January 15, 2026 Breakfast - Chocolate Croissant and Latte Macchiato Lunch - Enchiladas with Rice Dinner - Enchiladas with Rice

January 15, 2026 Breakfast - Chocolate Croissant and Latte Macchiato Lunch - Enchiladas with Rice  Dinner - Enchiladas with Rice

Today was slow and rather uninteresting. I woke up at 6:30 and worked on my motion and then at 7:00 I made a cup of hot chocolate and watched as the high tech sector came back to life and the market opened up for a change that allowed my portfolio to regain its loss from yesterday.

At 8:30 I heated a Chocolate Croissant and made a Latte Macchiato.

Then I tried to work on the NRI account until I realized I could not meet its requirements 

I then ate a square of the leftover blue corn chicken enchiladas we made last week with a layer of black garbanzo beans and a layer of sliced mushrooms. They were wonderful. I heated the enchiladas with minced onion, sour cream, and some of the Mexican rice I made that contains poblano chili, bell pepper, tomato, and onion.

This version with a layer of beans is our favorite so far.

We ate enchiladas for dinner and I was happy to eat them twice in one day.

At 1:00 I drove to Wells Fargo to remove a hold I had put on my checking account when I went to Japan. Then I drove to Smith’s and bought green beans, an eggplant, a salmon filet, two Aji tuna steaks, blueberries, carrots, a discounted green onion cheese ball, two baguettes, and a bunch of green onions.

When I returned home at 4:00  I straightened out my IRA overdraft and then watched the news with Suzette. I sliced the baguettes and toasted a slice and spread the cheese ball spread on three small toasted slices. The spread was the consistency and flavor of Boursin but a little softer and fresher with a fresh green onion flavor.

We then ate enchiladas with rice for dinner, watched “Sweet and Lowdown”, a 1999 Woody Allen movie and went to bed a bit after 8:00.

Suzette said this batch of enchiladas may have been the best recipe ever.instead of zucchini we made a layer with Rancho Gordo bean cooked in a mirepoix with some chorizo.

We drank the last two glasses of Red Newt Bullhorn Creek Riesling.

Tomorrow Suzette will make Tuna Poke.

Bon Appetit