Best Day Ever at the Market

Thanks to all who visited my booth, I had my best day ever in pottery sales. At one point the aisles were so full, folks drifted into booths just to get away from the crowds. Preparing for the market, I wished I had some heavenly bamboo, Nandina domestica, berries as in the arrangement above from years ago. However, Gary cut pine boughs which I used to decorate for the Kris Kringle Market.

Several of my repeat customers came to tell me how much they like the pieces they've bought in the past, which is always nice to hear. One woman said she brought one of my driftwood handled pieces to a florist to have an arrangement made for it. The florist told her she would make a loose arrangement to be sure not to obscure the driftwood. While she was working on the arrangement several other shoppers remarked how much they liked my work. Word of mouth is the best advertisement. Thanks for reading and for all your comments.

Sunset and Kris Kringle Market

Kris Kringle Market

Saturday Dec 7

10 am to 3 pm

Blairsville Farmers Market

my pottery in booth 9

Chipotle Lime Cilantro Chimichurri

Watching cooking shows I learned of chimichurri sauces but never made one. I found a recipe for chipotle lime cilantro chimichurri sauce on the net for steak. I thought why not try it with something else since I haven't eaten beef for years. Tangy, spicy and pungent, the recipe produces an abundance so we'll have it with another meal. In all fairness this sauce would be excellent on any steak, as a dip, or on chicken, it's that good. I think this sauce could also be frozen. It has more parsley than cilantro; I'd prefer the opposite. If you don't prefer cilantro perhaps substitute basil. As with many recipes I substituted what I prefer; in this case I used a shallot instead of a red onion.

2 cups of chopped flat leaf parsley
1 1/2 cups of chopped cilantro
1/2 cup of olive oil
1/4 cup of white wine vinegar ( I used rice wine vinegar which I had on hand)
2 limes, juice and zest
1 shallot chopped fine
5 cloves of garlic chopped fine
2-3 chipotle peppers (canned) in adobe sauce (I used three)
1 teaspoon oregano
salt and pepper to taste

Add the liquid ingredients to the blender first. I had to add a bit more olive oil and vinegar since I used my blender to mix it all up. If you use a food processor it would probably work much easier. Every cook should adapt to the situation at hand, don't you think. The chipotle peppers in adobe were canned (small can) which I found in the Latino section of my grocery store. They are a beautiful ingredient, I will use them again. They have a deep smokey, mild heat which is very welcome. I could see these peppers used in a mole sauce. I have some left over, thinking I can freeze them for another time. Maybe I need to make a mole sauce, we shall see. Gary loved the sauce. Thanks for reading and for all your comments.

Happy Thanksgiving 2019

Happy Thanksgiving 2019