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