Thursday, January 17, 2019

January 17, 2019 Lunch – Sashimi Dinner – PPI Enchiladas, Posole and avocado crema




I ate two 1/3 slices of whole wheat bagel spread with cream cheese, white onion slices, old Lax slices, and capers.

Then for lunch I cut up the last ¼ lb. of tuna, the last of the octopus tentacle, and some more old Lax.  The Lax has become somewhat more dry and can pick up the soy wasabi sauce a bit.

I made a wasabi and soy dipping sauce and a cup of green tea and heated the PPI Mapo Dofu and red rice did filled a small Chinese bowl with pickled, sliced ginger.



I ate all the seafood and some rice band picked shiitake mushroom slices and strands of wood ear out of the Mapo Dofu as I ate.

I rode my bike at 3:30 north to Central and then south to Marquez and back home, a distance of three to four miles.

When I returned home, I made a cup of hot chocolate and then a peanut butter and honey open face sandwich on toasted nine grain bread.

Suzette arrived home a bit after 6:00 and we quickly decided to heat the PPI enchiladas and Posole.  There was one small avocado left and Suzette asked me to make avocado crema, which I did and I fetched beers from the fridge.

So in a matter of minutes we had an interesting hot meal.

The market was went up again today.  I have now gained back ½ of the loss from the starting balance at the beginning of last year when the mandatory distribution is taken into consideration.  Pretty depressing when viewed from a macro viewpoint.

We watched the news and went to bed a bit after 8:00.

Bon Appetit


January 16, 2019 Lunch – Beef Vietnamese Miso Noodle Soup Dinner – Mom’s Meatloaf, Roasted Potatoes, and Baked Asparagus

January 16, 2019 Lunch – Beef Vietnamese Miso Noodle Soup  Dinner – Mom’s Meatloaf, Roasted Potatoes, and Baked Asparagus

I had to go to Court today so I started the day with a hardy breakfast.  I sautéed a smoked pork chop, a ¼ inch thick round of onion, and two eggs and toasted a slice of rye bread and smeared it with orange marmalade.




Aaron arrived around 11:00 and we prepared and filed his exhibit list and talked about the case.

At noon I made Beef Vietnamese Miso Noodle Soup.  I started with a large pot of water and added 1 shallot diced, ½ T. of dried seaweed, 1 mushroom sliced, 1 hamburger sliced thinly, 1/heaping T. of red miso, 3 oz. of firm tofu, a few drops of beef broth, a cube of Vietnamese soup flavoring, four leaves of Napa cabbage sliced into strips, and 1 ½ T. Of Chinese cooking wine plus three types of dried noodles, Vietnamese rice sticks, bean thread noodles, and Japanese buckwheat noodles.

I put out fresh mung bean sprouts, cilantro, hoisin sauce, and sriracha.

We ate two bowls each, it was so good.

We went to trial at 2:00 and got a good result, which made me very happy for Aaron.
When we returned home I was tired and after a quick celebratory drink, Aaron left and I lay down for a while.  The market and my portfolio made small gains today.

At 5:45 I checked my mail and I saw a message from Todd, which made me realize, it was Wednesday, our normal  meditation night.

I called Todd and drove to  the Friends’ Meeting Hall.  I found Todd had already arrived.  We meditated until 7:00.

When I returned home from meditation Suzette had already made Mom’s Meatloaf, Roasted Potatoes and Baked Asparagus, much to my delight.  Mom’s Meatloaf is a simple recipe for traditional Meatloaf that includes, hamburger meat, chopped Nixon’s, oatmeal, catsup, Worcestershire Sauce, and eggs, plus salt and pepper to taste.

Suzette also roasted the remaining 2 lb. of the baby creamer potatoes from Costco tossed in olive oil and covered with aluminum foil and the last of the asparagus.

Suzette selected a bottle of 2015 Paton Crianza Spanish Tempranillo as I was checking my daily portfolio performance.  This is a very drinkable bottle, especially for $4.99 at Trader Joe’s.



I went to dinner on the second call to dinner.  Here is the result of Suzette’s handy work in the kitchen tonight.  This is surely one of the quintessential comfort food meals.


After dinner I ate a few pieces of toasted French baguette with Iberico cheese on them and a few chocolates.

We went to bed at 9:00 after I refrigerated the PPI potatoes and meatloaf.

