October 22, 2025 Breakfast - Granola Lunch - Pho Linh No. 50. Dinner - Chicken Curry and rice for Suzette and Linguine with Scallops and Broccoli for me

October 22, 2025 Breakfast - Granola  Lunch - Pho Linh No. 50. Dinner - Chicken Curry and rice for Suzette and Linguine with Scallops and Broccoli for me

I woke up at 7:20 and missed the market open but that was okay because today was a major melt down for almost every stock except Nvidia, Meta, and Alphabet. For example, some of the high flyers with earnings like Oklo dropped $20.00. I felt lucky that my portfolio only dropped .94%.

I ate granola with the last of the tropical fruit salad, milk, and mango yogurt for breakfast.  Then I worked on my pleading until 12:30 when Henry arrived for lunch.

I drove us to Pho Linh near where Zuni meets Central and we both ordered No. 50’s, which are large bowls with vermicelli rice noodles on one side covered with grilled marinated pork, a fried egg roll and two grilled shrimp and on the o other side of the bowl are a pile of chopped lettuce, mung bean sprouts, and cucumber sticks, a smaller pile of pickled vegetables, and a small pile of chopped cilantro and basil served with a bowl of mild slightly sweet fish sauce. It was a feast that neither of us were able to finish. Henry showed me photos of his family and we talked about one son who lives in Willets, California, in the area of the coastal red woods.

After lunch we drove home and I worked until 4:00 when I napped until 4:50 p.

Then I made a white vermouth and Suzette drank a glass of Gruner Vitliner and we watched the news until 6:00 when we decided to eat leftovers. Suzette heated a plate of chicken curry on rice and she heated a plate of Scallops with Linguine and broccoli for me.

I drank my vermouth with dinner and she drank a glass of Gruner Vitliner.

We watched the news until 7:00 and then watched a Nature episode on walruses during which Suzette heated bowls of apricot, peach, and blueberry cobbler moistened and topped with pears poached in red wine and honey for dessert.

At 8:00/we got in bed and watched a Nova episode on how Neolithic people living on the Arabian Peninsula made elaborate large stone death traps for herds of gazelle and talked to Willy for a few minutes.

Suzette went to bed at 9:00 and I blogged this entry and went to bed before 10:00.

The big news of the day is that Trump is tearing down the East Wing of the White House to build a large ballroom and the military are expanding the destroying boats allegedly carrying narcotics in the Pacific for the first time, after having attacked seven boats in the Caribbean with even a Notification to Congress that holds the power to declare war on the asserted basis that the narcotics traffickers are terrorists. As one commentator said, “If Trump can attack a boat without any pretext or due process, he can attack US citizens who he declares terrorists in America without due process.”

Welcome to the new America.

Bon Appetit

October 21, 2025 Breakfast - Chocolate Croissant with tea. Lunch - Chicken Curry with rice. Dinner - Linguine with Scallops, onion, mushrooms, yellow bell pepper, and Broccoli

October 21, 2025 Breakfast - Chocolate Croissant with tea. Lunch - Chicken Curry with rice. Dinner - Linguine with Scallops, onion, mushrooms, yellow bell pepper, and Broccoli

I was up during the night from 1:30 to 4:00 with an upset stomach during which I drank two glasses of yogurt drink and then felt better and slept until 8:30 when I ate a chocolate Croissant with a cup of tea and watched the market that was trending downward.

I had a bout of diarrhea that lasted until 11:00, during which time I had a nice conversation with Luke about his birthday celebrations and the trapping and removal of three raccoons living under his house. 

Then I dressed and went to my desk and worked until 1:30.

I heated a bowl of rice and chicken curry and ate it with sweet lime pickle, homemade apricot chutney, and Mixed pickle and drank water.

I then returned to my desk and worked until 3:25 when I meditated for 1/2 hour with Todd and Etienne.

I checked my portfolio and it suffered a modest .2% today.

I was sleepy, so I lay down at 4:15 and slept until 5:30 when Suzette arrived.

We decided to reconstitute the PPI Scallops and Linguine with onion and mushrooms by adding sautéed brown beech mushrooms, broccoli, more onion, some yellow bell pepper, more linguine, and sorrel from our garden.

We went to the garden and picked Italian parsley and sorrel and a couple of sprigs of lemon thyme.

When we returned to the house I chopped the sorrel, 1/3 onion, four cloves of garlic, about six flowerets of broccoli, about 3 oz. of beech mushrooms, and the parsley. I fetched the leftover linguine and scallops and pasta and chilled a bottle Gruner Vitliner.  

Suzette then sautéed the chopped vegetables in olive oil and when they were cooked added the leftover linguine and scallops and extra linguine to bulk up the dish too balance with the added ingredients and a slash of white wine.

