Sunday, February 26, 2017

Ebruary 25, 2017 Lunch - Stir Fried Moo Goo Gai Pan. Dinner - Chez Mamou

February 25, 2017 A fun day of food. El Super, trip to Santa Fe, and Restaurant Week Dinner at Chez Mamou

We started the morning by working.  Suzette went to Home Depot to replace a sander and tools stolen by some of the apprentice thieves in the neighborhood.  I worked at my desk on the new wine project.

At 10:30 I drove to El Super to buy produce and found the best prices on the most items in years.  Sweet lemons were $.50/lb., yellow onions were $.20/lb., red onions were $.25/lb., a bunch of three huge leeks were $1.69, a 10 lb.  bag of russet potatoes was $1.50, beautiful Roma tomatoes were $.50/lb., Napa cabbage was $.50/lb., cucumbers were $.25 each, Lovely eggplants for $.50/lb., Kabocha squash,  bananas, and Granny Smith apples were all $.50/lb., red seedless grapes were $.77/lb. and fresh altaulfo mangos and bunches of green onions were $.33 each.  After filling my basket  quite full, I saw several meat specials and bought 2 lb. of lamb meat for $3.19/lb. and 6 chicken thighs for $.99/lb. plus 32 oz. of Lala mango yogurt for $2.77.  A great day of food shopping.

At noon I went home and we stir fried an egg and then the PPI Moo Goo Gai Pan from last night.

Yesterday was an all Moo Goo Gai Pan day, also.  I ate ½ of a platter of the dish at East Ocean for lunch and boxed the other half and for dinner.

We  made a cup of rice and diced a rib steak, and added it and some beech mushrooms to the PPI Moo Goo Gai Pan to make dinner.

After lunch we packed up the print Suzette bought several years ago at Goodwill for $12.95 and drove to Santa Fe.  As we usually do, we stopped at Stephen’s first.  We looked at some silver Mexican perfume bottles and bracelets.  I was not as interested in shopping as Suzette, but soon she found a fabulous Mannequin covered with an elaborate Huitchol thread painting in the bargain area way in the back of the store for $125.00.   Here is a photo of it.

We then went to Peyton Wright on a high and talked to John for a while about current events.  Then John looked at Suzette’s print that had been stored in the closet for three years and gave us his opinion that it was a Herbert Beyer woodblock print worth $1800 to $3,000.  We were thrilled again by Suzette’s excellent skill in picking great art.  She had bought the Beyer woodblock print for $12.95 at Goodwill.

At around 3:00 we drove to Canyon Road and visited several galleries including the Acosta Strong Gallery owned by one of our neighbors.

After a half hour of touring galleries, at 4:00, Suzette wanted a drink and came up with a great idea, to go to the Gruet Tasting room in the St. Francis Hotel.  We are members of Gruet’s Classique level wine club, which includes two wine tastings per month, so we sat down on a banquette and drank five tastes of Gruet champagne, Sauvage Rose’ (a zero residual sugar 100% Pinot Noir champagne), Blanc de Blanc Reserve 2012 vintage (100% Chardonnay), a Blanc de Blanc non-vintage, a Blanc de Noir Reserve 2013 vintage that was 75% Pinot Noir and 25% Chardonnay, and a Daniele Grand Reserve that was 90% Chardonnay and 10% Pinot Noir wine.  Then the server poured a taste of the newly released 2014 Pinot noir still wine.

We had made a reservation for 5:15 at Chez Mamou for its three course $35.00 Restaurant Week as we drove to Santa Fe, based on its menu and the fact that we had not eaten at before.

So after we drank champagne we drove to Peyton Wright Gallery’s parking lot and walked the block to Chez Mamou. We were greeted by the wife/owner in French Bon Soir.  We immediately felt that we were in good hands.  We decided to order different dishes.  For appetizers Suzette chose crab cakes and I chose escargot.  My six escargot were served with one in a crisp puff pastry croute filled with a light cream sauce that also was  drizzled over the other five large snails, a simple but pleasant presentation.  Suzette’s crab cakes were fabulous, two moist mostly crab meat sautéed cakes laid on a lovely warm slightly vinegar flavored potato salad with micro-diced celery and shallot.

We sopped up the escargot cream sauce with buttered warm baguette.  I ordered a glass of a Chateau Cristou Luberon Grenache/Syrah and Suzette ordered a French Sauvignon Blanc.

After the appetizers were finished I looked at two pastry display fixtures filled with beautiful pastries and realized that there was a master pastry maker in the house.

Soon the entrees were served.  The Atlantic Lobster tail entrée and duck confit entree were the main reason we chose to eat at Chez Mamou and we were very pleased with our choice.  Suzette’s dish contained four small five inch long lobster tails sautéed and served in a cognac beurre Blanc sauce that also covered the blanched and sautéed julienned zucchini and yellow squash, onion and fennel plus a few boiled pommes de terre.  The sauce had a subtle fennel flavor and a very nice French way of combining winter vegetables both into the vegetable part of the dish and into the sauce.

My dish was also exactly what I wished for; two duck quarters of leg and thigh served on a bed of blanched and sautéed julienned zucchini and yellow squash, and strips of onion served with a triangle of a thinly sliced potatoes baked  with cream and cheese into potatoes au gratin.

We shared the two dishes;  to our delight, we loved them both.  We ordered another glass of the sauvignon Blanc that had been depleted by sipping during the crab cake appetizer.

We knew dessert still awaited us so we packed the three empty and one filled lobster tails and last oz. or two of duck to take home to make lobster bisque.  Since I was driving I ordered a cup of decaf coffee with half and half and sugar for the dessert course.  Soon the coffee was served with two beautiful chocolate covered rectangles of chocolate gateau topped with a generous dollop of chocolate mousse and a dark chocolate Mushroom shaped with a convex circle top probably made by pushing a  tuile tool into a small mound of chocolate.  The dessert was so rich and chocolatey that we decided to take one home.

After dinner we visited the pastry counter and spent $20.00 on a globe of chocolate ganache covered with pieces of meringue and dusted with chocolate powder, a six inch classic long glazed pear tart with baked pear slices laid on a bed of pastry cream in a thin puff pastry shell, and two palmier that may had been made or flavored with almond.

We drove home at 7:15 after a delightful two hour meal verbally complimenting ourselves on the discovery of one of New Mexico’s best French Patisseries and a new wonderful French restaurant as well as Suzette’s excellent eye for discovering valuable art treasures at Goodwill and Stephen’s for a fraction of their value..

Bon Appetit

Wednesday, February 22, 2017

February 14, 2017. Lunch – Ichiban Dinner – Mas. Tapas and Vino

February 14, 2017. Lunch – Ichiban   Dinner – Mas. Tapas and Vino

I met Robert Mueller for lunch at 1:00 at Ichiban Restaurant at Alameda and Coors.  Ichiban has my new favorite lunch Chirashi, because as of today the Chef followed my request to include my favorite selections of fish and seafood and to not include any of my less favorite fish, which I listed on the back of the sushi menu provided me.  He included all the favorites I mentioned plus seaweed salad, squid salad, and flying fish roe.  I loved Lunch.  Ichiban also makes my favorite cup of tea n Albuquerque, a rather astringent green tea that cleans the palate beautifully.  For $16.95, it is a couple of dollars more than Azuma, but well worth the extra cost.

I has made reservations at Mas for dinner at 5:45.  It was fun eating in an elegant hotel restaurant for a change.  It has been years since I have eaten in a fancy hotel restaurant and I loved it.  There was a pride fixe dinner for $65.00, which we passed on . Instead we chose three tapas and a bowl of soup.  James Carasco Campbell of Santa Fe’s La Boca set up the menu at Mas and I was pleased to order one of my favorite tapas that recently was removed from the happy hour menu at La Boca, the three spread tapa with house baked lavash.  A beet hummus, a spicy carrot spread and a roasted eggplant spread are served with a small ramekin of olives and pickled garlic.  Our favorite tapa was a skewer filled with grilled octopus, potatoes and cauliflower flowerets dressed with thin slices of preserved lemon.  The Moroccan mussels were bland in a mostly milk medium and garnished with fresh kale.  Puréed kale was also in the soup, which I liked but Suzette found less than interesting, although it included whole white beech mushrooms, which was a little weird.

We both ordered glasses of Martin Codex Albariño.  Generally, we enjoyed getting out of the house and the festive atmosphere and crowd of dinners at Hotel Andaluz made the evening memorable.  The restaurant served a rum ball after dinner and gave Suzette a rose?  But we had freshly dipped chocolate coated strawberries from the Greenhouse a Bistro at home and so we left after eating tapas.

I don’t know if a 50% successful meal rates a good recommendation, but I am closer to 75% favorable based on the three spread tapa tray, the grilled octopus brochettes, and the kale soup.

Bon Appetit

February 21, 2017 Lunch – PPI Posole and Caesar Salad, Dinner – Picnic a la France

February 21, 2017  Lunch – PPI Posole and Caesar Salad,  Dinner – Picnic a la France

This was a light food day. An orange for breakfast.  I made a Cesar Salad for lunch with three or four Spanish anchovies, a diced Roma tomato, and ½ cucumber quartered and sliced.  I toasted two slices of Fano rye bread and melted slices of P’tit Basque cheese on them.  After eating the bowl of salad I heated the PPI Posole and are 1 ½ bowls of it.  At 2:00 I went to the bank, then filed an appeal in the Court of Appeals, and took the Von Hassler to Ari for conservation.  On the way home around 3:00 I stopped at Lowe’s and bought a gallon of milk, a package of Duo cream filled chocolate wafer cookies, similar to Oreos, and two quarts of tonic water.