Bon Appetit

Tuesday, January 15, 2019

January 15, 2019. Lunch – Sashimi and seafood salads. Dinner – PPI Grilled Rack of Lamb, Steamed Asparagus, and PPI Roasted Potatoes, Brussels Sprouts, and Onions

January 15, 2019. Lunch – Sashimi and seafood salads. Dinner – PPI Grilled Rack of Lamb, Steamed Asparagus, and PPI Roasted Potatoes, Brussels Sprouts, and Onions

I started the day with a bowl of granola, the last of the blueberries, milk, and yogurt.

For lunch I made a large plate of Sashimi with the leftover seafood and salads from last night’s meal. I can not begin to describe how delicious it was, especially since it felt like I was eating a wonderful free meal after three of us ate a huge amount of Sashimi last night.  And there is enough left for another meal.



At 4:00 I walked to the Country Club and one extra block to make a circle.  I feel like I am ready to ride my bike as soon as we get a sunny day on which the temperature is above 50 degrees.

When I returned I found that the Market had rallied toward the end of the day on news that a China was taking steps to stimulate its economy.

I am half way back from the January 3rd low to where I started last year, but still a long way to go.  The biggest help would be a positive earnings report by Apple.

I made a cup of tea at 5:00 and ate a toasted buttered piece of bread on which I spread chopped chicken liver.

Suzette came home a bit after 6:30 and we decided to not make neat loaf. Instead we opted for a ten minute prep for dinner of sautéed PPI lamb chops, PPI Roasted potatoes and Brussels Sprouts, and steamed Asparagus.

I poured the last 1/3 of the bottle of Aquino Chianti Reserva we had opened Saturday evening for hamburgers.

One of the things a love about having PPIs is they can quickly be re-heated to create a delicious hot meal.  Many of them taste better after sitting for a few days.


We each ate bowls of blueberry Clafoutis after dinner.  I added whipped cream and powdered sugar to mine because the blueberries and the Clafoutis were not sweet.  The Clafoutis greatly improved from sitting for a few days.  It seemed like some of the moisture in the blueberries flowed out of the Clafoutis leaving a denser more toothsome texture.

The last bit of blueberry Clafoutis 

At 8:30 we were ready for bed.

Bon Appetit

January 14, 2018 Lunch – PPI Mapo Dofu and red rice. Dinner – Sushi and three salads

January 14, 2018 Lunch – PPI Mapo Dofu and red rice. Dinner – Sashimi  and three salads

I ate granola, milk, blueberries, bananas, and yogurt for breakfast.

I worked until 1:30 and ate a quick and easy lunch of re-heated PPI Mapo Dofu on a pile of red rice, except today I garnished the dish with fresh sliced green onion.


I then went to my physical therapy from 3:00 until 4:00.  After P.T. I drove to Talin.  I have not shopped there since I was sick in December and I admit it; I went a little wild.  I bought a small can of Spanish pimientos, a kilo package of red miso, seaweed salad, squid salad, a 1 lb. piece of sushi grade tuna, a ½ lb. piece of salmon, an octopus tentacle, a container of wasabi sauce, a 1 lb. jar of pickled sliced ginger, beef meatballs, shallots, rice noodles,  fresh bean sprouts, white beech mushrooms, a whole frozen duck, pho seasoning, a small can of water chestnuts, and a can of sliced bamboo shoots for $79.66 in all.

I drove home, put up the food, and a few minutes before 5:00 Suzette arrived. I had an appointment that lasted until a bit after 6:30.  As soon as my appointment ended I filled our large appetizer platter with slices of the three types of fish, aji tuna, salmon, and octopus.  Suzette made a quick Japanese pickled salad by shredding a zucchini, carrot, and cucumber and dousing them liberally with sesame oil, a bit of salt, Japanese rice vinegar, and Aji mirin and then arranged the squid salad, the seaweed salad,  and her pickled vegetable salad on another large plate.  We put dipping bowls and chop stick rests on the table and a beautiful Chinese painted dish at each place.

                                                                 Plate near salads

                                                              Plate near Sashimi

Willy heated the last of an open bottle of sake in a pot of hot water to warm the sake and I made a cup of green tea.

Suzette squeezed a small dab of wasabi into the dipping bowls and floated it on a puddle of soy and Willy poured sake in the small tea cups on the table and we were ready to devour this elegantly simple meal.

I considered this my official return to gastronomy.  I wanted it to not be fatty or filled with carbs, so a magnificent array of sashimi fit the fill perfectly. Sushi is so high in protein one can not help but feel energized and satisfied after such a meal.

