Wednesday, October 18, 2017

October 17, 2017 Lunch – East Ocean. Dinner – Roasted Lamb Salad

October 17, 2017 Lunch – East Ocean. Dinner – Roasted Lamb Salad

Every day is different and interesting in it own special way.  Today was even more so for several unexpected reasons.

It started at 5:00 when I got up to take Rebecca to the airport.

At 10:30 Aaron came by to create a SODA agreement with four bottles of wine he had been given to try during his trip to Romania last week and an exciting report about our developing Romanian wine import business.

Then at 11:55 I met Robert Pidcock at East Ocean for lunch.  Robert is a vegetarian, so we always order the same thing, Deep fried tofu with vegetables.  This the same dish as Moo Goo Gai Pan except deep fried squares of tofu are substituted for the strips of chicken in this dish.

 I was amazed by the story that Robert told me about how he is single-handedly taking down a corrupt cabal of lawyers, doctors, trust companies, and social workers who have been exploiting elderly people by railroading them into court ordered conservatorships to strip them of their assets by sealing their files from public access and thus failing to notify their relatives except for the complicit child or relative who initiates the case of any of the facts surrounding their mischievous deeds.

Robert has a client who was forced into this situation and he filed a response and then a writ is superintending control with the NM Supreme Court, which is now investigating along with the U.S. Department of Justice.  Robert is now trying to advance legislation that will protect New Mexicans from such schemes. A fantastic story.

After lunch I returned home and Suzette arrived at 2:45.

We rode to Montano at 4:00.

When we returned at 5:00 we watched the business news and then the reports of the capture of Raqqa on the BBC news.

At 6:00 we started preparing dinner, a composed salad with slices of PPI roasted lamb, tomatoes, kalamata olives, avocado slices, pickled fiddlehead ferns, thinly sliced red onion, sautéed pimiento, and sautéed goat cheese rounds coated with crushed pistachio nuts.  I made a light balsamic vinegar and olive oil dressing. We also served the PPI Tzatziki I made Friday.

The reason for dinner was to try three of the wines Aaron brought back from Romania.  We started with a Lambarini sparkling white that was not very good.  Then when the salads were served we opened the better bottle of red a 2016 oaked estate bottled red Feteasca Neagra from Domeniul Bogdan, organic biodynamically grown and certified DOC wine, a very clean tasting wine with a chalkiness not unlike a good Chateauneuf de Pape.  Feteasca Negra is one of the great Romanian grape varieties.  This wine had great clarity and body; a great bottle of wine that would sell for around $20.00 in the U.S.  Domnuil Bogdan is located within twenty miles of the Black Sea in southern Romania.  During the period that Romania was part of the Roman Empire it was one of its principal wine producing regions and ranks fifth or sixth among the wine producing countries in Europe.

We then opened a bottle medium sweet red wine with a much lighter flavor profile that was

surprisingly pleasant to drink named dreamer that will need a new name and label.  I liked it because
it was not too sweet and had a fresh fruity flavor.  I think it will be very popular.

                                                            Three Romanian wines

We sat at the patio table sipping wine and talking about the wine business until 9:00 when Aaron said goodnight.

We all thought there is a window of opportunity for the introduction of Romanian wines in the next year or two due to the poor harvest in Western Europe due to climate change this year and the recent devastating fires in the California wine country. Romania had an exceptionally good wine harvest this year according to Aaron and he is getting calls from distributors and other importers seeking Eastern European wine, so things are looking hopeful for VinDacia.

VinDacia's first container of wine is ready to ship to the U.S., so we shall soon see if America wants to drink Romanian wine.

Bon Appetit

October 16, 2017 Lunch – Jambo. Dinner – the Range

October 16, 2017 Lunch – Jambo.  Dinner – the Range

Another full day of travel and food.  Breakfast was a few bites of a cold bagel, because we were on the move early because we had agreed to meet Amy for lunch in Santa Fe at noon.  We drove across the gorge and along the West Rim Road to Pilar where we stopped at Stephen Kilborn’s studio.  After crossing the bridge high in the canyon on the way to Pilar we saw a small herd of desert sheep, all ewes and babies as far as I could tell and the second ones I have ever seen in the wild.

