June 17, 2025 Breakfast - Granola, blueberries, mango yogurt, and milk. Lunch - Leftover Bin Cha Gio. Dinner - Re-Re-Constructed Pad Thai and Baby Bok Choy and red onion.

June 17, 2025 Breakfast - Granola, blueberries, mango yogurt, and milk. Lunch - Leftover Bin Cha Gio. Dinner - Re-Re-Constructed Pad Thai and Baby Bok Choy and red onion. 

Another day of noodles. I ate Granola with fresh milk, blueberries, and mango yogurt for breakfast and then at 8:00 walked to the Country Club and back, 2300 steps.

Then at 11:00 I ate the leftover Bun Cha Gio cold that were awful because the fish sauce collapses the noodle and they turn to mush. I will not do that again.

Then at Noon I drove to Smith’s and bought 2 Salmon filets to make Gravad lax, an Aji tuna steak, 3/4 lb. of sea scallops, a can of Nestle La Lecheria condensed milk, cream cheese, and 6 Lender’s bagels. I looked fondly at two thick cut T-bone steaks but passed because they were $10.00 per lb.

When I returned home I worked on my taxes for a while and at 4:00 listened to Ari Melber. Then at 5:30 I joined Suzette in the TV room and she switched from HGTV to the news until 6:00 when we turned back to HGTV to watch two new episodes of Castle Impossible.

During the show I separated the heavy white part of each leaf of a bag of 7 or 8 baby bok Choy clusters and diced 1/4 red onion, a piece of ginger, and six or 7 small garlic cloves.

I also made a seasoning sauce with Chinese Cooking wine, a dash of sesame oil, a dash of rice vinegar,  1 1/2 T. of sugar, 1 tsp. of salt, chicken stock, hot water, and a fair amount of hoisin sauce.

I then heated 2 T. of peanut oil in the wok and added the garlic, ginger, diced red onion, and white sections of the bok choy and stir fried them for a few minutes.

I then added the green baby bok Choy leaves, about 2 oz. of brown beech mushrooms and two handfuls of mung bean sprouts and cooked them for a couple of minutes.

Finally I added the leftover Pad Thai and 2/3 of the seasoning sauce and cooked them until the mixture began to bubble and boil.

While the Pad Thai was heating I shelled and chopped 1/3 cup of roasted peanuts and sliced three green onions into thin ringlets and plucked and chopped the leaves from several stalks of cilantro and cut a lime in half for garnish.

Then we ate and watched Florida beat Edmonton for a fourth game to clinch the Stanley Cup by beating Edmonton for the second year in a row.

At 9:00 we watched a bit of 11th Hour news and when Suzette went to sleep I watched a Nova episode of the largest sea going dinosaur, Ichthyosaurus, the largest predator in the ocean in the early Jurassic Era 200 million years ago that could crush or cut anything it caught in its six foot long snout with its 32,000 lb. of jaw strength.

I was fascinated by the modeling and reconstruction technology available to modern paleontologists. 

At 10:00 I watched a news summary by Bloomberg and went to bed to blog this entry around 10:30.

In the morning I reviewed its financial condition and sent a letter to Shareholder Relations at The Capital Small Finance Bank in India asking for assistance dematerializing my shares.

Also the market was down today but not as deeply as on Friday.

Tomorrow Sashimi with rice for lunch for a change from noodles.

Bon Appetit

June 16, 2025 Breakfast - Chocolate Croissant and tea Lunch - Bun Cha Gio at Vietnam 2000. Dinner - Reconstructed Pad Thai.

June 16, 2025 Breakfast - Chocolate Croissant and tea  Lunch - Bun Cha Gio at Vietnam 2000. Dinner - Reconstructed Pad Thai. 

I awakened at 6:00 when Suzette’s alarm went off.  I dressed and walked around the block in the cool morning air

Then I watched the Market make a strong open. I worked on a settlement until Aaron called and notified me that there would be a Earn board meeting at 9:00 to To discuss a consent to sell $2,000,000 in shares of the company.

I made a cup of tea and heated a chocolate croissant and read the consent and letter agreement associated with it.

Then at 9:00 I attended the board meeting by video link.

