We got up and rode ten miles, then pulled garlic in
our garden and then took a shower. After
eating a toasted slice of toasted whole grains bread spread with Shirlee’s
blackberry preserves and covered with Manchego cheese slices and a cup of tea, while
watching the finish of the first stage of the Tour de France, we jumped into
the car and drove to Santa Fe and shopped through the Flea at the Downs.
Suzette found a lovely old child’s bicycle and five headboard bed posts bought by
a dealer at the La Fonda liquidation sale, we decided to go Crumpackers for
lunch. It was closed, so Suzette graciously
assenting to.my desire to go to the Shed for lunch. After a quick walk through and discussion
with Nat at Owings Gallery about an Olive Rush painting, we arrived at The Shed
at around 12:15 and sipped margaritas and did on line research into Olive Rush until
we were seated at around 12:45.
I ordered my usual lunch, No. 5 (two cheese
enchiladas and double posole with red chili) and a piece of buttered and toasted
French bread, a Negra Modelo beer and a slice of .mocha cake. Suzette put together a rather nice lunch of starters:
a brochette of grilled shrimp, a bowl of gazpacho and a walnut and Maytag blue
cheese salad and a Negra Modelo. After
lunch we went to Peyton-Wright Gallery and Aaron Payne’s Gallery, where we
spoke to Aaron about the Olive Rush painting.
Finally, by 4:00 p.m., after looking at the Olive
Rush painting one more time, we drove home full, tired and hot.
When we arrived home at around 6:00 p.m. from Santa
Fe, we pulled and processed a basket full of turnips, beets and carrots by
cutting off the tops and root ends and then washing them and then peeling and dicing
them into bite-sized pieces. Then
Suzette roasted them in a pyrex baking pan with olive oil and salt and pepper
for about 40 minutes.
Since the oven was still hot, we decided to make the
cobbler with the mangos and peaches I had diced and Suzette had mixed sugar
into. We put the cobbler into the oven around
10:00 and then Suzette went to bed. I
watched a bit of Saturday Night Live and removed the cobbler from the oven when
the buzzer went off around 10:45.
Bon Appétit
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