Recommended

Thanks, everybody, for your kindness in response to my post from yesterday. Much appreciated.

Completely changing the subject: tonight we tried a new recipe that caught my eye last week, and you might want to try it too. If chimichurri and guacamole had a baby, it would be something like guasacaca sauce. We had some sad wilting pork chops left over from a meal last week, and I suspected that this sauce would dress them up enough to get them out of the fridge's Pre-Garbage Zone -- those leftovers you know are unlikely to make it into anyone's belly.

You guys, it was so yummy. Fresh and zippy, creamier than chimichurri and zingier than guacamole. "I might dab this behind my ears," I said. "Or perhaps bathe in it." Pete does not like cilantro and was a little more cautious about trying it, but wound up liking it despite the cilantro. He says he wouldn't eat it with a spoon, but I most certainly did.

Elwood and I agreed that zesting a lime was a little much for a weeknight recipe with a lot of other intense flavors in it and so he skipped the lime zest, but then I found that I did want a little more lime flavor. I'll probably try it with the zest the next time I make it. I'm certain there will be a next time.