Wednesday, March 3, 2021

March 2, 2021 Lunch - Sashimi with Sushi Rice Dinner - PPI casarecce pasta with vegetables in cream sauce with Salad and fruit salad

March 2, 2021 Lunch - Sashimi with Sushi Rice Dinner - PPI casarecce pasta with vegetables in cream sauce with Salad and fruit salad


Today I was busy.  The most exciting thing that happened was that I called apple support and a friendly person named Perry helped me load Apple’s free word processing app named Pages on my new I Pad and showed me how to use it. So I am typing today’s blog on my new I Pad.


Another thing that was interesting was two of my clients brought me new transactions to work on.


He will be a land purchase agreement and the other will be a corporate transaction.  Viola 


I did not eat any breakfast, thinking that I would make fruit salad and eat that for breakfast with granola la, but I was busy until noon.


I had the leftover pieces of raw salmon and tuna, daikon radish, and bag of scallops left from yesterday’s lunch that I wanted to eat, so i quickly sliced four scallops and the remaining fish and daikon. To complete the meal I brewed a cup of green tea and fetched pickled ginger and heated a bowl of PPI sushi rice. Lunch was fabulous. 




I read a New Yorker article about why the inquiry in the scientific community into why rich Western nations are suffering exponentially worse from the Covid pandemic than poorer nations, like those in Sub-Sahara Africa.  The market was going dow into a downward spiral but I did not have time to watch it.  I had a time sensitive corporate transaction to complete. I did that and made a stock certificate for another client. 


Then to top things off at 4:15 I rode five miles south feeling stronger than I have in the last two years.


When I returned home at 5:00 Suzette had arrived. 


I made a peanut butter and honey sandwich and drank a cup of hot Earl Grey tea with it to regain some strength and watched the news with Suzette.


We decided to simply re-heat the PPI pasta dish we made earlier in the week and eat the PPI salad made by the staff at the Center for our luncheon with TR and Linda last Friday.  


Suzette had already placed the freezer bag of PPI Casarecce pasta with chicken, Asparagus, red bell pepper and onion in a white wine cream sauce in the microwave, so all we had to do was punch the Sensor Reheat button.  We fetched the PPI salad and Suzette added wedges of 1/2 of the large slicing tomato she sun ripened in our kitchen window sill and added it to the salad. While Suzette was placing the salad in a salad bowl and slicing tomato, we heated the jar of Cesar salad dressing and I added fresh lemon juice and olive oil to it and fetched and sliced the avocado 1/2 in the fridge and added avocado slices to the salad. When the salad was ready, I drizzled it with dressing. When the pasta was finished heating, suzette plated it and sprinkled grated Pecorino Romano cheese on the pile of pasta to finish the dish and poured the remaining Kirtland Pinot Grigio white wine into our glasses.  





We watched Chris Hayes and the Rachel Maddow. I was pleased when she noted that her show has been the most watched show on cable TV during January and February and thanked her audience. Good for her.  Good for all of us, who watch her.show.


After dinner I made fruit salad with the papaya and ataulfo mangos we bought at Sprouts on Sunday and a pineapple we had and the remaining tangerines sectioned plus juice of two limes.  While I was making the salad Suzette cut the peels from the tangerines I would add to the fruit salad, scraped the excess pulp from the insides of the peels and dried the peels in a 350 degree oven for two hours.  She then ground them into a fine dust in a coffee grinder and carefully placed the dust into a small lidded jar.  The tangerine dust is a recipe we found in the lovely cookbook Luke gave us for Christmas titled Le Buvette, named for the Wine Bar/restaurant of the same name in Paris where the owner uses tangerine dust as an flavor enhancer and color accent to small dishes such as a single loaf of fresh ricotta or mozzarella cheese.


After I finished making the fruit salad, I ate bowl of it and found it really sweet and delicious. The pineapple had softened during its two weeks in the fridge but also became intensely sweet.  Similarly the mango and papaya were ripe, firm, and delicious.





 At 5:00 I brought in the pot of garbanzo beans I had soaked and cooked yesterday and started it simmering on the stove.  At 7:00 Suzette drained the cooked beans and placed them in the Cuisinart with some tahini, juice of 1 1/2 lemons, some ground cumin, five cloves of garlic, and salt and whipped up some hummus.  She let me taste it and it was silky smooth and very tasty.  So we finished two more items we will take on our trip.


