October 21, 2025 Breakfast - Chocolate Croissant with tea. Lunch - Chicken Curry with rice. Dinner - Linguine with Scallops, onion, mushrooms, yellow bell pepper, and Broccoli

October 21, 2025 Breakfast - Chocolate Croissant with tea. Lunch - Chicken Curry with rice. Dinner - Linguine with Scallops, onion, mushrooms, yellow bell pepper, and Broccoli

I was up during the night from 1:30 to 4:00 with an upset stomach during which I drank two glasses of yogurt drink and then felt better and slept until 8:30 when I ate a chocolate Croissant with a cup of tea and watched the market that was trending downward.

I had a bout of diarrhea that lasted until 11:00, during which time I had a nice conversation with Luke about his birthday celebrations and the trapping and removal of three raccoons living under his house. 

Then I dressed and went to my desk and worked until 1:30.

I heated a bowl of rice and chicken curry and ate it with sweet lime pickle, homemade apricot chutney, and Mixed pickle and drank water.

I then returned to my desk and worked until 3:25 when I meditated for 1/2 hour with Todd and Etienne.

I checked my portfolio and it suffered a modest .2% today.

I was sleepy, so I lay down at 4:15 and slept until 5:30 when Suzette arrived.

We decided to reconstitute the PPI Scallops and Linguine with onion and mushrooms by adding sautéed brown beech mushrooms, broccoli, more onion, some yellow bell pepper, more linguine, and sorrel from our garden.

We went to the garden and picked Italian parsley and sorrel and a couple of sprigs of lemon thyme.

When we returned to the house I chopped the sorrel, 1/3 onion, four cloves of garlic, about six flowerets of broccoli, about 3 oz. of beech mushrooms, and the parsley. I fetched the leftover linguine and scallops and pasta and chilled a bottle Gruner Vitliner.  

Suzette then sautéed the chopped vegetables in olive oil and when they were cooked added the leftover linguine and scallops and extra linguine to bulk up the dish too balance with the added ingredients and a slash of white wine.

It turned out to be a lot of food. We filled bowls with the mixture and I poured glasses of Gruner Vitliner and we ate a better meal than the original scallops and linguine, perhaps due to the addition of broccoli, sorrel, more beech mushrooms, and bell pepper.

There was more leftover than the amount of scallops and linguine we started with before dinner, so we have enough for another meal.

After dinner we watched Finding Your Roots and then a debate on misinformation with glasses of limoncello. Later I ate the rest of the slice of spice cake Suzette brought home from the Bistro yesterday with a cup of tea.

Bon Appetit