January 9, 2025 Breakfast - Sausage and Fried Eggs Dinner - Birthday Dinner for Monica
I worked on the LRG Motion from 3:00 until 5:00 and went back to sleep until 7:15.
When I woke up I watched Squawk. Thankfully, stocks began to rebound from the prior days’ decreases.
I received several calls from ICICI bank which is assisting trying to open an Indian brokerage and savings account.
I cooked sausage and fried eggs for breakfast for me and Willy at 9:00.
I also paid property taxes for the Binswanger building in Bedford.
At noon I listened to a two hour seminar to complete my CLE requirements.
Then I completed my Bar license registration.
We had invited Aaron and Monica for dinner to celebrate her birthday.
Dinner - we decided to serve fresh oysters, salad, and revive the fish soup,miso I called Whole Foods
At 3:45 I drove to Smith’s and bought milk, eggs, 2 lb. of Rockfish, 1 1/2 lb. Smoked bacon, two lovely rib steaks, 1/2 lb. of shrimp, and 1/2 lb. of mussels and a wedge of French Blue cheese for Monica.
At 2:30 I called Whole Foods and ordered three dozen oysters and at 4:30 drove from Smith’s to Whole Foods and picked up the oysters.
I returned home at 5:00 and we started cooking. Suzette had made the cocktail sauce with catsup, horseradish from the garden, and lemon juice.
I brought in the soup from the patio and went to the garden and picked two small fennel bulbs and sliced them into thin slices and added them to the soup. Suzette sliced the fish while I sliced two leeks, 1/4 of an onion, two carrots, the core section of a head of celery with lots of leaves, and two tomatoes. We sautéed the vegetables in olive oil and added the 4 cups of leftover stock to the old soup and added the sautéed vegetables.
We cooked the soup for a few minutes and then added the cut fresh fish and shrimp and simmered the soup for 45 minutes. Then about five minutes before she served the soup she added the mussels and waited for them to open.
Suzette found time to find a birthday card and gift and when she was making the salad with gourmet blend, radishes, cucumbers, egg slices and green onions. She found two avocados were a little beyond ripe that she made into green goddess dressing for the salad. Then Suzette and I decided to make croutons for the salad. So I sliced 1/2 of a baguette into cubes and put them into a freezer bag to which Suzette added salt, white pepper, and minced garlic and shuck the bag to coat the bread cubes with the seasoning. She then put them onto a cookie sheet and baked the croutons at 350 degrees in a convection oven for approximately 15 minutes until they turned golden brown or a little darker.
Monica and Aaron arrived around 6:15 with a cheese cake from Whole Foods.
We started with oysters and Gruet Brut with cocktail sauce. We had lots of toasts as we ate and drank for the birthday girl.
After we finished the 36 oysters we served the salad with the bowl of green goddess dressing and lots of garlic croutons.
When we finished the champagne, I opened and poured a bottle of Trader Joe’s Bandol Rose.
Then Suzette served pasta bowls filled with the revived savory fish soup.
I had not toasted any slices of baguette so when Aaron asked for croutons in his soup we distributed most of the remaining croutons among the four bowls.
The soup was great, especially with the Bandol rose. I saved most of my salad and ate it after the soup.
Finally, after the bowls of soup and plates of salad were eaten we brought the cheese cake to the table. I decided to serve glasses of pineau with the cheese cake. The sweet slightly citrus wine was delicious with the creamy slightly sweet cheese cake.
After the three hour dinner we said goodnight a bit after 9:00.
We went to bed soon after as we had a busy day in which we worked all day and cooked and shopped and served dinner.
Bon Appetit
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