February 13, 2017 Lunch – Posole and salad, Dinner – Pasta with Goulash and Roasted Kabocha Squash and Salad

February 13, 2017 Lunch – Posole and salad,  Dinner – Pasta with Goulash and Roasted Kabocha Squash and Salad

After lunch yesterday I diced the rest of the pork strips and two onions and sautéed them and added seven cloves of garlic and about one fourth cup of dried and fresh oregano and some cumin and then added the can of drained hominy and simmered it until I went to bed.  Then today I simmered it from breakfast until lunch.  I invited Peter Eller over for lunch and made a salad of lime juice marinated jicama, Mexican fresco cheese, a tomato diced, a couple ounces or diced red onion, two avocados diced,  1 ½ heads of romaine lettuce dressed with Cesar salad dressing freshened with Spanish olive oil and lemon juice and salt.

We heated corn tortillas in the microwave and served bowls of posole.

We looked at the Carl Von Hassler paintings I bought from Robert Parsons and discussed restoration and framing.

For dinner we had no plan except we had the Kabocha squash Suzette had baked with the baked potatoes the other day.

We discussed a pasta dish with squash and decided to combine the
PPI goulash with chunks of squash.

I peeled and cubed the squash and Suzette heated the PPI goulash and pasta into an enameled casserole, added some water to emulsify the sauce, added two cups fresh de-stemmed chard from the garden and covered and steamed the ingredients for five to ten minutes.  She then added 1 ½ cups of Kabocha squash and covered and simmered the mixture for fifteen to twenty minutes, adjusted the seasonings by adding salt.  Voila, a new dish was created.

We ate the pasta dish with the PPI salad from lunch and drank a 2013 Famille Perrin Cotes du Rhone Reserve.

Bon Appetit