December 4, 2017 Lunch – PPI Brat and Cabbage and Apples. Dinner – Sautéed Pork Chop with PPI Brussels Sprouts and piñon nuts and Sweet Potatoes with Pineapple on a bed of pumpkin mousse

December 4, 2017 Lunch – PPI Brat and Cabbage and Apples. Dinner – Sautéed Pork Chop with PPI Brussels Sprouts and piñon nuts and Sweet Potatoes with Pineapple on a bed of pumpkin mousse

I started with a cup of hot chocolate coffee and later ate a bowl of yogurt with blueberries.

For lunch I re-heated a bowl of PPI Cabbage with apples and a bratwurst and drank a Modelo Especial beer.

At 3:00 I thawed three pork chops with the intention of making our favorite tapa with onions and an apple, but Suzette scuttled that idea by saying she wanted to use up more of the Thanksgiving PPIs at 5:30 when she arrived.

 I did not realize there were more PPIs but she opened a container of pumpkin and rutabaga pulp and heated it to lay on the plates in a puddle.

She sautéed the pork chops and added the PPI roasted Brussels Sprouts with piñon nuts and heated several PPI sweet potatoes and pineapple slices and created an interesting array of food around the sautéed pork chop.

I went to the garage and fetched a bottle of 2015 Ferme Julien Rose’ ($5.99 at Trader Joe’s).  The dry Southern Rhone went well with the pork and vegetables.  We each drank two glasses.

We watched two new PBS programs, “Painting Santa Fe” and “Painting Taos” that traced the beginnings of Santa Fe and Taos as art colonies and art centers by featuring the works mainly of the Taos Society of Artists and the Cinco Pintores and the creation of and artists showing in the Museum of Fine Arts in Santa Fe from 1900 to about 1930.

I drank a cup of tea and ate several Cristmas cookies made at the Center for Ageless Living that Suzette brought home.

Bon Appetit