January 9, 2016 Breakfast – Mexican Shrimp Omelet, Lunch – Salmon Cake Sandwiches and salad, Dinner – PPI Turkey Curry

January 9, 2016 Breakfast – Mexican Shrimp Omelet, 

Lunch – Salmon Cake Sandwiches and salad,

Dinner – PPI Turkey Curry

Utilizing PPIs is like any lifestyle; it goes on forever, for better or for worse.  Today has an example of each. 

Suzette wanted to get the cookbooks placed on the new shelves in the kitchen, so I volunteered to make breakfast.  We had all the ingredients for the type of Shrimp omelet we usually make in Mexico: shrimp, avocado, cheese, garlic, and onion.  We usually use tomato,but today I wanted to substitute Palm hearts.  I used Swiss cheese and whisked in a few drops of Cholula and salt and pepper with the eggs.

It made a beautiful omelet, but Suzette thought the shrimp were bad and did not eat all of her portion, which I enjoyed after my portion.  

Suzette went shopping while I rested. Among the things she bought were new shower heads for two of our bathrooms.  

When she returned home at 2:30 she was hungry, so we decided to make Salmon a Cake Sandwiches with the two PPI Salmon Cakes.  I sliced a piece of Fano baguette into thirds and we toasted the bread.  When it was toasted, Suzette smeared one slice with the cranberry mayonnaise she had made for Christmas and the other slice with the tartare sauce she made Wednesday evening for dinner and put some lettuce on one slice and made a sandwich.  I freshened up thePPI Balsamic vinegar salad dressing and put a large handful of PPI salad I had made Wednesday on a plate and dressed the salad with the dressing, smeared my slice of bread with tartare sauce and put several pieces of salmon cake on it and smeared some Pont L' Eveque cheese on an untoasted piece of baguette and microwaved it to make a melted cheese sandwich, poured Guy de Mousset Cotes du Rhone rose and we had a quick lunch.

We had made reservations at the spa for massages with Pierre, who had given us the lovely wines we drank for New Years Eve, the Chateau Montford Vouvray and the Nicolas feuillatte rose brut champagne.  Pierre is French and a trained sommelier, as well as a wonderful masseuse.  We decided to give a bottle of the Londer 2006 Anderson Valley Corby Vineyards, Pinot Noir, which is one of our better bottles, if not our best bottle of wine in the cellar. 

We arrived a little after 3:00 and I gave Pierre our bag of wine and then changed into a spa robe and had the best massage I may have ever had, with special attention to the neck area where I had a pinched nerve.

Suzette had a massage with Pierre after me and by 5:30 she was finished and we drove home.

We were not hungry when we arrived  home but around 7:00 we decided we should eat the last of the PPI Turkey Curry.  Suzette fetched it from the garage and heated it, while I heated the PPI rice in the microwave and poured out the rest of the Guy Mousset Cote du Rhone rose (Total Wine $12.99 less 15%) and served it with the last of the riata and several pieces of pickles. 

After dinner I ate a piece of the PPI Cloud Cake drenched with Crème Anglais and a cup of tea.

The salmon cake sandwich and cheese sandwich with salad was fabulous, but the Turkey curry was just okay, although we were glad to get rid of several PPIs with each meal. 

We now have room in the fridges for some new dishes, like fish soup and tropical fruit salad.

Bon Appetit