We ate and ate and there was still a bit of salmon and octopus left for lunch tomorrow.  I finished the
bottle of sake and actually got the first buzz I have ever experienced from drinking sake.

Later I celebrated further with a small bowl of butter pecan ice cream drizzled with chocolate syrup and topped with maraschino cherries.

Then after watching the Antiques Roadshow and the 11th hour I blogged a bit and dozed off until 5:00 the next morning.

Bon Appetit

Sunday, January 13, 2019

January 13, 2018  Lunch – Tapas at Cynthia and Ricardo’s House
Dinner – Antiquity

Another interesting day of food.

I made oatmeal for breakfast.  My brother, Billy, told me he has substituted a banana for brown sugar and that the dried cranberries I usually add have sugar added to them, so today I reduced the brown sugar from about 1 ½ T. to about ½ T. and added ½ banana diced and the usual 1 T. of dried cranberries. The oatmeal was still delicious and in fact I could taste the sugar, so next time I may eliminate the sugar entirely.

We showered and dressed and went to the Albuquerque Museum at 11:30 to see the Spanish exhibition.  I had never heard of the Huntington Museum or Collection and it was very impressive.  It ranged across all mediums and across all ages starting with Celtic and the entire geographic reach of Spanish culture, including South America.

Here are several photos of works that caught my eye.  My favorite paintings were by Sorolla who painted at the turn of the century in a beautifully articulated impressionistic style, usually of bathers at the seashore.






My favorite work in the exhibit is 
by Sorolla



After the Museum we went home and heated the artichoke, ham, green pea, and saffron tapa we made last week and took it to Cynthia and Ricardo’s house for their tapa party to honor Nora and Dick, their best friends from Maine, who were visiting on their way to California to visit their kids.

When we arrived at 1:00, Dick was finishing cooking a skillet full of shrimp sautéed with sweet and jalapeño Chile strips.  There were also BBQ chicken wings and Cynthia soon pulled a Tortilla Espanol out of the oven containing eggs, potatoes and leeks cooked in a Pyrex baking dish.  There were also a mushroom flavored Brie and a mushroom flavored semi-soft cheese from Italy. I also
enjoyed a tuna and caper tapa..




We took a bottle of 2017 Tularosa Tempranillo that Suzette thought had a baked flavor. In my world Baked is a lack of milder flavor.  It occurs in wine raised in warmer climate, where there are no
cooling off shore breezes or fog at night to cool the grapes.

I became tired and we left at 3:00.  We went to the candy store and covered the broken glass window with cardboard.  Then we went home and I napped for about an hour.  At 4:45 we dressed and drove to Antiquity to meet Debbie and Jeff for dinner.

Jason had given Debbie a Gift card that was expiring, so we shared a meal and split the difference above the amount of the gift card.

Suzette and I split an Oysters Rockefeller appetizer; six nice sized oysters baked in their shell with spinach and Béarnaise Sauce.  I found the addition of fennel to be a little off putting flavor but Suzette liked it.


Oysters Rockefeller

Suzette and I also split a rack of lamb with rice and fresh steamed vegetables and preceded by a salad or soup.  The soup was black bean jalapeño, which Jeff ordered with his NY strip steak.  Debbie ordered Grilled Scallops with angel hair pasta.










Suzette and ordered ½ bottle of Schug Pinot Noir and Debbie ordered a ½ bottle of Sonoma Cutrer Chardonnay.


My general impression was that the food was generally competent, although not particularly exciting, which is more than one can say about most restaurant food in Albuquerque fine dining restaurants.

We had a medley plate of vanilla crème brûlée, chocolate mousse, and key lime pie.  The most exciting part of the meal was combining roasted slivered almonds into the graham cracker key lime pie crust.



We said goodnight to Debbie and Jeff at 7:30 and drove home.

Bon Appetit











January 12, 2018 Breakfast – Bagel, cream cheese and Lax. Brunch -Roast Beef, mushroom, sweet potato and onion fricassee with an egg, Dinner – Hamburger steak, steamed green beans, and Sweet Potato Salad

January 12, 2018 Breakfast – Bagel, cream cheese and Lax. Brunch -Roast Beef, mushroom, sweet potato and onion fricassee with an egg,
Dinner – Hamburger steak, steamed green beans, and Sweet Potato Salad

I wanted  to try the new batch of Lax I finished making last night, so I I awakened at 5:00 and read for a bit and then watched a couple of Premier League soccer matches.  At 7:00 I became hungry, so I toasted 1/3 of an onion bagel, spread it with cream cheese and laid slices of of the newly cured Lax on it.


