Lunch - around 11:30 I went to the garden and picked several kale leaves, some cilantro, oriental basil, and garlic greens. I set a pot with about 2 quarts of water to the boil and added instant dashi, and 1 large tbsp. of brown miso and the last Tbsp. of pork tapa diced. I then added Rice sticks, Soba noodles and mung bean noodles with seche seaweed, 2 white mushrooms sliced, 8 oz. tofu, about 8 frozen mussels and 3 green onions. This is the combination Vietnamese noodle/miso soup I often make. When the noodles had softened after about fifteen to twenty minutes of simmering, I ladle a bowl of the soup into a large bowl and squeezed into it juice of ½ lime and hoisin sauce to taste. I could only eat ½ of it so the other half will be lunch on another day.
Dinner We had decided to make shrimp scampi last night with the PPI baked spaghetti squash and sugar snap peas. So tonight after I rode ten miles and showered I went to the kitchen where Suzette had started melting about 4 oz. of butter and 2 Tbsp. of olive oil in a large skillet and added about ½ lb. of sugar snap peas I had de-stemmed and halved because the peas needed the longest cooking time. We then squeezed into the simmering butter 2 large cloves of garlic. We then discussed herb selection and Suzette said she wanted lemon thyme and tarragon, so I went to the gardens and picked both, plus some regular thyme and parsley, which I chopped and added to the skillet.
After adding the garlic and before I went to the garden for herbs, Suzette wanted to add about ½ cup of white wine. We decided to open the bottle of 2013 Les Portes de Bordeaux Sauvignon Blanc we had bought at Trader Joe’s on Saturday ($6.99). The wine had a clean finish; not any grassy citrus flavor, more of a tannic metallic flavor. I loved its slightly astringent metallic flavor. We decided to drink it chilled with ice with the meal. This a good Sauvignon Blanc wine for the money. Vivino reviews give it a 3.6 rating, which is impressive. Definitely a winner and worth keeping in the cellar.
Suzette then scraped about ½ lb. of roasted spaghetti squash into tendrils and added it to the sauce in the skillet and added the 1 lb. of shrimp she had peeled. We cooked the mixture until the shrimp had cooked to pink and the spaghetti squash had heated through.
We ladled spoonfuls of our one dish meal into pasta bowls and enjoyed it with a slice of toasted French sour dough bread (Costco, $4.99 for two 16 oz. loaves) and a glass of the Les Portes de Bordeaux.
During and after dinner, we watched Colbert Report, Jon Stewart and the first game of the World Series until it became evident that San Francisco was overpowering KC. I took a glass of cognac with a bit of Cointreau and some chocolate covered almonds and raisins and went to read in bed around 8:30.