Tomorrow night we will complete the prep when I make chocolate chip cookies and we make chicken salad.


As the last prep of the evening I de-boned and diced the roasted chicken meat. Suzette placed it into two freezer bags, one of white meat and the other of dark.


I then took the trash to the receptacle and rolled it to the curb for trash pick up in the morning.


Bon Appetit  March 2, 2021 Lunch - Sashimi with Sushi Rice Dinner - PPI casarecce pasta with vegetables in cream sauce with Salad and fruit salad


Today I was busy.  The most exciting thing that happened was that I called apple support and a friendly person named Perry helped me load Apple’s free word processing app named Pages on my new I Pad and showed me how to use it. So I am typing today’s blog on my new I Pad.


Another thing that was interesting was two of my clients brought me new transactions to work on.


He will be a land purchase agreement and the other will be a corporate transaction.  Viola 


I did not eat any breakfast, thinking that I would make fruit salad and eat that for breakfast with granola la, but I was busy until noon.


I had the leftover pieces of raw salmon and tuna, daikon radish, and bag of scallops left from yesterday’s lunch that I wanted to eat, so i quickly sliced four scallops and the remaining fish and daikon. To complete the meal I brewed a cup of green tea and fetched pickled ginger and heated a bowl of PPI sushi rice. Lunch was fabulous. I read a New Yorker article about why the inquiry in the scientific community into why rich Western nations are suffering exponentially worse from the Covid pandemic than poorer nations, like those in Sub-Sahara Africa.  The market was going dow into a downward spiral but I did not have time to watch it.  I had a time sensitive corporate transaction to complete. I did that and made a stock certificate for another client. 


Then to top things off at 4:15 I rode five miles south feeling stronger than I have in the last two years.


When I returned home at 5:00 Suzette had arrived. 


I made a peanut butter and honey sandwich and drank a cup of hot Earl Grey tea with it to regain some strength and watched the news with Suzette.


We decided to simply re-heat the PPI pasta dish we made earlier in the week and eat the PPI salad made by the staff at the Center for our luncheon with TR and Linda last Friday.  


Suzette had already placed the freezer bag of PPI Casarecce pasta with chicken, Asparagus, red bell pepper and onion in a white wine cream sauce in the microwave, so all we had to do was punch the Sensor Reheat button.  We fetched the PPI salad and Suzette added wedges of 1/2 of the large slicing tomato she sun ripened in our kitchen window sill and added it to the salad. While Suzette was placing the salad in a salad bowl and slicing tomato, we heated the jar of Cesar salad dressing and I added fresh lemon juice and olive oil to it and fetched and sliced the avocado 1/2 in the fridge and added avocado slices to the salad. When the salad was ready, I drizzled it with dressing. When the pasta was finished heating, suzette plated it and sprinkled grated Pecorino Romano cheese on the pile of pasta to finish the dish and poured the remaining Kirtland Pinot Grigio white wine into our glasses.  


We watched Chris Hayes and the Rachel Maddow. I was pleased when she noted that her show has been the most watched show on cable TV during January and February and thanked her audience. Good for her.  Good for all of us, who watch her show.


After dinner I made fruit salad with the papaya and ataulfo mangos we bought at Sprouts on Sunday and a pineapple we had and the remaining tangerines sectioned plus juice of two limes.  While I was making the salad Suzette cut the peels from the tangerines I would add to the fruit salad, scraped the excess pulp from the insides of the peels and dried the peels in a 350 degree oven for two hours.  She then ground them into a fine dust in a coffee grinder and carefully placed the dust into a small lidded jar.  The tangerine dust is a recipe we found in the lovely cookbook Luke gave us for Christmas titled Le Buvette, named for the Wine Bar/restaurant of the same name in Paris where the owner uses tangerine dust as an flavor enhancer and color accent to small dishes such as a single loaf of fresh ricotta or mozzarella cheese.


After I finished making the fruit salad, I ate bowl of it and found it really sweet and delicious. The pineapple had softened during its two weeks in the fridge but also became intensely sweet.  Similarly the mango and papaya were ripe, firm, and delicious.