At 4:30 I rode to Rio Bravo relishing the warm weather and extended period of light.  There were some Canadian geese still foraging in the fields.

I had no plan for dinner, but began thawing a swordfish steak when I returned home around 5:30.  Suzette was lying in bed watching TV and sipping a Scotch when I emerged from the shower.  She went to the kitchen and looked in the fridge and suggested, “Let’s have a picnic.”

So she took out the P’tit Basque and Iberico cheeses and a foiled wrapped packet of herbed Boursin and opened the cryovac sealed package of duck liver foil gras.  I cut an apple into slices and diced ¼ of a cantaloupe into pieces and sliced slices of Fano and Sprouts’ multi grain baguette and toasted them.  To complete the meal Suzette sliced the two cooked artichokes in half and grilled them while I refreshed the mayonnaise dill sauce with fresh lemon juice, mayonnaise, and French sea salt flavored with herbs Provence.

I opened one of the bottles of Tisdale Pinot Noir I had bought at Sprouts last week for $3.50.  It was a very light watery Pinot Noir, but clearly a Pinot Noir. Mi thought it went really well with the food, very drinkable.  Cheap and light equals drinkable in my opinion.  Suzette did not like it because it had zero character that a real red wine drinker admires, but for us food oriented people, it was perfect because it enhanced the flavor of the food without interfering with the food flavors.  It was better with the cheese and pate’ than the artichoke but that is a small negative for a cheap food friendly Pinot in my opinion.

The reviews are similar to mine.  It is rated 77 points and the average rating range is 3.3 ton3.5 with one rating mentioning that the wine tasted watered.  The only fact I found was that Tisdale is produced in Modesto, CA, so it is made with Central Valley grapes.

This the type of picnic lunch we would often eat in a hospitable winery’s garden or lawn in France.

We finished the meal with bowls of ice cream as we sometimes did in France.

Suzette’s grilled Artichokes were the stars of this meal, hot and juicy with just a bit of char.

Bon Appetit

Monday, February 20, 2017

February 20, 2017. Brunch – Granola, yogurt, milk, and blueberries. Lunch – Polish Dog at Costco, Dinner – New Recipe, Cream of Roasted Vegetable soup garnished with Pasilla Sorrel Sauce and Crema and a garden salad

February 20, 2017. Brunch – Granola, yogurt, milk, and blueberries.  Lunch – Polish Dog at Costco,  Dinner – New Recipe, Cream of Roasted Vegetable soup garnished with Pasilla Sorrel Sauce and Crema and a garden salad

Dinner was a new recipe. Suzette converted the PPI Roasted vegetables into a cream soup by cooking the vegetables with chicken stock and then emulsifying them into a purée and then adding 1/3 cup of Crema (we had no cream).

While the soup was cooking Suzette sautéed 3 T. of chopped pasilla chili and one scallion in butter and olive oil and blanched 1 ½ cups of fresh sorrel leaves from the garden in salted water and then drained  the sorrel and put the drained sorrel and the sautéed pasilla into a blender and puréed it into a sauce.

I cut rounds of fresh Fano baguette and toasted them.  We also made a simple green salad with the lettuce we picked from our garden yesterday to which I added slices of cucumber and diced red onion that we garnished with the Cesar salad dressing I reconstituted yesterday with anchovies, lemon juice, olive oil and a whipped egg.

Suzette filled soup bowls with the soup garnished with dollops of pasilla sorrel sauce and Crema and shaved Pecorino Romano cheese.

We opened a bottle of Romanian red wine produced by Recas Vineyard, the largest in Romania.

We enjoyed the light and delicious dinner with slices of toast.

Later I ate toasted whole wheat baguette from Pastian’s with Irish butter and Brie cheese to finish my glass of red wine.

Later still I ate a few forkfuls of fruit cake with Hibiscus tea.

We loved this meatless meal.

Bon Appetit

February 19, 2017 Brunch – BLT Sandwiches. Lunch – PPI Pork Goulash, Dinner – Grilled Ribeye steaks and Artichokes with Roasted vegetables and steamed string beans

February 19, 2017 Brunch – BLT Sandwiches. Lunch – PPI Pork Goulash,  Dinner – Grilled Ribeye steaks and Artichokes with Roasted vegetables and steamed string beans

After watching the news shows at 10:15 we went to the garden and uncovered the two vegetable raised beds  and picked dill, lettuce and sorrel.  I then fried five slices of thick Applewood smoked bacon from Costco and we made BLT sandwiches with the fresh lettuce.

We then gathered up the Von Hassler print and the frame we had bought yesterday and went to Michael’s with our coupon for reduced cost framing.  The cost for framing the print in our $12.94 frame  was $60.00.  We decided to take the Von Hassler on artist board on Monday.  Suzette bought six frames on ½ price sale to frame the folk art paintings she bought in China for $136.00, which was a remarkable $23.00 each.

On our way to Michael’s we stopped atTrader Joe’s where we bought fresh artichokes, herbed olives, camembert and Iberico cheese and five or six bottles of wine including a sweet Marsala and anAmontillado sherry.  They were out of our favorite cognac and Armagnac.  We then went to TOTAL WINE and bought 12 bottles of different and new wines, including two Recas Romanian wines plus a bottle of Carbennau VSOP cognac and two bottles of scotch for Suzette.

It was 2:00 by this time and we were tired of shopping, so we drove home and ate a late lunch of the PPI Pasta and Pork Goulash and I cooked the artichokes in a pot of simmering water for an hour and we decided to grills steaks for dinner, so we thawed out two steaks.

I slept after lunch until 4:30  and then went to the kitchen.  I called Willy and invited him to eat dinner with us.  I then chopped five small potatoes, the last bit of sweet potato, three carrots, the last golden beet and several turnips from our garden.  We then went back out to cover the two raised beds and I picked a handful of Rosemary's the roasted vegetables.  Suzette took over and added cloves of garlic and tossed the vegetables in olive oil and salt and cooked the vegetables covered with aluminum foil for 30 minutes at 350 degrees and then added the chunks of Kabocha squash we had in the fridge and cooked the vegetables for an additional 30 minutes uncovered.  While Suzette was cooking I refreshed the Cesar salad dressing with lemon juice, olive oil, a bit of salt and a whipped egg.

 I then made a mayonnaise sauce with lemon juice, a bit of olive oil, the dill we had picked in the garden, a bit of salt, and the last cup of mayonnaise.  I went to the cellar and moved the new wine rack into position and opened two cases of wine that needed to be moved to make room for the wine.  I found two bottles of Riscal 2006 Tempranillo and decided to drink one of them for dinner, so took it upstairs.

I decided rather than salad we should eat the string beans I bought at El Super last Wednesday, so cleaned about ½ lb. of those and put them in the steamer basket.

At 7:00 Suzette started the grill and at 7:30 grilled the steaks and artichokes.  The artichokes were done perfectly but The steaks were carried, probably due to fire from burning olive oil from the artichokes that dripped onto the steaks and caught fire.  The steaks were cooked to medium, which was Willy and my preference, so no one complained.  I had taken a container of Béarnaise sauce out of the fridge, so much of the charred flavor was alleviated by the application of sauce.  The vegetables were tender and delicious with their slight hint of rosemary.
The string beans were pleasantly soft and tender and benefited from a dab of Béarnaise sauce also.

The wine was the real surprise.  It had a clarity that was amazing.  We drank mostly young Rioja Tempranillo and I had forgotten how good aged Tempranillo can taste.  This was a bottle of regular Tempranillo and simply aging it allowed the musty organic material to settle out of the wine to result in a wine of intense clarity but with a slight tannic bite and some fruitiness.  Suzette thought it had a slight Zinfandel acidity and spiciness.

I recommend aging your Tempranillo.

I finished my wine with a few bites of the Camembert cheese I had bought at Trader Joe’s.

A wonderful meal.

Bon Appetit

Saturday, February 18, 2017

February 18, 2017 Lunch – PPI Posole. Dinner – Steamed Monkfish marinated in Soy Sauce, Chinese rice wine and sugar, julienned green onion spears and served with Spinach fried rice

February 18, 2017  Lunch – PPI Posole. Dinner – Steamed Monkfish marinated in Soy Sauce, Chinese rice wine and sugar, julienned green onion spears and served with Spinach fried rice

I made two eggs on a raft for breakfast.

Then we went looking for frames at garage sales and consignment shops.  Suzette bought 11 dozen champagne flutes and four frames at the first garage sale and two elegantly decorated pillows at the second.

We then went to Talin where we bought a pound of fresh monkfish for $9.99/ lb., beech mushrooms, Spanish canned pimientos, five spice seasoning, shallots, and canned sliced water chestnuts.

Then we found two nice frames at the consignment store At the north west corner of San Pedro and Central.

It was after noon so we went home and ate bowls of posole with sour cream and drank a beer.

It was 2:00 and I took a long nap until 5:00, when we showered and dressed for the evening.  I found a recipe for steamed fish in a soy, ginger, green onion, five spice seasoning, and oil sauce.  Suzette made the sauce and marinated the monkfish in it and then steamed the fish in the steamer oven.

Spinach Fried rice

While the fish was cooking Suzette chopped up some red bell pepper, ginger, garlic, and onion.  She also cleaned and sliced about 1/2 cup of mushrooms and fetched the fresh spinach and PPI rice from the fridge.

She started by stir frying the onion, bell, pepper, garlic and ginger.  After five or six minutes she added the mushrooms and cooked everything together for an additional three or four minutes.  The she added the spinach and rice and cooked everything for another four or five minutes until everything was integrated and heated.

