Friday, October 30, 2020

October 30, 2020 Lunch – PPI Mapo Dofu with Rice Dinner – Cheese and Foie Gras Sandwiches

 October 30, 2020 Lunch – PPI Mapo Dofu with Rice   Dinner – Cheese and Foie Gras Sandwiches 

The most amazing thing happened today.  When I opened my computer I saw that I had received an ad from Hotel du Printemps in Paris.  I assume my mention that our family stayed in the hotel when we went to Europe in 1960 must have triggered a search function but the message was in French.  Then after lunch when. Turned my computer on again the screen showed the town of Spietz on Lake Thun in Switzerland, where we also stayed in 1960.  I sent the information to and discussed the coincidences with Billy and we both agreed they were omens that we should go back to those places and recreate those parts of our 1960 family trip.

I did not eat breakfast. Instead at 11:30. I heated the last of the Mapo Dofu and an equal amount of rice and added a handful of fresh spinach and drank a couple of cups of green tea with it.

  


In the morning I prepared four deeds and reached or exceeded 33 for this month as I did the last two months.  I really enjoy preparing the deeds because it allows me to use my fifty years of real estate knowledge and make a little extra money.

After lunch I embarked on a new large project to help a condominium develop update their By-laws and rules and regulations that will take a while because I need to absorb several laws that I am not familiar with; mainly the Uniform Condominium Act and The Homeowners Association Act.

I worked until Suzette came home at 5:00.

We were hungry and so I toasted slices of French baguette and buttered them and made cheese sandwiches and foie gras sandwiches and opened a new bottle of French Pinot Noir from the Pay d’ Oc, which means the west side of the Rhone River in Southern France in old French. It is the large area known as Southwest France between the Rhone and the Pyrenees.

We watched a movie called Rebecca that had the feel of a BBC miniseries with a cast of BBC actors we often see in those productions. 

It was another bad day for the market with high tech being hit particularly hard. It was so bad I bought another 400 shares of Apple.   If things run true to form the Market will bounce back on Monday or by the time the election is over.

Salad Nicoise will need to wait until tomorrow evening.


Bon Appetit


 


October 29, 2020 Lunch – Potage and Cheese and Pate sandwiches. Dinner – PPI Mapo Dofu with Rice and PPI Steamed Baby Zucchini

October 29, 2020 Lunch – Potage and Cheese and Pate sandwiches. Dinner – PPI Mapo Dofu with Rice and PPI Steamed Baby Zucchini

Today was a rather busy day. 

I awakened at 7:30 and watched the market take off in a very positive direction, but I had filings in a case, so I went to my computer after filling a bowl with a handful of granola, covered with milk and topped with ½ banana sliced, blueberries, and two T. of yogurt, which I ate at my desk.

I drafted a motion and a request for Setting and filed it with the revised Entry of appearance and notice of Non-availability I drafted yesterday by 10:00.  When I received the filed documents from the clerk I filed them with the Court and the other attorneys. 

After sending a requested document to a client and calling another client to see if a document had been  delivered I delivered two Whoppie pies to Charlie and Susan’s door and drove to the bank to deposit a check and then drove to Bosque Bakery to buy two fresh Rustic baguettes.  I noticed that Bosque Bakery 

had been selected as the best bakery in Albuquerque and was thrilled that it was only ten blocks from home. I have been having a vision of Frenchmen riding their bikes carrying baguettes that I see in French movies.  Next time I may try to ride my bikers Bosque Bakery, especially since the baguettes are not as long and unwieldy as a French baguette.

When I returned home it was noon andi was hungry so I ate a toasted slice of baguette buttered and garnished with slices of Jarlsberg and Iberico cheese as I unwrapped five or six cheeses, opened the
package of foie gras, sliced and toasted several more slices of baguette and heated the pot of PPI Potage (potato and Leek Soup) for Peter and me to eat for lunch and during book club.

When Peter arrived at 12:30 I ladled two bowls of soup and invited him to help himself to the cheese and pate.  We ate at the dining room table where I had set up my computer and spaced our chairs six feet apart for the book club meeting, which we joiToday we eleven of the twelve members of the club held a lively 2 hour discussion regarding Educated by Tara Westover by Zoom.

