August 14, 2013 Lunch - Garcia’s Kitchen Dinner – Grilled Lamb Chops and sautéed new potatoes, shishito peppers and sugar snap peas

August 14, 2013  Lunch - Garcia’s Kitchen  Dinner – Grilled Lamb Chops and sautéed new potatoes, shishito peppers and sugar snap peas

Josefo and Davida called around 10:30 to say they were in the neighborhood and invited me to join them for breakfast.  When they came we discussed possible breakfast locals.  I finally settled on Garcia’s on central at around 17^th.  We took a booth and each ordered our favorite dishes.  Davida ordered the steak and eggs, Josefo ordered the beef fajitas and I ordered chicken enchiladas with green chili.

We all liked our dishes and Davida said it was the best Mexican food she had eaten in Albuquerque and maybe it was.  The enchiladas were tender and filled with chicken and topped with a lovely green sauce.  Each dish came with two sides and I ordered refried bean and cooked pinto beans and liked both.

I meditated until after 8:00 and stopped at Lowe’s to pick up a package of dessert short cakes and a pint of heavy cream to make strawberry shortcake desserts , so did not arrive at home until around 8:30 pm.  Suzette and Willy were waiting and we all agreed to cook dinner.  Suzette said it would only take twenty minutes to grill the lamb (Costco $6.99 per lb.) and to boil and then sauté some sugar snap peas (Costco 2 lbs. for $5.99).  She put a pot of water on to boil and then tossed the new potatoes we bought at the Taos Farmer’s Market ($2.00’lb.) into the pot, while Willy and I de-stringed a bowlful of sugar snap peas.  After a few minutes we threw them into the water in which the potatoes were simmering.  After the potatoes softened, Suzette went to the garage and fetched the shishito peppers put a tablespoon of butter into a large skillet and then some olive oil and began to sauté the potatoes, sugar snap peas and a handful of shishito peppers and then after a few minute covered the vegetables with a wok cover to steam them.  After about fifteen minutes the lamb chops were ready and we covered them with aluminum foil and uncovered the vegetables so they would brown a bit.  I went to the cellar and fetched a bottle of Wellington Vineyard's  2

 

007 Meeks Ridge Vineyard Zinfandel and opened it and put an aerator on it.
Then we served the chops with the vegetable mélange and took the wine and plates out to the gazebo in the garden to enjoy the cool evening.  Willy put four candles into the candelabra and we lighted them and they bathed the table with a beautiful soft light and we enjoyed a very pleasant dinner with a sliver of moon light and sitting in the moon light sipping our lovely wine.  

The lamb chops were delicious.  This must be the early spring lamb from Australia.  

 The meal was so filling and satisfying that no one wanted strawberry short cake.

Bon Appétit