November 21, 2024 Lunch - Greenside Restaurant in Cedar Crest. Dinner - sautéed Salmon with PPI Roasted Root Vegetables Sautéed with Pinon and cranraisins
Today was Book Club.
I got up at 6:30 and made Gravad lax. I rinsed and dried the two salmon fillets and cut two sections that first the 6 x 9 inch Pyrex baking dish perfectly. Then I mixed the curing medium that is 1/2 cup of sugar and 2/3 cup of sal and 1 tsp. of ground black pepper per 3 lb. of fish. I estimated there was slightly more than three lb. of fish, so I increased salt to 1 cup and sugar to 3/4 cup plus a tsp. of mortared black pepper corns. I then layered dill in the bottom of the Pyrex pan. Suzette returned from her water aerobics and helped me spread the curing medium over the skin side of one of the fillets that I then placed in the pan skin side down. Then Suzette spooned curing mix on the belly side facing up and I added dill weed to the belly. Then Suzette spooned curing mixture on the other fillet’s belly side and I placed the second fillet belly side down on the first fillet’s belly covered with dill. Finally Suzette spooned the rest of the curing mixture on top of the skin side of the second fillet and I lay the rest of the meager amount of dill weed left on top of that. I also grated some orange peel on top. I then covered the pan with Saran and weighted the the top with a brick wrapped in aluminum foil and Saran and put the dish into the fridge to cure.
I showered and dressed and heated a chocolate croissant and made a cup of chai and went my desk by about 9:00 with the chai and chocolate croissant.
Soon Mickey and Rebecca called and we talked about Mickey’s trip to Asia to seek investors for his $25,000,000 hedge fund. He had just returned on the longest airplane flight in the world, the 18 hour nonstop trans polar flight from Singapore to NY.
I told them I was in and they said, “If you invest soon, you will be the third or fourth limited partner to invest.” After we talked a bit about a trip to France next year and wished each other a Happy Thanksgiving we hung up and I called Chloe at Zia Trust to discuss the necessary steps to initiate the investment. We decided she would sign the investment agreement for my IRA and I would sign if needed. In a few minutes after we talked at around 10:00 Chloe received and shared with me by email a confirmation from the Vanilla investment management website that my investment was complete.
I am not sure what number I am. I hope I will some day be proud to say I was the fourth investor in Mickey’s first hedge fund, like those former employees of Apple who say, “I was employee number fifteen.” With the unspoken implication that they were millionaires from the stock bonuses granted to them.
At 11:00 Peter picked me up and drove to the Greenside Restaurant in Cedar Crest. We were early so we went to the supermarket next door and bought cranberries.
Lunch - We then met Karl and Charlie at the restaurant. Soon Paul and Pradip joined us from Eldorado for our October Book Club meeting. We did not select a book for this month, but met for lunch as a group with its salutary conversation and good food. Greenside’s serves a wonderful Chicken Fried Steak, which Peter and Charlie got, but although my Texas raised body yearned for chicken fried steak, I resisted those latent memories and I ordered a new dish I had not seen before, Udon Noodles in a peanut sauce. The noodle were lovely tossed in a peanut sauce with vegetables, including onion and broccoli.
Charlie and Peter’s chicken fried steaks with mashed potatoes and white gravy looked wonderful, as I ate my noodles with interest and a measure of regret. It was only later when I felt great from the dose of carbs from the noodles that I consoled myself that I had made the correct decision.
When Peter returned me home around 2:00 I checked the market and my portfolio was slightly positive for the day, mostly due to the Dow gaining 461 points and Nvidia closing in positive territory in a very volatile trading day.
I had invited Peter and Etienne for dinner, but at 6:00 Peter told me he had spoken to Ettienne and he was not driving to Albuquerque until next week, so Suzette and I went ahead with dinner.
Dinner - Suzette and I decided to cook a simple dinner of sautéed salmon and sautéing the PPI roasted vegetables.
I fetched two salmon fillets and Suzette sautéed them in one skillet with some olive oil and in another skillet sautéed the vegetables in olive oil with some added pinon nuts and cranraisins she had rehydrated in hot water for a few minutes.
I opened a chilled bottle of Palantir French Sauvignon Blanc and poured two glasses. We enjoyed dinner and later enjoyed a lengthy telephone conversation with Willy.
We then watched Midsomer Murders and went to bed at 10:00
Bon Appetit
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