August 22, 2018 Lunch – Miso Pho Vietnamese Noodle Soup with sausage and Chicken Dumplings. Dinner – PPI Lamb Chops with PPI Purple Salad and steamed asparagus

August 22, 2018 Lunch – Miso Pho Vietnamese Noodle Soup with sausage and Chicken Dumplings. Dinner – PPI Lamb Chops with PPI Purple Salad and steamed asparagus

I ate granola, yogurt, milk, and blueberries for breakfast and then rode to Campbell Rd.

I worked a bit and then at noon made a two quart pot of Miso Pho Vietnamese Noodle Soup with sausage and Chicken Dumplings.  I added dashi to about 1 ½ quarts of water and then a cube of pho seasoning, two sliced mushrooms, 1 sliced PPI sautéed cipolini onion, ½ PPI grilled bratwurst, eight chicken dumplings, a handful of spinach, a small handful of PPI buttered sugar snap peas, 1 tsp. of sesame oil, 1 T. of Chinese Cooking wine, bean thread noodles, wheat noodles, 4 oz. f diced tofu, and 1 ½ T. of red miso.  I cooked it for about twenty minutes to thoroughly cook the noodles.  Everything else was already cooked.

It was a lovely flavored soup with lots of interesting ingredients.  I ate about ½ so there will be some for breakfast or lunch tomorrow.

I rested and started reading Sapiens by Harari.  It is fascinating, so logical and informative.

Suzette arrived at 6:00 without a chicken.  She suggested heating the PPI lamb chops from Monday’s dinner.  I suggested we eat the Purple potato salad and steam some asparagus, so we had a dinner menu.

Suzette also sliced a yellow and a red tomato from her garden in Los Lunas, so we made a very colorful and super easy dinner.

I opened a bottle of 2015 Patron-Clemente Spanish Crianza Tempranillo from La Mancha.  I had bought this wine before at Trader Joe’s and it is a really good value at $4.99.  Suzette thought it did not hold its flavor very long, but I am impressed that for $4.99, it is a good value.  Why pay more for something to drink with leftovers.

We finished it, so not a rejected wine.

Bon Appetit