December 23, 2015 Breakfast – Lax and Fried Egg Sandwich, Lunch – Kibbeh at Istanbul Market and Potato Soup, Dinner – PPI Turkey, Dressing, and Roasted Vegetables

December 23, 2015 Breakfast – Lax and Fried Egg Sandwich, Lunch – Kibbeh at Istanbul Market and Potato Soup, Dinner – PPI Turkey, Dressing, and Roasted Vegetables

Breakfast was the best meal of the day today.  Suzette wanted to try the lax I made this week.  We have no bagels but lots of French baguette which is how the Swedish typically eat lax; with buttered baguette and boiled new potatoes.  Suzette did no like the potato idea for breakfast, so we decided to make egg sandwiches with lax and scrambled eggs on buttered French Baguette.  Here is the picture:

Suzette then began cooking.  She made the Moroccan Chicken with preserved lemon.

Then we went shopping and to lunch.  We needed chick peas for.the best cauliflower couscous with chick peas.  Fork and Fig was filled, so we picked up our repaired kitchen clock at Hoffman Town  and since we were on Wyoming, I suggested we go to lunch at Istanbul Market.  When we arrived at Istanbul we discovered that the kitchen was closed for remodeling, but there were two baskets of kibbeh on the checkout counter, one with spinach filing and the other with meat.  We got two of each and then shopped a bit, quickly finding six different brands and styles of chick peas.  The meat kibbeh were a little dry, so I grabbed a mint flavored yogurt drink from the refrigerated cooler, which my usual drink at Istanbul with lunch.

We then went home and each ate two bowls of potato soup.  

Suzette then made her Cauliflower couscous with chick peas and preserved lemon and I made the sugar and spice base for the mulled wine.

Luke came home around 4:00 and at 6:00, we decided to prepare dinner.  Neither of us were particularly hungry and we quickly decided to heat up the PPI turkey, dressing, and roasted vegetables, which were already combined in a pyrex dish. I fetched a bottle of 2005 Tin Roof California Merlot, which was vey smooth.

After dinner Luke, Suzette and I worked together to make the Italian Meringue Cake with a pouring custard sauce. The cake succeeded this time thanks in part to Luke’s suggestion of how to pour in the meringue batter.

 

We went to bed at 10:00

Bon Appetit