 At 5:00 I brought in the pot of garbanzo beans I had soaked and cooked yesterday and started it simmering on the stove.  At 7:00 Suzette drained the cooked beans and placed them in the Cuisinart with some tahini, juice of 1 1/2 lemons, some ground cumin, five cloves of garlic, and salt and whipped up some hummus.  She let me taste it and it was silky smooth and very tasty.  So we finished two more items we will take on our trip.


Tomorrow night we will complete the prep when I make chocolate chip cookies and we make chicken salad.


As the last prep of the evening I de-boned and diced the roasted chicken meat. Suzette placed it into two freezer bags, one of white meat and the other of dark.


I then took the trash to the receptacle and rolled it to the curb for trash pick up in the morning.


Bon Appetit  March 2, 2021 Lunch - Sashimi with Sushi Rice Dinner - PPI casarecce pasta with vegetables in cream sauce with Salad and fruit salad


Today I was busy.  The most exciting thing that happened was that I called apple support and a friendly person named Perry helped me load Apple’s free word processing app named Pages on my new I Pad and showed me how to use it. So I am typing today’s blog on my new I Pad.


Another thing that was interesting was two of my clients brought me new transactions to work on.


He will be a land purchase agreement and the other will be a corporate transaction.  Viola 


I did not eat any breakfast, thinking that I would make fruit salad and eat that for breakfast with granola la, but I was busy until noon.


I had the leftover pieces of raw salmon and tuna, daikon radish, and bag of scallops left from yesterday’s lunch that I wanted to eat, so i quickly sliced four scallops and the remaining fish and daikon. To complete the meal I brewed a cup of green tea and fetched pickled ginger and heated a bowl of PPI sushi rice. Lunch was fabulous. I read a New Yorker article about why the inquiry in the scientific community into why rich Western nations are suffering exponentially worse from the Covid pandemic than poorer nations, like those in Sub-Sahara Africa.  The market was going dow into a downward spiral but I did not have time to watch it.  I had a time sensitive corporate transaction to complete. I did that and made a stock certificate for another client. 


Then to top things off at 4:15 I rode five miles south feeling stronger than I have in the last two years.


When I returned home at 5:00 Suzette had arrived. 


I made a peanut butter and honey sandwich and drank a cup of hot Earl Grey tea with it to regain some strength and watched the news with Suzette.


We decided to simply re-heat the PPI pasta dish we made earlier in the week and eat the PPI salad made by the staff at the Center for our luncheon with TR and Linda last Friday.  


Suzette had already placed the freezer bag of PPI Casarecce pasta with chicken, Asparagus, red bell pepper and onion in a white wine cream sauce in the microwave, so all we had to do was punch the Sensor Reheat button.  We fetched the PPI salad and Suzette added wedges of 1/2 of the large slicing tomato she sun ripened in our kitchen window sill and added it to the salad. While Suzette was placing the salad in a salad bowl and slicing tomato, we heated the jar of Cesar salad dressing and I added fresh lemon juice and olive oil to it and fetched and sliced the avocado 1/2 in the fridge and added avocado slices to the salad. When the salad was ready, I drizzled it with dressing. When the pasta was finished heating, suzette plated it and sprinkled grated Pecorino Romano cheese on the pile of pasta to finish the dish and poured the remaining Kirtland Pinot Grigio white wine into our glasses.  


We watched Chris Hayes and the Rachel Maddow. I was pleased when she noted that her show has been the most watched show on cable TV during January and February and thanked her audience. Good for her.  Good for all of us, who watch her show.


After dinner I made fruit salad with the papaya and ataulfo mangos we bought at Sprouts on Sunday and a pineapple we had and the remaining tangerines sectioned plus juice of two limes.  While I was making the salad Suzette cut the peels from the tangerines I would add to the fruit salad, scraped the excess pulp from the insides of the peels and dried the peels in a 350 degree oven for two hours.  She then ground them into a fine dust in a coffee grinder and carefully placed the dust into a small lidded jar.  The tangerine dust is a recipe we found in the lovely cookbook Luke gave us for Christmas titled Le Buvette, named for the Wine Bar/restaurant of the same name in Paris where the owner uses tangerine dust as an flavor enhancer and color accent to small dishes such as a single loaf of fresh ricotta or mozzarella cheese.


After I finished making the fruit salad, I ate bowl of it and found it really sweet and delicious. The pineapple had softened during its two weeks in the fridge but also became intensely sweet.  Similarly the mango and papaya were ripe, firm, and delicious.


