We started our day with a bowl of granola, yogurt, milk, and blueberries.
Lunch was a large bowl of lettuce picked in the garden garnished with pickled green beans, a diced Roma tomato, 1/3 of a cucumber diced, several thin slices of red onion, a sliced pickled egg, a diced avocado, about 2 oz. of diced Lax, a handful of grated cheese, a few carrot rounds, and seven green cracked olives dressed with a Caesar dressing rejuvenated with the juice of ½ lemon and some olive oil plus ½ tsp. of salt.
I ate the salad at the patio table within view and smell of the intoxicating blooming wisteria.
Suzette came home at 3:30 and decided she needed to work, rather than ride bike, so I suited up and rode to Campbell Rd. at 4:20, returning at 5:10. It was a difficult ride north at about 10 mph into a strong headwind and a brisk return at 18 to 20 mph with that strong tailwind.
I asked suzette if she wanted to make shrimp scampi for dinner and she said, “Yes.” So, I thawed out the ½ bag of Texas 16 to 20 count shrimp before I left on my ride.
When I returned we decided to cook the shrimp with diced tomato, onion, broccoli, sliced garlic chives, and oregano with white vermouth and butter. We are no longer eating pasta. Instead we use a vegetable peeler to make strips of carrot and Mexican squash that Suzette then steams in the microwave with a bit of water until tender. As you can see from the pictures the voodles, it makes an attractive dish that is healthy with practically no carbs. To finish the dish I micro grated some Pecorino Romano cheese on the dish.
We drank the last of the 2016 Bogdan Riesling Italica with the meal. The dry, yet fruity Riesling was delightful with the meal.
After dinner we ate a couple of squares of dark chocolate. I drank a couple of sips of grappa with my chocolate and later ate an orange for dessert.
Bon Appetit
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