I ate yogurt, granola, milk, and blueberries and poached Quince for breakfast.
Then at 12:30 I made a large salad with romaine lettuce, a diced tomato, ½ cucumber diced, a handful of grated cheese, three green onions sliced, and four Spanish anchovies with a piece of toasted Cloud Cliff whole wheat bread smeared with fresh Mexican cream without salt and garnished with pieces of Summer herring from Sweden and a glass of water. I finished most of the document I worked on all day by 3:45 and rode to Rio Bravo and back.
When I arrived home Suzette was at home and active in the kitchen. She was trying to invent a cocktail for our Christmas party by combining bourbon, maple syrup, and blueberry bitters (bought at Sweetwater Winery about five years or six years ago. The result was a little like a Manhattan without the Maraschino cherry, but pleasant.
Then Suzette made dinner, Chili Rellenos Nogado with the three poblano chilis we roasted, skinned and seeded on Saturday with a recipe she created.
Suzette sautéed 1/3 lb. Jimmy Dean sausage, 1/3 lb. of ground beef, a peeled and diced Pear, 1/3 cup of raisins, ½ apple diced, 1/3 cup of pine nuts, ¼ on an onion diced, and three diced cloves of garlic in 1 T. of o”I've oil and 2 T. of butter together until cooked.
Then she stuffed the chilis with the mixture and baked them for 30 minutes at 325 degrees for thirty minutes.
Sauce while the chili rellenos baked suzette made the sauce with 1/3 cup of pecans, ½ cup of milk, proceeded in a blender. Then Suzette added ¼ goat cheese, ½ cup of cream without salt, 1 tsp. of cinnamon, ½ tsp of salt and ½ tsp of sugar and processed all ingredients in the blender until smooth.
Serving – when the chilis were baked for 30 minutes, Suzette served them on a bed of fresh spinach and smothered each chili with the cream sauce.
I opened a bottle of Montebueno red wine and Willy joined us for a delicious dinner.
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