I noticed yesterday when I went out for a walk with 'Tasha that we now have irises blooming inside our back gate.

Another April Vineyard View

A view of vineyard parcels and clouds at sunrise in April from our back gate.

The vineyard yesterday morning

I've been taking a few days off. The weather has finally warmed up and started letting the sun shine on us.

Ragoût de légumes

A carrot or or two, a courgette or two, a turnip or two), some celery stalks and leaves, a Belgian endive, some tomatoes, and some bell peppers — those are some of the vegetables that went into the ragoût or mijoté I made for lunch yesterday.

Cut the vegetables into fairly large pieces so that they will tenderize but won't disintegrate when they cook. Put them in a big pot or wok with some vegetable oil and some salt and pepper. Pour a cup or two of water over them, put a lid on the pot or wok and then and "sweat" them over medium heat until they are just starting to get tender (about 15 minutes).

Then add enough water to the pot or wok to barely cover the vegetables. Let the vegetables finish cooking. It will take 40 to 60 minutes. Add some herbs — dried thyme, bay leaves, and dried oregano).
 

Optionally, serve the stewed vegetables with grilled chicken breasts or sausages.