After the meeting, at 3:15 I cut the last Whoppie Pie in half and scooped out the last four scoops of vanilla ice cream from a container and swizzled chocolate syrup across the top of the ice cream for a dessert for us. 

After Peter left at around 3:30 I took a Aji tuna steak from the freezer to thaw for dinner then caught up on my deed work and correspondence.

I prepare New Mexico deeds for a law firm that prepares documents for one or more mortgage lenders, like Rocket Mortgage or Quicken Loans. I used to prepare about 15 to 20 deeds a month, but recently I have been preparing thirty or more per month.  Today I prepared two or three.

I also correspond with a group of fellows my age who are friends of my best friend Dee from their college days at TCU, which is also our connection. I lived next to Dee in Fort Worth when we were attending TCU graduate school: he in Political Science and I in Business.

At 5:00 I meditated for 30 minutes with my zen meditation group.

At 5:30 Suzette arrived and we watched the news and discussed dinner.  It was not a very long discussion.   Suzette suggested we eat the PPI Mapo Dofu and Steamed Baby zucchinis. So at 6:15 I went to the kitchen and boiled a cup of rice in 2 cups of water and a tsp.of dehydrated chicken stock for 30 minutes.

While the rice was simmering I de-seeded about a T. of Szechuan peppercorns and sliced three green onions into thin rounds to garnish the Mapo Dofu. When Suzette came into the kitchen when the rice had finished cooking, she heated the Mapo Dofu and zucchinis in the microwave and served them on a pile of rice in a pasta bowl.

 


 

The Mapo Dofu was more delicious tonight for several reasons.  During the two days it rested in the fridge, the flavors of its many ingredients (tofu, sausage, pork, chili sauce, onion, bell pepper, wood ear, soy sauce, sesame oil, Chinese Cooking wine, and mushrooms) blended,  the addition of the traditional garnishes (Szechuan peppercorns and sliced green onion) accentuated the flavors of the ingredients and the dish, and just cooking it longer integrated the flavors more.


The zucchinis also tasted better.  It seemed the butter and lemon sauce Suzette garnished them with last night that was somewhat abrasive last night on their surfaces had permeated into the zucchini and flavored them more thoroughly tonight.


Suzette drank her cocktail and I brewed a cup of the Chinese green tea

Marty and Yoyo brought us when they visited this last spring.


We loved our dinner tonight a lot and it fully satisfied us as good food should.


We did not desire for any dessert, although Suzette drank a glass of Limoncello before she fell asleep in her chair in front of the TV by 8:00.


One of Suzette’s kitchen staff was exposed to covid last week and the entire kitchen staff went into quarantine, so Suzette has had to cook dinner for the Center this week.  Luckily, the new cook she has hired began cooking today, so with Nicole, one other prep person, and the new cook much of the burden to cook will be lifted from Suzette soon.


I finished blogging last night’s blog and went to bed at 9:30 and awakened at 1:30 to write this segment.


I love Thursday night because I can stay up a bit longer and get an early start to the weekend.


Bon Appetit


Thursday, October 29, 2020

October 28, 2020 Lunch – Stir fried egg white noodles and Duck Ragout, Dinner – Sautéed Filet Mignon, Sautéed Mushrooms, Steamed Zucchini, and Baked Potato

October 28, 2020 Lunch – Stir fried egg white noodles and Duck Ragout, Dinner – Sautéed Filet Mignon, Sautéed Mushrooms, Steamed Zucchini, and Baked Potato

I started the day with perhaps the best meal of the day, sliced fresh Gravad Lax and red onion slices on toasted bagel slices smeared with cream cheese, and garnished with capers.  I cured the Lax for only 22 hours and it is so tender, I can not believe it.

Then for lunch I parboiled a bundle of fresh egg white noodles and stir fried them with about 20oz. of PPI Duck Ragout.  

 

   The Duck  Ragout  mixed into the noodles and heated



The parboiled noodles

After lunch I thawed two filet Mignons.