 At 5:00 I brought in the pot of garbanzo beans I had soaked and cooked yesterday and started it simmering on the stove.  At 7:00 Suzette drained the cooked beans and placed them in the Cuisinart with some tahini, juice of 1 1/2 lemons, some ground cumin, five cloves of garlic, and salt and whipped up some hummus.  She let me taste it and it was silky smooth and very tasty.  So we finished two more items we will take on our trip.


Tomorrow night we will complete the prep when I make chocolate chip cookies and we make chicken salad.


As the last prep of the evening I de-boned and diced the roasted chicken meat. Suzette placed it into two freezer bags, one of white meat and the other of dark.


I then took the trash to the receptacle and rolled it to the curb for trash pick up in the morning.


Bon Appetit 

Monday, March 1, 2021

March 1, 2021 Lunch – Sashimi and Sushi Rice Dinner – Roasted Chicken with Steamed Broccoli and PPI Couscous and tomatoes, yellow squash and red bell pepper

 March 1, 2021 Lunch – Sashimi and Sushi Rice   Dinner – Roasted Chicken with Steamed Broccoli and PPI Couscous and tomatoes, yellow squash and red bell pepper

Today all came right in the market.  It was a complete turnaround from two days ago when everything went wrong and my portfolio made up all the value it lost two days ago. So, within two days I have had the greatest single day loss and single day gain in my investing career.

I skipped breakfast and at noon sliced about .2 lb. each of raw tuna, salmon, and Peruvian scallops plus fresh daikon and ate them with a dipping bowl filled with a soy and wasabi mixture, a bowl of sticky sushi rice, pickled ginger, and a cup of green tea.  


I enjoyed a leisurely lunch as I watched the market pound upward.  After lunch I tried to watch a soccer match but went to sleep until 4:00.  I did a little work and then took a check that arrived in the mail to the bank to deposit.

When I returned home at 5:15, Suzette and I walked ½ mile.  The protein and oil in the fish must have oiled my joints because I walked with strength and without pain.

I have some raw fish left so I will eat sashimi again tomorrow. 

When we returned home I cleaned and skewered a whole chicken on a spandex cooking rack that Suzette had bought last week.  With Suzette’s help we dusted the skin of the chicken with tandoori seasoning, which is one of my favorite and easiest way to flavor a roasted chicken.  We put the racked chicken in a 9 X 9 inch pyrex baking dish with about 1/3 inch of water and roasted it in a 425 degree oven for 25 minutes and then for 85 more minutes at 350 degrees.

I also combined the small amount of PPI sautéed yellow squash and red bell pepper with Italian seasoning and some of the couscous with cooked with tomato slices that the cooks at the Center made for our lunch on Friday and placed that in a pyrex loaf pan and covered it with saran and placed it in the microwave.

I then deflowered broccoli flowerets from a stalk of broccoli and put them in the steamer with enough water to steam them.

I then fetched a bottle of Kirkland Pinot Grigio (Costco $6.99??) and poured Suzette a glass.

I then fetched the frozen cooked garbanzo beans and started them cooking on the stove to further soften them, so we can make hummus.

When we judged that it was 10 minutes from the chicken being fully roasted, I started the steamer and microwave.  In ten more minutes, Suzette removed the chicken from the oven. The skin was crisp and the meat inside was tender, just the way it should be.

I poured glasses of wine and carved off a thigh and leg for me and a thigh for Suzette and we each served ourselves couscous and broccoli.

We enjoyed our simple dinner, especially when we knew it was the first step in making chicken salad to take on our trip this weekend.

We did not eat any dessert but I made a fresh cup of sweetened chai.

We watched the news until 9:00 and then I blogged and Suzette went to bed.

Bon Appetit

February 28, 2020 Brunch – A Gravad Lax, Red Onion, Goat Cheese and Snow Pea Omelet. Dinner – New Recipe, Foil Wrapped Mahi Mahi with green onion, carrot, asparagus strips and parsley, white wine, butter and garlic and Sushi Rice

February 28, 2020 Brunch – A Gravad Lax, Red Onion, Goat Cheese and Snow Pea Omelet.  Dinner – New Recipe, Foil Wrapped Mahi Mahi with green onion, carrot, asparagus strips and parsley, white wine, butter and garlic and Sushi Rice

Today was another good example of one dish meals.

