October 22, 2017 Brunch – Salmon, cheese, and Potato omelet Lunch – bagel with cream cheese and Lax. Dinner at Debbie and Jeff’s house

October 22, 2017  Brunch – Salmon, cheese, and Potato omelet
Lunch – bagel with cream cheese and Lax. Dinner at Debbie and Jeff’s house

I awoke at 7:15 and watched the news programs until almost 10:00 when Suzette called me to brunch.  She had combined some of the PPI roasted potatoes with the PPI teriyaki salmon and several slices of Manchego cheese to make a lovely large omelet.  I drank green tea with my wedge of omelet.

At 10:30 after brunch we packed the Kilborn painting into the Mini and drove to Donut Mart on Montgomery by Lovelace Woman’s Hospital and I picked up the order of four everything bagels and one plain wholewheat bagel and a small cream cheese.

Then we drove to FedEx at the corner of Academy and San Mateo and had the Kilborn painting packed and shipped to Rebecca in New York.

Since the FedEx store is across the street from Sprouts Farm Market we then drove to Sprouts, where we purchased two matched pieces of fresh Atlantic raised salmon on sale for $6.99/lb., a large bunch of fresh dill for $1.99, raw almonds on sale for $3.99/lb., and two bunches of asparagus on sale for $1.88/lb.

We then drove to Costco for gas and then returned home.

I ate 1/2 of an everything bagel with cream cheese, onion, Lax, and capers and then we rode to Rio Bravo and back in about an hour.

We showered and dressed and Suzette packed yogurt and a container of the poached Quinces and I grabbed a bunch of asparagus and a bottle of 2007 Wellington Mohrhardt Ridge Cabernet Sauvignon and we drove to Debbie and Jeff’s house for dinner.

The sunset was beautiful but the wind was blowing a bit so we stayed inside and had cocktails and appetizers of a bowl of an olive and salami medley and a cheese plate with a wedge of muenster and a wedge of cheddar and a pile of multigrain crackers.  Very nice.

When we arrived Debbie had already braised a pot of red cabbage.  After about an hour of drinking and conversation and watching Dallas beat San Francisco we began cooking.

I helped by coring, slicing and dicing ½ Granny Smith and ½ of a Winesap apple and Debbie put them into the red cabbage.  Then I snapped the end off 24 stalks of asparagus and put them into a steamer with water, ready to steam.

Debbie then sautéed four boneless pork chops and then deglazed the pan with heavy cream and added Dijon mustard and capers to the pan to make a thin sauce.  This is the type of sauce Suzette prefers, but in this case Debbie mentioned that the sauce did not thicken, which means she probably would have been happier with the results if she had made a traditional French cream sauce by combining 2 T. of butter with two T. of flour and adding the pan juices and milk and less cream to make a French cream sauce.  This is a discussion Suzette and I have all the time.  She prefers a flourless thinner cream sauce made with heavy cream and I prefer a creamier cream sauce made with a roux and lighter liquids such as milk or broth.

We watched the sunset from the dining room as we ate dinner.  Debbie drank Mondavi Chardonnay and Jeff, Suzette, and I shared the bottle of Cab.

After dinner and a lively conversation, Debbie and Suzette warmed the poached Quince and put some in bowls and added dollops of yogurt and Jeff served glasses of water and we enjoyed the warm dessert of poached Quince with golden raisins, black raisins, and cranberries.

We are all early to bed folks so we said goodnight at a little after 8:00 and were in bed by 9:00.

Bon Appetit