After lunch I also checked the Market which was in a complete melt down because there will be no stimulus package before the election and covid infections are soaring world wide. It was a blood bath. My portfolio dropped 3 3/4%, the worst daily drop ever. I am still up for the year by a lot, so will hang on through this period hopefully.

I rested from 3:00 until 4:30 and walked ½ mile at 5:15 in the warming sunshine of late afternoon.

When I arrived home I watched some news and put four potatoes in the oven to bake at 350 degrees for an hour. 


  When Suzette arrived she wanted to steam baby zucchini and I wanted to sauté two kinds of mushrooms,  

  portobello and white, in olive oil and butter with two cloves of garlic, ½ shallot, about 2oz. of sherry, and a pinch of thyme.

Suzette sautéed the two small filets in a skillet and steamed the baby  Zucchini in the steamer and soon we had a delicious meal.  I opened about ½ hour before the meal a bottle of 2010 Wellington Winery 2010 Ridge Cabernet Sauvignon, which is one of my favorite wines with steak.  The steak was melt  in your mouth delicious. We bought it at Costco and it was USDA choice, so a great piece of meat.

  It took the wine over an hour to begin to open up, but after that it tasted of dark fruit and heavily  alcoholic.  We liked it.




 The steak, mushroom sauce, and baked potato  

  
Micro-Grated Parmesan cheese, sour cream, and sliced chives 
 
   After dinner I ate a slice of French bread with brie and then chocolates with the last sips of wine.  Suzette went to bed at 10:00 and I stayed up to blog.


Bon Appetit


Wednesday, October 28, 2020

October 27, 2020 Lunch – Caprese Salad with toasted French baguette. Dinner – Mapo Dofu with PPI Rice

 October 27, 2020 Lunch – Caprese Salad with toasted French baguette. Dinner – Mapo Dofu with PPI Rice


I attended my first pandemic on-line seminar today. I replicated the food service at a seminar.  I ate a Lax, red onion, and cream cheese open faced sandwich at 8:45 before the seminar started with a cup of green tea instead of the muffins and coffee usually served before a seminar starts.

Then at the mid morning break at 10:30 I heated the PPI bowl of Noodle Soup from yesterday’s lunch.

Then at 12:15 I made a light lunch and the best dish of the day, a Caprese Salad made by filling leaves of bibb lettuce with diced tomatoes, basil, red onion slices, and fresh mozzarella.  I lay the last of the anchovies on the salad and drizzled Cesar dressing on the salad.


This was an amazingly beautiful and delicious salad and was the best dish of the day

I also toasted two slices of French baguette and buttered them to eat with the salad.  The ingredients nestled in the pockets formed by the curved lettuce leaves was a charming composition. Here is a photo.

The Dow was down 222 points, but the Nasdeq was up slightly, so I was surprised to see that my portfolio has risen .75% today.  The big tech names were beginning to move up again, even though the broader market was not.  A commenter recommended Gilead that makes Rendesivir, the therapeutic, as a way to play the covid pandemic without buying one of the many vaccine company stocks, so I bought another 500 shares. 

After the seminar ended at 4:00 Suzette arrived and I bundled up and walked ½ mile.  Line after line of cranes flew high overhead their migration the Bosque de Apache about 100 miles south on the RG.


I must have seen 300 cranes fly overhead in the fifteen minutes I was outside.


Suzette had cooked a beef stew at The Center today, so when I returned home I heard no objection when I offered to cook dinner. It was easy to decide on the menu, because it was decided several days ago that we would make a Mapo Dofu using several eggplants from our garden and I thawed a 2/3 lb. pork boneless sirloin. I chopped and combined in my wok two small eggplants diced with the 2/3 lb. pork boneless sirloin steak diced, 1/3 lb. of Jimmie Dean Sausage, fresh White and portobello mushrooms, about 1 ½ T. of fresh ginger and 1 T. of chopped fresh garlic, 2/3 cup of onion and a green bell pepper, to which I added 3 T. of peanut oil and 1 tsp. of sesame oil started cooking on the stove at a pretty high heat. Periodically I would lift and fold sections of the ingredients so all the ingredients cooked evenly.  


