So, I woke up and decided that there hadn't been nearly enough pork fat in my diet the past couple days. As I had some chorizo sitting on the counter, I decided to make one my favorite tapas dishes: Chorizo al Vino Tinto or, for the less linguistically inclined, Spanish Sausage in Red Wine.
While perhaps not strictly traditional (although there are a lot of regional variations, so who knows?) I like mine with some onions:
and some garlic:
I let the onions start building up flavor in some olive oil - and I discovered that The Rider's punch makes an excellent pointing device. I think the next time someone asks for directions, I may just whip out The Rider to show them! (probably an awful idea - wish me luck...)
THERE are the onions! Right there!
While the onions were doing their thing, I started slicing the chorizo.
And finished slicing it too!
The chorizo went in the pot with the onions, and the garlic joined the party shortly after that - don't want the garlic to get bitter, y'know?
Now that everybody had joined the pot party - hey! You know that's not what I meant! I meant, like, all the solid ingredients were in the pot... you know what? Just nevermind - anyways, it was time to open the wine.
The Rider's punch proved a handy tool for getting that pesky foil off!
And, in the name of safety and using the right tool for the job, I used a corkscrew to remove the cork (but I thought about using the punch...

). Funny thing about this corkscrew tool, I don't know its provenance, and have always kind of wondered if the 'AA' stands for 'American Airlines'

, 'Alcoholics Anonymous'

, or something else entirely - or maybe both?

I poured in half the bottle, dropped the heat, and now I'm just gonna let it reduce nice and low and slooooow like.
Once the wine reduces by about half, it's ready - but that's gonna take a bit - better go find something else to do...
... like take knife pics!