October 15, 2026 Breakfast - two Men on a rafts. Lunch - Chicken Soup with wontons and Pork, Dinner - Garlic Eggplant with long beans and pork

October 15, 2026 Breakfast - two Men on a rafts. Lunch - Chicken Soup with wontons and Pork, Dinner - Garlic Eggplant with long beans and pork

It was a lovely day of food and legal conversations.

I awakened at 7:45 and rested until 9:00. I did not want to push as hard as Yesterday that triggered some fever.

At 9:00 after Suzette left for work i toasted two slices of Bosque South Valley Sourdough in butter in a skillet and when I flipped the toasted side up added butter to toast the other side and placed an egg in a hole to cook.  After the other side was toasted I flipped the bread with the egg on it to cook the egg.

I love this dish that contains the essential elements of my preferred diet, carbohydrates and protein.

I rested in bed and read and talked to a new client until 12:30 while Loyda cleaned the house.

She brought in the leftover Chicken soup with wonton and pork from yesterday’s lunch at Lime that I heated and added to the noodle soup made several days ago and I added some slices of pork from the boneless ribs Suzette bought at Costco and chicken stock and water.

The restaurant also gave me fresh cilantro and oriental basil that I added to freshen the flavor. I made a cup of green tea but drank water.

Then I had a long telephone conversation with a realtor from Fort Worth about leasing the Bedford property and watched the market close.

I then napped from 2:30 until 4:00, which has become my habit lately.

At 5:30 I dressed and Suzette and I walked to 16th and back and Willy joined us for the last stretch.  It was good to get moving again.

We then cooked Dinner.

Suzette wanted to cook the garlic eggplant recipe from mastering the Art of Chinese Cooking by Lei and add some pork and Chinese long beans to it.

So I minced 1 T. of garlic, sliced a small onion, sliced two Ichiban eggplant into 2 inch strips, and about diced 1 lb. of pork, plus a handful  of long beans and four slices of ginger root. Suzette made the seasoning sauce with Chinese cooking wine, hoisin sauce instead of oyster sauce, soy sauce, and a bit of rice vinegar plus cornstarch.

Suzette stir fried the eggplant slices in peanut oil and removed them to a paper towel. Then she stir fried the onion and garlic and added the long beans and pork. When the ingredients were cooked she returned the eggplant to the wok and added the seasoning sauce. In a few moments the dish thickened and was ready to serve.

She heated our leftover rice and plated pasta bowls with a pile of rice and then a ladle or two of the garlic eggplant.

Willy joined us for dinner and conversation until 7:30 when he left to join friends. 

At 8:00 we watched Midsomer Mystery and I ate a few scoops of chocolate ice cream doused with rum.

We went to bed at 9:30.

Bon Appetit