November 25, 2017 Lunch – Indian buffet Dinner – PPI Lamb Stew with Pumpkin Mashed Potatoes

November 25, 2017 Lunch – Indian buffet  Dinner – PPI Lamb Stew with Pumpkin Mashed Potatoes

Today was a great day without great food.

I ate a ½ bagel with Lax, cream cheese, red onion slices and capers with red lotus root tea for breakfast.

At 9:30 we drove to Los Lunas and attended Luke’s breath workshop at 10:30 to 11:30. Luke’s workshop was amazing. We all felt the beneficial effects of deep rapid breathing.

We then drove back home and ate the Indian food Tahir brought us last Thursday; tandoori chicken, saag paneer, and beef meatballs with naan.  I heated PPI bulgar and the remaining piece of green Chile casserole and we ate a multicultural lunch.

Suzette and I then drove to Santa Fe arriving at 2:00 for the 100th anniversary celebration of the newly remodeled building.  After we toured the exhibition we walked to Sena Plaza and shared a margarita at Casa Sena.

We then walked to Aaron Payne Gallery and talked to Aaron and showed him the picture of the Bisstram I bought at the auction.  Aaron was very complimentary and said I made some good purchases.   We saw a small Earl Stroh print that we both liked and I bought it from Aaron.

We then drove t9 Steve’s house in Eldorado for the real purpose of our trip; to buy an Anna Keener painting.

Here are the two new works of art.  They are both upside down.

                                          The Anna Keener
We then drove back home and arrived at 7:00.

Suzette said she wanted to mix some of the PPI pumpkin purée with the PPI mashed potatoes and serve it with reheated PPI lamb stew.  I wanted to try the new bottle on Don President Cotes Du Rhone red that I bought Wednesday at Total Wine for $8.99 less 15%because the label recommended it with lamb stew.  Rarely does a label ever get that specific.

Suzette heated some of the PPI lamb stew in a sauce pan and mixed the pumpkin purée with the mashed potatoes and a little milk to emulsify the potatoes.  She then filled the bottom of a pasta bowl with fresh spinach, then spooned ½ of the heated potato/pumpkin mixture on the spinach in each
bowl and finally topped the potato/pumpkin mixture with lamb stew.  I poured the red wine.  It was amazingly complementary to the stew.  It was as if each was made for the other.

We enjoyed dinner.  After dinner Suzette cut a slice of chocolate pecan pie and I heated a cup of the red lotus root and camomile tea and ate a piece of pie also.

An amazingly interesting day.

Bon Appetit