July 17, 2025 Lunch - Monte Carlo Steakhouse Dinner - Smoked Trout on Sweet and Sour Red Cabbage, Cauliflower, and Red Bell Pepper Couscous

July 17, 2025 Lunch - Monte Carlo Steakhouse  Dinner - Smoked Trout on Sweet and Sour Red Cabbage, Cauliflower, and Red Bell Pepper Couscous

This was another great day. The market was up and a moved a transaction that was languishing toward resolution. 

I started the day with a bowl of granola and watched Tadej Pogacar put himself 2.09 minutes further ahead of the rest of the field on a huge mountain stage with a climb of 16 km. of Autacam with an average gradient of 7.8%.

Then I worked on Dana’s case the rest of the day to create a letter to the members of the LLC and go over it with Dana and then copy it and prepare 12  of the 14 certified letters to all the members.

I took a break at noon to join Henry and Jason at Monte Carlo Steakhouse for lunch. Monte Carlo appears to me to be one of the principal centers of Hispanic culture in Atrisco/Albuquerque where you can still get a steak and a couple of drinks among the Hispanic Clientele.

I split a green chili cheeseburger and a side of fried zucchini sticks with Henry for a pretty healthy and light lunch.

After lunch I drove north on Atrisco to El Super to shop for groceries.  We had run out of milk.  I bought limes, milk, cilantro, 2 small avocados, and two trout.

I then returned home to finish my mailing.

The Market was slowing down today from its rapid rise from the first part of the week but my portfolio still achieved a gain of .6%. So another happy day.

I finished around 5:45 and discussed dinner with Suzette. Trout was definitely on the menu but what to cook for a vegetable. We assessed our vegetables and gathered a head of cauliflower, 1/2 head of red cabbage, and 1/2 of a red bell pepper. Suzette suggested Cauliflower Couscous with red cabbage and red bell pepper. I asked her to cook the dish in her special German sweet and sour method.

So I cleaned and separated into flowerets 1/2 of the head of cauliflower and sliced thin slices of 1/4 of the head of red cabbage and the half of the red bell pepper that Suzette then sautéed in olive oil with a few dashes of ground cumin and when the vegetables softened, she added the sugar and apple vinegar for the sweet and sour flavoring.

The result was delicious especially with the smoked trout.

We drank glasses of the 2/3 bottle of Berger Gruner Vitliner and enjoyed a lovely meal.

After dinner watched Midsomer Mystery during which Suzette made us each a dessert of a chocolate chocolate chip cookie topped with a scoop of chocolate cherry truffle ice cream and a splash of rum.  We then also drank glasses of Maison Serene cognac. I added a drizzle of Grand Marnier to my cognac.

Suzette went to bed at 9:30 after Midsomer Mystery and I stayed up to try to watch an episode of Foyle’s War but fell asleep before it ended at 11:15, so went to sleep then.

Bon Appetit