I continue to prune my vineyard very carefully trying my best not to damage new buds that I want to keep. It’s tedious, and I have six rows remaining out of 20. That means I’ll be pruning for the next week, at least.
I had started tomatoes and peppers in the greenhouse. They are now root bound and desperately need to be planted in the garden – which was tilled, but now full of weeds. Does it ever end?

I managed to clean up some of the flower beds and plant a little color before Easter, so at least the photos of the egg hunt look nice. I also roasted two chickens for Easter dinner. All our guests brought dishes to add to the meal and everyone is an excellent cook.

Roasted Chicken
1 large roasting chicken (5-6 lbs.)
Salt and pepper
1 bunch fresh rosemary, divided
1 lemon, halved
1 head garlic, halved
1 Tbsp. butter
1 large onion, quartered
1/2 c. carrots, large chopped
1/2 c. celery, large chopped
Olive oil

Clean and rinse the chicken, patting the outside dry. Sprinkle salt and pepper inside the cavity and then stuff it with rosemary, lemon and garlic. Tie the legs together with kitchen twine and tuck the wings under the bird.

Scatter onions, carrots and celery in a roasting pan and toss with salt, pepper, some rosemary and olive oil. Place the chicken on top and brush the skin with butter. Roast in a 425-degree oven for 1-1/2 hours, or until juices run clear when cut between a leg and thigh.

Remove chicken and vegetables and cover with foil to rest. Cut the chicken into serving-sized pieces.
To serve as the Soup-of-the-day at the winery, I made Tamale soup. I cheated a little by purchasing Costco tamales. However, the soup part is homemade and very hearty.

Tamale Soup
1/2 c. carrots, chopped
1/2 c. celery, chopped
1 c. onions, chopped
2 tsp. olive oil
salt and pepper
2 tsp. dried oregano
2 tsp. ground cumin
2 cloves garlic, minced
2 quarts chicken stock
1 can diced tomatoes and juice
1 can pureed tomatoes
1 c. zucchini, diced
1/2 c. frozen corn kernels
2 cans pinto or red beans
1 canned chipotle pepper, diced with 1 tsp. adobo paste from the can
6-8 tamales

Cook carrots, celery and onions in olive oil and season with a pinch of salt and pepper until the vegetables are soft. Add oregano, cumin and garlic, cooking for another minute or two.

Add chicken stock, tomatoes, zucchini, corn and beans. I love chipotle and it gives the soup a nice smokey flavor. If you like it hot, add a diced pepper and some of the paste. For a little heat, just add 1-2 tsp. of paste. You may also skip the chipotle for a milder vegetable soup.

Simmer the soup for about 30 minutes or until the zucchini is tender. To serve, place a warmed tamale in the bottom of each soup bowl. Cut into bite-sized pieces. Ladle hot soup over the tamale. Garnish with queso fresco, cilantro, sour cream and/or a lime wedge.