January 24, 2026 Breakfast - Granola, Lunch - Leftover Duck Leg Soup,  Dinner - Seychelles Fish Curry with Rice

I awakened at 6:00 and watched the second half of the West Ham beat Sunderland.

Then I ate a bowl of granola with milk, tropical fruit salad, and yogurt.

Then I met with Bill Turner for two hours at 10:15.

When I returned at 12:30, Suzette and I decided to share the leftover duck leg soup from lunch yesterday at Vietnam 2000.

We added a bundle of vermicelli rice noodles and about a quart of chicken stock, plus destemmed and cubed snow peas and two thinly sliced green onions to the soup and heated it in a pot until it just began to boil. There was enough soup and noodles for several bowls each.

then I napped for over two hours until 4:00.

We dressed and drove to UNM for the first New Mexico Philharmonic’s first concert of the year. The first half of the concert was amazing. Romain Rabinowitz played Prokiev’s Piano symphony. He was a brilliant pianist and the philharmonic sounds better this year.

After the symphony it started sleeting as we walked to the car but it was dry up at the Blaugrund’s house when we arrived.

We delivered the bottle of Red Newt Bullhorn Creek Riesling and Vireton Archer Summit Pinot Gris.

I tasted the curry and it was a little spicy so I decided to open the Riesling because it was slightly sweeter. Nancy had fried the cubes of fish separately from the curry and when we arrived she stirred the fish into the creamy curry sauce and served it over rice cooked with small squares of zucchini and a marble lazy Susan with bowls of Major Grey Mango chutney, garlic mango chutney, and sliced green onion ringlets.

There was also a lovely mixed lettuce, cherry tomato and avocado salad. There was also creamy spicy and slightly picante flavor.  Nancy had learned this recipe at a cooking class she attended in the Seychelles on a vacation. After the meal Nancy showed us the spices she was given at the class. We recognized coriander seeds and the curry mix and an odd bark that looked like thick cinnamon bark but had a minder taste.

We enjoyed the slightly sweeter Riesling with the spicy curry. I ate chutney with each bite of curry to counter the piquantness and enjoyed the dish immensely.

After dinner we were served a small bowl with a scoop of vanilla ice cream on a banana fritter for dessert.

It was a lovely meal.

We talked until 10:30 and then drove home in the sleet.

Bon Appetit