We then piled spoonfuls of rice into pasta bowls and lay the fish on the pile and drizzled the fish with sauce and  garnished the fish with the julienned ginger and green onion.

Suzette drank Anjou Chenin Blanc and I drank green tea.

At 6:40 we left for concert at the NHCC celebrating The 65th Anniversary of the Pimentel family’s guitar business.  There were at least a dozen groups performing until 11:00 every type of music and every performer was a virtuoso performer.  The evening started with a guitar professor from UNM performing “come Together” by John Lennon and the Beatles acoustically and ended with the Watermelon Mountain Jug Band with lots of Classical, Flameco, mariachi, Gaelic, Cuban, and rock music in between.  One of my favorites was Dan Lambert from El Paso who played White Rabbit by the Jefferson Airplane with a drummer and Angela Roybal, who channeled Gracie Slick perfectly.

It was a fun evening of music.  At intermission we drank margaritas from the bar.

Bon Appetit

February 17, 2017. Lunch - Salad and cheesy toast. Dinner - Steamed Cod filet stuffed with spinach, steamed asparagus and PPI baked potato

February 17, 2017 Lunch – Salad. Dinner – Steamed Cod with Spinach and Asparagus and PPI Baked Potato

I ate granola, milk, blueberries, dried cranberries, and yogurt fot breakfast.  I feel like I am communing with Jim Cramer every time I do because he eats granola for breakfast.  Usually, as today I eat my granola as I watch him on Squawk on the Street on MSNBC.

Today by the way was an interesting day on the market.  The Trump rally is loosing steam and only special things seem to lift the market.  Well one of my/mother’s stocks was the. Focus of investor interest today.  Kraft-Heinz announced it had made a tender offer for Unilever, the large English/Dutch food and cosmetics legacy brands Company that owns such brands as Pond’s soap and Ben and Jerry’s Ice Cream.

The market stayed mostly negative until the end of the day, when it went positive and my portfolio went positive by almost exactly the amount of the gain I realized on KHC of $9.01 per share.  It is always better to have a gain than a lost, no matter how unlikely or
 unexpected the source.

I was just starting to feel better by lunch after I started taking a cycle of antibiotics Thursday evening to get ride of the sinus infection and the weather turned balmy, so I decided to make a salad for lunch.  I made a super salad with a head of romaine, a diced Roma tomato 1/3 of a peeled and sliced cucumber, the last 3 oz. of Mexican Fresca cheese ($2.99/lb. at El Super) and a sliced ripe avocado dressed with Cesar Salad Dressing.

I also toasted a piece of multigrain baguette from Sprouts and added slices of Petit Basque cheese to the slices of toast and melted the slices in the microwave ove for 23 seconds at a power level of 7 to melt the cheese for lovel open face cheese sandwiches.
 I got busy after lunch with a new transaction for Rahim until 4:45 and the new business I am helping organize and was not able to ride.

Suzette had a root canal operation at 2:00 so she came home shot up with Novocain and rested while I worked with Rahim.

Suzette was feeling better by 5:30 to 6:00 and went to the kitchen to cook.  She decided to cook the fresh cod filet I bought at Sprouts Farm Market yesterday for $7.99/lb. in our new steamer oven stuffed with fresh spinach on a bed of  slices of fresh lemon and doused with sherry and dabbed with slices of butter.  Following the cooking instructions, Suzette cooked the approximately 1 pound fish filet for 21 minutes.

 She also steamed with the fish about 10 stalks of fresh asparagus.  To complete the meal Suzette heated two small PPI baked potatoes in the microwave.  I fetched a bottle of Chenin Blanc from Anjou that I bought at Trader Joe’s for $7.99 and chilled it a bit and fetched the sour cream for the potatoes.

While Suzette plated dinner I twisted the aluminum metal top and poured glasses of wine.  The cool but not cold chenin Blanc had that buttery floral flavor that we love about Chenin Blanc and was a pleasant complement to the fish.

The steamed fish had an absence of flavor very much as if it had been cooked by the soup vide method.  I could taste the delicate texture and flavor of the pure white cod as it broke apart into flakes.  Suzette captured the sherry and butter broth yielded by the steaming oven, which we used to douse the fish to give it a little more flavor.  The best bites were those from the parts of the filet that touched the lemon slices or were eaten with bits of spinach.  The fish was almost a textural experience; tender fluffy cod flakes with a very mild flavor.  I found it very interesting.  I can hardly wait to try steaming fish with slices of ginger, lemon, and green onion with a soy sauce.

I finely sliced two green onions to garnish the potato and fish and we slathered the potato with butter and sour cream and green onions.

I took another antibiotic and became drowsy and went to bed at 8:30.

So much for my exciting Friday night.

Bon Appetit

Ffebruary 16, 2017. Lunch - PPI salad and Chirashi. Dinner - Eggplant in Garlic Sauce and rice

February 16, 2017 Lunch – PPI salad and Chirashi. Dinner – Stir Fried Garlic flavored eggplant and rice

I made a man on a raft for breakfast by toasting a piece of integral sandwich loaf in butter with an egg on top.

I then attended a meeting and afterward went to Costco to buy Kleenex and spinach, a bottle of probiotic gummie bears, and dish soap capsules.  Then I went to Sprouts where I bought Greek yogurt, tofu, a large filet of fresh Cod, two red bell peppers for $1.00, two bunches of asparagus for $1.88/lb., a handful of green beans for $.88/lb., and a 6 oz. container of blueberries for $2.50.

It was a bit after noon when I arrived home.  I put PPI salad and Chirashi on a plate, made a cup of green tea and filled a dipping bowl half full of soy.  I then added some wasabi from the takeout box and enjoyed salad and Chirashi for lunch.

Suzette came home early to finish painting cabinets and we discussed dinner.  She said, we need to eat the eggplants I had bought last Wednesday and I agreed.  At 3:30 I rode to just north of the Wildlife Center and back.

After eating a snack of salmon terrine on toasted whole wheat baguette I sliced the two eggplants into 2 inch by 1/3 inch strips, finely minced about 2 tsp.  garlic, and cubed the approximately ½ lb. of pork tenderloin that I had thawed for the dish.

When Suzette finished painting at 6:00 she had a glass of Sauvignon Blanc and watched the news until 7:00 and then began to cook dinner

I heated 2 cups of water with 1 tsp. Of dehydrated chicken stock, 1 tsp of dried wakame seaweed.  When it began to boil I added a cup of basmati rice to the  boiling water, turned down the heat to its lowest setting, covered the pot, and cooked the rice for30 minutes.

Eggplant with Garlic Sauce

Suzette first deep fried the eggplant strips in about ½ cup of medium hot peanut oil in a wok and made a seasoning sauce of

1 T. double dark soy sauce

2 tsp. Oyster sauce

½ tsp.  Shaoxing  wine

1 tsp. White rice vinegar

½ tsp. Hot pepper fakes from hot pepper oil

2 tsp. Sugar

½ tsp. Cornstarch

¼ tsp salt

After all the eggplant strips had been softened and started to brown she removed them from the oil to drain in a bowl lined with a paper towel.

Suzette then poured off all but 1 ½ T. of the oil and increased the heat of the oil so that when the pork and garlic the oil gave off a wisp of  smoke.

She cooked the garlic and pork until it changed color and returned the eggplant to the wok and cooked it for about 2 minutes until the eggplant and garlic and pork flavors mixed.

Suzette then made a well in the mixture, stirred the seasoning sauce and poured it into the well in the mixture.

She then stir fried the mixture for about 2 minutes until the sauce thickened.

Suzette fetched bottles of beer from the garage and she plated our plates with rice and scoops of the eggplant mixture.  It was a simple but immensely delicious dish thanks to Eileen Lo’s wonderful cookbook, Mastering the Art of Chinese Cooking.

Bon Appetit

Thursday, February 16, 2017

February 15, 2017 Lunch - East Asia. Dinner - Brats Braised in Beer with Sauerkraut and mashed potatoes and asparagus

February 15, 2017 Lunch – East Ocean. Dinner – Bratwurst poached in beer, sauerkraut, mashed potatoes and steamed asparagus

I was prepared to eat posole when I called Aaron and found out he was free fir lunch.  We drove to East Ocean, because I had a hankering for Chinese food.  Aaron ordered Kung Pao scallops and I ordered my favorite, Scallops in Lobster Sauce.  We both liked our lunch. The toasted peanuts on Aaron’s Kung Pao scallops looked wonderful.

For dinner I had a menu.  It is one of Suzette’s favorite German dishes; Bratwursts and Sauerkraut Sautéed in beer, mashed potatoes, and steamed asparagus.

Yesterday I went Sprouts and bought a jar of Bubbie’s Sauerkraut, plus a package of duck foie gras and a multigrain baguette and two bottles of Tisdale Pinot Noir for $7.00.

Suzette has a special recipe for bratwursts and Sauerkraut that I bet is a traditional Pennsylvania Deutsch recipe.  She did a lower cal variation this time by punching holes in the brats to release fat and because they had sat in the fridge for a week and had dried out a bit.

Braised bratwurst in beer

Suzette covered and poached three brats in a skillet filled with one 12 oz. can of beer for 5 to 10 minutes.

Then she uncovered the skillet and let all the liquid evaporate leaving a residual of beer caramel on the brats coating the brats.

She then added a small amount of olive oil to prevent burning and then braised the brats until brown.  She then added sauerkraut to the skillet cooked the Sauerkraut with the brats.  This achieves a sauce combining the beer caramelization with the pickling liquid with the Sauerkraut.