At 10:00 we made our usual weekly omelet.  Today it included Gravad Lax, Red Onion, Goat Cheese and Snow Peas.  I cannot begin to express how flavorful this combination is.  It is far more flavorful than a toasted bagel with cream cheese, Gravad Lax, and red onion.  God Bless the French for creating this way of cooking eggs.

After Brunch we drove to Sprouts and bought, Mahi Mahi, and 1/3 lb. of salmon, ¼ lb. of tuna, a lb. of Peruvian sea scallops, a small piece of daikon for my sushi lunch tomorrow.  We also bought milk, a papaya, two Ataulfo mangos, fresh ginger, 8 each of acorn and butternut squashes for Suzette’s Center, some broccoli heads, bananas, and a cucumber.

We did not eat an organized lunch when we returned home.  Instead, I ate the several days old PPI Pork and Mixed Vegetables with PPI Sushi rice and Suzette ate one of the bananas sliced in half and spread with peanut butter.

At 2:00 we zoomed with Billy and Elaine, Rebecca, and Willy.

After the family zooms I made and drank a cup of hot chocolate with rum as Suzette and I worked on assembling the 50 states’ cocktails puzzle Cynthia lent us.

We spoke to Willy and he said he would like to join us for dinner and we decided to cook the Mahi Mahi. At 5:30 we stopped puzzling and started cooking.

I first made sushi rice with 1 ½ T. of sugar, 1 ½ T. of Aji Mirin, 1 ½ T. of Japanese rice vinegar, 1 tsp. of dried Pulse seaweed, 3 cups of water and 1 ½ cups of Jasmine rice brought to a boil and then reduced to the lowest heat for 35 minutes.

Fish in Foil - Suzette cut strips of fresh asparagus and carrot with a vegetable peeler and I sliced 1½ inch strips of green onion and chopped parsley.  Suzette then combined those ingredients with chopped garlic, pads of butter, and white Spanish Rueda wine inside two pieces of crimped aluminum foil.  She then folded each piece of foil into a separate envelope to secure the ingredients and baked them in the oven for 20 to thirty minutes.

Since Willy prefers red wine, we decided to open a light red.  I chilled a bottle of Cherry Blossom California Pinot Noir.  Cherry Blossom is my favorite under $5.00 pinot noir. It has a strong fruity cherry flavor that subsides after a few minutes as the traditional pinot noir flavors begin to express themselves.  It also has as long a lasting flavor profile as any inexpensive red wine I have tried lately. Suzette added ice to her glass and liked it more chilled, but I found it immensely drinkable slightly chilled without ice. I highly recommend this wine for light dinners, such as hamburgers or a heavily flavored fish such as Mahi Mahi or mackerel.





This was the most successful foil wrapped Mahi Mahi Suzette has made.  We often add tomatoes, chili, and mushrooms, but tonight Suzette perfected a more French version that I like even better.

After dinner, we split the last of the magnificent clementine cake with chocolate glaze Suzette made last week for a fabulous ending to a fabulous dinner.

Great food shared with family members is a great antidote to isolation.

And we are planning our first trip to Mexico in June.

Bon Appetit

Saturday, February 27, 2021

February 27, 2021 Breakfast – Oatmeal Lunch – BLT Sandwiches Dinner – Casarecce Pasta with Chicken, Red Bell Pepper, Onion, and Asparagus in a white wine, cheese, and cream sauce

February 27, 2021 Breakfast – Oatmeal  Lunch – BLT Sandwiches  Dinner – Casarecce Pasta with Chicken, Red Bell Pepper, Onion, and Asparagus in a white wine, cheese, and cream sauce

Today was a great food day with three freshly cooked meals.  For breakfast I made oatmeal with brown sugar, raisins, and a diced fresh apple.  Very delicious and satisfying in a not stuffy way.

Suzette went to shop at Costco and Smiths and bought snacks for our trip to Las Vegas, Italian charcuterie, Pita chips, lemons, parsley, and chocolate covered almonds. I will add hummus and chocolate chip cookies this week.