After the meeting i paid the reinstatement fee for Willy’s car registration and read the mail from the weekend and tried to organize a Midsummer meal for Saturday night, the 21st.

At 10:45 I drove to Pres for my appointment and after my appointment I drove to Total Wine to buy scotch, white vermouth, and Carlsberg beer.

I was getting weak so I took a sugar pill and drove to Talin. I bought jerk marinade for Suzette, pho seasoning, mung bean sprouts, tofu, and a tub of red miso.

I then drove to Vietnam 2000 and ordered No. 30, Bun Cha Gio, fried egg rolls and grilled pork on cooked vermicelli rice noodles with lettuce, cucumber, and mung bean sprouts on the bottom served with a small bowl of sweetened fish sauce. I asked and was given a small plate filled with mung bean sprouts, cilantro and Oriental basil that I added to my bowl.

I only ate half, so I filled a carry out container with the remaning dish.

I then drove to Smith’s at Lead and Yale and bought milk and a bag of limes.

Finally at 2:30 I arrived at home. As soon as I walked and put up the milk, the phone. It was Rahim who came by and we worked until 4:00.

Finally at 4:10 I lay down to watch Ari Melber.

Suzette had arrived at 3:30 and was already resting.

I must have napped because I did not remember what I watched. 

At 4:30 Suzette roasted the three chicken leg quarters I bought at El Super.

When the chicken was cooked around 6:00, I got up and started reconstructing the Pad Thai we made Saturday evening. I diced the rest of the the tofu and the chicken meat from one toasted thigh.

We made 1 1/2 cup of chicken stock. I put 3/4 cup in the wok and heated the broth.  Then I added the PPI Pad Thai and broke it up.  The about ten minutes later I added the tofu and chicken and the rest of the chicken broth.

After a few minutes I added two handfuls of mung bean sprouts and cooked the mixture for a minute more.

While the Pad Thai was cooking I shelled and chopped some peanuts and minced some cilantro.

After a couple more minutes I filled two pasta bowls with the reconstructed Pad Thai and we each added peanuts and cilantro and ate it with glasses of water.

Bon Appetit

June 15, 2025 Breakfast - Bagel and Lax. Lunch - Grilled Brats and Asparagus, Potato Salad, Mango Salsa and Chocolate Caramel Cake

 June 15, 2025 Breakfast - Bagel and Lax. Lunch - Grilled Brats and Asparagus, Potato Salad, Mango Salsa and Chocolate Caramel Cake

I woke around 7:20 I watched the news programs as I diced avocados, mangos, tomatoes, 1/2 a red onion, cilantro and added the juice of a lime to make mango salsa.

I called Luke at 11:00 but missed Willy’s call but he called back at 6:.

30 p.m. which is 8:30 Monday morning in KL.  I had long pleasant talks for a happy Father’s Day.

Then at 11:30 Peter arrived with the bag of ice we asked him to bring that we put in the freezer. 

Then a few minutes later Aaron arrived with Lexi and brought a bag of corn chips fried in coconut oil and a decadent chocolate cake from Whole Foods.

We served Albariño before and during lunch. Before lunch we also served the Mango salsa with El Super corn chips and the coconut fried corn chips as the appetizer.

Lexi helped in the kitchen and observed that the potato salad we made yesterday had dried out. So Suzette made an addition of Mayo, cream, salt, and white pepper and Lexi stirred the addition and added it and folded it into the potato salad.

 Suzette also made a Mayo and horseradish sauce to the brats.

Then Suzette grilled the last of the big asparagus and ten brats on the propane grill and I opened  two Negra Modelos and an Estrella Jalisco.

Aaron fetched the catsup and we carried the Salas, the bottle of Albariño in an ice bucket, and the potato salad to the table in the garden and each then took their plate to the grill where Suzette served a brat on a bun and three or four grilled asparagus.

We sat and enjoyed our food with conversation for a while but decided to go back inside for dessert as the temperature approached 100 degrees by 12:30.

Aaron cut five slices of the chocolate cake and we drank Albariño, except Peter who drank coffee as we ate our cake for dessert.

After lunch Peter invited us to visit Lapis Gallery in Old Town to see Adam Bustamante’s painting exhibit because he sold ten of his 13 paintings and we all joined him and went.  

