June 12, 2017.Lunch – Penne Pasta with Chard, Mushrooms, onion, tomato, and spaghetti sauce. Dinner – Grilled Hamburger, asparagus, and onion with potato salad and sautéed Mushrooms

June 12, 2017.Lunch – Penne Pasta with Chard, Mushrooms, onion, tomato, and spaghetti sauce. Dinner – Grilled Hamburger, asparagus, and onion with potato salad and sautéed Mushrooms

For lunch I sautéed some onion and two large sliced white mushrooms and then added a diced Roma tomato and a handful of chard I had picked and destemmed and cleaned from our garden and the about 1 cup of PPI Mushroom and Italian pasta spaghetti sauce and a handful of penne pasta.  It was delicious and seemed pretty healthy.

For dinner we made ½ lb. hamburgers that were round.  Suzette sliced an onion and grilled the hamburger, the onion slices and 14 stalks of asparagus that had been coated with olive oil.

While Suzette was grilling I went to the garden and picked six or seven stalks of thyme and destemmed the leaves.  Then I minced a shallot and sliced three large mushrooms and sautéed the shallot and then the mushrooms in butter and olive oil and then added the thyme and about 1 ½ T. of Amontillado sherry to make a light sauce.

When the hamburgers were grilled to medium rare, Suzette brought in the grilled ingredients and we plated them with some PPI potato salad Suzette had made the other day with celery, PPI baked potatoes, and hard boiled eggs.

We drank the rest of an open bottle of Auquino Chianti Reserva. ($5.99 at Trader Joe's, a great value).

We loved our down home dinner and even broke down and fetched the catsup .

We watched Golden State win the NBA Finals.

Bon Appetit