My first impression is that I perfectly balanced the sugar and salt.  Rather than tasting salty or sugary, it tasted mildly cured.  I liked it a lot. I then toasted the second slice of bagel too long and it became charred, so I buttered it and laid slices of Iberico cheese on it and enjoyed a charred cheese sandwich.  My mother taught me to eat charred bread, because she did.  I can’t explain any other reason why I eat it, even though I prefer golden brown toast that is slightly firm to the touch.

Suzette came into the TV room a little later and wanted to fix a breakfast.  I agreed to eat again.  She diced and sautéed some of the PPI pot roast, a mushroom, a sweet potato, and some onion and the added an egg for me and two eggs for her.  Here is a picture of her plate.

I talked to Billy around 9:30 and then walked to the country club and back, which is about eight blocks without pain or weakness.  I continue to do the exercises given to me by my new physical therapist, Reyna, and am feeling better and am more flexible.

At noon I had a cup of hot chocolate and at 1:00 toasted two pieces of German rye bread, one spread with butter and chopped chicken liver and the other with sour cream and pickled herring.  A very Eastern European roots snack.


When Suzette arrived home from work, she wanted to watch The Hobbit, the five armies”.  I joined her and we each enjoyed a bag of microwaved popcorn as we watched the movie sitting by the warm fireplace.  I have discovered what Suzette already knew, which is that when you cook a bag of popcorn in on the sensor popcorn setting it perfectly pops the entire bag with nary an unpopped kernel.

After the movie Willy came by and helped us prepare dinner.  I finely chopped about ½ cup of onion and four cloves of garlic and he mixed the onions and garlic with a bit of turmeric and formed four hamburgers with about 1/3  of the 2 ½ lb. of ground chuck I had bought at Sprouts last Wednesday for $3.99/lb.

I then snapped the green beans I had also bought at Sprouts for $.98/lb. and put the pieces into the steamer that Suzette brought me and sliced four slices of English Stilton, one each to be melted on the top of each hamburger.

Suzette then took command of her usual galley stations, the stove, microwave, and outdoor grill.  She steamed the green beans over high heat, she reheated three sweet potatoes she had baked in the oven when I baked the blueberry clafoutis on Thursday evening. And she grilled the hamburgers on the outdoor grill.

I watched the steamer and turned it off when the green beans seemed to be cooked to tender but still slightly crisp and then fetched a bottle of Aquino Italian Reserva chianti from the dining room wine cellar ($5.99 at a Trader Joe’s) and opened it and poured three glasses for us.

When the hamburgers were ready Suzette plated our plates with a potato, some green beans, and the
hamburger of our choice and put condiments on the table, including mayo, catsup,  pickle relish, and French seeded mustard.

Here are pictures of the hamburgers with their caps of melted Stilton and a plate of food.





After dinner Willy showed us a trailer for his favorite new sci-fi series “Expanse” and Suzette ordered the first book for reading on the beach in Mexico.

After Willy left I retired to our bed to watch the Cowboys v. L.A. Rams playoff game but fell asleep before it ended.

I awakened at 5:00 a.m. on Sunday Morning and finished this blog while sipping my favorite Mexican tea; camomile, honey, and a few drops of  fresh lime juice.

Bon Appetit


Friday, January 11, 2019

January 11, 2018 Lunch – Taj Mahal. Dinner – Mapo Dofu and black rice

January 11, 2018 Lunch – Taj Mahal. Dinner – Mapo Dofu and black rice

Another satisfying day of healthy food.

I made oatmeal with dried cranberries and brown sugar for breakfast

Etienne came by to visit me and bring me six bottles of Tularosa Vineyards Tempranillo.  We talked for a while and then went to Ron Peterson’s to meet Peter and return a shotgun choke Etienne had bought earlier.

We tried repeatedly to reach Peter without success.  After we finished returning the choke and obtaining a refund we walked out to return to Etienne’s car and found Peter walking toward us.

Peter suggested several places near Peterson’s gun shop, but when I mentioned going to Taj Mahal and my paying for lunch everyone agreed.  We waited a few minutes for a table and when a table became available Peter arrived.  So we immediately went through the line.  It was about 12:30 and everything had been refreshed.  I took a piece of tandoori chicken and several slices of onion, some Chicken Tikka Masala, some chick pea Chana masala and lots of spinach saag.

