Yesterday I woke up pumped and ready for the day!
Beajolais Nouveau....
To ring in the day I collected some ingrediants at hand to make a Provencial soup that I had made once before that has a lot of layered tastes. Unfortunately we did not have basil, which I was hoping to find to make a pistou with. I'm letting the soup cook low and slow all day to bring out the most flavor.
Beaujolais turned out to be a great event! We got free aprons, ties, wine and snacks. People were festive all about in their berets and the wine was flowing. At Vintage I got a flight of three and at Tria I had the most flavorful Beaujolais Blanc! Now that was a keeper and will be added to the top of the list of my favorites.
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