Rebecca had her picture taken and bought a small bowl for $30.00 at Kilborn’s.  We then drove into Santa Fe.  Our first choice for lunch, Thai Vegan, was closed so we went to Jambo, wonderful restaurant that specializes in third world cuisines.  Amy and I ordered chicken shish kebabs onl couscous garnished with string beans, feta cheese and sautéed onions.  Suzette ordered a bowl of black bean and sweet potato soup, Elaine had a lamb sandwich, Billy did take out again, and Rebecca did a combination plate with goat stew and chicken curry, rice and lentils.

I enjoyed the chicken kebabs.  They were fruity and a little spicy.
The soup was interesting also, also slightly spicy.

One of the things I most admired about Jambi's was the thought and creativity that went into the presentation of the dishes, as you can see from the photos below.

                          From left to right, Rebecca, Billy, Suzette, Amy, and Elaine

                                    The combo plate of goat stew and chicken curry with rice and lentils

The lamb sandwich

                                         The black bean and sweet potato soup

                              The chicken shishito kebabs on couscous with green beans. And feta

After lunch we drove to Stephen’s Consignment, where Rebecca purchased two mirrors that had been made for and hung inBishop’s Lodge until it was remodeled a few years ago.

We drove to the UPS store at Zafarano  and Rebecca shipped the mirrors to her apartment in NYC.

We then drove back to downtown and parked at the Water St. lot and Rebecca bought a Pasqual’s calender for 2018.  Then we walked to the Fine Arts Museum, but it was closed, so we retraced our
steps and took seats on the patio of Gruet’s Tasting Room at the St. Francis Hotel and whiled away an hour sipping champagne.

We then drove back to Albuquerque and after a few minutes rest we picked up Willy at the corner of Tingley and Central and went to the candy store and met with Andres and Debbie to inspect their progress in opening and their plans for their restaurant.

Afterwards, we drove to the Range on Rio Grande just north of I-40 for dinner.  I ate my favorite, country fried steak,  a large breaded pounded round steak with mashed potatoes and lovely steamed slices of zucchini, yellow squash, and onions with a bowl of thick white sauce and a bowl of wonderful  thickened red wine and mushroom brown sauce. Willy ordered striped bass served on pea purée and a bed of marsacapone flavored risotto.  His striped Bass was two sautéed planks of fish on a bed of risotto surrounded by green pea purée.  Suzette ordered Trout garnished with sun dried tomatoes and capers, which was lightly sautéed and delicious and Rebecca ordered green Chile stew.

The Striped bass on marsacapone risotto surrounded by green pea purée

       The Sauteed Trout garnished with sun dried tomatoes and capers on steamed slices of squash

The green chili stew

Again considerable thought and creativity went into the presentation.

After dinner we took Willy home and saw his apartment and then drove home and went to bed.

Bon Appetit

Tuesday, October 17, 2017

October 15, 2017 Lunch – Lambert’s   Dinner – Grilled Boneless Leg of Lamb marinated in garlic confit, Tzatziki, grilled Eggplant with a Tahini Sauce, Braised Cabbage, and Forbidden Rice

This morning I ate a ½ bagel smeared with goat cheese as I watched Fareed Zakaria and Meet The Press.  We then went to Bent Street because Rebecca needed to go to Lethrworks for a repair of her purse.  It was 11:30 so I suggested that we eat lunch at Lambert’s.  We took a table on the patio in the shade.  It was chilly, but the waitress brought us blankets.

Elaine ordered the green chili stew.  Rebecca ordered Eggs Benedict with green chili sauce, Suzette ordered a Salad Nicoise, Billy ordered enchiladas stuffed with calabacitas to go, and I ordered the smoked trout plate with homemade bagel.  It was a good brunch menu.  Suzette and Rebecca drank mimosas and I had a glass of Marcal Cava.

After lunch we drove to the Harwood and saw the Ron Davis show and the permanent collection.  I was particularly impressed by one of the Robert Ray paintings that looked a lot like the one I bought several years ago at the Harwood’s silent auction during the winter wine festival and the great Victor Higgins' Winter Funeral from 1931, one of the iconic New Mexican Modernist paintings.  Here it is.

Then we drove south on Pueblo del Sur to Pieces, a large consignment store, where a Suzette found a triple cavity bowl by Blair for $10.00.

We then turned at a side street and went to a garage sale where there were fabulous clothing items from all over the world being sold by a woman who was Swiss and had collected them back packing all over the world.  We bought a Swiss duvet covers, Ecuadorean hats and ponchos, Indian vests, Peruvian Alpaca purses, and a Nepalese monk’s purse for a total of $300.00.