Taste the sauce and adjust seasonings.  In this case Suzette added about 1 ½ T. of sugar because the Bubbie’s Sauerkraut was very sour.

She then made whipped mashed potatoes and we steamed asparagus.

The plating of the dish was to lay scoops of brat and Sauerkraut with some sauce on a pile of mashed potatoes and serve with the asparagus.  We each made our own favorite condiment combination with German mustard, mayonnaise, and horseradish.

This is a delicious dish of ancient origin, I am sure.  Suzette simply says, “This is the way we have always made this dish.”

One of the things that I love about food is how it permits you look deeply into cultures and history.

We drank Belgium beers with dinner and Willy joined us for dinner, as we watched the Trump White House respond to the multiple issues it is now facing, including the withdrawal of Putzner’s nomination for Secretary of Labor, the firing of Lynch as National Security Advisor, the potential charges of ethics violations of W.H. Counsel Kellyanne Conway, and investigations of contacts with the Russians during the campaign and transition.

Now it appears there are domestic violence allegations against Bannon also.

What a mess!

Bon Appetit

Tuesday, February 14, 2017

February 13, 2017 Lunch – Posole and salad, Dinner – Pasta with Goulash and Roasted Kabocha Squash and Salad

February 13, 2017 Lunch – Posole and salad,  Dinner – Pasta with Goulash and Roasted Kabocha Squash and Salad

After lunch yesterday I diced the rest of the pork strips and two onions and sautéed them and added seven cloves of garlic and about one fourth cup of dried and fresh oregano and some cumin and then added the can of drained hominy and simmered it until I went to bed.  Then today I simmered it from breakfast until lunch.  I invited Peter Eller over for lunch and made a salad of lime juice marinated jicama, Mexican fresco cheese, a tomato diced, a couple ounces or diced red onion, two avocados diced,  1 ½ heads of romaine lettuce dressed with Cesar salad dressing freshened with Spanish olive oil and lemon juice and salt.

We heated corn tortillas in the microwave and served bowls of posole.

We looked at the Carl Von Hassler paintings I bought from Robert Parsons and discussed restoration and framing.

For dinner we had no plan except we had the Kabocha squash Suzette had baked with the baked potatoes the other day.

We discussed a pasta dish with squash and decided to combine the
PPI goulash with chunks of squash.

I peeled and cubed the squash and Suzette heated the PPI goulash and pasta into an enameled casserole, added some water to emulsify the sauce, added two cups fresh de-stemmed chard from the garden and covered and steamed the ingredients for five to ten minutes.  She then added 1 ½ cups of Kabocha squash and covered and simmered the mixture for fifteen to twenty minutes, adjusted the seasonings by adding salt.  Voila, a new dish was created.

We ate the pasta dish with the PPI salad from lunch and drank a 2013 Famille Perrin Cotes du Rhone Reserve.

Bon Appetit

February 12, 2017 Hungarian Goulash, Dinner - Baked Potato, PPI Lamb Chop, and string beans. Posole

February 12, 2017 Hungarian Pork Goulash,  Dinner – Baked Potato, PPI Lamb chop, and string beans. Posole

This was an unusual day of food.  We got up and we watched the Sunday Morning news shows from 7:00 until 10:00.

At 10:15 I drove to El Super to do some grocery shopping. I ought brown onions at 3 lb. for $.99, Braeburn apples, bananas, pineapples, papaya, and Roma tomatoes at 2lb. for $.99, small avocados were 4 for $.99 and the thing we needed most was a loaf of whole wheat bread.  Limes were $.79/lb., but I bought about a pound of them. I bought a loaf of Bimbo Integral pan from Mexico for $2.49 that was cheaper than any of the locally baked whole wheat breads.  God bless Trump’s border tax threat.  It has driven the Mexican peso down to 21 to the dollar, thus reducing the cost of Mexican products in dollars.

I also bought a ½ lb. box of white mushrooms on special for $1.50.

There was a special on boneless country style pork strips for $.99/lb., so I decided to make pork Goulash and bought two strips.  I then checked the flyer again and saw that 6 lb. cans of  Juanita’s hominy were featured at $2.49, so I decided to make posole and bought 2 more pounds of pork strips.

It turned out that you had to buy two cans of hominy to get the featured price so I decided to pay the regular price of $2.99 for the number 9 can of hominy.

The whole bill was $25.00.

I drove home and found out that the only bacon we had was frozen.  Suzette had taken it out to thaw but it was still frozen.  When I mentioned that we had everything we needed to made Goulash or stroganoff for dinner Suzette said, ,”Why don’t we make Goulash for lunch?”
So that is what we did.  Suzette started boiling two types of twirled shaped macaronis while I diced a strip of pork, a Roma tomato, some onion, two of the white mushrooms.

Suzette then chopped a half of a PPI canned pimiento in the fridge and sautéed it with onion and the diced pork and tomato.  We added Spanish and regular smoked paprikas and then Suzette added sour cream and the dish was ready.

We drank water, as our systems were not up to wine yet.

For dinner, Suzette baked several russet potatoes that we slathered with butter and sour cream and chopped green onion.  I also ate the PPI lamb chop Willy did not finish and the last of the PPI tzatziki and string beans.

Bon Appetit

Monday, February 13, 2017

February 11, 2017 Lunch – Peanut Butter sandwich Dinner – Grilled Lamb Chops and Asparagus. Tzatziki, and PPI Roasted Vegetables

February 11, 2017 Lunch – Peanut Butter sandwich  Dinner – Grilled Lamb Chops and Asparagus. Tzatziki, and PPI Roasted Vegetables

We ate yogurt, granola, and dried cranberries and pineapple.

We slept some more and when we awoke I made peanut butter and honey sandwiches on the last two pieces of rye bread.

I planned to grill asparagus and lamb chops and serve it with the last of the roasted vegetables.  I called and invited Willy to dinner and he came by and then rode to Bookworks and bought a book on the Holocaust.

While he was gone I made tzatziki.


1 cup yogurt
Three or four small cloves of minced garlic
2 T. of olive oil
2 T. of lemon juice
¼ cup fresh chopped mint
I tomato diced
1 ½ cucumber, peeled, seeded and diced
½ tsp. Salt or to taste

I then snapped the tough ends off a dozen spears of asparagus and put them into a gallon freezer bag given to me by Suzette so she could season them with salt and olive oil to coat them with evenly with oil.

When Willy returned around 7:00 Suzette went into full cooking mode.  We lit the gas grill outside and she grilled five lamb chops and the asparagus and heated the Roasted vegetables in the microwave.
I was worried about my liver function and a Suzette was still suffering from her stomach bug so we decided to forgo wine.

I put the bowl of tzatziki on the table and we plated up our dinner.  It was not an elegant affair.  Willy choked on a sinew in a lamb chop that put him off eating and Suzette and I were already off our food, due to illness.

We watched Bill Maher, which we enjoyed and then Willy went to meet Robin for an evening out on the town.

We stayed up to see SNL and loved the Melissa McCarthy imitation of Spicer and Weekend Update and then went to bed.

Bon Aoppetit

Sunday, February 12, 2017

February 10, 2017 Lunch – Vietnamese Miso Noodle Soup with shrimp. Dinner – Sautéed Scallops in Sorrel and red onion with roasted vegetables and steamed green beans

February 10, 2017 Lunch – Vietnamese Miso Noodle Soup with shrimp. Dinner – Sautéed Scallops in Sorrel and red onion with roasted vegetables and steamed green beans

I had a doctor’s appointment at 7:30 that lasted until 9:00. I then drove to Sprouts and bought yogurt and milk and then home.

At 11:30 I made Vietnamese Miso soup with bean thread, 30 cm. Rice noodles, and wheat noodles plus dehydrated dashi, white Miso, and a cube of Pho seasoning, the last handful of spinach, two beef meatballs, a diced shallot, two mushrooms, 3 oz. of cubed tofu, and six shrimp.  I usually add dried seaweed to complete the Miso soup trifecta, but forgot today, perhaps because the spinach provided the green vegetable component.  This is a magical soup that is pretty much instant.  I use whatever is available and have frozen and dried ingredients at hand, such as heads on shrimp and beef meatballs.

Suzette came home around noon and we ate lunch together.

I drove to Costco after lunch to pick up the medications the doctor had prescribed and bought a dozen yellow roses for Valentines Day for Suzette.

Suzette came home at around 6:00 from the deposition tired and a little sick in the tummy, not feeling up to eating or cooking.

I decided at 7:00 to cook. I stripped the stems from the sorrel leaves we had picked from our garden on Tuesday and cut the stalks off the button portabella mushrooms I had bought at Sprouts on Wednesday and cut a thin slice of red onion and diced it and sautéed this e three ingredients in about three oz. of butter and about ½ T. of dried marjoram in a medium skillet.  I cut the remaining 1/3 lb. of string beans into bite-sized thirds and put them into a Pyrex baking dish with an ounce or two of water and a squeeze of lemon juice and covered it with Saran.  I then scooped about 1 lb. of roasted vegetables into another Pyrex baking dish and covered it with Saran.

In the afternoon I had fetched a bottle of 2010 Nessa Albariño and a bottle of 2008 Concannon Sauvignon Blanc and chilled them in the fridge.

Suzette wanted a glass of wine before dinner, so I opened the bottle of Albariño and poured her a glass.  The wine had darkened to a deep yellow color and the cork had dried out and the wine had oxidized, which gave it a very nutty sherry-like taste.  She drank her glass and I used my glass of wine to flavor the scallop dish.

When the sorrel sauce and mushrooms had softened I added the six scallops (Sprouts $12.99/lb.) and sautéed them for a couple of minutes while I heated the string beans and roasted vegetables in the microwave.

