June 27, 2017. Lunch - East Ocean. Dinner at the Baker’s Moussaka, appetizers, salad, and tzatziki

June 27, 2017. Lunch - East Ocean. Dinner at the Baker’s Moussaka, appetizers, salad, and tzatziki

I went with Aaron to East Ocean for lunch.  We ordered Clams in Szechuan Sauce and Fried Tofu with Vegetables.  The Clams were spicy with a thickened sauce dotted with Szechuan red pepper flakes.  The vegetables were not great in variety, mostly onion and bok choy, but the tofu was delicious in the abundant thickened chicken stock sauce.

We were invited to Doug and Crystal’s house for dinner.  We are all on diets, so Crystal made light appetizers of grilled Greek white cheese on a bed of arugula, grape tomatoes, and pickled red onion slices.

Suzette made us cocktails with bourbon, mint infused simple syrup, and club soda garnished with a sprig of fresh mint.

Before we left home I diced an heirloom tomato Suzette had bought at the Farmers’ market a week ago and added it to the tzatziki that we ladled into Suzette’s new Monkey pod wood bowl.

Crystal had made a 9x 9 baking dish of moussaka with ground meat potatoes, and eggplant topped with white cheese cream sauce and a lettuce and kale salad dressed with a vinaigrette.

So we ate a simple peasant meal on the patio beside the kitchen.

The wine was not simple peasant wine.  I was a magnum bottle of 2012 Tenuta .          a super Tuscan made from Merlot, Cabernet Sauvignon and Malbec grapes.  This was a very serious wine that had enough tannins to make you pucker up when you took a sip.

We drank wine and drank wine and talked and talked until 10:00.

Bon Appetit