January 21, 2020 Lunch – Chicken Noodle Soup. Dinner – Bobby Flay Chicken with a PPI Baked Sweet Potato and sautéed shredded Brussels Sprouts and piñon nuts and onion.

I toasted a piece of sour dough sandwich bread, spread it with goat cheese, slices of onion, Granada lax and garnished it with capers.

I drank a cup of peppermint tea with it with a squeeze of lime.

At 1:00 I heated the PPI chicken noodle soup and enjoyed it with a squirt of hoisin sauce and juice of a lime.

After lunch I checked the market close and although the Dow was down 152 points, my portfolio did not suffer dramatically.

I took a nap this afternoon but awakened when Suzette arrived.  It was raining so I did not walk.

I watched the Senate trial of President Trump some during the day and until 10:00 tonight.  All 8 amendments offered by The House Democrats were defeated by party line votes 53 to 47.  Let’s hope that if McConnell and Trump obtain an acquittal that it will drive more Democrats and independents to vote this election for democratic senate candidates.

Suzette had thawed out several meat items and a broth.  We cooked this evening.  Suzette started by making a cream of cauliflower soup.  She roasted the flowerets of cauliflower after dusting them with ground turmeric and red pepper flakes. She then cooked the flowerets in a beef broth and coconut milk and added some heavy cream.  I could not taste the coconut milk but could taste the spiciness of the red chili.  We decided to garnish the soup with toasted shredded coconut and cilantro. The soup was an experiment for a soup next week for the Greenhouse bistro.

The roasted cauliflower flowerets

We then decided to cook dinner.  We decided to heat the PPI baked sweet potato, to bake the two thawed chicken thighs, and cook the Brussels sprouts.  We decided to shred the Brussels sprouts, so I cut off their stalky end and cut them in half and Suzette shredded them in the Cuisinart.  She then sautéed them in butter and olive oil with ½ diced white onion, and a handful of pinion nuts and finally micro grated some Pecorino-Romano cheese on them.  Suzette rubbed the chicken with a combination of herbs including cumin and paprika.

We decided we needed an light red, because the flavors on the chicken were a little darker.  I fetched a bottle of Conte Rose of Pinot Grigio from the Veneto from the basement.  I bought this bottle at Total Wine several years ago because it was around $6.00 and because it expressed the quality of
Italian heavier roses that are closer to reds.  It gets a 2.5 rating, which is not great.  The tasting notes say it is crisp tasting.  I like it a lot, especially wHen I want a rose that is closer to a red in taste.  The notes suggest pairing it with tomato dishes which makes sense because it is closer to a red in character.

The chicken thighs were huge so neither of us ate any dessert.

Bon Appetit