Another Weekend in Funes

To update you on one of my first posts, the grapes have matured and we found something else to cook a la parilla.


Guille came across a great idea for cooking veggies on the grill - put them in a juice box. Ok, it seems a little silly but it creates a great little oven with its foil lining. So, wash out your juice box, throw in any combo of veggies with a little evoo and seasonings, and cook on the parilla for about 30 minutes.


This dish has sliced carrots, whole grape tomatoes, and cubed onions, garlic, red peppers, potatoes, and eggplant. We've also had delicious success with other versions including butternut squash, sweet potato, and zucchini. The flavors melt together wonderfully. A touch of oregano, paprika, black pepper and salt are in our typical flavor regime. Fresh rosemary and thyme punctuate an herbed version nicely. Today we added dried portobellos (that we first soaked in red wine) to potatoes, red peppers, zucchini, garlic, and onion. We ended up with veggies in a rich mushroom sauce - yum! Be certain to toss all of veggies so that they are lightly covered with oil - this prevents them from sticking and burning inside the box.


Last week, it was time for the grape harvest. Luckily, Guille's younger (and nimble!) cousin was in town to climb up into the grape vines and cut them down. Thus, we began the wine-making process, which consisted of us cleaning and squishing the grapes. We then put them in a big bottle, added sugar and covered with fabric. Today we strained it and couldn't help but sample it:



Maybe we'll give it a few more weeks? Te amo Guille.