Tonight I did a variation of coq au vin... pork au vin. I marinated pork rib chops in red wine(Fat Bastard Cabernet Sauvignon 2004), tomatoes, carrots, & green onions. I did a fairly typical coq au vin recipe and the sauce was quite good, but I think I would have preferred to cook the pork longer. I had marinated the pork for 2 days and cooking time was only an hour. My bad... but I guess I felt a little rushed with hungry people to feed. I served smashed potatoes with my spinach dip mixed in.

My spinach dip is just the typical cream cheese and frozen spinach, but I carmelize the onions instead of using onion soup mix. It adds a sweetness to the dish, but keeps it savoury.