I then rehydrated 3 dried shiitake mushrooms and a small handful of dried black wood ear strips in 2 cups of hot water and after about fifteen minutes of soaking when they became soft I added the wood ear and the water to the cooking ingredients in the wok. I then added a 14 oz. Container of firm tofu cut into ½ inch cubes and 1 tsp. of chili oil and peppers.  


After the ingredients simmered for an additional 20 to 30 minutes, I made a seasoning sauce of 2 T. of Chinese Cooking wine, 1 T. of soy sauce, 1 T. of cornstarch, 1 tsp. Of sesame oil, and 2 T. of water and added it to the wok.  After another couple of minutes the liquid n the wok began to thicken into a dark brown sauce and we were ready to eat. 


I was tired at this point and wanted to sit down, so I fetched the container of PPI cooked rice and gave it to Suzette and asked her to take over.


 Suzette heated the rice in the microwave and went to the garage to fetch cold beers and then ladled a pile of rice into a pasta bowl and covered it with spoonfuls of Mapo Dofu. 


I dispensed with adding crushed Szechuan pepper corns and chopped green onion.  That will need to wait for another day, which will occur, because we have enough Left for another meal that I put into the fridge.


We ate around 6:30.


During Rachel Maddow at 7:00 Suzette made us a dessert of ½ of a whoppie pie in a small bowl with a scoop of vanilla ice cream drizzled with a swizzle of Hershey’s chocolate syrup.


I drank a cup of chai after dessert and we went to bed by 8:30.


I awakened at 2:30 to finish this blog and drink a glass of water.


We discussed dinner and decided we needed to eat the baby zucchini grown in Suzette’s garden at the Center tomorrow. Suzette suggested we grill a steak or filets, so I will thaw them tomorrow and perhaps bake some potatoes.


Bon Appetit


Monday, October 26, 2020

October 25, 2020 Brunch – BLT and Egg Sandwiches Dinner – PPI Enchiladas with Guacamole and Sour Cream

October 25, 2020 Brunch – BLT and Egg Sandwiches  Dinner – PPI Enchiladas with Guacamole and Sour Cream

I awakened at 8:15 this morning.

Suzette was up and working.

I watched the last of Fareed Zacharia and then the news programs.

I worked from 10:00 until 10:30 and then watched PL Soccer Southampton beat Chelsea. 

At 12:00 Suzette made BLT and egg sandwiches.  She ate hers on toasted French baguette and I ate mine open faced on whole wheat toast spread with mayo and sliced tomatoes from our garden.  It was a very pleasant sandwich.  I drank a glass of Clamato juice flavored with lime juice.


After lunch i rode 3 miles south while Suzette painted the basement floor.

When I returned at 1:20 I ate a bag of popcorn and watched the beginning of the Leicester v. Arsenal game. It was played at Arsenal’s home field.  Leicester has not beaten Arsenal at home for the last 42 years but today Leicester did beat Arsenal and I was thrilled.

At 2:00 we had a lively Zoom meeting with the family.  The meeting was lively because both Willy and Luke joined the meeting along with Bill, Elaine, Rebecca, Mickie, and Suzette.

When the meeting ended I watched the last 15 minutes of the Leicester match and the winning score by a header from Vardy..

After the match I sliced 3 1/2 cups each of leeks and potatoes and added 2 quarts of water and 1 T. of salt and simmered them for an hour in a heavy Le Creuset covered casserole. This is the Julia Child recipe for Potato Soup from Mastering the Art of French Cooking


This is the first step in making potato soup.  Tomorrow we will emulsify the soup and add cream and chives to finish it..


Then around 4:30 I made guacamole with the 3 small avocados we have, plus 3 oz. of onion, ½ cup cilantro, 4 small cloves of garlic, and juice of a lime.


At 5:30 Suzette heated some of the squares of the PPI  enchilada casserole and fetched the container of sour cream. We ate an early dinner as we watched 60 Minutes.


Then we started watching Seattle v. Arizona in an NFL matchup and game 5 of the World Series


Starting at 8:00 we watched two episodes of PBS’ Masterpiece Theater while occasionally checking in on the World Series and the NFL game.


