Like life under lockdown where every week seems the same, ditto our dining and wining.
One reason is that we can’t rely on getting what we order, so the more ingredients needed for a recipe, the more chance there is of not getting one of them. There isn’t the ability to say that if one of these isn’t available you don’t want any of them.
So, Monday another roast with the rest of Sunday’s chicken accompanied by a wine new to us:
2017 Palais Saint Vigni (France, Côtes du Rhône Villages)
From Tesco, bought during Lockdown No. 1. Thankfully only one bought as this was very disappointing being thin and flavourless. A shadow of a CdRV.
Chilli sans Carne with warm pitta bread we had
2019 Château Ollieux Romanis Carignan Artisans Partisans Born to be Wine (France, Vin de France)
We’ve had this before and I bought more. It’s jolly nice, but at £10.95 I don’t think it’s twice as nice as the old-vine 3C Spanish Carignan TWS was selling at half the price last year. The name, Born to be Wine, is a pun on the Steppenwolf song Born to be Wild.
No, me neither.
Wednesday Mrs M’s favourite pasta dish (I wish we had the Puttanesca sauce more often, as I really like it and it’s easier and quicker to cook)
Penne with Aubergine in tomato sauce and mixed salad, and (tra-laa) no-brainer™
2019 Casa Vinicola Roxan The Wine Society’s Montepulciano d’Abruzzo (Italy, Montepulciano d’Abruzzo)
Thursday Mrs M graciously decided the cook could have an evening off cooking duties and that we have a supermarket Indian - Chicken Shashlik for her, Jalfrezi for me, plus naans, rice, and Vegetable Masala, with Mango Chutney. All I had to do was defrost, heat and serve the dishes, warm the naans and boil the rice. I have to admit, naans apart, the food was as good as a takeaway from most Indian restaurants, and the wine better and an awful lot cheaper.
2019 Beyerskloof Pinotage (South Africa, Western Cape)
Seemed to get more drinkable more we drank…
Reduced from £8 to £6 then 25% off from Tesco.
And so ends another week…
But, dependent on Waitrose delivering the ingredients, I will be cooking a new dish next week and reviving one we’ve not had for (I think) a year…
And I get another Thursday evening off!