It turned out to be a lot of food. We filled bowls with the mixture and I poured glasses of Gruner Vitliner and we ate a better meal than the original scallops and linguine, perhaps due to the addition of broccoli, sorrel, more beech mushrooms, and bell pepper.

There was more leftover than the amount of scallops and linguine we started with before dinner, so we have enough for another meal.

After dinner we watched Finding Your Roots and then a debate on misinformation with glasses of limoncello. Later I ate the rest of the slice of spice cake Suzette brought home from the Bistro yesterday with a cup of tea.

Bon Appetit 

October 20, 2025 Breakfast - Granola. Lunch - Mary and Tito’s. Dinner - Leftover Short Ribs Neapolitan with Mashed Potatoes and sautéed sugar snap peas and shishito peppers

October 20, 2025 Breakfast - Granola. Lunch - Mary and Tito’s. Dinner - Leftover Short Ribs Neapolitan with Mashed Potatoes and sautéed sugar snap peas and shishito peppers

I woke a few minutes after 7:30 and missed the open but saw that Apple was surging on news that I Phone sales were 14% better than last year. Nividia was down so I expected a minimal gain but as the day progressed the market got better with the Dow up 515 points and the NASDAQ up 315 points and Apple up $9.95 and even with Nividia down $.58 my portfolio managed a 1.15% gain.

At 8:00 I ate granola with tropical fruit salad, yogurt, and milk.

Then at 12:00 I got hungry and decided to celebrate with a lunch at Mary and Titio’s . It was not crowded when I arrived and I was seated immediately. I saw that the Daily special for Monday was a combo plate with a chili Relleno covered with fresh green chili, rice and beans with lettuce and tomato garnish and a taco on a side plate for $8.95, so I ordered that. I had a hankering for a taco and wanted to see how their chili rellenos tasted.

I was impressed with both and will order it again if I go on a Monday.  Also the green chili seemed incredibly fresh and had a slightly sweet flavor that was vey pleasant.

After lunch I drove to Lowe’s and bought two large avocados, a gallon of milk, and a two liter bottle of tonic water.

I then drove home and worked until 5:00 when I took a walk to Laguna and back, that got me to 3700 steps today.

I returned by way of our garden and picked four or five additional shishito peppers.

When I returned to the kitchen I combined the peppers with the five shishitos in the vegetable crisper and we decided to sauté all 10 peppers with the last of the sugar snap peas to accompany the leftover Neapolitan-style short Ribs and Caramelized Onion Ragu and Mashed Potatoes from Saturday night for dinner.

Neapolitan-Style Short Rib & Caramelized Onion Ragu

• 1 c. plus ⅓ c. extra-virgin olive oil
• 8 c. very thinly sliced yellow onions (about 2 lb.)
• 4 c. very thinly sliced cipollini or Vidalia onions (about 1½ lb.)
• 3 celery ribs, very thinly sliced
• 3 tbsp. kosher salt
• 2 tsp. freshly ground black pepper
• 2½ lb. trimmed boneless short rib, cut into 1-inch cubes
• 1 c. dry white wine, such as Pinot Grigio
• 8 c. chicken stock, unsalted store-bought or homemade
• 2 tbsp. white wine vinegar

To serve with pasta

• ½ c. kosher salt
• 1 lb. dried tubular pasta, such as ziti or paccheri
• ½ c. (1 stick) unsalted butter, cubed
• 1 c. finely grated pecorino cheese (preferably Pecorino Toscano)
• 3 tbsp. fresh lemon juice
• ⅓ c. roughly chopped parsley

In a large heavy-bottomed pot, heat 1 c. of the olive oil over medium-high heat until it is nearly smoking. Add both onions, the celery, 1½ tbsp. of the salt, and 1 tsp. of the pepper and stir well. Increase the heat to high and continue stirring until the vegetables begin to soften and release liquid, 2 to 3 minutes. Reduce the heat to medium and continue to cook, stirring and scraping intermittently, every 8 to 10 minutes, to avoid sticking. Continue cooking and scraping the vegetables while searing the short rib in the next step.

Season the short rib evenly with the remaining 1½ tbsp. salt and 1 tsp. pepper. In a second large heavy-bottomed pot, heat the remaining ⅓ c. olive oil over medium-high heat until it is nearly smoking. Working in batches if necessary to avoid overcrowding, add the meat in an even layer and sear until browned on all sides, about 4 minutes total.

Using a ladle, carefully remove the excess fat from the pot and discard, leaving behind about 2 tbsp. of fat. Add the wine and simmer until the volume of the liquid is reduced by half, 2 to 3 minutes. Add the chicken stock and bring to a boil over high heat, then reduce the heat to low and simmer. Cover the pot, leaving just a small crack open at the top, and simmer gently until the meat is fork-tender, 1½ to 2 hours.