We then drove Rebecca back to Common Threads, were she bought a Mali indigo dyed shawl and a stuffed pillow.

We asked Rebecca if she wanted to see any more galleries and when she said yes, we drove to Kit Carson street and went to Mission Gallery.

There were two ladies helping Rena, who has become frailer, and told us she was closing the gallery and since the gallery was originally Joseph Sharp’s house, it was being taken over by the Couse-Sharp Foundation.  The Couse house is two doors down the street.  I was really saddened when Rena Rosenqvist told me she was closing the gallery and held her hand for a moment when we said goodbye.  Rebecca found a lovely porcelain vase by Alice Corning for $175.00 that Suzette and I
wrapped up in bubble wrap with gorilla tape.

We then ran through Robert Parsons Western art gallery and Wilder Gallery.

It was 3:45, when we finally headed to Kylene and Barry’s house.

When we arrived Billy and Elaine were preparing dinner.  They were marinating the boneless lamb in the garlic confit Rebecca had made that morning and had grilled slices of eggplant and made a light tahini sauce with the addition of lemon for the grilled eggplant.

Suzette decided to thicken some of the poaching medium for a sauce for the poached pears she had made a couple of nights ago, by adding some raspberry preserves and simmering the mixture.

We all decided to make forbidden rice, so that was added to the menu.

Finally Billy had created a dish of cabbage, garlic, and onion sautéed and then cooked in stock.

I volunteered but was not needed so I read “Song of the Sirens” by Ernest Gann, our book club selection for this month at the table in the front yard while warmed by the late afternoon sun.  The days have been exquisite, cool mornings, warm afternoons, and brilliant sun and clear blue skies with puffy white clouds: picture perfect New Mexico fall days accented by the changing colors of leaves on the trees.

Wheeler Peak and yellow color of cottonwoods 

At 6:30 we opened the bottle of Benton Lane Pinot Blanc for glasses of aperitif.  It was slightly sweet and had a Sauternes thickness to it that was pleasing, a good aperitif.

Finally at 7:15 everything was ready and I opened the bottle of 2000 Pommard Premier Cru Clos De Vergers and then the 2009 Londers Anderson Valley Pinot Noir.  The Pommard was full bodied and
yet smooth.  Suzette thought the 2009 Londers was still young, but she loved Pommard with
its great Burgundy authority.  I also liked the Pommard because it was smooth at the front, in the middle, and at the back of the pallete.  There were no rough edges anywhere, a truly wonderful wine.  The Londer Pinot in comparison was lighter, fruitier, and had an elegant finishbut lacked the powerful character of the burgundy

Billy and Elaine cooked the lamb to medium rare perfection and all the other dishes were delicious.  I was particularly impressed with my Tzatziki.  I don’t know what I did but it was delicious.  The only thing I did differently was to use half fresh garlic and half previously frozen garlic and fresh dill and chives along with the usual fresh onion and mint and Trader Joe’s European yogurt and juice of a lemon.

This was the first time I ate forbidden rice and it tasted the same as regular rice,  except the color was black, even after it was cooked.

The eggplant with its tahini sauce was also delicious, as was the soft cooked cabbage.

Finally when everyone finished their plates and drank their wine, Suzette and Elaine began the dessert course and I poured glasses of Calvados for Billy, Suzette, and me while Suzette plated the
pears poached in red wine and in a bowl of the slightly thickened sauce and  garnished them with dollops of the cream fraiche she had made by mixing half and half and sour cream and Elaine cut us slices of apricot and raspberry torte she had bought at the farmer’s market and made mint camomile tea.  Suzette suggested that I swirl the cream fraiche into the sauce.  The combined sauces together were indisputably better as a fruity creamy sauce.

This was a healthy, relatively light Mediterranean meal of exquisitely well prepared dishes that will be remembered for a long time.

I am particularly fond of this kind of meal that has a unifying theme, such as a Greek/Mediterranean food where everyone does one or two dishes really well.

Bon Appetit

October 1 4, 2017 Lunch – The Shed.  Dinner – cheese and charcuterie in Taos

I picked up Rebecca at the airport a little before 11:00.  We went home and looked at art until Willy arrived at 11:30 and then left for Santa Fe.

We met at the Shed but there was a 45 minute wait so Rebecca and I went to Owings Gallery and looked at art.  My favorite was an Angels Pelton called music of the heart.  It was a pink heart surrounded by a garland of bells.

