September 3, 2025 Lunch - Leftover Vietnamese Bun Noodles with grilled pork. Dinner - Sashimi with rice, cucumber, avocado, seaweed salad and squid salad

September 3, 2025 Lunch - Leftover Vietnamese Bun Noodles with grilled pork. Dinner - Sashimi with rice, cucumber, avocado, seaweed salad and squid salad

Today I rested most of the day. I awakened at 4:00 and emptied the dish washer and then at 5:00 I made Gravad Lax. I rinsed the salmon fillets and mixed 4/5 cup of salt with 2/3 cup of granulated sugar and 1 tsp. Of freshly ground black pepper. Suzette awakened around 5:30 and spooned the dry mixture inside and outside the two fillets and to cover the bottom, middle, and top of the fillets with fresh dill weed as I placed each fillet in a 6 x 9 Pyrex baking dish. I then covered the fillets with Saran, weighted the fillets with a brick and placed it in the refrigerator to cure.

I then went back to bed and slept from 6:00 to 7:45.

Suzette left at 6:30 for work.

When I awakened I ate a bowl of granola with milk, mango yogurt, and a handful of champagne grapes Luke and Ari brought us.

I watched the market and was pleased that the three day losing streak ended.  The high tech part of the market except for Nvidia was up. Google ended up over $19.00 and luckily for me Apple ended up $8.75 to overcome a slight loss in Nvidia for a .9% gain in my portfolio.

I watched Stage 11 of La Vuelta a Espana until 10:30, which ended very abruptly 3 km. before the finish without a sprint finish into downtown Bilbao, because there were Pro-Palestinian protesters waiting at the finish line to demonstrate against the inclusion of an Israeli bike team in the race even though the Israeli team had no affiliation with the State of Israel.

I worked a bit and ate leftover Vietnamese Bun noodles from yesterday’s lunch at Coda Bakery with a cup of green tea for lunch at 12:30..

I then worked at my desk until 4:30 when Suzette arrived. She was hungry so after watching a bit of news I started making dinner. I cut the leftover salmon, an Aji tuna steak, and three scallops I bought at Smith’s yesterday plus 1/2 cucumber peeled and seeded and 1/2 medium avocado into bite sized pieces and fetched the seaweed salad and squid salad we bought at Talin on Saturday, as well as the bottle of pickled ginger and made a dipping sauce with wasabi and soy sauce. Suzette added mirin to the leftover rice from our Friday night dinner at East Ocean and heated it and Suzette ate the last bit of the Coda Bakery Bun Vietnamese Noodles.

Suzette drank her scotch cocktail and I drank hot green tea. We loved this elaborate dinner that did not cost much compared to what it would cost in a sushi restaurant. And we still have scallops for another meal and Gravad lax.

Now that food and restaurant prices are rising, I am willing to buy high quality ingredients and cook fabulous food at home.

We watched a lovely Nature program on PBS illustrating how different species in the ocean cooperate with each other at 7:00.

At 8:00 Suzette went to bed and I blogged until 9:30.

Bon