December 17, 2024 Lunch Chicken Salad with melted cheese toast Dinner - Sautéed Salmon fillets with Sushi rice, and stir fried Mushrooms and broccoli.

December 17, 2024 Lunch Chicken Salad with melted cheese toast Dinner - Sautéed Salmon fillets with Sushi rice, and stir fried Mushrooms and broccoli.

I awakened at 3:00 and worked on my pleading until 6:30 and then went back to sleep for an hour.

I got up and worked on the draft for a while and then ate a Romanian Cheese

turnover with a cup of green tea.

I then drove to an appointment but it had been rescheduled to January, so I went home at 11:00 and made a lovely salad with rice romaine lettuce, a tomato diced, two radishes sliced, 1/3 cucumber peeled, seeded, and sliced, several slices of red onion, the meat from a chicken leg, dressed with a lemon and olive oil dressing. I also toasted two slices of baguette and placed slices of havarti cheese on them and drank water for a pleasant lunch. 

At 2:30 I checked my portfolio and it was down again today. If it stays down and turns up after the end of the year I will be happy.

I then lay down for 45 minutes and tried to listen to a hearing but it was cancelled, so I went through my pleading once more and at 5:00 I walked around the block to reach a total of 2400 steps for the day at a fast pace and only three stops.

When I returned home Suzette helped me measure and dry the two salmon filets and cut them to for a 9 by 9 inch Pyrex baking dish.

I moved the curing medium of 1 cup of salt and 3/4 cup of sugar, and 1 tsp. of ground black pepper. Suzette poured the mixture as I held each fillet to coat each side with medium and we laid dill weed between each layer and on the top and bottom of the fish fillets. 

I then covered the fish with Saran and placed a brick on it and put it into the fridge to cure.

We cut the gill area off the fillets and there was about 3/4 Lb of the larger fillet left. I cut off the thin belly portion and then cut the thicker portion into two equal portions. Suzette salted the fillets.

Dinner - we then cooked dinner, I started by making sushi rice with 1/2 tsp. of dashi concentrate  and 1/2 T. of dried wakame seaweed in three cups of water to which I added three T. of rice wine vinegar and 3 T. of sugar. When the water came to a boil I added 1 1/2 cup of jasmine rice, covered the sauce pan, and cooked the rice on the lowest heat for 30 minutes.

Then I sliced five or six portobello mushrooms and minced 1/2 shallot, and cut the flowerets off a head of broccoli.

I then minced four slices of ginger and four cloves of garlic and sautéed them with the minced shallot in my wok in two T. of heated peanut oil. After two minutes I added the mushrooms and cooked them for about five minutes, while Suzette blanched and chopped the broccoli flowerets in the microwave with a little water.

I then added the broccoli to the wok and Suzette made a seasoning sauce with soy, rice vinegar, sesame oil, corn starch, and a little water.

We added the seasoning sauce to the wok and I stir fried the ingredients together until the sauce thickened slightly. 

Suzette sautéed the salmon for about seven or eight Minutes, just long enough to cook the edges full but leave the center moist and its original pink color.

We then plated the salmon fillets, rice, and vegetables and ate a great dinner.  Suzette drank the last of the Chen Blanc and I drank a cup of green tea. Green tea has become my drink of choice as of yesterday when I decided to adopt a more healthy diet.

We watched the Netflix No. 2 movie, “It ends here” that was the opposite of a romantic Christmas movie, but with a compelling plot and good acting.

We went to bed at 10:00 without dessert or libations.

Bon Appetit