Last Saturday I went wine-tasting with Stef, Philip, and Phil's friend Richard. Richard has the connections - his uncle is a wine maker at Pride Mountain Vineyards in St. Helena. We started off in the tasting room with a Chardonnay, Viognier, and a red (I don't remember the varietal). Then we went on a tour of the wine caves.
We headed back down to Napa and had lunch at the Rutherford Grill (menu here). I had the best veggie burger - they make their own with grains, veggies (including beets!), and a soy glaze. Their slaw was really good too. Rich had brought a bottle of wine from Pride with us for lunch as well, and Stef and I drank most of it since the guys were drivers.
I wish I had more pictures from Napa, but I was too... drunk... to be taking many pictures. Phil took quite a few good ones and I begged for a few from him, but I don't think that's happening. We had such a good time, and I can't thank everyone enough for the invitation and generosity!
Tonight's dinner was a Barefoot Bloggers entry, Mexican Chicken Soup chosen by Judy of Judy's Gross Eats. My changes were halving the recipe, using baked tofu in place of chicken, and omitting the cumin since Chris doesn't care for it.
Mirepoix, the aromatics onion, celery, and carrot sautéed in butter or oil, is a common base for many soups and stocks and is often referred to as the Holy Trinity of French cooking. Also on the cutting board is minced garlic and minced green and red jalapeños. Those brown blocks are baked tofu from Trader Joe's, in savory flavor. I love this stuff so much and kept snacking on it while cooking.
Once the mirepoix is ready you add the rest of the ingredients and simmer for a while.
Then top with grated Cheddar, sour cream, and avocado (mine aren't ripe yet) and enjoy. This is a really tasty and easy soup. I made a quick batch of cornbread muffins to serve along side the soup. I'll definitely make this again!