September 4, 2016 Breakfast – Swedish Jam, cheese and Cod roe open faced Sandwiches Lunch – BLT sandwiches with fresh figs, Dinner – Roasted Vegetables, Steamed Broccoli, and Grilled swordfish

September 4, 2016 Breakfast – Swedish Jam, cheese and Cod roe open faced Sandwiches Lunch – BLT sandwiches with fresh figs,  Dinner – Roasted Vegetables, Steamed Broccoli, and Grilled swordfish 

I woke up hungry, so I toasted two pieces of the French Sourdough loaf Susan brought us from San Francisco and spread them with Heidi’s Raspberry jam, the covered the jam with slices of Comte cheese one one and California goat cheese and then spread a thin layer of Kavle’s Swedish Cod roe. I drank a cup of chai with the sandwiches.  

At around 10:00 Suzette brought in all the carrots growing in the garden, a sink full that made about 1 ½ lb. when cleaned and chopped them an put them into the large roasting pan Suzette fetched from the basement and I filled it ½ full with carrots, onions, shallots, garlic cloves, six small diced russet potatoes and delicata and acorn squash pieces.  Then Suzette tossed and salted and peppered the vegetables and roasted them in the oven.  

At around noon Suzette and Mario had finished in the yard and she went down the alley and picked about a dozen ripe green figs and made crisscross cuts in their tops and stuffed them with fresh goat cheese and made BLT sandwiches on slices of French Sourdough bread with tomatoes from the garden for lunch.

Then we went to El Super Mercado where we bought bananas, yellow and red onions (3lb./$.99), dried chilies, Roma tomatoes and limes (2lb./$.99), sweet potatoes, and green onions.

When we returned home Suzette made a red chili salsa by soaking three kinds of chili in hot water, roasting tomatoes and then processing this e ingredients with onion, garlic, salt and a squeeze of lime juice.

While she made salsa, I made my favorite spaghetti sauce, with seven or eight diced Roma tomatoes, two yellow onions, a yellow onion and ½ cup of oregano from our garden, 10 garlic cloves, four mushrooms, 1 lb. of hamburger meat, a can of stewed tomatoes and a can of tomato sauce.

Suzette promises a batch of fresh lasagna noodles to make a lasagna later this week.

We ate Suzette’s red chili sauce with corn chips as a snack.

Then at 7:00 we decided to make dinner.  We decided to grill one of the swordfish filets, to steam broccoli, and serve them with some roasted vegetables.  I de-stemmed flowerets from a head of broccoli and prepared them for steaming.

Suzette then grilled the swordfish with slices of lemon and I warmed a bottle of hollandaise.

When the swordfish was grilled it was so thick that it was not fully cooked to flaky, so Suzette cooked it a bit longer in the microwave.

I then poured out the 1/3 bottle of PPI of Dry Creek Sauvignon Blanc and Suzette set the table by the bocce court.  We ate dinner as the sun set.  As it darkened Suzette fetched the last of an open bottle of La Granja white blend of Viura and Verdejo.

As we finished dinner at 8:00 the fireworks show at the Country Club began and we moved to the couch beside the bocce court and enjoyed the fireworks.

We then went back inside and watched the first exciting finish of the Texas v. Notre Dame that Texas won in the second overtime.

Bon Appetit