I watched the morning news programs until 9:00 when Willy came by to eat breakfast. We made him bacon and eggs and I toasted bagels halves, smeared them with cream cheese and melted Jarlsberg cheese on them. Willy made fresh cups of Earl a Grey tea. We ate on the patio and enjoyed the fragrance of the blooming wisteria.
At 10:00 Willy left for California to visit Luke in L.A. and Marta and Andrew in Santa Cruz and Suzette and I drove to Donut Mart to pick up bagels and then Costco. On the way to Costco we saw the new Sprouts supermarket on Coors just south of Montano, so we stopped to do some shopping. Everything was brightly lit. We bought a lb. of fresh rockfish filets for $7.99/lb., a bunch of large organic asparagus for $2.98/lb., and some granola.
We then continued to Costco where Suzette had to shop for the Center. Besides the items for the Center we bought a bottle of King’s Estate 2016 Pinot Gris for $12.99, a bag of 2.5 lb. of spinach, eggs, a case of Kirtland craft beer, and blue cheese for our house.
We then drove to Big Lots on Menaul, where I found a small bottle of Cholula hot sauce.
We returned home around 2:00. I had a snack. I heated a pita bread over an open gas flame on the stove, tore into two halves and stuffed the halves with labne marinated in olive oil and slices of tomato and ate it with cracked green olives and dill pickles I made on Wednesday with Persian cucumbers and drank a glass of Vouvray.
I then lay down for a 30 minute nap. Suzette woke me at 3:15 for the work detail. We cleaned the dead and rotting leaves and gross stuff in our pond and pumped the water out with a submersible pump, which only took about 40 minutes.
I drank ½ of a beer afterwards and then we took showers to get the rotten stuff off our bodies.
When we bought the fresh Rockfish filets this morning, we discussed baking them in foil, which one of our favorite ways to cook them. It is a method we learned in Puerto Vallarta at Roberto’s Restaurant over 20 years ago.
Rockfish Baked foil
We starting prepping the dish at 6:15. I finely diced three slices of red onion, about ¼ of a medium Pasilla chili, a Roma tomato, and three mushrooms while Suzette cut strips of carrot and went to the garden to pick a handful of garlic chives and chives, which I thinly sliced.
I then opened a bottle of 2016 Romanian Bogdan Riesling Italica.
Suzette then assembled the dish. For each filet, she used two squares of aluminum foil. There were three filets so she used six pieces of foil.
On three pieces she lay a filet and mounded on each with 1/3 of the diced tomato, onion, chili, carrot strips, the chives, and mushroom slices.
She drizzled 1 or 2 T. of wine and small pats amounting to 1 T. of butter on each mound. She then lay the other sheet o aluminum foil over each mound and crimped the four edges enveloping the
ingredients inside. After years of leaking pockets made with one piece of foil, we have found that crimping two sheets of aluminum foil is the only way to properly seal this dish.
She laid the pockets on a cookie sheet and baked the pockets for thirty minutes in a 350 degree oven.
Mango Salsa
While the fish were baking I made a small bowl of mango salsa. I diced an altfaulo mango, a small avocado, a slice of red onion, the juice of a lime, a few dashes of Cholula hot sauce and about 1 T. of chopped cilantro. You can also add salt and chopped garlic if you wish, but I wanted a more natural salsa tonight to match the delicacy of the fresh poached fish.
When the fish was ready, Suzette put served us each a pocket on a pasta dish. We poked holes in the aluminum and folded back the aluminum to expose the fish and ate it with glasses of 2016 Bogdan Riesling Italica Sec white wine, which is amazingly dry. It has very little aroma and is very pale but has an enchanting floral flavor and good acidity. I liked it a lot. Like all of Bogdan’s wines it is made biodynamically.
Later I ate an orange.
Bon Appetit
While
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