May 26, 2025 A very Fishy day. Breakfast , Lax and Bagel, Lunch - Chirashi at Crazy Fish with Cliff. Dinner - Pink Grouper Meunière With snow peas sautéed with sliced almonds and cottage fried potatoes

May 26, 2025 A very Fishy day. Breakfast , Lax and Bagel,  Lunch - Chirashi at Crazy Fish with Cliff. Dinner - Pink Grouper Meunière With snow peas sautéed with sliced almonds and cottage fried potatoes

I woke at 7:00 and ate two slices of toasted bagel spread with cream cheese and garnished with red onion, Gravad lax, and capers.

Then I completed my review of a set of loan documents by 11:30.

Cliff called and we took a few minutes to find an open restaurant because it was Memorial Day.  I recommended Crazy Fish because I think it has the best sushi chef in town.  Cliff arrived a few minutes after 12:30. The restaurant was amazingly busy for a holiday. I ordered my usual, chirashi in a bowl and Cliff ordered a bento box with grilled salmon. The bento box was excellent and Cliff ate every morsel. I loved my chirashi containing two thick slices of each of salmon, Aji tuna, ultra white tuna, octopus, and yellow tail plus seaweed salad and squid salad on a bed of daikon threads on sushi rice. I was satisfied eating only 1/2 and taking 1/2 home for lunch tomorrow.

We talked for 1 1/2 hours until after 2:00 when I drove home.

Suzette was lying down when I arrived around 2:30 after a hard day pulling weeds at work.

I wanted to go to Talin to buy some Thai curry pastes and the prospect of pink grouper got Suzette to join me.

We bought tofu, Thai green curry, red curry, pad Thai, and Massaman curry pastes, plus fresh Pad Thai noodles, baby bok Choy, brown beech mushrooms, Swedish cod fish roe, vegetable and beef pho seasoning and a lb. Pink grouper steak and an entire 2 lb. rock cod. We are ready to start cooking Thai cuisine, but not until we cook the two fish.

When we returned home around 4:15 I worked on a Purchase Agreement until I heard Lawrence O’Donnell on the TV and Suzette laughing, so I watched an early addition on The Last Word with her and drank a glass of La Granja Verdejo/Viura blend.p white wine.

Then at 6:00 we began preparing dinner. We decided upon Pink Grouper Meunière with snow peas sautéed with slivered almonds, and cottage fried baked potato slices.

Meunière Sauce is a combination of butter, lemon juice, capers, and parsley.

I filleted the grouper by removing the central bone and the fins to create two boneless fillets.  Suzette then floured and sautéed the grouper in butter and olive oil while she was also sautéing previously baked russet potato slices and the snow peas and almond slivers in two other skillets.

When the fish was cooked, Suzette removed it from the skillet and we added capers, lemon juice, and minced parsley and turned down the heat and swirled the skillet to integrate those ingredients with the butter to create a light sauce that we poured over the sautéed grouper and Suzette plated the fish, snow peas, and potato slices.

I fetched a bottle of Kirkland Pinot Grigio, my favorite under $5.00 bottle of wine, and we ate a great dinner.

We watched two episodes of Stanley Tucci in Italy until 9:00 when Suzette went to bed.  I stayed up to watch Oklahoma City beat the Timberwolves to go up 3 games to 1 in the NBA west playoffs.

I ate three slices of fruit cake with a cup of Earl Grey tea while watching and went to bed to blog until 10:30.

Bon Appetit