We were impressed with the paintings. Peter has been mentoring Adam for the last 11 years, so Adam’s success is also a big tribute to Peter.

After the gallery visit we went back home and rested until 6:30 when Willy called

Then at 8:00 we watched Grantchester and then Suzette worked until 10:00 while a watched Atlantic Crossing about the Norwegian royal family under attack during the German invasion of Norway in 1939 or 1940.

Then at 10:00 I worked for a few minutes and then went to bed to blog.

Bon Appetit

June 14, 2025 Breakfast - Latte Macchiato and Chocolate Croissant. Lunch Leftover Chirashi plus Meatball slider. Dinner - Pad Thai.

June 14, 2025 Breakfast - Latte Macchiato and Chocolate Croissant. Lunch Leftover Chirashi plus Meatball slider.  Dinner - Pad Thai.

Another interesting day during which I accumulated over 7000 steps.

I ate a chocolate croissant and drank a latte macchiato and then we walked in the Bosque.  

When we returned we worked in the garden staking grape vines.

At 11:30 I ate the remaining 1/2 of my Chirashi from Thursday lunch at Crazy Fish.  It was a little worse for wear from sitting in a box in the fridge for three days, but it tasted wonderful and my gut did not reject it.  I drank cups of good Chinese green tea with it.

Then around 12:30 we drove to the Main Street event in Nob Hill. Suzette drank a Tractor Brewing lager and I drank an blood orange cider. Suzette had not eaten so she ate three small plates, Mac and hot dog, Roast Beef on puff pastry and a meatball slider.  We listened to music for a while and then each ate another meatball slider with tomato sauce catered by M’Tucci’s that was our favorite and a square of chocolate brownie baked by Flying Star.

At 1:45 we drove to Costco and shopped. Suzette bought two De Walt fans. I picked out six bottles of wine, a Gruner Vitliner, two albarinos, a Kirkland Pinot Grigio, a Kirkland Pinot Gris, and one other bottle. We also bought brats, buns, and baguettes.

We then drove home and rested until 5:30 when Suzette cleaned the cushions for the patio furniture and I carried and hooked up the propane cannister to the grill.

We decided to cook Pad Thai for dinner. I had bought tofu, Pad Thai Sauce, and Pad Thai noodle’s at Talin and roasted peanuts, cilantro, chicken, shrimp, and limes yesterday at El Super.

Suzette found a recipe on line that we used. I chopped a chicken leg, four green onions, 1/2 of a red onion, 1/2 of a pasilla chili, four cloves of garlic, and strips of a carrot. Suzette boiled and diced the 15 shrimp and then cooked the vegetables in the wok. I heated water and then covered the noodles with boiling water and added 2 tsp. of dehydrated chicken stock to cook the noodles with. Unfortunately we did not get out proportions right and doubled or tripled the amount of noodles for a regular recipe so we used all 8 oz. of the Thai sauce and the result was a wok full of Pad Thai and less chicken, tofu, and egg than necessary.

The steps were to stir fry the vegetables then scramble two egg, then add the meats, then add the noodles and sauce and chicken stock as needed to prevent the noodles from sticking, it all worked out but after we filled bowls with Pad Thai and turned off the heat the noodle coagulated. We also ended up with a large bowl of leftover Pad Thai.

                                              The remaining Pad Thai

                                                  The garnishes

To make garnishes I cracked, removed and crushed about 1/3 cup of roasted peanuts, chopped about 1/4 cup of cilantro, thinly sliced four green onions, and Suzette sliced wedges of lime that we put on the pile of Pad Thai Suzette spooned unto two bowls.

The flavor was good but it lacked the spicy kick the real thing has because we did not have Thai red pepper flakes and we did not have mung bean sprouts that are a necessary ingredient.

After dinner we watched Florida beat Edmonton to 5 to 2 to take a 3 to 2 game lead in the Stanley Cup Finals. During the second intermission we arranged furniture on the patio to begin the Moroccan motif.

Then at 9:00 we watched Death in Paradise.

At 10:00 Suzette went to bed and I stayed up to blog and watch an Australian police mystery.

Bon Appetit