The liquid should be reduced to about half of its original volume and turn dark brown in color. Meanwhile, keep watching and stirring the vegetable mixture. If the vegetables start to stick or burn, deglaze with up to ¼ c. water, adding 1 tbsp. at a time, and scraping the bottom of the pot to release any stuck or burnt bits. (You may end up repeating this deglazing process two or three times.) Cook the mixture until the vegetables are very soft, a deep golden brown, and about one-quarter of their original volume, 1½ to 2 hours.

When the vegetables are caramelized and the meat is tender, add the vegetables to the pot of meat and stir very well to combine. Stir in the vinegar. The sauce should be thick enough to coat the back of a spoon. If it’s too thin, simmer over low heat until it thickens up, which can take up to 30 minutes.

The sauce is ready to be used at this point, or it can be stored in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

To serve with pasta

In a large pot, bring 4 quarts water and the salt to a boil over high heat. Add the pasta and cook according to the package directions. Drain and add the pasta to the sauce, increase the heat to medium-high, and mix thoroughly with a spoon to coat. Add the butter and pecorino and stir well to combine. Once the butter has melted, remove from the heat. Finish with the lemon juice and parsley, stirring well to combine. Serve immediately.

I opened a bottle of 2021 The Specialyst Zinfandel from Lodi that was starting to leak a bit. Thankfully, it tasted fine even a little syrupy, so fine for the heavy meat driven dish.

I loved the dinner just as much as the first time, if not more, as the ragu sauce infused the mashed potatoes to create a delicious creamy potato sauce for the meat.

After dinner I ate a piece of brie and a tiny piece of a French blue cheese with the last bit of my glass of wine as we watched the Antiques Roadshow.

I also had a bite or two of the wedge of soft spice cake Suzette brought from the Bistro.

We went to bed at  9:00 after the Roadshow and Detroit had built a lead over the Buccaneers in the NFL Monday Night Football matchup.

Bon Appetit 

October 19, 2025 Breakfast - Sausage and Eggs. Lunch - Leftover Vietnamese Bun Dinner - Scallops Piccata with Linguine

October 19, 2025 Breakfast - Sausage and Eggs. Lunch - Leftover Vietnamese Bun  Dinner - Scallops Piccata with Linguine 

I got up around 7:00 and made a cup of hot chocolate with a shot of rum and watched Aston Villa beat Tottenham and then Man United beat Liverpool. Both were exciting upsets because in each the underdog persevered and won.

Then I made breakfast for us, I sautéed two sausage patties, one slice of onion, and fried three eggs. I also toasted four slices of bread that I buttered and spread jam on them. Suzette drank her Sunday Bloody Mary and I drank hot tea.

Then from 12:30 we worked at our desks until 2:30 when I ate the leftover bun Vietnamese food left from lunch on Friday at Pho Linch, and watched the Cowboys beat Washington.

Suzette watched the HGTV channel.

Then at 5:00 we decided to cook scallops with linguine with a piccata wine sauce so we went to the garden and picked parsley, lemon thyme, and sorrel.

I chopped those and also 1/2 cup of onion and 4 cloves of garlic.

Suzette fetched capers and started a pot of water boiling and boiled the linguine and then sautéed the onion and garlic and then added the parsley, capers, sorrel, and thyme and wine. Then she tossed the linguine in the scallops and sauce. I grated about a Cup of Jarlsberg cheese and poured glasses of Kirkland Pinot Grigio and Suzette plated the linguine and then a pile of scallops and sauce and then a handful of grated Jarlsberg and a dusting of grated Parmesan.

After dinner we watched Miss Fisher and then went over the trip itinerary. Then I heated and ate a bowl of cobbler with pear compote and watched Magreit, Gold, and Patience, which is a British imitation of Astrid and went to bed a bit after 11:00.

Bon Appetit

October 18, 2025 Breakfast - Vietnamese Miso Noodle Soup Lunch - Chicken Curry with rice. Dinner - Beef Short Ribs with Caramelized Onions, Mashed Potatoes, and Blanched Sugar Snap Peas

October 18, 2025 Breakfast - Vietnamese Miso Noodle Soup  Lunch - Chicken Curry with rice.  Dinner - Beef Short Ribs with Caramelized Onions, Mashed Potatoes, and Blanched Sugar Snap Peas

We awakened around 7:00. At 7:30 I ate the last bowl of Vietnamese Pork miso noodle soup.

Then we covered the pond with the PVC and plastic screen structure Suzette and Carlos made last year

Then I watched Arsenal beat Fulham to stay in 1st place in the PL while I sliced 4 cups of onions, a leek, and four stalks of celery for the short rib dish Suzette was prepping.

We caramelized the onions with olive oil for two hours.

