October 29, 2025 Breakfast - Avocado toast. Lunch - Leftover Bun. Dinner - Leftover Linguine in Mornay Sauce with Monkfish and sautéed Vegetables

October 29, 2025 Breakfast - Avocado toast. Lunch - Leftover Bun. Dinner - Leftover Linguine in Mornay Sauce with Monkfish and sautéed Vegetables

We both had busy days. I watched the keynote speech Nvidia’s Jen Sun Huang delivered yesterday to the CDT conference. In it he described the progress Nvidia has made since its founding in 1993 and the present and future of Ai computing. It was mind boggling. He announced a number of strategic relationships with a number of companies. One example that surprised me was Caterpiller. Today Caterpiller went up $61.00. Both Nvidia and AMD went up over $6.00 today, so the speech must be ripplingbthrough the market.

I then dressed and fixed breakfast for Suzette and me. I sliced and toasted a four inch piece of baguette into three slices and then spread avocado on them. We dusted them with the basil salt Suzette made last weekend. They were not very filling but they were delicious. But hey we are trying to lose weight.

I then worked on my pleading until 12:30 and sent it to Scott for review.

I then added two handfuls of thinly sliced romaine lettuce to the leftover bun from yesterday’s lunch and ate a delightful meal/salad.

Frank and Bakhtar came to consult on a zoning issue for a few minutes at 2:00.

Then I pushed the transport wheelchair Suzette brought home for Peter to Charlie’s house and then filed a complaint and summons after until 3:30, when I meditated for a few minutes until another client came to discuss a problem around 3:45.

At 5:00 when he left I checked my portfolio and was really pleased that it had gained 1.8%. Then I walked around two blocks near the house that helped me reach 3800 steps today.

At 5:30 I watched the news until Suzette arrived from her busy day at work.

She had eaten a late lunch at the Center so she was not hungry. So I decided to make Mapo Dofu for tomorrow night’s dinner. I chopped a medium onion, a large shallot, 2 T. of ginger and 7or 8 cloves of garlic, plus a Pasilla Chile, the three Ichiban eggplants and four fresh shiitake mushrooms I bought at Talin yesterday. I also diced two boneless pork sirloin chops.p and added a small handful of brown beech mushrooms to the shiitake.

I heated three T. of peanut oil in the wok and stir fried all the vegetables and the pork except the mushrooms that I added about twenty minutes later when the vegetables were almost cooked. I started a cup of rice cooking and then diced 9 oz. of firm tofu and added 1 1/2 cups of chicken broth and the tofu to the wok. There was not enough liquid to keep the ingredients from sticking so I added another cup of water.

I was getting sore so I heated a bowl with some of the linguine in Mornay Sauce topped with the leftover vegetables and monkfish and began to feel better.

Then I made a seasoning with 2 T each of rice wine, soy, and three T. of cornstarch, 1 tsp. of sesame oil and 1/2 cup of water. After another ten minutes I added the seasonings to the wok, but in less than three or four minutes the seasonings stiffened so I added another cup of water to prevent the mixture from congealing and sticking to the wok. When the rice was cooked after thirty minutes I sampled some of the Mapo Dofu on rice. It was okay, but will be better tomorrow when we eat some for dinner.

We were watching game five of the World Series until around 9:00 when the Blue Jays were up by 4 or 5 runs. Suzette went to sleep and I blogged until 10:30 

Lunch was the best meal but not enough to help me from getting sore later, but I felt better after eating the Mapo Dofu.

Bon Appetit