I felt like we were really old men discussing our ailments.  Etienne has come to Albuquerque to have his eyes examined,  Peter had had had a procedure on blood vessels in his legs and I was still recovering from gall bladder removal.  What a crowd of old geezers!

This was Etienne’s first visit to Taj Mahal and he was really impressed, although we all enjoyed it.

After lunch Peter took me to Sprouts to buy an eggplant and a bunch of green onions, so I could make Mapo Dofu for dinner.

I went home and checked my stock portfolio.  It was down a bit, but it appears that the huge swings associated with the extreme volatility of the end of December have calmed.

I rested in bed until about 5:00.  This was a sleepy restful day.

At 5:30 Suzette arrived and I began preparing the Mapo Dofu, I diced ¼ onion, ¾ poblano Chile, 2 T. of ginger, 1 T. of ginger, 1 lb. of pork steaks, the eggplant and 1 zucchini.

I heated about 2 T. of peanut oil and 1 tsp. of sesame oil in my wok and then added the meat, poblano Chile, garlic and ginger.  After the meat began to turn gray, I added the other vegetables and stir fried everything together.  I fetched five dried shiitake mushrooms, and about 1 oz, of black wood ear threads and rehydrated them in 2 cups of hot water for about ten minutes.  I then fetched and diced 10 oz. of medium tofu.

I added the mushrooms and wood ear and their liquid and the tofu to the wok and lifted and folded the mixture to combine the ingredients.

The liquid almost came to the top of the ingredients.  Often the liquid covers the ingredients.  In that case I do not cover the wok to allow the ingredients to evaporate liquid as the they stew.  Today the liquid level was just below the top of the ingredients  so I covered the wok to hold in the liquid so the ingredients would stew.



After about 30 minutes I deemed the mixture ready.  I put some of the black rice I cooked last night
 into a Pyrex loaf pan, covered it with Saran and heated it for 2minutes and 22 seconds in the
microwave. I also heated water and made a cup of jasmine tea. Suzette fetched beers from the garage and we filled pasta bowls with rice and Mapo Dofu.  I needed salt, so I fetched the bottle of soy sauce and drizzled a bit onto my pile of food.





This was such a satisfying meal that I stopped eating before I finished my pile of rice and Mapo Dofu.  I also drank an additional cup of tea and then a cup of camomile tea with honey and lime juice.

Suzette went to bed at 9:00 but I stayed up until 10:00 transfixed by the news that the FBI had opened a counter intelligence investigation of President Trump shortly after he fired Comey to try to determine if he was working for Russia.

After a lovely day of food I went to bed happy.

Bon Appetit

January 10, 2018 Lunch – PPI Enchiladas and Posole. Dinner –PPI Enchiladas and Posole and Guacamole

January 10, 2018 Lunch – PPI Enchiladas and Posole. Dinner –PPI Enchiladas and Posole and Guacamole

I ate 1/3 of a bagel with cream cheese and Lax for breakfast.

I then prepared a new batch of Gravad Lax.  I mixed 1 cup of salt and ¾ cup of sugar with1/2 tsp. of fresh ground black pepper.  I then lay a layer of fresh dill in the bottom of a 6x9 inch Pyrex baking dish which held the matched salmon filets rather snuggly.  I then coated the skin side of one of the filets with the dry mix and lay it skin side down on the bed of dill.  I then coated the inside of the filet with mix and lay a thicker layer of dill on the exposed inside of the first filet.  I then coated the inside of the second filet with mix and lay it on the first filet.  I then poured the rest of the salt and sugar mixture on the skin side of the second filet and put some more fresh dill on top.  I then covered the dish with Saran and weighted it with a brick and put it into the fridge.  I usually turn the filets every 12 hours, but I flipped this batch once after 17 hours and will probably select a total curing time of 36 hours.

Here is a series of pictures of before and after the flip.













For lunch I ate a piece of the PPI Enchiladas we made a couple of nights ago with some of the Posole we made at Christmas.

I then went to my post op exam. In a moment the surgeon noted that my wounds appear to be healing properly and I didn’t seem to have developed any abscess, but what was interesting was that when I was weighed with my shoes and sweater on, I weighed 223 lb. I had lost over 10 lb. since being admitted to the hospital on Dec. 20.  I feel better and lighter as long as I do not over eat.

