Friday, October 7, 2016

October 5, 2016 Lunch – Steamed bun with BBQ Pork and salad. Dinner – PPI Beef Enchiladas and Chayote and Tomatillo Stew.

October 5, 2016 Lunch – Steamed bun with BBQ Pork and salad. Dinner – PPI Beef Enchiladas and Chayote and Tomatillo Stew.

Today was another day of PPIs.

Yogurt, melon, and granola for breakfast.

At 11:00 I heated and ate the PPI steamed bun from my Ming Dynasty Dim Sum meal on Saturday and then rode ten miles to Rio Bravo and back.  Then I made a simple Salad with the rest of the prosciutto, two diced tomatoes, two old green onions, and a small handful of grated Parmesan-Romano cheese.  I heated the last scrap of Fano baguette in the house to eat with the salad.

At 5:30 I toasted a slice of banana nut bread and smeared peanut butter and honey on it and ate it with a cup of chai and then went to meditate.

When I returned from meditation at 8:00  Willy arrived and carried in the Pyaaaa dishes which held the PPI enchiladas and the other that held the tomatillo and chayote stew while I fetcahed two bottles of apple cider and a bottle of ginger beer.

We each filled plates with pieces of enchilada and spoonfuls of vegetable stew and reheated them in the microwave that has a sensor reheat setting.

There is not much you can say about reheated enchiladas and Chayote Tomatillo stew except it was more delicious after having sat for two days in the garage fridge.  The enchiladas had the texture of warm moist cake and the flavors of the stew were even more integrated.. Willy liked the clean citrusy lime flavor of the stew. 

  What is left of the leftovers after our meal

Bon Appetit

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