This is where Melody describes what she is cooking. I’ll just say that this big Valoroso should go well with my hamburger.

For dinner tonight, something so simple I am almost embarrassed to write about it — but I had a pound of ground beef in the refrigerator and I had a long, demanding day at work (that’s my excuse) — so, I browned the beef in my cast-iron skillet, drained the fat and then added chopped onions, followed by a large can of diced tomatoes. That simmered while we worked on our crossword puzzle. Then, I added a can of chicken broth and about 3/4 box of elbow macaroni and covered the skillet to simmer. When that is done, we’ll have a tasty goulash that I will serve with a vegetable and salad. Extremely plain but comforting. . .

So, here we are; taking a deep breath and relishing in our Friday night status! I have leftovers (pot roast) heating up on the stove. I also have some kale I will saute and I am going to make a fresh salad with arugula, romaine, avocado and carrots (that’s all I have) with my homemade salad dressing. This is the best salad dressing. It is all we ever eat in this household. In a nutshell, here is what I do: I take a bottle of spicy mustard that is close to empty. I add olive oil, balsamic vinegar and red wine vinegar until it is almost full. Then, I add basil oregano, savory, rosemary and thyme, along with salt & pepper. Shake until the spicy poupon/horseradish mustard is mixed well and what you have is a simply delicious salad dressing. This bottle will last for many salads (or until you have nearly finished the next spicy mustard).

I chose this wine (from a wine club) for tonight because I think it will hold up well to the roast beef. This Portuguese wine is just the ticket tonight. Lots of plum and a bit of spice on the palate and a velvety, silky finish. There is nothing not to like . . .as it breathes, I also note cloves and a touch of tobacco.

I had prepared a totally organic dinner. For starters, I stuffed a well salted and peppered grain-fed chicken with a lemon, fresh thyme and 5 cloves of garlic.  I put the chicken in my cast iron skillet and drizzled it with olive oil and cooked in a hot, 425 degree oven for one hour. Then, I added carrots and potatoes (from the farmer’s market), more sprigs of thyme and 5 move cloves of garlic to the skillet along with about 1/2 cup chicken broth. Then, I turned down the oven to 350 and let it roast another hour and a half. I also sauteed a pint of pole green beans  (freshly picked), and made a salad with freshly picked lettuce, tomatoes, peppers and onions. So, I think dinner was delicious and healthy. For dessert I served some decadent chocolate cookies that I had prepared earlier in the day accompanied by some lemon sherbet.

I was too busy to write down my wine-tasting notes, but I can tell you that these two bottles of wine were a hit. Fabulous.

Tonight we are having a less-expensive wine that Tom bought on sale at the grocery store. I will blog about it tomorrow night (assuming we don’t finish it tonight). For dinner tonight, I am making a chicken stroganoff made with boneless, skinless chicken strips sauteed in butter, fresh mushrooms and onions sauteed in butter, then, the  addition of a thickened chicken broth and sour cream to simmer. I am going to serve it with buttered noodles, sliced fresh tomatoes and sauteed Swiss Chard. Yummy!

This is an opulent, richly-colored red Portuguese wine with a mouthful of black fruit and a balance of acidity and tannins.

We grilled hamburgers for dinner. I picked two warm, ripe juicy tomatoes from the garden to serve on the burgers. I also sauteed asparagus in olive oil. It was a great way to celebrate the end of the work week.

The wine is delicious. It is fruity and full bodied with very gentle tannins. This wine is a blend of Tinta Roriz, Castelao, Syrah, and Alicante Bouschet. The nose is berries and spice. On the palate is black cherry and ripe raspberries . The finish lingers and is very satisfying. This is an exceptional mid-week quaff and will pair well with our chicken.

This Portuguese wine is medium body and fruity. In the glass it is deep purple rimmed with garnet. The nose is a very fresh spice. On the palate is soft tannins, oak, dried fruit, and fresh cherries. This is a keeper: bold, audacious, and delightful!

Tom: This Dona Ermelinda Palmela DOC 2004 has a fruity (blackberries) and slightly vegetal nose. It comes across as a big red, and so it should be good with pizza.

This medium-bodied Portuguese wine is quite wonderful. The color is a dark purple. The nose is spicy yet it also has an earthy, bramble-like quality as well. The palate has soft tannins, wood and cherries. The finish is aggressive and long lasting. This wine makes for a great pre-dinner sipper and will also go well with our dinner. This is undeniably a big and delicious red, sure to please those of you who don’t object to a dry, lip-smacking, powerful red. Cheers!

I chose this wine to go with pizza tonight (another very hectic day at work). This medium-bodied Portuguese wine is rich and fruity. It is a deep purple color. The nose is spicy and fresh. On the palate is soft tannins, oak, and dried cherries. It is a bold and assertive wine that will hold its own with pizza. It is delightful; there’s not a thing I would change about this wine.