Thursday, January 21, 2010

Ancient Chinese Secret?

While our little clan is infamous for all manner of things, we're only famous for one.  Each week, Jess prepares a mind-blowingly delicious condiment we've affectionately dubbed "SPARGO."  It's an acronym and recipe all in one:  Salt, PARsley, Garlic and Olive oil.  We put it on challah, but it's amazing on pasta or potatoes, as well.  Here's the how-to:

Peel a head of garlic, and process with steel blade until finely chopped.
Put into a serving or storage container.
Add 1 cup dried parsley, and
1 cup extra light tasting olive oil (NOT extra virgin!)

You're done!  Drizzle onto the carb of your choice and salt to taste.  Enjoy, and's a "good" fat.  No, really, keep telling yourself that...


Thanks for taking the time to makes me feel a little less like I'm talking to myself again.