When she returned she made us BLT Sandwiches by frying four strips of thick bacon, slicing a large hot house tomato, and fetching a head of romaine lettuce and the mayonnaise.  She then toasted four slices of 9 Grain bread and we each made our sandwiches.  Suzette made a closed faced sandwich and I made two open faced sandwiches.  We drank the last of the Pinot Grigio TR and Linda brought us yesterday.  I loved the fresh ingredients.  There were two extra slices of tomato, so I double decked my tomato for more garden fresh tomato flavor.

I went worked on the 50 cocktails across the U.S. puzzle before lunch and napped after lunch, while Suzette worked on the puzzle.  It is beginning to come together, which means we find pieces that fit more quickly, which is gratifying.

Billy called to say they were going to watch “House on Wannsee Street” being shown as part of the Winter ABQ (Virtual) Jewish Film Fest.

We decided to fix dinner and watch a movie, since none of the shows we like were showing on PBS tonight. The film chronicles a 100 year history of a house build in East Berlin by a Dr. Lippmann and the emigration story of his family.  It is fascinating.  They went to four other countries and changed religion twice.

We decided to combine chopped red bell pepper, onion, asparagus, Pecorino Romano cheese with Casarecce pasta and a white wine, cream sauce.  The dish was delicious.  The use of lots of fresh ingredients made the dish come alive.

 

I poured Riscal Verdejo from Rueda.  Riscal was the first vineyard to produce wine using Verdejo grapes from Rueda.  It is a strong white wine with lots of character.  It almost overpowered the light pasta dish but the colorful, fresh ingredients carried the day.

Before the movie we watched this week’s episode of Return to the Chateau, which follows the activities of an English couple who buy and renovate a 150 year old moated Chateau in France.

After the movie we watched an episode of Love it or List it and Suzette went to bed and I blogged and read.

This was a great day of simple but delicious fresh food.  It hope it is a return to normalcy. Fresh ingredients are beginning to come in, as the growing season returns.

Bon Appetit

 

 

  

 

 

  

February 26, 2021 Lunch – Roast Chicken, Tomato Couscous, and fresh salad Dinner – PPI Chili Relleno and beans and tortilla and Clementine Cake

February 26, 2021 Lunch – Roast Chicken, Tomato Couscous, and fresh salad   Dinner – PPI Chili Relleno and beans and tortilla and Clementine Cake

Today was a fun day because Linda and T.R. drove down from Santa Fe and we drove together to Los Lunas and ate lunch with Suzette and then she gave us a tour of her exhibit of women artists of NM.

I ate granola, yogurt, milk, and blueberries and slice banana for breakfast and worked a little while until they arrived around 11:15.  TR and Linda wanted to see the new art I had bought so we toured the art in the house for a few minutes before leaving for Los Lunas.

When we arrived, Suzette met us and we all went to the Spa where a table was set for lunch by a fireplace with a fire on the patio in the pool area.  Soon the chef and a helper brought a platter on which was a sliced roasted chicken on a bed of couscous and fresh tomato and a large bowl of fresh salad picked in the morning in the Center’s garden accompanied by a simple balsamic and olive oil dressing.

T.R. and Linda brought an Italian pinot grigio del Venezie and a six pack of Italian Peroni beer.  We ate and talked and enjoyed the warm sunlight for quite a while.  It became clear almost immediately that they were just as starved for human interaction as we were.  They had driven to Amarillo, Texas for their first shot of vaccine and it was apparent that they were feeling the urge to break their 1 year period of isolation.

After lunch we toured Suzette’s art exhibit.  Suzette studied art curation in college, so she had expertly hung and framed the art and made labels for each work, so it was a very professional exhibit.  We toured a few of the outdoor areas of the Center after the art tour and then said goodbye to TR and Linda and drove back to Albuquerque with the leftover food and beverages.

We were not very hungry for dinner after our big lunch, so Suzette ate leftover chicken and a piece of Clementine cake and I ate the leftover Chili Relleno and beans with a corn tortilla from yesterday’s lunch and a piece of Clementine Cake with a scoop of vanilla ice cream on it.

My portfolio was up over 1.4% when I left for lunch but when I returned after the close I found that it had gained only .75% for the day because there was a sell off at the end of the day and that cut my potential profit in half.  What a tough market we are going through these days.

 

My Dad, who was a serious horse racing bettor, would characterize this as a market not running true to form.  He could always make money when the horses were running true to form because he would pick the best horse and put most of his bet on the horse to run third because the best horse will almost always run 1st or 2nd when the horses are running true to form, but it became a far less predictable result when they were not running true to form. 