I saw a new BMW roadster I had never seen before in the parking garage.  Here are a couple of pictures of it.





After my post op appointment I  mailed my final 2018 federal tax installment.  What a great feeling to know that I have paid all my 2018 taxes.

When I got home I worked until 4:45 and then made guacamole with the soft insides of four or five avocados, several ounces of finely diced onion, two cloves of garlic, about ¼ tsp. of salt, about 1 ½ ounce of fresh Padilla chile, a few drops of Cholula sauce and, finally, the juice of  2 ½ limes.

I called to invite Willy to dinner and asked him to pick up a bunch of fresh cilantro.  I opened a fresh bag of corn chips and after he arrived I chopped about ¼ cup of cilantro and stirred it in and we began tasting the guacamole.

While waiting for Willy and Suzette to arrive I made a blueberry Clafoutis.  I buttered and sugared a
ceramic baking dish and measured 7 T. of flour and 10 T. of powdered sugar into a mixing bowl to which I added three beaten eggs and three cups of scalded rich milk (actually 2 cups of half and half and 1 cup of whole milk) plus about 15 oz. of blueberries.  I baked the Clafoutis for 50 minutes at 350.  Suzette came home as I was putting the Clafoutis into the oven.  No wishing to waste heat, she put the five small sweet potatoes I bought at El Super into the oven to bake with the Clafoutis.

In a few minutes Suzette fetched the enchiladas and Posole from the garage and heated them in the microwave and on the stove respectively.

Suzette fetched a Negra Modelo and I fetched a Modelo Especial lager and we served ourselves enchiladas and Posole.


I took too much and felt stuffed after dinner and compounded my stuffing with a few bites of blueberry Clafoutis.

We went to bed at 9:00 but I awakened at 1:30 and drank several cups of camomile tea flavored with honey and lime juice.

Today the news is particularly interesting on the Trump and Russia collusion front.  Yesterday pleadings filed by Manafort’s attorneys that were not properly redacted disclosed that Manafort shared the Trump campaign’s polling data with his former Ukrainian operatives with instructions to
give the data to a Russian oligarch with close ties to Putin and the Kremlin named Riposka? to whom Manafort owed money.

On December 19, 2018 the Executive branch lifted sanctions from two Russian companies Riposka controls.  There is a new law concerning the lifting of sanctions by the Executive branch that allows Congress to object within thirty days to and decision by the Executive branch to lift sanctions.  Today The House called Treasury Secretary Mnuchin to testify for 1 ½ hours to explain how it was decided to lift sanctions on Riposka’s companies and he gave evasive answers.  It looks like the House will object to lifting sanctions but more interesting is who or how was it decided to lift sanctions against these two formerly sanctioned companies.  In other words, there are more ties between the Russians and Trump’s campaign and they appear to be continuing to this day than we ever knew.

As one of the talk TV commentators said, “The national emergency appears to be the Trump Presidency.”

In retrospect, we cook and cook and cook, like we breath and breath and breath.

There has been a light drizzle of rain since dinner time and continues at 3:00 a.m. The  higher elevations  must be getting tons of snow.

Bon Appetit






Thursday, January 10, 2019

January 9, 2018 Lunch – pate salad. Dinner – PPI Pot Roast with Roasted Brussels Sprouts, onion, and baby potatoes

I ate a whole wheat bagel smeared with cream cheese and garnished with slices of Gravad Lax for breakfast.



At noon I made another pate salad with romaine lettuce, diced tomatoes, 1/3 cucumber sliced, ½ avocado, and two slices of beef pate dressed with Cesar dressing.  It was not as delicious today. Perhaps the thrill of newness is wearing off.



I drank water with the salad.

At 2:15 I checked the performance of my portfolio and found that I had another gain, with both the Techs and oil related stocks increasing.

Apple moved above 151.82, the price it repurchased it at, so I have now recovered from the 11 point drop and the last big 650 point drop of the Dow a week ago.

I met Willy and James Clark at Plaza del Sol for the LUCC meeting at 2:45.  James presented and got approval for our design for the remodel of the candy store at 524 Romero NW.

We are now two weeks away from being issued a building permit.

After the hearing at 3:40 I drove to Sprouts to shop.  I bought two filets of salmon for Gravad Lax, two pork tenderloins for $2.99/lb., green beans, Brussels Sprouts, tofu, yogurt, hamburger, nice asparagus for $2.99/lb., and granola.

