½ bagel with red onion slices, and lav smeared with cream cheese for breakfast
A meeting out of the office and then returned home around 11:30 after stopping at Talin to buy wood ear threads, a can each of sliced water chestnuts and bamboo shoots, fresh white beech mushrooms, mung bean sprouts, and snow peas, pork filled steamed buns, and a fresh 1.2 lb. Trout.
I made a soup with the diced meat from a leg of the roasted chicken Suzette brought from the Greenhouse Bistro in Los Lunas plus chicken stock, three white mushrooms sliced, 1 shallot sliced, two stalks of bok Choy diced, seven or eight snow peas, 1 cube of Vietnamese ragout soup seasoning, 1 heaping T. of red miso, and, 4 oz. of cubed medium tofu plus bean thread, rice square, Japanese udon, and wheat noodles.
I added fresh mung beans, hoisin sauce, fresh cilantro leaves and thinly sliced green onion to each of the two bowls of soup I ate for lunch.
It was the most delicious use of a leg of chicken I have ever experienced. I drank cool water with the soup to keep my mouth from burning. A great lunch.
I went to another appointment after lunch and returned a little after 3:30.
At 6:00 Suzette arrived and after we discussed our busy productive days, when I told her that I had bought a Trout she said, “Let’s fry it and make cottage fries and eat it with steamed asparagus and Béarnaise sauce. And we need to make tartare sauce.”
And that is what we did. After I cleaned the Trout, Suzette coated the Trout in a freezer bag filled with a couple of oz. of flour and fried it in a cast iron skillet with canola oil. She also washed and scrubbed clean of dirt four russet potatoes and processed them into slices in the Cuisinart, while I snapped the ends of ten stalks of fresh asparagus from Costco that Suzette put into the steamer and steamed on the stove and thinly sliced about 1 oz. of red onion that I added to the pan of potato slices Suzette was sautéing over medium heat in the new California olive oil from Sprouts and butter.
While everything was cooking I made tartare sauce with ½ cup of prepared mayonnaise, the juice of ½ lemon, 2 T. of Heinz relish, and about 1 tsp. of finely sliced and diced red onion. I also warmed the pitcher of PPI Béarnaise sauce by placing it on the stove beside one of the skillet to loosen but not cause the sauce to heat to the point of separation.
Suzette opened the 2015 Armani Soave I bought at Total Wine for $11.99 less 20%. The wine was delicious, light and fruity. Perfect for the incredibly delicate Trout, which Suzette sautéed to perfection.
We loved dinner. Suzette mentioned cooking fresh Trout she caught with her dad on fishing trips in Pennsylvania when she was growing up. I mentioned eating fresh Trout caught on trips to Dolores, Colorado with my family when young. Are those days still possible?
We were exceedingly satisfied with dinner and did not crave anything else this evening, except one or two of the cottage fries left in the skillet.
A wonderful deja vu experience from our youth that we shared. How odd and fun.
We both read after dinner and went to bed.