January 4, 2016 Breakfast – Lax open faced sandwiches, Lunch – PPI Turkey Curry was with Cauliflower and chick Peas, Dinner – PPI pasta, Spinach, and Italian Sausage

January 4, 2016 Breakfast – Lax open faced sandwiches, Lunch – PPI Turkey Curry was with Cauliflower and chick Peas,  Dinner – PPI pasta, Spinach, and Italian Sausage

Suzette left early for an 8:00 meeting, so around 9:30 I made a small breakfast for Mike and Kathryn.  I took nine pieces of toasted bread from dinner and spread them with sour cream infused with caviar, and then slices of onion, and slices of lax and Kathryn sprinkled capers on them.  I also skinned the bit of brie from dinner and gave each person two small pieces of Brie cheese.  They liked the lax, which I must say is rather good this time.  I used Atlantic Farm raised salmon, which seems to contain more fat and thus produces a softer, less salty lax.  I had aged the brie in the fridge for over a month, so it developed a rich, nutty flavor.

For lunch at 1:20 I heated a plate of Turkey curry, made with turkey,  sweet potato, butternut squash, apples, raisins, onion, and garlic, plus Madras curry powder and finished with some heavy cream.

I seasoned the curry with both 5 vegetable pickle and sweet lime pickle.  

At 3:30 I rode to Montano and came home and took a shower.

At 6:30 we decided to heat the PPI Pasta with Spinach, Preserved Lemon, and Italian Sausage.  We drank PPI Concha y Toro Cab/Merlot blend with dinner for a very simple, yet satisfying quick dinner.

Kathryn and Mike gave us some French food items and her American Women’s Club Cookbook, so after dinner we ate a few chocolates and some cognac.

The high point of the evening was watching Michael Pollan’s program, “In Defense of Food” which explored the do and don’ts of a healthy diet.

Bon Appetit