I added about two T. of Albariño from my glass to the sauce to thin it out a bit as it had stiffened during cooking.  I then poured glasses of the Concannon Sauvignon Blanc, which is remarkably, still good and we plated the scallops, string beans, and roasted vegetables.

Neither of us had much appetite for wine.  Suzette did not finish her two scallops, so I ate the four scallops and most of the roasted vegetables and string beans.

I liked the dish a lot and was particularity impressed with how the chopped sorrel went into solution when sautéed with butter.

Bon Appetit

Friday, February 10, 2017

February 9, 2017 Lunch - La Boca. Dinner - Guacamole and chips

February 9, 2017 Lunch – La Boca Happy Hour. Dinner – Guacamole and chips

 I have a cold again so not much appetite for cooking or eating elaborate food.  Yesterday I made one of my Vietnamese pho miso soup with tofu, 1/3 of a PPI boneless pork steak diced, four heads on shrimp, spinach, brown miso, a shallot diced, two mushrooms sliced, and about 1 tsp. of dehydrated chicken stock.  In the afternoon after I finished my work for the day at around 4:00 I drove to Sprouts to shop the Wednesday double specials.  The store was packed with like minded shoppers.  I bought 6 nice sea scallops at $12.95/lb. for a little over $4.00, 6 bratwurst at $2.50/lb., a lb. box of button portabella mushrooms for $3.49, a bunch of organic golden beets for $1.99, a 5 lb. bag of russet potatoes for $1.50, about a lb. each of chocolate covered blueberries and almonds for $4.99/lb., two medium avocados for $1.00, a one pound bunch of asparagus for $1.98,  a 1 liter bottle of Spanish olive oil for $6.99, 2 eggplant for $1.00, two hot house raised heirloom tomatoes for $1.99/lb. , a large sweet potato, and two bunches of green onions for $.33 a bunch.

 I got home a little after 5:00 and rejoiced that the Dow Jones went down but my portfolio increased in value, which is a pretty rare event.

Suzette has been involved in a matter that required her to discuss on the phone her taking a deposition, so was unavailable for to cook dinner. In the morning we had discussed making roasted root vegetables with the fresh turnips we picked from our garden on Tuesday, which had prompted me to go to Sprouts to buy the root vegetables so at 5:45 I went into action.  I peeled and diced two russet potatoes, ½ of the sweet potato, the two largest of the fresh turnips, one onion, three cloves of garlic, two of the golden beets and tossed them with salt and olive oil and covered them with aluminum foil and popped them into a 375 degree oven to bake, handed the timer set for 45 minutes to Suzette and drove to my meditation group at 6:30.  When I returned home at 7:45 Suzette was still talking to her attorney on the phone and found that she turned off the heat on the vegetables.  I decided to eat the ½ pot of PPI Vietnamese noodle soup from lunch and went to bed at 9:00 because I had a mediation in Santa Fe on Thursday.

On Thursday I drove my client to Santa Fe for the mediation at 9:00.  We successfully concluded the mediation at 2:45 and decided to get a bite of lunch and do a couple of errands.  I had to pick up a William Penhollow Henderson ink drawing I bought at Owings Gallery, so we parked at the Gallery on Marcy St. I had noticed a couple walking into La Boca as we passed it on Marcy and asked Mark if we could leave the car and walk down for a tapa and return for the drawing.  We walked to La Boca and arrived a little after 3:00.  We took a table near the street.  Soon a few more groups arrived.  We requested the Happy Hour menu, which I noticed is a little more limited and a little pricier than my last visit about a year ago.  When I commented on the changed menu, Roberto, out waiter, said, “We change the menu periodically.  I was satisfied with the choices and ordered shrimp and morcilla tacos, a yogurt marinated chicken pincha (a skewer of chicken) and salad from the Happy Hour menu.  I ordered Martine a glass of sangria and a glass of Albariño for myself to celebrate our successful completion of his mediation.  We had to return to review the settlement agreement by 4:00 but I have to admit the food and service were superb.  We first were served our drinks and the salad of fresh romaine lettuce with shaved strips of red cabbage and carrot, thin slices of fresh red bell pepper, halves of small grape shaped red tomatoes and large flat slices of Granny Smith apple dressed with a lovely tahini, cumin, and honey dressing.  Then Chef owner James Campbell Carasco came by to say hello.

In a few more minutes Roberto brought us the two hot tapas. On one plate were two soft tacos served on the usual Mexican small tortillas filled to the top with warm diced shrimp that had been sautéed in a wonderfully flavorful sauce mixed with diced morcilla (blood) sausage that had been flash fried.  The tacos were served on a small oblong platter with a ramekin of red Chile sauce made with Chile de arbol that was quite spicy and a fabulous fermented pile of strips of mango, cucumber and red onion.  Martine mentioned that his father raised pigs and when he was young they ate every part of the pig.  I hope eating the tacos with the Chile arbol reminded him of his youth,  one of those  “Ratatouille” deja vu moments.  The tacos were fabulous and worth a return visit.  The pincha was also delicious served on a small mound of fermented thinly sliced small Middle Eastern cucumber rounds flavored with quite hot chili also.  The prices for the hot tapas were $6.00 each and the salad, the sangria and glass of Albariño were $7.00 each, so reasonably priced for a top 10 restaurant in Santa Fe.

We went back to pick up the drawing and drove back to the mediator’s office to finish the settlement agreement in a very good mood after our short excursion into Spanish Cuisine.

After mediation at 5:00 I took the Swiss Chalet painting back to Justin’s Framing and discussed its conservation with him and David and picked up the Von Hassler print and two paintings and we drove back to Albuquerque.

When we arrived home at 6:30 Suzette was on the phone with her attorney so I made a gin and tonic and then made guacamole and ate some with the fresh corn strips I had bought at Costco on Tuesday.

 When I climbed in bed to read at around 8:30 Suzette was still on the phone.  Another self invented dinner, although admittedly a good one, of fresh creamy guacamole and chips with a gin and tonic.

Bon Appetit

Wednesday, February 8, 2017

February 7, 2017 Lunch – Salad of Fresh Garden Greens. Dinner – PPI Roasted Pork tapa with PPI Couscous and steamed green beans

February 7, 2017 Lunch – Salad of Fresh Garden Greens.  Dinner – PPI Roasted Pork tapa with PPI Couscous and steamed green beans

Granola with yogurt, blue berries, vitamin powder and milk for breakfast.

Suzette was in town today for a meeting, so we planned for a lunch together at home.

Yesterday I went to El Super to replenish our vegetables. I bought two cucumbers, brown onions, lines, red onions, avocados, Roma tomatoes, jicama, corn chips, Crema, cajeta, and some green beans.

When Suzette returned around 12:30 we went to the garden and picked sorrel for another meal, red and green leaf and romaine lettuces, turnips for a dinner, parsley, and lots of tatsoi.

We bagged the sorrel and Suzette cleaned the turnips and spun the lettuces and parsley and peeled
February 7, 2017 Lunch – Salad of Fresh Garden Greens.  Dinner – PPI Roasted Pork tapa with PPI Couscous and steamed green beans

Granola with yogurt, blue berries, vitamin powder and milk for breakfast.

Suzette was in town today for a meeting, so we planned for a lunch together at home.

Yesterday I went to El Super to replenish our vegetables. I bought two cucumbers, brown onions, lines, red onions, avocados, Roma tomatoes, jicama, corn chips, Crema, cajeta, and some green beans.

When Suzette returned around 12:30 we went to the garden and picked sorrel for another meal, red and green leaf and romaine lettuces, turnips for a dinner, parsley, and lots of tatsoi.

We bagged the sorrel and Suzette cleaned the turnips and spun the lettuces and parsley and peeled
and sliced a cucumber while I diced a Roma tomato and reconstituted our Cesar a Salad dressing with fresh lemon juice and Spanish olive oil.  I also made melted cheese toast by covering toasted Fano Baguette with sliced the last of a lovely block of Cabot double cheddar cheese given to us by Suzette’s brother Jeff and his wife Cathy for Christmas and melting the cheese onto the toast in the microwave.

After lunch Suzette worked and I drove to Home Depot to buy her sand paper and brushes for her cabinet refinishing project and then to Costco, where I bought ten lamb chops for $5.99/lb., a 2 liter bottle of Costco’s new organic olive oil for $13.99, corn chips, and butter.

I returned around 3:30 and could not ride because the wind was gusting, so I worked.  At 6:00 took a phone call that lasted 2 ½ hours, which allowed me time to finish a contract negotiation ad begin dinner.

We had discussed cooking the PPI Roasted Pork with apples and onion tapa for dinner and we had a container of PPI Couscous with rapini and tomatoes from last night that I thought would go well with the pork and we had some green beans that needed to be cooked, so I did a 2  minute prep for dinner, I took the three containers out of the fridge, took a handful of green beans from their bag and cut them into 1 ½ inch lengths and put a bottle of French Carayon Rose (Trader Joe’s $5.99) into the freezer to chill.

I snacked onion chips and read about vertical farming in the New Yorker until Suzette finished her call at 7:30.

We then sautéed the pork tapa in a small skillet and cooked the green beans in a Saran covered Pyrex baking dish with a bit of water with the container of Couscous at the same time in about five minutes.

