Monday, January 30, 2017

January 28, 2017 Brunch – Over Easy Eggs, bacon, toast with marmalade and Cheddar Cheese. Dinner – Grilled Eggplant and Lamb chops with Cesar Salad

January 28, 2017 Brunch – Over Easy Eggs, bacon, toast with marmalade and Cheddar Cheese. Dinner – Grilled Eggplant and Lamb chops with Cesar Salad

Suzette and I worked in the morning.  At 11:30 Suzette came in from sanding in the garage and said she needed to leave for work in Los Lunas, but wanted an egg sandwich.  While she changed I toasted two pieces of rye bread and smeared them with mayonnaise and sliced slices of Irish cheddar cheese.  I also fried two strips of bacon and sliced into thirds a piece of baguette and toasted them and then spread them with butter and marmalade.

When Suzette returned to the kitchen she whipped an egg and fried it in a small skillet and added slices of cheese to it.  When the egg was cooked and the cheese melted a bit she put it between the two pieces of bread.

After Suzette left with her egg sandwich in hand I fried two eggs and made a cup of chai and ate a lovely brunch.

I ate a peanut butter and honey sandwich at 4:30.

Suzette came home around 6:00 with packages of lamb chops, pork steaks, romaine lettuce, and lemons from Costco.

I had made tzatziki in the afternoon with a chopped cucumber, a Roma tomato, two green onions, and three cloves of garlic plus 1 ½ T. of olive oil, 1 cup of Greek style yogurt, ¼ cup of dill and 2 T. of chopped fresh oregano and 1 tsp. of fresh mint from the garden.

We invited Willy and Robin to join us for dinner.

At 5:00 I made croutons by cubing and shaking old French baguette in a bag with olive oil and 1 tsp. of salt seasoned with fine herbs.  I also sliced Pecorino Romano cheese and washed the salt off about ten salted Spanish anchovies and added lemon juice, two or three chopped anchovies, and Spanish olive oil to the Cesar Salad dressing that I keep in a Grey Poupon mustard jar in the fridge and shuck it to mix the dressing. I also chopped 1 1/2 heads of Romaine lettuce into bite sized leaves, spun them and put them into the large teak wood salad bowl with about ¼ cup of sliced Pecorino Romano cheese and about ¼ cup of croutons plus two or three chopped anchovies

I also sliced the eggplant I had bought at Lowe’s on Thursday into ½ inch slices and seasoned and tossed the slices in a plastic bag with a tsp of salt with herbs Provence and a drizzle of Spanish olive oil.

At 6:30 Suzette salted and peppered the lamb chops and started the grill.  I opened a bottle of Famille Perrin Reserve 2013 Cotes Du Rhone red wine that is a 50/50 blend of Grenache and Syrah and we set the table for four by the fireplace in the TV room.

Suzette got hungry and by 6:45 and decided to start grilling the eggplant and lamb, boys or no boys.

Miraculously Willy and Robin appeared a bit after 7:00 after Suzette had pulled the Eggplant slices and covered them with aluminum foil to keep them warm and I dressed and tossed  the salad.

A minute or two after the guys arrived Suzette pulled the lamb chops off the grill, plated them with slices of Eggplant.  I served the salad to the table and gave each person several anchovies for their salad, which we each added to our plates.

I forgot to serve the tzatziki, perhaps because the Cesar salad was a refreshing addition that would have been ruined by the heavy milky tzatziki.

We drank 1 ½ bottles of Famille Perrin Reserve Cotes du Rhone as we discussed the health care system in America and the value of a human life in America versus a India.  Robin is in his surgical residency at UNM Hospital and Robin and Suzette are both dealing with clients who are in the last stages of life in the hospital.  We all agreed that there is a strong will to survive and American medicine can keep people alive even after they are brain dead.

After dinner and another glass of wine,  I poured a small amount of Trimbach Grande Reserve Plum brandy that we sipped as we talked until about 10:00 when the guys took off for the bars and we went to bed.

Bon Appetit

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