March 26, 2017 Breakfast – Tropical Fruit salad and yogurt, Lunch – PPI Vietnamese Miso Noodle Soup, Dinner- stir Fried Garlic Eggplant with seared Teriyaki Tuna and rice

March 26, 2017 Breakfast – Tropical Fruit salad and yogurt,  Lunch – PPI Vietnamese Miso Noodle Soup, Dinner- stir Fried Garlic Eggplant with seared Teriyaki Tuna and rice

During the morning news shows I peeled and diced a pineapple, a papaya, 6 artualo mangoes, and four oranges and squeezed the juice of a lime on the ingredients to make a fruit salad.  We then ate bowls of fruit salad with a couple of scoops of plain yogurt.

I then worked and Suzette drove to her office in Los Lunas and worked.

At 12:30 I ate a bowl of the PPI Vietnamese Miso noodle soup I made yesterday after showing a fellow named Victor, who rang the bell and introduced himself, the Land cruiser.

After lunch I drove to Sprouts and bought 1 lb. of tuna steaks, 1.3 lb. of 16-20 count shrimp for $6.99/lb., a lb. of asparagus for $.98/lb., milk, and more yogurt, plus 1.3 lb. of milk chocolate covered peanut clusters for $3.99/lb.

When I returned home I made teriyaki sauce by heating 7 T. each of soy sauce, Aji Miren, sake, and 1 tsp. of sugar until the sugar went into solution .  I then put the tuna steaks into the teriyaki sauce in a plastic bowl to marinate in the fridge.

Suzette came home and finished the cabinets and spray painted. three rocker slider chairs she bought at Goodwill.  After returning from the store  I worked on my taxes and then took a nap until almost 6:00.

We decided to cook Suzette’s favorite Chinese Eggplant dish, Garlic Eggplant from Mastering the Art of Chinese Cooking by Fei.

We made 1 cup of rice by bringing two cups of water with ½ tsp of Knorr dehydrated chicken stock to the boil and the adding 1 cup of basmati rice and then reducing the heat level on our smallest burner to it lowest setting and cooking the covered pot of rice for 30 minutes.

While the rice simmered, I peeled and diced an eggplant and 3 oz. of onion, ½ red bell pepper five cloves of garlic, and 1 oz. of ginger.  Suzette then stir fried the eggplant, then added the other ingredients, and finally added the flavoring sauce.  Then she seared the tuna steaks in peanut oil.

I made green tea and Suzette fetched a Shiner Bock beer from the fridge and we ate a lovely dinner.  We could only eat all of the tuna, so perhaps there is a Salad Nicole's in the near future.

Bon Appetit