Tonight’s dinner was the end of our Provençal Chicken Stock with four New Mexican Green Chiles added. The fire-roasted chiles were easily peeled and the core was removed. The chiles were then chopped, added to the broth, and cooked for an hour or so, before adding the already cooked chicken legs. These chiles, like those at Maria’s last Wednesday, weren’t very hot; so we had a wine instead of Margaritas, The chiles had little heat on entry and just a bit in the finish. It was enjoyable with a 1994 Dobra Zemlja Syrah Noc. a late-harvest Syrah with 17% alcohol and a little residual sugar. We had a little less than half the bottle left, so we had the remainder with three cheeses - a goat boucheron, raw-milk Morbier, and Drunken Goat - with raisins and mixed nuts. Dessert was in our den watching The European Grand Prix at Valencia (via TiVo). It also started raining as we moved from the patio to the den - good timing.