We rode to Rio Bravo and followed Pierre’s suggestion of starting and stopping the bike with one of our feet on the curb. That reduced the strain on Suzette’s hip considerably and she felt invigorated and we had a great bike ride.
Luke called during the morning with the news that he had been hired by the juice bar chain that he had interviewed with for the job of assistant manager near his home in Silver Lake in L.A. We congratulated each other on the fact that he was on his way to financial stability.
For lunch I went to the garden and picked a few more snow peas and de-stemmed them and added them to the six or seven other peas and peas Sprouts I had collected in the last few days and lay them on a plate and covered them with PPI Chinese Vegetables with Pork and lay next to that pile the remaining small pile of PPI squash and onion and remaining three pieces of steak from last night’s dinner and heated them in the microwave.
Later in the afternoon I spoke to Willy about coming over for dinner at 6:30 after Suzette finished her nail appointment at 5:00, so at 5:30 I ate a peanut butter and honey on toasted nine grain bread sandwich with a cup of tea.
I then sliced 1 ½ gala apples and 1 onion and went to the garden and picked six stalks of oregano for the Roasted Pork Tapa from Jose Andres’ Tapa Cookbook recipe.
Suzette returned at 6:00 and we decided to dice the remaining ½ of the yellow squash she brought home yesterday and sauté it with ½ half of a medium onion diced and asparagus stalks diced as the vegetable. I snapped and diced ten stalks of asparagus and cubed the onion and squash and two cloves of garlic and went to the garden and topped the basil plants and sliced the dozen leaves I picked. While Suzette was sautéing the apple and onion slices in Spanish olive oil for the tapa, I sliced the pork tender into nine ¾ inch thick slices. When the apple and onion slices had softened Suzette lay the pork slices in the sautée pan and placed the oregano sprigs on top of the ingredients and roasted them in a 300 degree oven for fifteen to twenty minutes to cook the pork.
After placing the pork in the oven Suzette heated butter and olive oil in a large skillet and added the vegetables and we sautéed them for a few minutes to coat them with grease and then covered them with a wok cover to steam and lowered the heat until they were cooked and then added the strips of basil and tossed the ingredients together.
When the pork was cooked, Suzette finished the tapa dish by removing the pork slices from the sauté pan and adding ½ cup of chicken stock to the sauté pan with the onion and apple slices and stirring it until the sauce thickened slightly. She then added 1 T. of cognac instead of the recipe’s specified Spanish brandy and returned the pork slices to the sauté pan to heat and coat them with sauce.
Willy arrived at 6:45 and started his laundry and we decided to eat at the table under the gazebo in the garden. I filled the Mexican copper wine bucket ¼ full with ice and water and then placed the bottle of 2015 Carayon Rose’ and the PPI 2015 Benton Lane Rose’ of Pinot Noir in the bucket and Willy took it to the garden table. I heated the small container containing the remaining PPI Paella and Suzette plated the dinner and we carried our plates to the garden. There was a slight breeze that cooled us and we heard music in the air, perhaps from the Zoo as we enjoyed our favorite pork tapa dinner with the lovely light French Carayon rose’ in the twilight and talked about houses, since a Willy is interested in buying a house.
After dinner we watched Honduras play Canada to a 0 to 0 tie in CONCACAF Gold Cup competition until 10:00 when we went to bed and said goodnight to Willy, who stayed to finish his laundry.
Bon Appetit
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