December 20, 2015 Breakfast – Turkey Spread on Toast, Lunch – Turkey Leg, Dressing, Cranberry Sauce, and Roasted Vegetables, Dinner – Poached Salmon and Shrimp in Mousseline Sauce with Quinoa and steamed Asparagus

The December 20, 2015 Breakfast – Turkey Spread on Toast, Lunch – Turkey Leg, Dressing, Cranberry Sauce, and Roasted Vegetables,  Dinner – Poached Salmon and Shrimp in Mousseline Sauce with Quinoa and steamed Asparagus

I woke early and watched news and Watford beat Liverpool to go into fourth place in the Barclay’s Premier League and made Gravad lax by combining ½ cup of sugar and ¾ cup of salt and 1 tsp. of ground black pepper, which is poured onto two halves of salmon filets that have been cut to fit into a pyrex baking dish with layers of fresh dill on the bottom, the middle and top of the four mixture coated sides of the salmon filets.  Here is a picture:

Then I made a cup of tea and spread the PPI turkey spread on toasted Fano baguette.

After the news we worked on Christmas decorations for the living room.  Then for lunch we ate another big turkey dinner with the drumsticks of the turkey we roasted last Wednesday plus the roasted vegetables (Brussels Sprouts, Butternut squash, onion, garlic and sweet potato), cranberry sauce, dressing, and gravy with a glass of Mendoza Station 2013 Sauvignon Blanc (Total Wine $4.49) that was quite delicious.

The 

After lunch we rested and at 4:00 I rode to Rio Bravo and back.  

At 5:30 we started dinner.  I boiled ten heads on shrimp with about three oz. of onion and about 1 oz of dill stems.  Suzette then poached the two small end pieces of the fresh salmon filet in butter and wine.  When the fish was poached Suzette poured the poaching medium into the shrimp boil and made a roux with 2 Tbsp. of butter and 1 ½ Tbsp. of flour.  We then poured the shrimp stock into the roux to make a cream sauce, to which we added about 1/8 tsp. of fresh grated nutmeg, and a dash of salt and white pepper.

Suzette steamed asparagus and heated the PPI quinoa in the microwave and I poured the Sauvignon Blanc wine and we had another great meal.  

After dinner we reveled in three episodes of Downtown Abbey and I ate a piece of fruit cake and we sipped cognac from the Baccarat sniffer and ate Ethel M chocolates that Suzette’s parents sent us.

A pretty wonderful day.

Bon Appetit