I ordered my usual beef enchiladas with posole, but Willy and Rebecca ordered tamales and Suzette ordered a naked poblano Chile relleno appetizer.   I Shared my enchiladas with Willy and Suzette.

                                                            The Tamale Plate

                                                              The Naked Relleno

Number 5 Enchiladas with beef and double posole

The number 5 Enchiladas plate with double posole at the Shed is my all time favorite New Mexican dish.  I have loved it above all other rendisions of Enchiladas since I first tasted it in 1971.

We finished at around 2:45 and drove to Stephen’s Consignment store where Suzette and Rebecca did some serious shopping.

Then we went to the large Congerie??? Consignment store on Cerrillos.

Then we drove to Taos.  After dropping the bag at our BNB room, we drove to Barry and Kylene’s house l. We brought in the cooler with a wedge of Manchego, a small wheel of Brie, and a wedge of Cambozola.

We also took a tray of Italian prosciutto and sausages.

We opened a Gruet 2013 Pinot Noir red that was good and a Gruet Rose that was not as good.

Bon Appetit

Saturday, October 14, 2017

October 13, 2017 Lunch – Le Troquet. Dinner – salmon Salad

October 13, 2017 Lunch – Le Troquet. Dinner – salmon Salad

I ate a bagel spread with cream cheese and topped with slices of my homemade Lax and four capers and a cup of green tea in my new favorite tea cup for breakfast.  Here is a photo.

I picked Suzette up at the airport at 11:0 and we went home, but Loyda was still cleaning so we decided to go out for lunch.  We drove to Le Troquet and took a window table.  Soon chef/owner Jean Pierre came out and greeted us.  We chatted for a while and then he went back to the kitchen, after admonishing the waitress, "Take care of them.  He is very special.  He is both an attorney and a food critic.”  I never thought I was special, but liked the compliment.

We are still trying to stay on our diet, so Suzette ordered a beet salad ($8.95) and I ordered a small house salad (6.95) and a Pate’ Maison ($10.25).  The pate' was two thick slices of homemade pate' campagne served on a rectangular platter with a small green salad with lovely paper thin slices of red onion on one side of the pate' and on the other side a pile of cornichons and seeded kalamata olives, and a small mound of French seeded mustard.  The dish was served with a plate of toasted slices of baguette.  We enjoyed our lunch.  It reminded me
of lunches we enjoyed during trips to France.  We had to work, so we avoided the almost obligatory glass of wine.  I love Le Troquet and recommend it for those who want an authentic French Bistro meal.

I have known Jean Pierre for the 36 years I have lived in Albuquerque and he was cooking great French food before I even moved here at Comme Chez Vous.  When I moved here in 1981 Jean Pierre owned Le Crepe Michel Bistro in Old Town.  Then Casa Vieja in Corrales and Le Marmiton and finally Bistro Jean Pierre.  His restaurants have always served impeccably authentic French cuisine.

I really enjoyed our lunch.

At 3:00 I went to the post office and El Super supermarket to buy cucumbers (4 for $.99) , plus a container of yogurt for Tzatziki.  Suzette was at home when I returned a bit before 4:00 and we rode 5 miles south.  Then we went to Costco at 5:30 to buy a leg of lamb and Clorox clean up, plus two bottles of Gruet Rose Brut champagne, a wedge of cambozola, a wedge of Manchego and a small 500 gram wheel of French Brie.

We decided to use the PPI salmon from Wednesday’s dinner to make a salad with the living greens

Bibb lettuce we bought at Costco over a week ago for dinner.  We pickled strips of cucumber and

carrot in a bowl of Japanese rice vinegar with a dash of sesame oil.  Suzette added some roasted eggplant to her salad and made lovely salmon wraps.  Here is a picture.

I added about two T. of fresh onion to my salad and toasted and buttered three small slices of Le Quiche wholewheat bread that I smeared with butter and ate with the salad.  The salad was wonderful but salad twice in one day is not enough food to satisfy my hunger, especially when I ride bike.

 Still hungry, I made Baba Ghanoush with the eggplant I had roasted last
week.  Willy had brought his bottle of tahini last night so I had all the ingredients.  It used more lemon juice and olive oil than I had suspected but we finally had something we thought tasted good.  I realized that the eggplant and tahini are just the binder for the flavor components, which are the
garlic and lemon juice. We ate some by dipping stalks of celery into the baba ghanoush.

