June 2, 2018 Brunch – Deconstructed Bacon and bean Burrito Dinner – Cedar Plank Grilled Teriyaki Marinated Salmon filet Garlic Eggplant

June 2, 2018  Brunch – Deconstructed Bacon and bean Burrito   Dinner – Cedar Plank Grilled Teriyaki Marinated Salmon filet Garlic Eggplant

This morning we slept in.  What luxury.

I said I wanted bacon and eggs.   Suzette decided to expand that concept to Eggs Ranchero served on corn tortillas. She fried the bacon until almost crisp.  I then diced an avocado, ½ of a Vidalia onion, 2 oz. of Padilla chili, and a Roma tomato.  I also chopped the bacon into bite-sized pieces.

Suzette sautéed all the ingredients except the avocado.  Then she added beans to the skillet and cooked four eggs on top of the other ingredients covered so the tops of the eggs cooked.  When the eggs were cooked Suzette added the diced avocado and grated cheese.  She heated several corn tortillas and spooned the skillet contents onto the tortillas.

Suzette made a Bloody Mary and. Made a cup of camomile tea into which I squeezed the juice of ½ lime.

We ate outside and I was able to see our first water lilly.

I went back to sleep after brunch and slept until noon.

We got ready and a little after 1:00 we walked to Park Plaza and visited with Mary and John Mulvaney until 3:00.

We then went to the Albuquerque Museum and saw the jewelry exhibit and a jewelry maker from Mali, who now lives in Santa Fe demonstrating his metal weaving technique.  We liked the jewelry show a lot.  It was very extensive and interesting with an emphasis on contemporary jewelers.

At 4:30 we went home and started cooking dinner.  We decided to make Garlic Eggplant to go with the cedar plank grilled salmon.

Suzette cut a board and soaked it and then placed the salmon filet that had been marinated in teriyaki for 2 ½ days on the board and grilled it.

I sliced an Eggplant into 2 ½ inch long strips.  Then I chopped 3 oz. of Padilla chili, ½ Vidalia onion, five mushrooms, two oz. each of garlic and ginger root.  As Suzette cooked the ingredients I chopped the stalks and leaves of a bunch of turnips.  Here is the recipe Suzette uses.


As you can see we supplement it by adding lots of extra ingredients.

The salmon was perfectly cooked tender and juicy on the inside with more than a hint of teriyaki flavor.  Suzette placed pieces of salmon on a pile of garlic eggplant and I poured 2016 Hungarian Gruner Vetliner (Trader Joe’s $6.99) and we ate by the pond.

Then at 6:00 we returned to the house to watch game three of the Stanley Cup Finals.  Washington won the game this evening.

We then watched Bill Maher as we sipped the rum we bought in Maine last summer.

It was so pleasant to have two good meals in one day for a change.

At 10:00 we went to bed.

Bon Appetit