Next to the seasoned steak on the marble kitchen table stood a bowl filled with the chimichurri she had prepared earlier that morning: a blend of finely chopped parsley, oregano, ground chilli and minced garlic mixed with vinegar and vegetable oil. The bright green sauce looked like Italian pesto but was something else entirely. And later that day, I would learn to spread it on the roasted meat like a priest anointing something with holy oil.
อ่านต่อได้ที่ : โรงเรียนวัดควนสูง
สาระน่ารู้ : Maskne
