November 14, 2024 Lunch - Tabouli Salad with red onion and Lebanon Bologna Dinner - French Onion Soup

November 14, 2024 Lunch - Tabouli Salad with red onion and Lebanon Bologna  Dinner - French Onion Soup 

I was busy today between the LRGA, Frank Amini, transcribing some book club notes, and working with Steve Faykus. I formed an LLC and prepared a deed. I sent a lease to the new tenant on Central. I had several telephone conversations regarding the LRGA and wrote several emails, and read an agreement for Earn.

That prevented me from taking a nap, so you know I was busy.

I ate a chocolate croissant with a cup of chai while I consulted with Frank about legal issues around 9:30.

Then at 1:30: after I formed the LLC, and was waiting for the prior deed I made a salad of romaine lettuce, tabouli, Lebanon Bologna, and minced red onion.

The market recovered today most what it lost yesterday. The market appears to be on a roller coaster cycle of up and down days as it moves more of less sideways. November 20 will be the day NVDA announces its earnings and there should be a big move up or down. Today NVDA closed above $146, but it has been in that range for several days.

I finally finished work around 5:00 and since Suzette went to dinner with her girl friends, I made French Onion Soup using Julia Child’s recipe in Mastering the Art of French Cooking. I sliced 5 cups of onions and sautéed them in 3 T. of butter and 1 T. of olive oil for 15 minutes. Then I added 1 tsp. of salt and 1 tsp. of sugar and cooked the onions another 30 minutes. I then added. 3 T.  of flour and stirred in the flour to cook it. Then I added 1 3/4 Quarts of water with 2 beef bouillon cubes plus the diced left over grilled steak and 1/2 cup of white wine and a dash of port, and the T-bone and cooked the soup another 30 minutes.

I then added 1 T. cognac and the soup was ready.

I filled a bowl with soup and added two slices of toasted baguette and slices of Jarlsberg cheese and pushed the bread down into the soup so the hot soup melted the cheese and the toast absorbed some of the soup. The soup was delicious and there is enough for several more servings. I drank a glass of Kirkland Malbec with the soup.

It was 8:00 when I finished dinner and Suzette had arrived and was watching the very funny movie, The Book Club, with its stellar cast.

I retired to the bedroom by 8:30 to blog this blog entry. 

I think I made a mistake with the soup by adding more than the prescribed amount of butter and oil because the onions did not caramelize and turn golden brown. I really did not care because I was hungry for the hot soup and did not care whether the onions caramelized.

I was tired and went to bed after dinner.

Bon Appetit