Thanks to Anthony I've been tagged a second time for the meme with two tails. This time I'll allow my foodie side to dominate and tell you about the best meal we had with wine in the past 30 days.
Goulash di Manzo with Polenta and we drank a Masi Amarone 1995. I had intended to make Osso Bucco but it all seemed to much work for a busy weekend. However the goulash and the Amarone went well together. The wine was robust enough to cope with the heat of the goulash and also went well with the blue cheese that followed.
The goulash was made the day before, refrigerated overnight and the next day simmered on low 1 hour before being served. The polenta method I use originates with Carlo Middione, was published in The Splendid Table by Lynne Rossetto Kasper and then in The Cook's Companion by Stephanie Alexander.
Easy Polenta method
2 litres boiling water
2 teaspoons salt
2 cups polenta
Fill large saucepan with boiling water.
Place 3 litre basin over pan.
Pour 2 litres boiling water into basin and add salt.
Add polenta and whisk for about 5 minutes.
Cover basin with foil.
Cook for 1 1/2 hours stirring every 20 minutes.
Follow the meme at Basic Juice .