May 30, 2016 Breakfast – Lax and Bagel, Lunch – Willy’s Green Chile Black Bean Enchiladas, Dinner- Stir Fried Pesto Penne, steak, and Asparagus

May 30, 2016 Breakfast – Lax and Bagel, Lunch – Willy’s Green Chile Black Bean Enchiladas, Dinner- Stir Fried Pesto Penne, steak, and Asparagus 

I slept until 9:00 again this morning for a total of nine hours.  We drove to Will Phipps new house on Spruce to critique possible changes and then Suzette went to work.  

I made a lax and cream cheese with capers and sliced tomato open faced sandwiches. The Gravad lax is still delicious.  I hope the dill lasts a bit longer so I can make some more with dill grown in our garden.

At around 1:30 Willy got in the mood for Black Bean Green Chile Enchiladas like those made at Java Joe’s. So he heated up a can of black beans. I thawed out a frozen round of Queso Asadero and a freezer bag of blue corn tortillas and Willy put together a lovely vegetarian enchilada casserole with the addition of thyme, oregano, garlic, Garduno's Green Chile Sauce, and yellow onion that he baked in the oven.  I ate some of it and enjoyed it.

At 5:30 Suzette came home and Willy said he was hungry.  We discussed dinner and decided to make an quick one pot dinner of the PPI steak and Pesto Penne and some of the Asparagus Suzette had brought home.  I sliced five  slices of grilled rib eye into ¼ inch by 1 inch thick bite sized slices and Suzette sliced about five or six stalks of asparagus. 

Suzette stir fried the pasta, steak, and asparagus in the wok and in a couple of minutes dinner was ready.  The dish was super delicious, far better than last night’s meal, because everything was cooked together and shared their flavors.

I poured out the open bottle of Ullisie Italian Sangiovese that Suzette had brought home and grabbed the bottle of Cherry Blossom California Pinot Noir I bought at Trader Joe’s on Friday for $3.99.

The Sangiovese was a full bodied wine which was good and the pinot noir was a full bodied pinot, which was bad.  Let me explain.  Sangiovese usually is a light red and only through careful processing can it be made more bold.  Pinot noir is a delicate wine that expresses it elegance when handled carefully and grown in a single vineyard.  When mixed with other grape juices or aggregated with other Pinot Noir grapes, it takes on a heaviness and harshness that we find unpleasant.  

Later we ate ice cream for dessert and watched “Dave”. The great line from “Dave” that every one should think about is “you did not vote for me to take care of myself, but to take care of you.”

I finished reading the New Yorker article on the exposing of depositors in HSBC by Falciano and the massive tax evasion supported by The Swiss banking industry and went to bed.  

Bon Appetit