July 26, 2025 Lunch - Salad Nicoise. Dinner - Stir fried Beef and Broccoli, cauliflower, onion, and bok Choy

July 26, 2025 Lunch - Salad Nicoise. Dinner - Stir fried Beef and Broccoli, cauliflower, onion, and bok Choy

I started watching Stage 20 of the Tour this morning at 6:30 when the race was almost 1/2 over.

This stage turned out to be a repeat of the stage several days ago when the Dutchman broke away from the lead group at about 25 km.s and road to the win without the peleton chasing him except today it was an Australian named Karden Groves.

I rode the stationary bike about a mile today during the race.

After the race we went to the garden and Suzette planted lettuce, chard, parsley and chives, while I picked lettuce.  We have four patches of lettuce this year and three of the four are still producing excellent lettuce. We put shade covers over several patches today to protect them from the sun and heat.

When we came in I ate a bowl of granola with milk, mango yogurt, blueberries, and cantaloupe at my desk as I caught up on mainly family business.

Then I spun the lettuce and bagged it and put it in the fridge to crisp up.

At 1:00 I fetched a can of tuna and Suzette made a salad Nicoise with blanched snow peas, boiled and cubed Yukon gold potatoes from our garden, cucumber from our garden, tomato, red onion, a can of tuna in water, and croutons. I added about ten Kalamata olives to my salad to complete the Nicoise formula.

We made and dressed the salad with a mayonnaise Dijonnaise dressing flavored with Oriental basil and thyme from our garden and an extra drizzle of Argentinian olive oil. We both agreed that it was a wonderful salad.

We drank glasses of Kirkland Pinot Grigio with the salad.

I then helped Suzette attach one of the colored windows to one of the frames she bought  and then worked on my RMD distribution until 2:30 when I lay down to read and nap.

Dinner - 

By 5:00 we were hungry again and we started dinner. I suggested using the leftover steak to make stir fried beef and broccoli with cauliflower, onion, bok Choy, garlic and ginger.

I chopped all the ingredients and made a seasoning sauce with soy, sesame oil, cooking wine, beef bouillon, cornstarch, and water.

I first stir fried the garlic and ginger in two T. of peanut oil. Then Suzette added the broccoli and cauliflower flowerets with about 1/2 cup of beef bouillon and then the white stalks of bok Choy. We covered the wok for 15 minutes to let the vegetables cook.

Then I added the cubed beef and the chopped green part of the bok Choy and after a few mote minutes of steaming I added the seasoning sauce.

The sauce thickened rather quickly into a rich creamy brown sauce.

I heated some PPI rice and we served our selves. Suzette took much less than I did and no rice.

I drank green tea and Suzette drank water and has already lost two pounds.

After dinner we watch several episodes of a show called By Food about Japanese Cuisine and foods until 8:00 when we watched Sister Boniface and Death in Paradise at 9:00 and went to bed at 10:00.

Bon Appetit