While I made the baba ghanoush, Suzette made poached pears with the four Bartlett pears I had bought at El Super last week for $.59/lb..  I went to the basement and found a bottle of Smuggler’s Cove Rose’ from Belen that was not as red or as sweet as we would have wanted, so after failing to find red food coloring (the missing ingredient), Suzette added some ruby port to the poaching medium.  She kept the Pears intact but cored each to remove its seeds and peeled the skins away from the fruit leaving the Pear whole and its stem intact.  She said she made a snowy covering with a mixture of sour cream and cream when she made poached pears in E town for her family this week.

  I am interested to see how this turns out. She is adding a new dish to her repertoire.

It was fun to be together again and shopping and cooking together

Finally, I told Suzette I was still hungry and she said,  “You have not eaten the chicken dish I made before I left.”  I immediately found it in the fridge and heated about a cup of it with about ½ cup of PPI rice and ate it with a small glass of red Bordeaux wine.  The chicken dish was a combination of chicken, tomatoes, onions and mushrooms in a cream sauce, so I added a little half and half to loosen the sauce and broke up the rice wedge. Finally I felt full and happy after microwaving and eating some solid food.

We went to bed sometime before 10:00 as I dozed off blogging and Suzette's two hour time differential from the East coast caught up with her.

Bon Appetit

Friday, October 13, 2017

October 12, 2017 Lunch – PPI Chirashi   Dinner – Sautéed Teriyaki Salmon with stir fried string beans and fried rice and moong dhal and Miso soup

I ate ½ of a fresh garlic bagel with cream cheese, a slice of onion, and a few capers with a cup of green tea and burped until lunch but pleasant burps.

I spent most of my work day reading the U.S. Supreme Court’s 1963 decision in Arizona v. California.  It appears the water case is entering the realm of federal law.

At noon I ate the PPI remaining ½ of my Chirashi lunch from yesterday, again with green tea.  I ate all the rice because I planned to ride, which I did at 4:00 to Montano and back without any ill effect thanks to the sugar boost from the white sushi rice that I drizzled with a few drops of  Aji Mirin to loosen up the dried lumps.

It was a beautiful warm day so I ate outside in the garden.

There was not much wind, so I enjoyed my ride north to Montano at 4:00.

Then to make sure I did not weaken, when I returned I toasted a slice of nine grain bread and smeared it with peanut butter and honey.  Then I ate a few pistachios I bought yesterday at a Sprouts market for $4.99/lb..

I also bought a 1 ½ lb. filet of Atlantic Farm raised salmon for $$6.99/lb. at Sprouts yesterday and marinated in the teriyaki marinade over night.

I had invited Mike and Wily for dinner. Mike arrived at 6:30 with a wedge of French Brie and a wedge of Cambozola with sesame rice crackers and a darker seaweed and soy infused rice cracker.

I poured us glasses of a chilled bottle of a new find at Total Wine; a 2016 Rose D’Anjou by Famille Bougrier that was 50% Gamay and 50% Grolleau grapes; from the Loire Valley of France grown in an appellation d’origene protégé.  The  wine had a luscious fruity front and middle and a plummy finish. If was delicious with the soft cheeses.

 Willy arrived a little after 7:00 and after we sipped wine, nibbled cheese and crackers, and chatted for a few minutes, I started cooking at 7:20.

 I had already sliced two mushrooms and broke up some pieces of seaweed and added them and another T. of red miso and some water and another 4 oz. of finely diced firm tofu to the pot of PPI Miso soup I made yesterday and was simmering on the stove to integrate all those ingredients, so the soup was ready to heat and eat, save for the addition of sliced green onion to finish the soup.

I had also snapped the stalky ends off the 1/3 lb. of haricot vertes I had bought at Sprouts the other day.  I also sliced ½ T. of fresh ginger and about seven or eight small cloves of garlic after 6:00 and before Mike arrived.

Sautéed Salmon and Stir-fried Green beans with dhal

Simultaneously, I heated peanut oil and a few dashes of sesame oil in a large skillet and my wok over medium heat and then divided the garlic and ginger equally between both and stirred them for a minute to cook.  Then I added the green beans to the wok and stir fried them for a minute to cook and coat with flavored oil.

I then removed the salmon filet from the freezer bag in which it had been marinating and lay it belly side down in the large heated skillet.

