I ate yogurt, blackberries, banana slices , granola, milk for breakfast.
At noon I made a real beef pho noodle miso soup with some PPI roast beef from last night’s dinner, a couple stalks of bok Choy diced, about 1 oz. of sliced red onion, fresh rice noodles, the last 2 oz. of white beech mushrooms, a pho seasoning cube, 1 heaping T. of red miso, and about 1 T. of dried seaweed.
I added Hoisin sauce and 1 T. of Chinese rice cooking wine to the soup.
I rode to Rio Bravo at 3:00 in a strong crosswind, but made it in good shape.
I rested until 6:00 and then finished the potage I had started last week by adding a cup of cream and pureeing the cooked leeks and potatoes with the hand held emulsion mixer Willy gave me several years ago.
The potage was so delicious and Suzette and I were so tired I decided to not make the Scallops Provençal. Instead I made eggplant Provençal
I sliced six ½ inch thick slices of eggplant. I then brushed olive oil on both sides of each slice of eggplant. Then I covered each slice with slices of Jarlsberg cheese, a slice of Roma tomato and Progresso seasoned bread crumbs. I then laid PPI roast beef on the tray with the eggplant Provençals and baked them in a 350 degree oven for approximately 20 minutes until the eggplant was cooked.
I poured glasses of Cherry Blossom Pinot Noir (Trader Joe’s $4.99, a good Pinot for the money).
A rather unexciting but wonderfully filling dinner.
We ate PPI chocolate ice cream for dessert and went to bed before 9:00 to try to catch up on our lack of sleep last night. Suzette had to get up for a doctor’s appointment at 6:00.
Bon Appetit
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