April 6, 2023 Lunch - Leftover Chicharon Burrito and Menudo. Dinner - Avocado, grapefruit, and Gravad Lax salad
Today I skipped breakfast on the strength of my turkey and dressing dinner last night.
At 11:30 I ate the leftover chicharon burrito and menudo from yesterday’s lunch at Barelas Coffee Shop. The chcharons were a little tough and fry but tasted wonderful when washed down with spoonfuls of menudo. The menudo at Barelas is a bowl of red chili with Posole and tripe, so there is lots of red chili.
When Suzette came home she ate a snack of turkey and dressing with Mayo.
I spread Boursin on Carr’s water crackers as a snack.
We decided to use the avocado and one of the grapefruits to make a classic Texas salad of grapefruit wedges and avocado wedges on a bed of lettuce with a poppy seed dressing. We decided to add Gravad lax.
Suzette rinsed and tore the lettuce and sliced 1/2 of the avocado into thin slices. I removed the skin and cut a grapefruit into slices and made a dressing with sherry vinegar, olive oil, and honey. We did not have poppy seeds. I sliced and diced pieces of Gravad lax and sprinkled them on the salad.
We opened a bottle of Pinot Grigio and ate a lovely light dinner.
Later Suzette ate ice cream.
After we watched a repeat of Midsomer Mystery we went to bed at 9:30.
Today I rode the stationary bike a mile in the morning and 1.5 miles in the afternoon and Suzette and I walked around the block at 6:00.
We said hello to John Myers who was out walking, also.
Bon Appetit
No comments:
Post a Comment