I drank the last glass of La Granja Spanish rose (seeFebruary 6, 2017 blog entry for a description of the wine) and Suzette drank a glass of the 2015 Carayon La Rose’ from the Languedoc region of Southern France (Trader Joe’s $5.99)

Here is the Wikipedia description:
Languedoc-Roussillon wine, including the vin de pays labeled Vin de Pays d'Oc, is produced in southern France. While "Languedoc" can refer to a specific historic region of France and Northern Catalonia, usage since the 20th century (especially in the context of wine) has primarily referred to the northern part of the Languedoc-Roussillon région of France, an area which spans the Mediterranean coastline from the French border with Spain to the region of Provence. The area has around 700,000 acres (2,800 km2) under vines and is the single biggest wine-producing region in the world, being responsible for more than a third of France's total wine production.[1] In 2001, the region produced more wine than the United States.[2]

Both Wine Enthusiast and Vivino give Carayon above average ratings of 86 points and a 3.6 rating respectively, a good French rose for $5.99.

Another perfect, simple meal thanks to excellent PPIs.

Bon Appetit

February 6, 2017 Lunch – PPI French Onion Soup on Steak and Mushroom Omelet. Dinner- PPI Ostrich Hanger Steak with Rapini, tomato and onion Couscous

February 6, 2017 Lunch – PPI French Onion Soup on Steak and Mushroom Omelet. Dinner- PPI Ostrich Hanger Steak with Rapini, tomato and onion Couscous

Today was a day of eating PPIs.  I had granola, blueberries, yogurt, and milk for breakfast.

For lunch I ate the PPI steak and Mushroom frittata with rapini from Sunday brunch with the PPI Onion Soup left from last night’s dinner spread over a slice of toasted French bread.

Suzette was busy , so I cooked dinner.  We decided to saute the PPI Ostrich hanger steak from Friday night’s dinner at Lambert’s.

I prepared Couscous with a diced Roma tomato, 1 oz. of diced onion, and the rest of the rapini, which I chopped blanched in salted water with 1 oz. of butter, while I sautéed the onion, tomato, and Couscous in a separate pot.  I then added the rapini and boiling water to the Couscous and cooked it until the Couscous was soft, adding water as needed.  The result was a soft moist couscous infused with chopped rapini, onion, andn tomatoes, very delicious.

When Suzette finished her phone call, we sautéed the thin slices of ostrich in a small skillet to reheat them and we plated up our simple dinner.

February 6, 2017 Lunch – PPI French Onion Soup on Steak and Mushroom Omelet. Dinner- PPI Ostrich Hanger Steak with Rapini, tomato and onion Couscous

Today was a day of eating PPIs.  I had granola, blueberries, yogurt, and milk for breakfast.

For lunch I ate the PPI steak and Mushroom frittata with rapini from Sunday brunch with the PPI Onion Soup left from last night’s dinner spread over a slice of toasted French bread.

Suzette was busy , so I cooked dinner.  We decided to saute the PPI Ostrich hanger steak from Friday night’s dinner at Lambert’s.

I prepared Couscous with a diced Roma tomato, 1 oz. of diced onion, and the rest of the rapini, which I chopped blanched in salted water with 1 oz. of butter, while I sautéed the onion, tomato, and Couscous in a separate pot.  I then added the rapini and boiling water to the Couscous and cooked it until the Couscous was soft, adding water as needed.  The result was a soft moist couscous infused with chopped rapini, onion, andn tomatoes, very delicious.

When Suzette finished her phone call, we sautéed the thin slices of ostrich in a small skillet to reheat them and we plated up our simple dinner; a mound of couscous topped with slices of sautéed ostrich.

I opened a bottle of La Granja Rose (Trader Joe’s $4.99).  Its dark Rose color of 100% Grenache matched the dark color of the seared ostrich hanger steak before we sautéed it.  The Rose is from the Carinena wine region of Spain located southwest of Zaragoza.


Carinena wine

The D.O. Cariñena is little known to most in the world of Spanish wines. There are only 29 wineries in the Cariñena wine region, and only a handful of the wines are exported to the United States. The closest we have been to the Cariñena wine region in Spain was on a train ride from Logrono, in the Rioja region, to Barcelona. We passed through the city of Zaragosa. Although Zaragosa is not in the region of Cariñena, it is very close by and in the same autonomous area of Aragon. Until this past week, we had not tasted a single wine from this region.

The wines of the region are mostly red with Garnacha and Cariñena (Carignane) being the most predominant. In 2012 the Cariñena wine region launched an awareness campaign to showcase the wines from this region. Part of that campaign was a seminar and tasting held at the Piperade restaurant in San Francisco on Thursday, May 15, 2014. We attended as part of the media and trade. We tasted six wines, with Master Sommelier Andrea Robinson leading the discussion. The seminar was followed by a walk-around tasting of additional Cariñena wines. Those we enjoyed with delicious Tapas dishes prepared by the chef at Piperade.


carinena map
The Cariñena wine region was named an official Denominacion de Origen in 1932. In 2011 Cariñena was declared a “Protected” area. Protected designation is an extra layer of control over what grapes are grown and how the wine is made. The region survived the Phylloxera blight that devastated most of Europe’s vineyards in the 1860’s. The reason, the mite that causes this vine disease could not survive in the stone soil of this region. This soil is unique to this wine growing area and the Cariñena wineries have adopted the mantra “Crafted in Stone.” The terroir of the region is also influenced by the Ebro River and Valley. The vineyards are located from 1300 to 2600 feet in elevation. There are very large differences between day and nighttime temperatures. Add in the Cierzo winds, and you have the total factors that give the Cariñena wines their character. In the Cariñena wine region, there 1600 growers and 35,000 acres of vines. Many of the small growers belong to cooperative wineries. One of the largest and most notable is Bodegas San Valero, managing 700 growers.  

I like a 100% grenache because it usually has a fruity flavor and a reasonably high amount of acidity that makes it a very refreshing wine.  La Granja is a good example of a Spanish grenache Rose at a good price from my favorite area in Spain, the Ebro River Valley.  I recommend you try this wine with sautéed or grilled pork or ostrich dishes.

Bon Appetit

Monday, February 6, 2017

February 5, 2017 A Perfect PPI day Breakfast – steak, rapini, potatoes, and mushroom frittata Dinner – French Onion Soup

February 5, 2017 A Perfect PPI day   Breakfast – steak, rapini, potatoes, and mushroom frittata  Dinner – French Onion Soup

This was a PPI day because we used some of the grilled steak, potatoes and rapini with its lemon and olive oil sauce to make our omelet this morning plus the last 3 T. of red wine and about six freshly sliced mushrooms and about threeT. Of butter.   When we added four whipped eggs to the pan there was too much liquid so Suzette cooked it for a while on the stove top, while I sliced thin slices of Brie cheese and garnished the top of the frittata with cheese.  Suzette then put the cast iron skillet into the oven to dry out the mass of food and o bake and brown the top of tHe frittata.  The result was fabulous .  Elaine sliced and toasted Fano Baguette.  I smeared orange marmalade on my toast and drank a cup of mint tea.

Then we cleaned up and left a little before 11:00.

  We drove to Santa Fe and went to Stephen’s, but did not find anything of interest.

We got back to Albuquerque at 2:30, we discussed dinner and agreed to make French Onion Soup. Then I rode from 3:00 to 4:00 to Rio Bravo and back.

I ate a few slices of apple spread with peanut butter before I rode.  When I returned I showered and dressed by 4:30 in time for the SuperBowl.  Suzette had thinly sliced 7 cups of onions.  Since Julia Child’s recipe for French Onion soup calls for 5 cups of onions, I made 1 ½ recipes worth of the other ingredients, of which there are not many.

French Onion Soup (Julia Child,  Mastering the Art of French Cooking, Vol. 1, page 43-44)

5 cups of thinly sliced onions Simmered covered with 3 T. of butter and 1 T. of oil for fifteen minutes.

Then add 1 tsp. of salt and ¼ tsp. of sugar and raise heat to moderate heat and cook for 30 minutes stirring often.

Then add 3 T. of flour and cook 3 minutes to cook the flour.

Then add 2 quarts of good beef stock and ½ cup dry white wine or white vermouth.
We had cooked beef bones into a stock earlier this year with a mirepoix and fresh oregano, that I thawed and used.

I added about a lb. of PPI grilled beef and the 3  bones from last night’s steak dinner and simmered the mixture for an additional 30 minutes.

When ready to serve Suzette. added 3 T. of cognac.

We have my mother’s French brown glazed clay soup bowls.  Suzette sliced and toasted slices of French baguette and put one piece of toasted French bread on each bowl of soup and then laid Slices of French Comte’ cheese on top of each crouton.  She then baked the soup bowls for ten or fifteen minutes until the cheese melted and the crouton became golden brown.
I went to the basement and fetched a bottle of Wellington 2008 Victory, which is a Bordeaux. Style blend of 55%Cabernet Sauvignon plus 16% Cabernet Franc, 9% Merlot, and 20% Petit Verdot ranked 90 points with a retail price of $60.00; Wellington's top bottle.

We enjoyed the clean tasting wine with the soup.

After dinner Suzette made a dessert by scooping the PPI Chocolate Mousse with its accompanying tart cherry port wine reduction sauce from the smashed box and mounding it in the middle of a small plate and surrounding it with a ring of whipped cream.  It was a communal dessert.  We were each given a small fork and took bites.  Willy really enjoyed it.  Billy and Elaine made another of mint tea and we drank tea and watched the greatest finish to the greatest Super Bowl game ever and then the last half hour of the PBS series, "Victoria" , in which she marries Albert and then talked for about 1/2 hour, until Willy left and we went to bed.