The Dodgers won this game 5 tonight and there was a tie at the end of regulation in the NFL matchup.  In a wild twist of events Arizona intercepted and kicked the winning field goal to go ahead 37 to 34 in the last minute of overtime a few minutes after 10:00.


I blogged after the game and then fell asleep.


Bon Appetit 




 



October 26, 2020 Lunch – Salmon Vegetable Noodle Soup. Dinner – Potage with cheesy Croutons and chives

 October 26, 2020 Lunch – Salmon Vegetable Noodle Soup. Dinner – Potage with cheesy Croutons and chives

Another day of PPIs converted into meals.  

I ate granola, blueberries, sliced banana, yogurt and milk for breakfast.


At noon I decided to convert the leftovers from the poached salmon with Penne in cream sauce with asparagus and the grilled salmon Teriyaki dinner into a soup.  I filled a 2 quart sauce pan half full of water and added 1 tsp. of dehydrated dashi and 1 heaping T. of white miso.  Then I added a bundle of wheat noodles and a small handful of raw rice vermicelli.  Then I began slicing and dicing and adding vegetables; 4 Savoy cabbage leaves, two green onions, 2 oz. of yellow onion, and 2oz. of zucchini.  As that cooked I added the 3 oz. of teriyaki salmon and finally a generous handful of de-stemmed spinach.

After about 30 minutes of simmering the dried noodles and other ingredients had cooked and were ready to eat.

I ladled a bowl of noodles and broth and added fresh cilantro leaves and hoisin sauce to add flavor.  I was unable to eat all the soup so there is about 2/3 of a bowl left for tomorrow.


I checked the Market and it was down over 700 points and ended at 2:00 650 points down.  I guess the market reacted to the lack of Senate action to pass a stimulus package before the election.


This is looking a lot like the George Bush administration in the lame duck period after the election in 2008.  The economy became rudderless.  The Trump administration has given up on trying to control the spread of the pandemic and it has had a direct and negative effect on the economy.


When Suzette came home a few minutes before 5:00 she sad she would be happy eating the potage I made yesterday with 3 ½ cups each of leeks and potatoes simmered in 2 quarts of water and 1 T. of salt for an hour.


I suggested croutons and Suzette suggested cheesy croutons, so she emulsified the soup and cooked it down a bit because I had added 3 quarts of water instead of 2 to account for the greater proportion of water.  Then she added 4 to six T. of heavy cream to finish the soup. 


I then cubed about ½ of a baguette and Suzette tossed the cubes in a gallon freezer bag with olive oil, salt and pepper and placed the croutons on s cookie sheet.  I grated Pecorino-Romano cheese on the croutons and Suzette baked them in a 350 degree oven on convection setting for 15 minutes to melt and fix the cheese on the croutons.


 Then went to the garden and grabbed a handful of snow covered chives and diced them.  Many of them were wilted, but they retained their flavor.


Suzette heated the soup and ladled it into French soup boels and garnished the bowls of potage with croutons and chives for a delightful dinner.


We watched the Antique Roadshow until 8:30 and Suzette went to bed.


She had cooked dinner for the facility today for three hours, chicken and vegetable chowder, so she was tired.


Her kitchen help tested positive and are now in quarantine so the kitchen had to be disinfected and a meal cooked.


 I Drank a cup of chai and a small glass of 2/3 cognac and 1/3 Grande Marnier and at 8:30 blogged.


At 9:30 I watched the PBS series on WWII.


