The (Non)Gaming Table at Casa de Battle Axe

This weekend featured some tasty vegan rations at our table. Friday night's menu included a spicy tofu zucchini hash, served with a bottle of 2012 Chateau Ste. Michelle Columbia Valley Riesling. Off dry whites are a good match for lighter foods with a bit of heat, although I could have easily gone with a beer on this one.

On Saturday, I cooked up curried noodles with tofu, green beans, and red bell pepper. I opted for an inexpensive Italian red, 2010 Maculun Brentino, a Merlot/Cab blend that was surprisingly excellent match for the dish.

Our merger at work is closing on Tuesday, so I felt the need to pamper and fortify myself over the weekend. Healing up for the adventure ahead.


  1. Tofu zucchini hash? Curried noodles with tofu?

    Ken, I'm going to have to ask what's on the menu before I accept a dinner invitation. ROFL

    Enjoy yourself brother!

    1. We've been eating vegan at home, but if you were a guest, I'd grill a NY strip or filet. Or maybe smoke some ribs.

  2. Replies
    1. Unfortunately, sharing a meal doesn't work well on a VTT.