October 20, 2017 Lunch – ACC. Dinner – PPI Lemon, Tarragon Chicken in mushroom cream sauce with spinach over roasted potatoes

October 20, 2017 Lunch – ACC. Dinner – PPI Lemon, Tarragon Chicken in mushroom cream sauce with spinach over roasted potatoes

I ate a toasted bagel spread with Cambozola cheese for breakfast.  Then at 11:00 Joe and Mary McKinney came to see the art collection.  After showing them the collection at 12:45 they drove us the three blocks to the Albuquerque Country Club for lunch.  I selected a Quinoa and crab salad  in a mayo sauce in a blue corn tortilla shell surrounded by. Threads of daikon, carrot, sliced black olives, a couple of slices of baguette, and cucumber on a bed of Bibb lettuce.  I did not like the gummy, gooey mixture of quinoa may and crab.  Mary got the Kobe Cesar salad and Joe got the shrimp Cesar salad.  Each of their salads consisted of either a pile of grilled Kobe beef or a half dozen shrimp leaned against a whole heart of romaine drizzled with a Cesar salad dressing.  Both of their salads looked delicious.  We talked about Texas and wine and art for a long time while we nibbled on salad.

Then we returned to  our house where I asked them to taste the Dreamer red wine from Romania, which they liked.  I then opened a bottle of Gruet Tamaya rose’ and we talked about wine until after 4:00.

I worked a little and then when Suzette cane home a little after 5:00 we dressed to tide but the wind was blowing so hard we decided against riding, so we watched the news until 6:00.

We decided to make a one dish dinner with PPI lemon, tarragon chicken, mushrooms, and spinach and serve it over some PPI roasted potatoes.  I diced about ½ lb. of chicken and six portobello mushrooms, which Suzette sautéed in the large skillet with a few PPI chunks of tomato, PPI pimiento strips with sliced red onion, and then added cream and white wine to the PPI cream sauce.   While Suzette was thickening the sauce I tore the stalks off a handful of spinach leaves and we then put those into the skillet and cooked the whole mixture covered for a bit.

I poured glasses of Tamaya Rose and Suzette heated the PPI roasted sweet and Yukon Gold diced potatoes and the she divided the potatoes between two plates and we each ladled the mixture and some sauce over our roasted potatoes and we enjoyed a PPI dinner.

Bon Appetit