Bringing Balance


Beverages, Food, and You


It's Hot in Here July Tasting at Dovini

Escape the Texas heat with us on July 2nd at 7pm at Dovini Italian Grill in Bridgeport, TX, for 'It's Hot in Here,' a refreshing wine tasting designed to cool you down and lift your spirits. I have handpicked five exceptional wines that are perfect for beating the summer sizzle....


Dovini Wine Dinner June 25

Deposit for June 25th Wine Dinner at Dovini.



I recently posted asking what you lovely people would pair with my ratatouille and got many requests for the recipe. 

So here it is:


3 T unsalted butter

Splash of GOOD olive oil

28 ounces of crushed tomatoes

3 tablespoons of herbs de Provence

2 thinly sliced zucchini

2 thinly sliced yellow squashes

2 thinly sliced eggplant

2 thinly sliced tomatoes

1 peeled and thinly sliced red onion

Kosher salt and fresh cracked pepper to taste

Chopped fresh parsley and shredded parmesan cheese for garnish


Preheat the oven to 375°.
Melt butter in pan with olive oil, make it warm, but not hot.
Pour in the tomatoes, add 1/2 herbs de Provence, season with salt and pepper, stir well. 
Remove from heat.
Next, alternately layer the vegetable slices around the pan, make sure they are tight. 
Keep layering until the pan is full to the center. The vegetables are placed on their edges. 
Now nestle the onion strips evenly about the vegetables.
Season the top of the vegetables with salt and pepper, and the rest of the herbs de Provence. 
Place in the preheated oven and cook 40 to 45 minutes or until you have a nice brown top and the vegetables are all cooked.
Garnish with chopped parsley and shredded parmesan cheese.
*Note: you can salt your eggplant slices to draw out moisture if you like, but I haven’t found it necessary.

It’s a very forgiving dish and holds a long time. You can serve it with crusty bread, a simple salad, rice, polenta, heck, even pasta, if you want. It never disappoints!