February 18, 2023 breakfast - Bacon and cheese Omelet. Lunch - La Cocina at El Super Dinner - Grilled Rib Steak and Asparagus with Baked Potato and Sautéed Mushrooms

February 18, 2023 breakfast - Bacon and cheese Omelet. Lunch - La Cocina at El Super Dinner - Grilled Rib Steak and Asparagus with Baked Potato and Sautéed Mushrooms

I woke up around 6:45 and watched PL Soccer.  When Suzette woke up around 7:30 we made latte Machiattos on the coffee machine and I heated a Belgium chocolate crepe.

Then at 10:00 we made breakfast. We fried 6 slices of thick bacon and Suzette whisked three eggs and grated 1 cup of cheese.

When the bacon was fried she poured the egg into a buttered skillet and crumbled the bacon into the eggs and I added about 1 T. of minced parsley when Suzette added the grated cheese.

She then flipped 1/2 onto the other half. I opened a bottle of German Riechart rose (the best Pinot noir rose for under $5.00 bought at Trader Joe’s) and we had a wonderful breakfast.

The crunch of the bacon combined with the soft fluffy egg and cheese was wonderful.

Suzette also thawed out the two rib steaks I recently bought at Smith’s.

We put together a bookcase and rested until 2:30 when we drove to El Super to replenish the larder.  We bought lemons, limes, a cucumber, avocados, Napa cabbage, parsley, romaine lettuce, potatoes, mushrooms, yellow crock neck squash, a large butternut squash, onions, 2 smoked pork chops, milk, Negra Modelo beer, tomatoes, sweet limes, asparagus, string beans, and broccoli.

I was hungry and weakening so we went through the food line at the in store , La Cocina. I ordered a small bowl of Posole and tripe (menudo) and Suzette ate a pork and a beef taco and we shared a bottle of Mexican Coca Cola.

When we got home and unloaded it was 4:30 and we rested for two hours.  I read and Suzette worked.

Then at 6:30 we began to cook dinner. Suzette put six russet potatoes in the oven to bake.  I opened a bottle of * and H Sonoma Ridge Pinot Noir that I think I bought at Costco for around $12.00.

I minced a shallot, and two cloves of garlic and sliced four mushrooms that Suzette sautéed in butter and olive oil. Suzette coated about ten stalks of asparagus in a gallon freezer bag with olive oil, salt, and pepper and then grilled them on the propane grill with the two steaks she had dusted with pepper and salt. 

When Suzette went to fetch the steak and asparagus from the grill I added a dash of dried tarragon from our garden and about 2 T. of amontillado sherry to the mushrooms, shallot, and garlic to cook them and bond with the butter and olive oil into a sauce.

I then sliced one of the steaks that was cooked to rare and Suzette plated a baked potato and 5 grilled asparagus and we each picked slices of steak and Suzette then ladled 1/2 of the mushrooms onto each pile of meat

We each also added butter and sour cream to our potato.

This is one of my favorite comfort food meals dating back to growing up in Fort Worth.

We have lots of steak and potatoes left for other meals.

Bon Appetit