Bottling It All Up

Bottling wine seems like such a simple thing to do but so often I get my set up wrong and I have the barrel too far away from the bottles resulting in an inordinate amount of stretch that is impossible to sustain for 26 bottles. Tonight was one of those nights. Still I adjusted fairly quickly and was in much less pain after that. I did of course end having done a lot of bending over during the whole sterilising, bottling and storing process and it was very nice to lay down after it all.

Jen made Lupe Pintos' Famous Chilli Con Carne this evening (from the book we got at the book launch last week), having been out to the shop during the day for all the correct ingredients. It was an absolute treat, so tasty with the flavours of the chorizo especially making a huge amount of difference and it was, of course, made with chunks of beef rather than mince as all good chilli con carne should be