I cut the six sneed ribs in half the make short ribs and Suzette braised them and then slow cooked them in olive oil and herbs for two hours also. 

Then we cleaned out enough stuff in the garage to get the cars further into the garage so we can get into our fridge more easily.

Then I watched TCU beat Baylor 42 to 36 after two lighting delays.

Then we walked around the middle loop and Suzette picked up a basket full of pine cones for craft projects at the Center.

When we returned home we worked for a while and then finished dinner prep. We peeled potatoes and boiled them and Suzette made mashed potatoes and I destemmed a handful of sugar snap peas that Suzette blanched in the potato water.

Here is the new recipe we followed to prepare the short ribs.

Neapolitan-Style Short Rib & Caramelized Onion Ragu

• 1 c. plus ⅓ c. extra-virgin olive oil
• 8 c. very thinly sliced yellow onions (about 2 lb.)
• 4 c. very thinly sliced cipollini or Vidalia onions (about 1½ lb.)
• 3 celery ribs, very thinly sliced
• 3 tbsp. kosher salt
• 2 tsp. freshly ground black pepper
• 2½ lb. trimmed boneless short rib, cut into 1-inch cubes
• 1 c. dry white wine, such as Pinot Grigio
• 8 c. chicken stock, unsalted store-bought or homemade
• 2 tbsp. white wine vinegar

To serve with pasta

• ½ c. kosher salt
• 1 lb. dried tubular pasta, such as ziti or paccheri
• ½ c. (1 stick) unsalted butter, cubed
• 1 c. finely grated pecorino cheese (preferably Pecorino Toscano)
• 3 tbsp. fresh lemon juice
• ⅓ c. roughly chopped parsley

In a large heavy-bottomed pot, heat 1 c. of the olive oil over medium-high heat until it is nearly smoking. Add both onions, the celery, 1½ tbsp. of the salt, and 1 tsp. of the pepper and stir well. Increase the heat to high and continue stirring until the vegetables begin to soften and release liquid, 2 to 3 minutes. Reduce the heat to medium and continue to cook, stirring and scraping intermittently, every 8 to 10 minutes, to avoid sticking. Continue cooking and scraping the vegetables while searing the short rib in the next step.

Season the short rib evenly with the remaining 1½ tbsp. salt and 1 tsp. pepper. In a second large heavy-bottomed pot, heat the remaining ⅓ c. olive oil over medium-high heat until it is nearly smoking. Working in batches if necessary to avoid overcrowding, add the meat in an even layer and sear until browned on all sides, about 4 minutes total.

Using a ladle, carefully remove the excess fat from the pot and discard, leaving behind about 2 tbsp. of fat. Add the wine and simmer until the volume of the liquid is reduced by half, 2 to 3 minutes. Add the chicken stock and bring to a boil over high heat, then reduce the heat to low and simmer. Cover the pot, leaving just a small crack open at the top, and simmer gently until the meat is fork-tender, 1½ to 2 hours.

The liquid should be reduced to about half of its original volume and turn dark brown in color. Meanwhile, keep watching and stirring the vegetable mixture. If the vegetables start to stick or burn, deglaze with up to ¼ c. water, adding 1 tbsp. at a time, and scraping the bottom of the pot to release any stuck or burnt bits. (You may end up repeating this deglazing process two or three times.) Cook the mixture until the vegetables are very soft, a deep golden brown, and about one-quarter of their original volume, 1½ to 2 hours.

When the vegetables are caramelized and the meat is tender, add the vegetables to the pot of meat and stir very well to combine. Stir in the vinegar. The sauce should be thick enough to coat the back of a spoon. If it’s too thin, simmer over low heat until it thickens up, which can take up to 30 minutes.

The sauce is ready to be used at this point, or it can be stored in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

To serve with pasta

In a large pot, bring 4 quarts water and the salt to a boil over high heat. Add the pasta and cook according to the package directions. Drain and add the pasta to the sauce, increase the heat to medium-high, and mix thoroughly with a spoon to coat. Add the butter and pecorino and stir well to combine. Once the butter has melted, remove from the heat. Finish with the lemon juice and parsley, stirring well to combine. Serve immediatelY.

When Suzette added the onions to the beef we used our new grease remover to remove about a cup of grease from the beef.

I opened a bottle of Kirkland Grand Cru St. Emillion that was a really nice bottle of wine.

We ate a great dinner. The super soft onions and celery and leek mixed with the mashed potatoes was terrific.

After dinner we watched Bill Maher and then Have I Got News for You on CNN and then Suzette went to bed to read and I stayed up to watch Texas beat Kentucky. Later I drank a cognac with two squares of chocolate and then some Peach, quince, and blueberry cobbler with a cup of tea.

Finally I blogged and watched UNM play Nevada.

Bon Appetit