When I returned home at 4:45 I was tired and sat and watched the news.

I gathered the ingredients for Mapo Dofu, but could not find the eggplant we bought the other day, so I decided to switch and make a Brussels sprout, onion, and potato casserole.

I had almost finished dicing the onion and Brussels sprouts , when Suzette arrived a bit after 6:00.  She poured on the potatoes, some of which I halved to reduce their size to bite-sized and she took over the roasting.  She tossed the vegetables in olive oil and salted and peppered them.  She then covered them with aluminum foil and roasted them in a 400 degree oven for about 45 minutes and then removed the aluminum foil and roasted them a bit longer to firm the skin of the potatoes.

I had thawed two small pork steaks, but Suzette wanted to re-heat the pot roast to eat with the roasted vegetables.  Soon we had a lovely hot dinner. Again I was amazed by how the mushroom sauce in which the pot roast cooked complemented the fresh roasted vegetables.



We drank the rest of the bottle of Charles Shaw Pinot Noir.  I had a bit left, so I toasted several slices of baguette, buttered them and put slices of Humboldt Fog on one and Brie on the others and ate them with the my glass of Pinot.

I had done the physical therapy exercises in the morning so I was a bIt sore, so I drank ½ glass of apple cider.

I became tired at 8:00 and was in bed by 8:30 after a somewhat active day.

I decided to delay making the Gravad Lax until tomorrow morning.

Bon Appetit

Wednesday, January 9, 2019

January 8, 2018 Lunch – Sushi Hanna. Dinner – PPI Pot Roast with Roasted Vegetables and Sautéed Shallot, Mushroom, and Spinach

January 8, 2018 Lunch – Sushi Hanna. Dinner – PPI Pot Roast with Roasted Vegetables and Sautéed Shallot, Mushroom, and Spinach

More yogurt, milk, banana slices, and some of the special granola Luke left us when he returned to New York last night.  It was more like Muesli with more fruit.

I called a Bill Turner and met him at his office to go to lunch.  We decided to walk to Sushi Hanna, which is 1 ½ blocks from Bill’s office at the northwest corner of 6th and Central.

There were only a few customers so were able to sit in our favorite booth with a view of the street.  I ordered a bento box with grilled red snapper.  The bento box came with a fried egg roll, five pieces of tempura, four pieces of sushi, the grilled red snapper filet on a bed of steamed vegetables, a mound of rice, and because Sushi Hanna has instituted an all day happy hour which garnered me a bowl of salad with a sesame ginger dressing along with the usual bowl of miso soup.

Here is a picture.



Bill ordered a bowl of udon noodles with two fried shrimp.  Udon are the large round wheat noodles.  Bill’s broth was delicious and there was a large bowl filled with noodles and vegetables.

Here is a picture.


We talked and talked until 3:00.  After leaving Bill’s office  I went to the bank and post office arriving home at 3:30.

I reviewed my portfolios and found out I had a good day in the Market, almost having closed the 11 point drop in Apple that I suffered last week.

Suzette picked me up at 4:15 and we derive to the candy store too meet Luis, a contractor to do a walk through of the building and a description of what needs to be done to remodel it.

When we returned home at 5:30 Suzette did not want to cook, so I suggested heat the PPI pot roast with the roasted vegetables and sautéing fresh spinach.  Suzette liked the idea, although she suggested mushrooms and onion be added to the spinach, which I agreed with, so I sliced ½ of a large shallot and two large mushrooms and de-stemmed a colander full of spinach leaves.

Suzette fetched the casserole of PPI pot roast and vegetables and put it on the stove to heat and then sautéed the mushrooms and shallots in three T. of butter and 1 T. Of olive oil until the mushroom slices were golden brown.  She then added the spinach to the mushrooms and sautéed all the vegetables for a minute or two until the spinach wilted.

I fetched a bottle of Charles Shaw California Organically grown Pinot Noir and opened it and filled our glasses while Suzette served bowls of pot roast, sauce,  roasted vegetables and sautéed spinach.


It made a lovely plate.


The most exciting thing about the dish was that the sauce combined with bites of sautéed spinach and mushrooms made a taste sensation of creamed mushroom flavored sauce combined with fresh sautéed spinach and mushroom.  This was a wonderful new dish and a really creative combination of the PPI cream sauce with fresh complimentary ingredients that enlivened the flavor of both.

After dinner I ate a bowl of butter pecan ice cream with chocolate sauce.

Bon Appetit