September 4, 2025 Lunch - Steak Salad. Dinner - Sautéed Sea Scallops in Roasted Garlic and Vegetables, Mushrooms and Wood Ear

September 4, 2025 Lunch - Steak Salad. Dinner - Sautéed Sea Scallops in Roasted Garlic and Vegetables, Mushrooms and Wood Ear

I got up ant 4:30 to work on my pleading and went back to bed at 6:00 and slept until 7:30. I watched the market open and then the last hour of Stage 11 of La Vuelta a Espana. 

I ate a bowl of granola with mango yogurt, milk, and champagne grapes for breakfast around 9:00.

Then at 10:30 I went to Bill’s office and delivered a bottle of each of a 2013 and a 2014 Calstar Sangiacomo Pinot Noir to Matt and then had a long conversation with Bill about vested property rights to water under Spanish and Mexican land grants.

At 1:30 I returned home and made a steak salad with romaine lettuce, red onion and cucumber slices, chunks of cheddar cheese, halved cherry tomatoes and two slices of leftover T-bone steak diced.

After lunch I rested and watched the market close up with my portfolio getting above the pain threshold for the first time in two days.

Suzette came home around 5:00 we drove to Costco and bought three red wines, paper towels, eggs, cream, chocolate croissants, garlic, and baby portobello mushrooms. We now have four different mushrooms: portobello, chanterelle, enoki, and shiitake plus fresh wood ear.

Dinner - When we returned home around 7:30 we started preparing dinner. We decided to sauté the fresh Sea Scallops in Roasted Garlic and Vegetables, Mushrooms and Wood Ear

I sliced 2 shiitake and a handful of enoki mushrooms plus six or seven wood ear, plus a head of broccoli into bite sized flowerets. I also minced the leftover leeks and three cloves of garlic around 6:00. 

We wanted a Mediterranean style dinner, so Suzette sautéed the scallops and garlic in olive oil and butter in the wok until the garlic turned light brown. She then removed the scallops and garlic and I minced three more cloves of garlic and Suzette stir fried the broccoli, some leftover sliced red cabbage, the additional garlic, and the leeks with a dash of Sauvignon Blanc wine until they were cooked. Then she added back the scallops and garlic to reheat them.

We re-heated the last 1/2 cup of cooked rice and spooned the scallop mixture over the warm rice.

We drank glasses of Kirkland Sauvignon Blanc with the dinner. I like Kirkland Sauvignon Blanc a lot and since it costs only $4.99 per bottle, it is easy to buy. I think of it as a Costco loss leader like the hot dog and a drink for $1.50. It keeps me coming back for it again and again.

Finally, I tasted a dish tonight with the distinctive flavor of garlic thanks to the sautéed garlic and additional garlic in the cooking oil and the dish.

We watched Philadelphia beat the Cowboys and Suzette served bowls with 1/2 cup of clafoutis.

Then after the game at 9:15 Suzette went to sleep. I stayed up to watch Foyle’s War and actually watched the entire episode until 11:00 without falling asleep.

Bon Appetit