September 20, 2015 Dinner at Cynthia and Ricardo’s Linguistic with seafood sauce, smoked salmon, and three salads

September 20, 2015 Dinner at Cynthia and Ricardo’s  Linguistic with seafood sauce, smoked salmon, and three salads

I watched the Sunday morning news shows.  The best new news was David Millibank and Hillary Clinton both saying that Russia’s movement into Syria may presage a basis for a stable transfer of control of the government from Assad to a new more inclusive form of government.1   Suzette made PPI Unagi and eggs and I made Gravadlax sandwiches for brunch.

Ricardo and Cynthia visited us at 5:00 to inspect the remodeling.  I served Brillet Pineau chilled with ice.  

Then we grabbed a bottle of Conde de Caralt cava rose, the container of cream cheese, and a bottle of Santiago Station Torrontes and we drove to Ricardo and Cynthia’s house. 

When we arrived we sat at the dinner table and as Ricardo prepared smoked salmon slices on toasted Bosque Bakery shallot and potato bread smeared with cream cheese garnished with green onion ringlets, capers, and dollops of sour cream.  I poured glasses of the sparkling cava rose, which we all enjoyed.

 Then Cynthia served the best salad; Sautéed asparagus with artichoke hearts, slice,d black olives, mozzarella cheese, roasted red bell pepper slices dressed on a bed of baby arugula with lemon juice and Spanish olive oil.  We loved this salad. 

We then moved to the table on the back patio and Cynthia served linguine with a seafood tomato sauce with fresh grated Parmesan cheese, a Caprese salad made with beautiful yellow tomatoes bought at the Farmer’s market, and a green salad with lovely sunflower sprouts, cucumbers, tomatoes, red onion ringlets, and wonderful greens.

I opened the bottle of Torrontes and everyone lied it with the seafood pasta.

After dinner Cynthia brought out vanilla bean ice cream and sliced peaches marinated in lemon juice and honey.  

I had to re type this blog entry due to a failure to properly save the original yesterday.

The asparagus salad was the best salad I have had in a very long time.  It reminded us of a meal we had in Segovia three years ago that was famous for its cochineal.  As we ate we saw a table with a platter of fresh large grilled asparagus doused in olive oil, which we ordered.  The asparagus were amazingly delicious.

Bon Appetit