After prepping for the Garden Tour at around 9:00 am
for breakfast, I made open faced sandwiches on slices of German Sourdough Rye
bread toasted and smeared cream cheese and then slices of gravad lax and red
onion and garnished with capers. Suzette
added slices of tomato to hers.
After we hosted a garden tour of our new garden
today, at around 2:30 p.m. we went to Anatolia Doner Shish Kabob Restaurant at
521 Central N. with Max and Jane Phillips for a late lunch. We shared a plate of delicious house made
dolmas having a core of firm olive oil soaked rice. Max and Jane shared a vegetarian plate loaded
with hummus, Greek Salad, dolmas, olives, falafels, a spinach pie and cacik and
Suzette and I shared a chicken shish Kabob platter with rice, salad garnished
with marinated red onions and cicak (yogurt and cucumber dressing). The chicken had been rubbed with a spice
mixture and then cooked on the grill under some weight because the chicken meat
seemed pressed and the herbs driven into the meat.
After 6:00 p.m. when Suzette suggested that she make
cold strawberry soup for dinner I was happy to not have to cook and to not have
a big meal. She used the now closed Taos
restaurant, Apple Tree’s, recipe, blending in a Cuisinart strawberries, crème fraise
(actually crema from Pro’s Ranch Market), apple wine, ground pecans, and triple
sec liquor. We garnished the bowls with
fresh mint leaves.
Suzette said, “How about some cheese?” and I gladly
agreed. So she brought a loaf of blue cheese
to the table with the bowls of soup and slices of toasted bolillo, that we smeared
with butter and blue cheese and drank glasses of apple wine. After she finished her soup, Suzette finished
her last bite of cheese with a glass of Cabernet Sauvignon.
Just another day of exceptionally delicious food.
Bon Appétit
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