I made tropical fruit salad with mango, papaya, and pineapple. Then I ate a light breakfast of yogurt, granola and fruit salad. Then I toasted ½ of a bagel, with sliced onion, capers, and Gravad Lax.
Then we rode to Rio Bravo and back.
We then cleaned a Dungeness crab and broke it in half and Suzette made a salad with an avocado, a tomato sliced, and red lettuce. I added catsup and ½ cup of mayonnaise to the mayonnaise sauce I had made for artichokes to make it into a Louis sauce.
We opened a chilled bottle of Gruet Blanc de Noir and took the salads and champagne to the gazebo table. We took apart the crab and filled the avocado halves with crab and dressed with Louis Sauce and nibbled our way through the crab and salad as we sipped champagne and called Suzette’s mom to wish her a happy Mother”s Day.
After lunch I watched the first stage of the Amgen Tour of California and helped Suzette plant lettuce in half of one of the raised beds.
At 5:00 I pruned the dead heads if the roses.
Pork and Tomatillo/chayote sauce
We found a package of pork steaks. I then diced about 3 lb. of tomatillos, two chayotes, one Padilla chili, about eight to ten chopped cloves of garlic, and 1 ½ white onion. Suzette sauteed the garlic and onion and then added the chayote, Tomatillo, and pasilla chili. After the sauce ingredients, Suzette seasoned it with salt and pepper and puréed it into a chunk you sauce. She then added the pork and simmered the sauce and pork for about an hour.
I made a cup of basmati rice and we scooped the pork in Tomatillo sauce and laid it on a pile of rice.
Bon Appetit
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