This morning we ate the last of the tropical fruit salad with yogurt.
Then we worked in the garden. Mostly we scraped the garlic, which meant we removed the scape that the plant puts out that becomes its seed pod.
We also added some of the dirt we bought yesterday to the water lilies that had floated off their moorings due to lack of ballast in their pots. The dirt has a large amount of clay that will not wash away. When refilled the water lilies sank back down on their concrete brick pedestals we placed them on in the pond. The water in the pond is beginning to clear. We are running the in pond fountain 24 hours a day to try to settle the ambient particles of dirt.
We then walked over to Janis and Tom’s house and talked to them and picked up Suzette’s shirt she left there last night.
When we arrived back home I boiled the large 16-20 count bag of shrimp I bought at El Super last Wednesday for $7.99/lb. in water seasoned with crab boil seasoning, lemons, and onion, which is my preferred seasoning for boiling shrimp.
I also made cocktail sauce with catsup, horseradish and lemon juice.
Suzette made gazpacho with the PPI tomatoes from Saturday’s dinner, cucumber, and celery and a piece of dried baguette. Tom had sent us home with the 2/3 full bottle of Autrebois Pinot Noir Rose’, so we decided to drink that with lunch. Suzette put the shrimp on a platter of ice, I iced the ice bucket and put the rode’ into it and Suzette filled soup bowls with gazpacho and garnished them with croutons. We took our lunch to the garden and enjoyed our meal under the gazebo beside our newly refurbished pond.
Suzette went through the freezer in the garage. She tossed a couple of unidentifiable objects and brought in a couple of keepers. One bag had a fish in a Chinese sauce. We decided to make Fish Fried Rice with the PPI rice died with cuttlefish ink. We called Wily and asked him to bring a salmon filet when ha came.
When Willy arrived Suzette thawed the salmon filet. I minced three carrots and two zucchini and we had a bag of minced red onion from last night’s Caprese Salad ingredients. I also minced 1 T. of ginger root and went to the garden and picked a garlic plant and diced it. I cleaned and cut in half about 4 oz. of white beach mushrooms I had bought at a Talin a week ago.
Suzette then heated the wok and added the ingredients to cook them into fried rice.
We drank iced mint and green tea with dinner outside in the garden.
Willy and Suzette ate a bowl of clafoutis for dessert. I drank chai.
Suzette started by frying two eggs in the wok into a pancake.