I then ladled about two cups of the PPI rice and dhal mixture into the wok and broke up the lumps and mixed the rice/dhal with the green beans.  I let both dishes cook for several minutes and when it appeared that the salmon filet was cooked half way through I flipped it so the skin side was down.

I continued to flip and mix the rice and green bean mixture occasionally.  The rice had cooked with too much water and was gummy and stuck together, so it had to be cooked and broken apart in order for the moisture to be released.

 After it appeared that the salmon was fully cooked, I sectioned the salmon and served it with spoonfuls of the fried rice, dhal, and green bean mixture on three plates and served cups of hot green tea at the TV room table and we ate as we watched Philadelphia v. Charlotte on Thursday night football.

After we finished our plates of fish and rice/dhal/green beans, I heated the soup and served it in bowls.  As we started eating the soup I remembered I had forgotten the green onions.  I yelled, “Stop eating” and ran the few steps to the cutting board where the three small green onions were and finely sliced them and brought them on the cutting board and divided them equally into the three bowls.

I think it was a good meal.  The salmon was very plain without any salt, so one could taste the flavor of the teriyaki salmon cleanly.

The same was true of the rice mixture, although in retrospect, I wish I had seasoned the rice with some Chinese cooking wine to differentiate its flavor profile a bit.

When we had all finished our soup, I served Mike a fudgesicle.

When the game ended a little before 10:00 I put Willy’s
PPI fish and the rest of the rice duping into a container for him to take home and we said goodnight.

I immediately went to bed and slept six hours straight through which is a tribute to the lightness of the dinner.

Bon Appetit

Thursday, October 12, 2017

October 11, 2017 Lunch – Ichiban. Dinner – sautéed Teriyacki Salmon and Miso Soup

October 11, 2017  Lunch – Ichiban.  Dinner – sautéed Teriyacki Salmon and Miso Soup

Today was an all Japanese day.  I met Robert for Chirashi  at Ichiban.  I failed to give explicit instructions, so I got any interesting Chirashi.  The pieces were thicker and instead of octopus we received red snapper.

Alas, I lamented my fate until I bit into the extra thick slices of fresh succulent fish and quickly changed my mind.  I could only eat ½ so boxed and took the rest home.

As I have said before, my favorite thing about Ichiban is the slightly thick green tea they serve.  Another great sushi experience.

After lunch I went to Sprouts and bought a 1 ½ lb. piece of Atlantic farm raised salmon for $6.99/lb.  This type of salmon is my favorite, in this market and far better than the previously frozen piece of salmon I had bought at El Super on Tuesday.

Dinner – I decided to marinate the El Super previously frozen salmon in teriyaki sauce to see if that relieved it of any ill effects of being frozen.  I marinated it from Tuesday afternoon until Wednesday evening, so it was really saturated with teriyaki sauce.  I decided to simply pan sauté the salmon filet in ½ T. of butter, three or four dashes of sesame oil, and about 1 T. of peanut oil.  The salmon turned out great I got it to just that point were red seated meets pink succulent and it continued to cook to almost pink throughout as it sat in the warm pan as I finished making the miso soup.

I started making the miso soup in the afternoon by heating a pot of water with 2 tsp. of  dehydrated Dashi concentrate.  I tore up about two T. of seaweed and put that into the dashi to simmer, but turned it off around 4:00  when I decided to ride 5 miles south.  I meditated at 6:00. When I returned from meditation 6:50 Willy brought me the charging cable for this I Pad, so I can now blog again,  and told me he had a soccer game at 8:00, so could not stay for dinner.

After he left I finished the miso soup by adding a finely minced stalk of celery, 2 T. of red miso, a few sprigs of parsley, and two green onions chopped finely and sautéed the salmon with a couple of slices of ginger and a couple of cloves of garlic as described above and surrounded the salmon in the skillet with rice and dhal to cook in the skillet with the salmon.  All of which became pleasantly crisp on the edges as it merged with the ginger and garlic.

I ate the salmon and rice and dhal first and then ate a bowl of miso soup.

It was a great day of food.

I put the newly purchased salmon filet into the teriyaki marinade and put it into the fridge.

I now have my menu prepared for Thursday night with Mike and Willy,

Sautéed teriyaki salmon, rice and dhal, miso soup, and steamed or stir fried string beans.  Everything is prepared except the string beans and I may add add some sliced mushrooms to the miso soup.

I will probably serve warm sake.

Bon Appetit