Bon. Appetit

Saturday, February 4, 2017

February 3, 2017 Breakfast at Michael’s Kitchen. Wine Dinner at Lambert’s

February 3, 2017 Breakfast at Michael’s Kitchen. Wine Dinner at Lambert’s

We spent a wonderful day in Taos. We left the house at around 9:00 and drove to Michael’s Kitchen on Camino Puebla Norte.  Michael’s offers a full menu.  Suzette ordered an egg and two slices of toast and made an egg sandwich with a cup of coffee.  I ordered two poached eggs with corn beef has and fried has brown potatoes and pancakes.  I had forgotten that corn beef hash usually contains potatoes, so I had potatoes with my hash that contained potatoes. I enjoyed the stack of three pancakes with the meal.

Elaine ordered eggs with a piñon nut pancake that was studded with piñon.  Billy ordered Huevos Rancheros with Christmas on the side, which turned out to be two small ramekins, one filled with green chili and the other filled with red chili.

Everyone agreed that the breakfast at Michael’s Kitchen was more delicious and less expensive than the food we ate at Café Pasqual yesterday.

After breakfast at 10:00 we walked across the street and visited the Taos Art Museum housed in the house Nicolas Fechin built.  Fechin was not only an artist in the Russian impressionist tradition, but also a master wood carver.  His house has beautiful carvings throughout and a good representative collection of Taos artist’s works..

We then went  across the street to Hulse-Warman Gallery where the Harwood silent auction is being held this year.  We found a steel end table covered by a glazed 18 inch square tile painted by Jim Wagner with a rough image of the head of a long snouted dog that we liked and bought it for $500 to put beside our bed when we remodel our bedroom.

At 11:00 we drove to KTAO and found out that buses run from there every 30 minutes to the ski basin, which we try to use tomorrow to get to the seminar on Corsican wines.


After talking to the desk attendant at KTAO to confirm the TSV employee schedule we drove back to Overland Sheep and checked to see if they were offering any Mongolian sheep skin like we saw in Las Vegas.  There were 2 x 2 foot pillows with Mongolian Sheep skin on one side for over $150.00 but no skins.  When we asked the attendant if they sold skins she answered,  “We used to sell pieces when we manufactured here but since we went to all retail.”

I then noticed a sign that advertised Overland Sheep stores in a number of cities in the U.S.  We will need to search upstream for skins from retail.

We then returned to the Hulse-Warman Gallery to pick up our table and then drove to the Harwood Museum, where we saw its extensive show from its permanent collection, including two Burt Harwoods over the mantle where the magnificent Victor Higgins “winter Funeral” usually hangs.  There were also two early Agnes Martins, one more than usual.

There was also a new to me Ron Davis piece in colored wood that I liked.

After we finished seeing the wonderful show at the Harwood at around 2:00 everyone was ready to head home for a nap.  We drove to Ace Hardware where Billy bought a new lamp for his flashlight and the home.  I took a long nap from 2:30 to 5:00 and then showered on dressed and at 5:30 we drove to Lambert’s on Bent Street for the wine dinner starting at 6:00.

Everything was ready for the twenty to thirty diners.  The glasses for the six courses were assembled on the bar like an array of soldiers waiting to be inspected by dignitaries.  There was excitement of anticipation among the wait staff and the diners as well.  The wines were supplied at cost by a new importer, Wine Bridge.  The daughter, Carolina, and son of the family run business sat at the table next to us and we met them and began talking to them during the dinner.  They introduced the wine for each course in each of the two rooms.  Their family started exporting wine from the Mendoza Valley in Argentina, then from Chile and then moved to California to become an importer of wines from not only Argentina and a Chile, but also Spain, and New Zealand into the U.S.

I have been attending wine dinners at the Taos Winter Wine Festival for almost twenty years and this one ranks right at the top of the list of all of them, for both the unusual and interesting wines and the amazing menu for the low price of $95.00.

The first course was two deep bowled chilled Kumiai oysters in the half shell from Baja California sitting on a bed of crushed ice garnished with a jalapeño foam seasoned with lemon, and sturgeon caviar mignonette.  The two oysters that I ate still had the salty seawater in the shell.  Delicious beyond words.  The wine was a sparkling wine made with 80% chardonnay and 20% Semillon produced in the Valdivieso Valley del Curico in Chile using the charmat method, which means the entire process of fermenting and capturing the CO2 gas as bubbles is achieved in a steel tank.  The wine was served a little warmer than we are used to and both Suzette and I felt it had a decidedly Chardonnay taste.

The next course’s wine was one of our favorites; a small production 2016 Savee Sea Sauvignon Blanc from the Marlborough wine district in New Zealand by a transplanted Frenchman that had a wonderful balance of minerality and fruitiness.  There was not that heavy grapefruit or grassy flavor that so many Australian Sauvignon Blanc have, just fruit and a slight tartness of acid or minerality that was a perfect complement to the frisée salad served with cool pears poached in port wine, warmed marcona almonds, and two grilled large sea scallops dressed with a shallot vinaigrette and garnished with crumbled applewood smoked chèvre and a thick slice of applewood bacon. Yes, everything does taste better with bacon, even scallops. The scallops must have been fresh because they were tender throughout with no residual liquid. One of the best salad courses I have ever eaten.

Everyone thought the third course was the best course of the night which was no small feat among so many superlative dishes.  It was fresh pappardelle pasta tossed in a light butter sauce with crisp fried prosciutto, shaved grana padano cheese and slices of sautéed black truffle.  Killer. The pasta dish was served with a 2013 single vineyard Pinot Noir from the Valdivieso Valle del San Antonio that we thought had a rather musty terroir flavor but was surprisingly light and fruity.

The fourth course was surprisingly light and perhaps the most unusual dish of the evening; roasted cow bones cut in half lengthwise to expose the marrow served on a pile of micro diced roasted root vegetable hash with baby arugula dressed with a grain mustard sherry vinaigrette and served with a very lovely single vineyard 2011 Chilean Cabernet Franc grown near the Pacific in Valle del Colchagua.  The brother of the Wine Bridge family introduced us to the wine.  It was my favorite red wine of the meal.  The dish was served with two freshly baked slices of baguette that had been lightly grilled.  I did not put the marrow on the bread as others did but laid it on the roasted vegetables where its creamy gelatinous texture created a sauce-like complement to the vegetables.

Finally, the piece de resistance of the meal that everyone was waiting for with anticipation arrived; an entrée of slices of grilled ostrich served on a pile of grilled Brussels sprouts and chanterelle mushrooms with a lovely creamy mound of artistically beveled celery root and potato purée pushed through a pastry bag. The ostrich, cooked to rare, had the texture of bison and the appearance of the dark meat of a duck and was incredibly tender served with a slather of brandy flavored béarnaise sauce.  We all loved it but could not eat the generous portion and collectively we decided to take the leftover portion home for an ostrich omelet on Sunday.  This course was served with a 2008 La Perla de Priorat Noster Priorat Templari from Spain, a blend of mostly Grenache and Carignan with some Syrah according to the daughter.  The age of the wine had relaxed the Grenache into a very pleasant drinkable wine, our second favorite wine of the evening.

Dessert did not disappoint either; slabs of firm chocolate mousse drenched with a tart cherry port reduction sauce laid on a stiffened crème anglais served with a light red Valdieso Valle Central Caballo Loco Chilean NV wine.  We could only eat a few bites and again asked for a box to take the dessert homework our steak dinner tomorrow evening.

Executive Chef James Crowert appeared from the kitchen after dessert was served to rousing cheers and applause from the assembled diners.

Something great had happened at Lambert’s this evening that  everyone understood and appreciated.

We gladly paid our $95.00 and left a good tip for the superb food and service.

Soon we were contently on our way home.

Bon Appetit

Thursday, February 2, 2017

February 2, 2017 Lunch – Café Pasqual in Santa Fe, winter wine festival Reserve Tasting in Taos

February 2, 2017  Lunch – Café Pasqual in  Santa Fe,  winter wine festival Reserve Tasting in Taos

We packed up our gear by 9:30 and left Albuquerque by 9:45.

We called Amy and Vahl and met them at Cafe Pasqual around 11:00.

Everyone ordered something different. I ordered smoked trout hash, which was pieces of smoke Trout on a large potato pancake that covered much of the plate with two lightly poached eggs and served with green chili tomatillo salsa.  I like the lightness of the smoked trout on the crisp deep fried potato pancake, especially smeared with a bit of sour cream and some green chili tomatillo salsa.

I requested and were served sour cream and a cup of Earl Grey tea.

  Suzette ordered a dish of  Huevos Barbacoa , eggs, shredded beef, with a chili Arbol sauce and black beans, Served on a tortilla, which turned out to be surprisingly heavy.  The beans sat on her tummy until at least 5:00 when we were admitted to the Reserve wine tasting.

After lunch we went up to Café Pasqual’s retail shop, which had some beautiful items for sale.  I particularly was attracted to a pendant with a 1 ½ inch by 2 inch slab of Arizona blueness turquoise set in a silver mount that was marked $540.00.

We said goodbye to Amy and then drove to Owings Gallery on Marcy St. where Billy and Elaine bought a Marsden Hartley print of a pile of apples and a nocturnal image of a church by Blumenschein lithograph print.  I bought a William Penhollow Henderson ink drawing that was probably a book illustration.

