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.
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
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