Dad also had a special betting technique he employed. He would bet $5.00 or $10 on the horse to win, $2-.00 to $50 to run second, and $250 to $350 to run third depending upon how certain he was that the horse was a potential winner.   Since most any horse will pay $2.20 to $2.40 or $.10 to $.20 per dollar for 3rd, If he either lost a little or won a little if it ran 3rd and made more if it ran 1st or 2nd.

In pari-mutual betting the track aggregates all bets for each position and takes a 10% commission off the top and then the pool of money left that bet on horses who finished that position or better is divided into equal parts for that position among those who hold winning tickets for each of 1st, 2nd, or 3rd. The winning horse’s ticket holders receive all of the money bet on first.  For second place the pool of money is divided equally and each group holding a 2nd place horse’s ticket will share pro rata ½ of the total bet on 2nd. The same technique is applied to 3rd, except the pool of money bet on the 3rd place is divided among the total dollars bet on horses that placed 1st, 2nd or 3rd. divided into three equal parts.

The reason why some horses pay more for the same finish position is because there are fewer dollars bet on longshot horses to share their amount of the pool, so each dollar bet will be allocated a greater portion of the pool allocated to that horse.

After our big day, we were tired and went to bed shortly after 8:00.

Bon Appetit

 

 

       

   

Friday, February 26, 2021

February 24, 2021 Lunch – Halibut and Guacamole Quesadilla Dinner- Sautéed Fillet Mignon with sautéed Mushrooms, Baked Potato, and Asparagus

 

February 24, 2021 Lunch – Halibut and Guacamole Quesadilla   Dinner- Sautéed Fillet Mignon with sautéed Mushrooms, Baked Potato, and Asparagus

I woke up after 7:30 and immediately went to my computer and bought 300 shares of Square at $238.67.  Luckily it ended the day at bit above $240.00, so I made a small profit. My portfolio ended up .2% as Apple continues to fall.

 

I ate two toasted slices of bagel with cream cheese, slices of lax and red onion, and capers for breakfast.

I thawed a small fillet mignon for dinner at noon.

Suzette worked at home today.  At noon she decided to make a quesadilla with PPI grilled halibut steak and guacamole she found in the fridge inside a folded flour tortilla.  It was delicious.  We split a Modelo Special beer and ate at the table in the garden under the gazebo for a lovely al fresco lunch,

At 3:00 I napped until 5:00 and then we walked ½ mile in the neighborhood.

When we returned from our walk I poked holes in four Yukon gold potatoes and Suzette baked them in the oven at 375 degrees for an hour.

I sliced four Portobello mushrooms and minced a shallot and a clove of garlic and Suzette snapped the ends off eight thick asparagus and put them in the steamer with water.

She then cut the steak in half horizontally to make two 1 inch thin steaks and salted and peppered the steaks and sautéed them in a cast iron skillet.

I put two T. of butter and 1 T. of olive oil in a skillet and sautéed the mushrooms, garlic and shallot and sautéed them while the other two dishes were cooking.

After about ten minutes I added about 1 ½ T. of Amontillado sherry to the mushrooms.

I then opened a bottle of 2015 La Gitana Spanish Rioja bought recently at Costco.

Everything was ready at about the same time.  Suzette plated the steak and covered it with the sautéed mushrooms and put a baked potato on the plate and four asparagus each and split the potato with a knife and added pats of butter to the potato.  I sliced two green onions thinly and place the ringlets in a bowl and fetched the sour cream and put it on the table and poured glasses of wine.

We had an amazingly delicious steak dinner.  The fillet was melt in your mouth delicious, especially with the sautéed mushrooms and shallot and the asparagus were perfectly cooked, tender but still slightly firm to the tooth.

The wine got better as we let it air out for about 45 minutes. We will buy more and open it at least 39 minutes before the meal.

After dinner I had a Calvados with a piece of Chantilly Bakery Fruit cake and a cup of tea.

Big Bon Appetit

 

February 25, 2021 Lunch – Padilla’s Chili Relleno Plate Dinner- Stir Fried Pork with Mixed Vegetables and Fresh Egg Noodles

 

February 25, 2021 Lunch – Padilla’s Chili Relleno Plate   Dinner- Stir Fried Pork with Mixed Vegetables and Fresh Egg Noodles

I had a busy day today.  I slept until 7:45 and then watched the Market fall dramatically again to the worst day of my career in investing, about a 2.6% loss of value.  The only good news is that I was so busy I did not have much time to watch it.

