I ate PPI gazpacho for lunch and the toasted baguette slices with Delice cheese.
Suzette was hungry at 5:30, so we decided to cook dinner. Last Thursday I bought an Ahi tuna steak and string beans at Sprouts Market. We decided to grill the tuna with some slices of a fresh red onion Suzette bought at the farmers’ market in Los Lunas.
We sliced a red and a yellow onion from our garden and chopped up the PPI basil and red onion from last night and halved slices of mozzarella. Instead of simply dressing the salad with balsamic and olive oil, Suzette added a large spoonful of mayonnaise to a bowl and I made a creamy balsamic dressing with some olive oil.
I chilled one of the bottles of Santiago Station Torrontes from Mendoza Valley, Argentina that I bought at Total Wine yesterday. We found the Torrontes to be very drinkable, especially for $4.00 per bottle. It went very well with the meaty tuna steak.
In fact the entire meal was wonderfully complementary with all of its elements. The creamy balsamic dressing help unify all the flavors.
After dinner we went to see “Ricki and the Flash” and then to our new neighborhood brewery, Boese Brewery for a beer. I really liked their oatmeal ale.
Bon Appetit
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