well-seasoned skirt steak smothered in salty-garlicky chimchurri.

Chris and the girls  don't  have the  same  garlic addiction I have so  over the  years I've stopped making  chimichurri when I make  steak  (My siblings, Rosie and Juan D. can  groan in disbelieving unison here).

Maybe because's today's weather  is so PR-like or because in recent months I've started being better about taking care of myself and not just  everyone else's needs.  I treated myself by making some Chimichurri along with our steaks. No one else enjoyed it with  their dinner, but  I sure did.  

As a mother and as I wife I'm very  loved and appreciated, my life is not one of sad martyrdom but I do sometimes forget to cater to myself the same way I care for others. My joy in each bite was  a reminder that I needed to remember that I'm  worth the effort of making the Chimichurri,  even if I am the only one that enjoys it.


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