We slept eight hours last night so woke up rested. At 10:00 I toasted bagels and spread cream cheese on them and studded them capers and laid slices of onion and Lax and then finally tomato slices.
We ate in the garden under the gazebo.
At 11:00 we rode the tandem the entire 15 miles of the southern loop for the first time in two years and felt better when we returned than when we started.
We then made a salad with fresh greens from the garden and I made a fresh vinaigrette dressing with the addition of blue cheese. We ate it under the gazebo with glasses of mint green ice tea.
We then watched the Monaco Gran Prix.
Yesterday I had cooked the four artichokes I bought at Trader Joe’s on Saturday. Today we had decided to eat the PPI Grilled Octopus from a Friday night and a grilled artichoke. When we grill artichokes, we usually simmer them in boiling water for thirt y minutes instead of an hour so they will keep their shape when we cut them in half and grill them.
Suzette basted the artichoke with olive oil and seasoned them with sea salt and pepper and the we grilled the for approximately fifteen minutes flipping them once.
New Recipe – Suzette wanted to replicate a dish we had eaten at our favorite restaurant in Oaxaca. It was a row of potato salad drizzled with grilled octopus and an oyster sauce and chili oil dressing. Suzette used PPI Fred rice mixed with a bit of mayonnaise dressing I had made for the artichokes. The sauce was essentially mayonnaise, lemon juice, dill and a bit of salt to taste. The mayonnaise replicated the sauce used to bind the potato salad that El Destilado used for the dish. I quartered each baby octopus and Suzette stir fried the PPI octopus with oyster sauce and hoisin sauce and then laid them on top of the rice roll. El Destilado garnished the top of the dish with thin slices of fresh radish. We did not have a radish so I thinly sliced a peeled half of a cucumber left over from the salad at lunch, which mimicked in both look and flavor the radish slices used by El Destilado.
We loved our meal, which turned out to be amazingly filling.
Bon Appetit
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