January 21, 2018 Breakfast – Steak, Asparagus, Potato, Cheese, and Mushroom omelet. Lunch with Barbel and Karel, Dinner –PPI Roasted Pork and Calabacitas

January 21, 2018 Breakfast – Steak, Asparagus, Potato, Cheese, and Mushroom omelet. Lunch with Barbel and Karel,  Dinner –PPI Roasted Pork and Calabacitas

A surprisingly interesting food day, with very little planning.
At 10:00 we made breakfast with the PPI roast beef and potatoes from the dinner a week ago.  We added onions and mushrooms and finally slices of Brie cheese.  Suzette successfully flipped one side onto the other side to make a wonderful gooey omelet.

Suzette drank a Bloody Mary and I drank a glass of Clamato with the juice of ½ lime.

We showered and got dressed and went to Donut Mart for a dozen donuts and the Smith’s at 4th and Chamisal for cream cheese and then to Barbel’s apartment at 1:00.

We brought two bottles of Cruse Blanc de Blanc champagne and orange juice, so we started with mimosas and a tour of her apartment.  All the walls are filled with her artwork, mostly assemblages of found objects in small wooden frames.

Barbel made a lovely lunch for us.  We started with a bowl of cream of  carrot ginger soup flavored with lemon pepper and cayenne.  Then two platters of Gravad Lax with sliced egg, radish, and capers, a large bowl of salad with arugula, red bell pepper, avocado, Bibb lettuce, and grape tomatoes with a vinaigrette dressing and salmon sauce for the Lax plus a platter of slices of toasted French baguette.  A feast.



We enjoyed it and the discussion that jumped from Europe and back to the U.S. and from art to politics.

After lunch Barbel served us coffee and Kroger blackberry and chocolate chip ice cream with a Danish butter cookie.

We left at 4:00.

we returned home we watched TV, mostly the NFC league championship game between the Vikings and Eagles.

I decided to make calabacitas.  I chopped two onions, four Mexican squash, two Pasilla chilis, the kernels removed from four ears of corn, and four Roma tomatoes plus 1 tsp. of cumin and 1 T. of oregano and 1 tsp. of salt in 4 T. of butter and 2 T. of olive oil.

After simmering the Calabacitas for about an hour I placed two pieces of roast pork into the calabacitas to heat them.

Because we had eaten such a large lunch, we ate a small portion of calabacitas and pork.

We ate a few peanuts after dinner and went to bed at 9:30.

Bon Appetit