Dry Chimichurri Rub

Whenever I help someone start a blog, I tell them one of the most important things to do is to pick a posting schedule and stick to it. Over the last year, I haven’t taken my own advice. I have put a lot of pressure on myself to post my 3 recipes a week and then felt horrible when I only managed to post one recipe a month. It was a vicious cycle that was robbing me of my joy in blogging which is sad because I have always said that when I don’t enjoy blogging anymore, I won’t do it anymore. Yeah, there were several times in 2021 where I thought about permanently shutting down A Solitary Feast.

Fortunately, cooler heads prevailed, my friend told me not to make any decisions while I was grieving the loss of one of my best friends and culinary companion, Audrey. She said to give myself time and grace and come back to regular blogging when I am ready. How did I get such smart friends? She was absolutely right. I spent time missing Audrey, pursuing some interests outside of cooking and blogging and lots, and lots, of reading all the books I could get my hands on. Eventually, I found my way back to the kitchen and the peace and calm I feel when I am there which helped me find my joy in creating recipes and writing posts for the blog again.

So I won’t be shutting down A Solitary Feast. I am making some changes to my publishing schedule, though. I will no longer be publishing 3 recipes a week. I will now be publishing one recipe every week. The day of the week might vary but I will publish once every week.

Dry Chimichurri Rub

Adapted From Epicurious

2 tsp oregano

2 tsp basil

1 1/2 tsp parsley flakes

1 1/2 tsp thyme

1 1/2 tsp kosher salt

3/4 tsp black pepper

3/4 tsp savory

3/4 tsp smoked paprika

1/2 tsp garlic powder

1/2 – 1 tsp crushed red pepper flake

In a small bowl, combine all the ingredients.  Mix well.  Store in an airtight container, in a cool, dark place.  To use:  heavily sprinkle all over chosen protein or make a marinade of 2 tablespoons rub, 1/4 cup olive oil and 1 1/2 tablespoons red wine vinegar.  Add protein of choice and let marinade at least 30 minutes before cooking. 

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