Bon Appetit

  


            




Sunday, October 25, 2020

October 24, 2020. Brunch – Lax and Bagels. Dinner – Reconstructed Baked Penne with Caprese Salad Today was a super relaxing day interspersed with interesting activities such as a walk in the Bosque and the fall harvest of many of our garden items. I awakened around 8:15 and watched soccer and TCU v. Oklahoma until 11:00 when I took the Gravad Lax out of the fridge and cleaned and bagged it and made breakfast with some of it. I usually slice thick bagels into three slices. Today I toasted two slices and Suzette toasted the third and I spread cream cheese on all the slices and lay thin slices of red onion on mine and lay slices of fresh Gravad Lax on all three slices. Mike came by to close and cover the swamp coolers, so we are ready for winter. Then I watched the end of the TCU game and we I ate a slice of toasted banana nut bread spread with butter and plum jam and then we drove to Kit Carson Park and walked to the two lakes in the bosque. Today there were lots of migrating ducks feeding in the lakes. We saw Green teals, ringneck, and mallards. When we returned home the wind was starting to blow so we decided to harvest some of the items in our garden. We bagged thyme, tarragon, and picked the peppers, eggplants and tomatoes. I also picked oregano and chives for dinner. Suzette checked the covered bed and it is starting to sprout buds of lettuce and radishes. We decided to reconstitute the Baked Penne casserole we made earlier in the week. I chopped five or six cloves of garlic, about 3 oz. of onion, the chives and about ½ cup of oregano. Suzette started sautéing those items while I diced three Roma tomatoes and a pepper from our garden and added those to the sauté. When the vegetables were cooked Suzette mixed the sautéed vegetables and the last of the requeson and a handful of Pecorino-Romano cheese with the baked Penne and baked the reconstructed casserole in a pyrex baking dish in the oven. I opened a bottle Chianti and a Suzette made small Caprese Salads with the last large ripe tomato from our garden, slices of fresh mozzarella and fresh basil leaves from our garden and drizzled the salads with a red onion balsamic and olive oil dressing. We loved our freshly enhanced dinner with a lovely smooth Chianti. I thought the addition of requeson was the secret to the spongy melt in your mouth dish. After dinner we went to bed at 9:00 after a glass of limoncello for Suzette and a glass of grappa for me. Bon Appetit

 October 24, 2020. Brunch – Lax and Bagels. Dinner – Reconstructed Baked Penne with Caprese Salad 

Today was a super relaxing day interspersed with interesting activities such as a walk in the Bosque and the fall harvest of many of our garden items.

I awakened around 8:15 and watched soccer and TCU v. Oklahoma until 11:00 when I took the Gravad Lax out of the fridge and cleaned and bagged it and made breakfast with some of it.

I usually slice thick bagels into three slices.  Today I toasted two slices and Suzette toasted the third and I spread cream cheese on all the slices and lay thin slices of red onion on mine and lay slices of fresh Gravad Lax on all three slices.



  




 
  Mike came by to close and cover the swamp coolers, so we are ready for winter.

 Then I watched the end of the TCU game and we I ate a slice of toasted banana nut bread spread with 
butter and plum jam and then we drove to Kit Carson Park and walked to the two lakes in the bosque.  
Today there were lots of migrating ducks feeding in the lakes.  We saw Green teals, ringneck, and mallards.



  When we returned home the wind was starting to blow so we decided to harvest some of the items in our garden.  We bagged thyme, tarragon, and picked the peppers, eggplants and tomatoes.

 
 




 I also picked oregano, peppers,  and chives for dinner.

Suzette checked the covered bed and it is starting to sprout buds of lettuce and radishes.

We decided to reconstitute the Baked Penne casserole we made earlier in the week.  I chopped five or six cloves of garlic, about 3 oz. of onion, the chives and about ½ cup of oregano.  Suzette started sautéing those items while I diced three Roma tomatoes and a pepper from our garden and added those to the sauté.







 

When the vegetables were cooked Suzette mixed the sautéed  vegetables and the last of the requeson and a handful of Pecorino-Romano cheese with the baked Penne and baked the reconstructed casserole in a pyrex baking dish in the oven.

I opened a bottle Chianti and a Suzette made small Caprese Salads with the last large ripe tomato from our garden, slices of fresh mozzarella and fresh basil leaves from our garden and drizzled the salads with a red onion balsamic and olive oil dressing.



 We loved our freshly enhanced dinner with a lovely smooth Chianti.

I thought the addition of requeson was the secret to the spongy melt in your mouth dish.

 After dinner we went to bed at 9:00 after a glass of limoncello for Suzette and a glass of grappa for me.

Bon Appetit