I drafted a letter to the Public Administrator of Clark County and made a small breakfast of granola, milk, yogurt and blueberries, but only ate two bites of it.

I showered and dressed and drove to 524 Romero NW to meet the Plumber at 10:00.  When I arrived I was thrilled to see Chris and Robert paneling the bar with sheets of rustic wood and that soon their plumber arrived to connect their drain lines and water lines for the bar.  After a bit of a wait Phil and his crew of On Call Heating and Cooling arrived to check the HVAC system.  I waited another hour until around 11:30 until they finished going through the system and trying to add Freon.  Phil said he would need to return on a warmer day because it was too cold to add Freon and test the cooling system.

I then called Padilla’s and ordered a take-out order of Chili Rellenos and beans and drove to the Post Office to mail my letter to the Clark County Public Administrator and then to Padilla’s to pick up my order.

When I returned home around 12:20 I heated my lunch and ate about ¾ of it.  It was delicious.  It was great having a plate of chili rellenos and cooked pinto beans. Suzette had left a pyrex measuring cup of milk and coffee in the microwave, so I poured that into a glass and added a T. of condensed milk and ice to make a Vietnamese iced coffee that was tasty and kept me going through the afternoon.

I think there were four deeds to review today.  I have a relationship with a law firm that prepares documents for loan companies to prepare deeds for New Mexico loans.  I usually average 20 to 30 every month, but this month I have done 38 so far.

Then at 2:00 I zoomed with the Book Club to discuss Jack by Marilynne Robinson.  

The book club lasted until 4:00 after which I reviewed another couple of deeds and talked to the Public Administrator and then at 5:00, when Suzette came home, I zoomed with the meditation group until 5:30.

After mediation I offered to cook dinner and Suzette agreed.

 

Stir-Fried Pork with Mixed Vegetables and Fresh Egg Noodles

I had thawed out a pork chop after lunch. At 5:30 I gathered a medley of vegetables, including Baby Bok choy, an onion, garlic, snow peas, a can of sliced bamboo shoots, a piece of daikon, a red Bell Pepper, and white mushrooms.

I sliced about the same amount of each of the vegetables and divided them into hard and soft colanders.  I then sliced and diced the pork and fetched a T. of pickled ginger from the fridge.

I heated about 2 T. of peanut oil in my wok on the stove and added the pork and stirred it until it turned white.  I then added the hard vegetables with the garlic and ginger and sautéed for a few minutes.

While they vegetables were cooking at high heat I soaked two bundles of egg noodles in hot water.  I should have soaked them for 2 minutes but I soaked them for 10 minutes and they turned into gooey mounds of floury paste in the most case.

I also made a seasoning sauce with cornstarch, salt, sugar, Shanghai Vinegar, Chinese Cooking Wine, soy, water and Hoisin.

I then added the soft vegetables, being the green leaves of the baby bok choy, the snow peas, and the mushrooms.

Finally I added the seasoning sauce and the egg noodles and stir everything together.

The result was a lovely mixture of textures and colors and a delicious dinner.

Unfortunately, Suzette had had another covid case at her facility and had been extremely busy all day and had gone to sleep in the chair in front of the TV.

I called to her and she did not awaken until I went to fetch the TV changer wedged between her and the chair.  The sauce in the dish became more coagulated as I waited for her to awaken, even though I added water to loosen the sauce.

I liked my dinner and ate 1 ½ portions, but Suzette did not because she was put off by the strong cornstarch flavor and texture. I cut the pork and red bell pepper diagonally in 1 inch long slices and the other vegetables in 2 inch flat long strips, so the appearance of the dish was very attractive,

Alas, it was not a perfect meal, but I loved having the opportunity to cook and eat a mixture of fresh vegetables.

I put the remaining spoonful of the dish in the container with the PPI Sushi rice for a lunch this weekend.

We then watched Midsomer Mystery and went to bed at 9:30.

I awakened at 2:00 to blog this blog and drink a glass of water.

We did not sleep well last night so I will return to bed and catch up on my sleep.

Bon Appetit