We then drove to Barry and Kylene’s house outside of Taos and rested until 4:30 when we drove to Monte Sagrado for the Winter Wine Tasting Reserve Tasting from 5:00 to 7:30.  I think I tried most of the wines and food offerings.  The most wonderful white wine I tasted was a 2015 Chateau Granville- Lacoste from Graves in Bordeaux imported by Kermit Lynch.
 The best champagne was Voirin- Jumel Grande Cru Cremant, and the most surprising and wonderful discovery of the night was that Bailiwick Vineyards bought the Londer property and is producing pinots from it now.  The wine has that same nectar of the gods taste.  Actually there were several Anderson Valley pinots and several good Willamette Valley Pinot Noirs at the tasting.  The food was first rate this year also, cured salmon, poached salmon from Love Apple, beef and pork meatballs, a pork belly in White bean cassoulet ham and pork terrine from Doc Martins, and lots of other wonderful treats.
A line of wineries at the tasting

This was the best food and wine combination I can recall in the last few years.  We had tried everything by 7:00 and drove back to the house on the hill.  Billy made a fire and we watched The Big Short based on Michael Lewis’ book.

Bon Appetit

February 1, 2017 A Great Day. Breakfast – Pork, Onion, Mushroom, Brie cheese, and Spinach Omelet, Lunch – Central Diner, Dinner – Roasted Pork Tenderloin with Apples and Onions, sautéed String Beans with toasted almonds, and Potatoes au Gratin

February 1, 2017 A Great Day. Breakfast – Pork, Onion, Mushroom, Brie cheese, and Spinach Omelet,  Lunch – Central Diner,  Dinner – Roasted Pork Tenderloin with Apples and Onions, sautéed String Beans with toasted almonds, and Potatoes au Gratin

I heard last night that Apple had a good quarter and saw that it was trading up $3.80 in after hours trading, so I was excited to wake up to see if folks were buying it.  By 8.00 it was up about $8.00, which is huge for my portfolio.  As the day progressed it stayed above $8.00 until at the end of the session when it ended up $7.40.  I decided at 8:30 to make a favorite omelet of onions, mushrooms, pork roast, spinach and cheese.  I used Brie cheese that turns into a creamy liquid that gave the omelet a creamy texture in places.  I toasted a piece of rye bread and spread Heidi’s raspberry ginger preserves on it.

I picked up Billy and Elaine at 11:00 and drove them to Birdland to talk to Jay.  After about an hour visit we drove home and picked up Suzette and drove to Central Diner.  Billy ordered Posole and Elaine ordered green chili stew, neither of which was very good.  Suzette and I split fish and chips with cole slaw and sweet potato fries.

We then drove to the National Hispanic Cultural Center and saw the exhibits in the Art Museum.  I liked the collages by Cynthia Cook and an artist whose last name is Kemm.  I got in free at the NHCC because it was the first Wednesday of the month.

Then we drove to Albertson’s at Coors and Central to buy some specials.  I receive weekly special brochures from four or five grocery chains every Tuesday for the Specials starting on Wednesday.  Sprouts has a double special day on Wednesdays on which it features the specials from the prior week and the subsequent week.  El Super features produce specials on Wednesday and other specials on Saturday and Sunday.  I usually try to go shopping on a Wednesday at Sprouts and or El Super.  But the brochure from Albertson’s this week was of particular interest because it had a special on Bone in ribeye steaks for $4.97/lb.  Albertson’s sells USDA Choice meat, so it offers better meat at better prices than most other stores usually, but usually at $6.97 or $5.99/lb. Only once or twice a year will it offer ribeyes for $4.97/lb.  Billy and Elaine were game to go because we had been talking about a menu for Saturday evening’s meal in Taos and they liked the idea of grilled steak.  When we arrived at Albertson’s we first went to the produce department because 3 avocados for $1.00 had been featured.  When we saw that the avocados were medium sized and ripe, we selected 6 for guacamole.  We then found fresh cilantro on sale for $.50 a bunch, which is a good price at Albertson’s, which tends to mark up its produce.

We then went to the meat department, grabbing a bag of Tostitos corn chips and a gallon of milk on the way.  When we got to the Butcher’s Block one of the attendants told us the butcher was on break and would return, so we went to the ice cream section that usually has specials because Albertson’s offers three or four major brands of ice cream and one or two of them are on special pricing usually.  Today there were two featured for $2.99 for 1.5 quarts.  Suzette and I agreed on a carton of Dryer’s chocolate Almond fudge.

We then returned to the meat department where I recognized the butcher returning from break because he had helped me before. I told him that we wanted an entire slab of ribeye steaks and could he show us a couple.  While he disappeared into the back, we considered the thickness guide on the top of the counter.  Billy wanted 1 ½ inch thick steaks and I wanted 1 ¼. We settled on 1 3/8 inch thick, which yielded fourteen beautifully thick steaks out of a little over fifteen lb. slab of steaks for a little more than $98.00.  We had also discussed the pork tapa recipe for dinner and decided to look for pork tenderloins.  Elaine or Billy found some reduced for quick sale with an expiration date of February 2, 2017 for $2.99. We bought two two packs for about 7.86 each.  Elaine also bought some Cold Eze, since she is suffering from a mild cold.  When we wheeled to the checkout counter we got another surprise.  We were confronted by a sign that said, “seniors receive a 10% discount on the first Wednesday of the month”.  I asked the checker, if that discount was on today, since today was February 1, and he said, “Yes.”  So the specials all became 10% cheaper and my $134.00 ticket  became $120.00.

We were all startled and thrilled.  Billy was kind enough to contribute $50.00 to the cause. We loaded our five containers of steaks and bags of groceries and drove home down the long dramatic hill on Route 66 from Coors to the river, where we turned at Tingley beach and drove by the duck pond.  I had driven this route from Westland home hundreds of times when I worked at its office at 409 Coors, but today in the warm winter sunshine the scene of the valley and city laid out with snow on the Sandias seemed  particularly lovely and special, perhaps because I was sharing Billy and Elaine’s fresh impression of the majestic view.

We rested when we got home.  I checked my gain in the market, which turned out to be the second best of the year and pushed my portfolio to a new all time high.  So I was thrilled.

At 5:00 I turned on the Business news and Elaine and I worked together to make guacamole from the six avocados, which she halved, pitted, and scooped the fruit from their skins, while I finely chopped 1/3 of an onion, three cloves of garlic and added to the avocados.  I then halved and squeezed the juice of three lines into the bowl and shook about 1/2 T. of Cholula hot sauce into the guacamole and finally adde about a tsp. of salt to bring out the flavors. We sat and nibbled guacamole with corn chips for a few minutes and then started dinner.  Elaine and Suzette made scalloped potatoes with he last five or six potatoes, milk, cream, butter and cheese.  When he baking dish was put into the oven. We turned our attention to the roasted pork tapa.  Elaine thinly sliced two onion while I thinly sliced two Granny Smith apples and fetched the large copper clad sauté pan.  Suzette fetched the other copper clad pan because we were essentially doubling the recipe to feed 7 people.   I the opened a two pack of pork tenders and butchered 14 pieces of tenderloin and bagged the remaining small end of the smaller pork tender.  Charlie and a Susan arrived with dessert, an apple frangipane tart from Whole Foods with a pint of Tahitian Vanilla gelato and sinner after Willy arrived.  Billy opened the lovely bottle of 2008 La Rioja Alta gran Reserva Cosecha, ranked 96 points by Parker. We poured small tastes of the wine and I was able to detect that same nectar of the gods sweetness I had detected in the Londer 2009 Ferrington Ranch Anderson Valley Pinot Noir that I experienced at our Boeuf Bourguignon dinner with Ricardo and Cynthia on Jan. 21.  Am I finally getting the ability to taste great wine?  Am I irretrievably ruined for bad wine?  This weekend at the Winter wine festival perhaps we shall see.

I went to the garden and picked a handful of still green sprigs of fresh oregano and washed them.

After sautéing the apples and then the onions in butter and Spanish olive oil, Suzette laid oregano sprigs on them and then laid the lightly seeded pork entrecôte on the oregano and roasted them in a 250 degree oven for about twenty minutes. Then she added 1/3 cup of chicken stock made from dehydrated Knorr dried stock and a dash or two of Armagnac and a stir to mix the ingredients and we were ready to eat.

While the pork was roasting Elaine had cut green beans in half and Suzette had blanched them in boiling water and toasted slivered almonds in a pan with a little butter and then added and tossed the green beans with the toasted almond slivers.

Charlie, Billy and I retired to the living room to talk and sip the wine while Suzette and Elaine orchestrated the final prep.

Suzette put the tapa on a large ceramic charger, the green beans in a serving dish and the potatoes on a trivet on the dining room table that had been set with our new anodized stainless steel silverware and prior year’s winter wine festival wine glasses and called us to the table.

The table seated 7 easily.  I poured small pours of wine for each person and we enjoyed a lovely dinner.  I introduced the meal by saying that the menu was suggested by Charlie last Sunday when he commented on how much he liked the pork with apples and onions dish and the wine was provided by Billy and Elaine when they gave me the beautiful bottle of 2008 La Rioja Alta for my 70th birthday last July.

I loved the meal, especially the fresh oregano cooked into the dish and the green beans tossed with the toasted almond slivers.  The green beans were especially wonderful because they were tender and yet firm from not being over blanched and so they shared the same crunchiness as the toasted almonds.

After our entrée a Suzette asked if anyone wanted to drink a cup of chocolate with dessert and we all said, “Yes.”, so she read the ingredients in the two bags of chocolate drink from Kakawa Chocolate House in Santa Fe and we all agreed on the citrus one with orange and cinnamon.  So Susan and I plated the Apple Frangipane tart while Suzette heated the chocolate drink with milk in a sauce pan.  Susan then fetched the gelato and we returned to the dining room table and ate apple tart with vanilla gelato and small glasses of chocolate topped with a dab of whipped cream for those who wanted it.

At 9:30ish we said goodnight after a lovely evening and a lovely day.

Bon Appetit