"Are you hot?" Patrick glances over at me in my sweatshirt and I shrug.
"If you get hot, you can start the air conditioner by removing this peace of tape. I want to make sure you are comfortable." He motions to vents on the ceiling of the bus that he'd sealed with clear tape during the cooler months. I laugh, but assure him I'm fine.
Compared to last year, both our order and our injury count were nearly double.
In fact we were joking we needed to put up an "hours without incident" count. HA! I'd ended up with a sprained wrist and wore a wrist guard for most of the week. And in a valiant effort to save a falling loaf pan, my sister used a David Beckham style soccer kick and ended up with a bruised foot.
Other minor issues followed...
The chimichurri sauce adorning these grilled rib-eyes is a classic Argentinean sauce made of herbs, garlic, red wine vinegar, and olive oil. A touch of red pepper flakes adds a subtle kick of heat that works well on beef, chicken, pork, or even fish!
A few weeks ago, I had dinner up at my grandmother's house. My uncle Andy, a grilling master, was cooking us up some steaks. To accompany the perfectly grilled filets, he made a chimichurri sauce.
