October 31, 2018 Lunch – Vietnamese Miso Noodle Chicken Soup. Dinner – PPI Roast Duck with red rice, roasted baby potatoes sautéed in duck fat with Quince jerky and steamed asparagus

October 31, 2018 Lunch – Vietnamese Miso Noodle Chicken Soup. Dinner – PPI Roast Duck with red rice, roasted baby potatoes sautéed in duck fat with Quince jerky and steamed asparagus

I made a big breakfast by sautéing a smoked pork chop, PPI mashed potatoes, green onion, and shredded Brussels sprouts and two eggs.

At 12:30 I made Vietnamese Miso Noodle Chicken Soup with three kinds of noodles, chard from the garden, the PPI Bobby Flay chicken thigh, dehydrated chicken stock, a pho seasoning cube, red miso, Chinese coking wine, sesame oil, chicken mini-wontons, and a chopped green onion, some poblano chili,  and some cilantro stalks.

After 25 minutes when the noodles finished cooking we put hoisin, cilantro, and more slices green onion into our bowls of soup.  Luke like the abundant noodles and tasty broth.

We handed out trick or  treat candy until 7:45.  I sautéed the roasted baby potatoes in a cast iron skillet with duck fat and chopped Quince jerky, steamed about a dozen asparagus, and reheated the Pyrex baking dish holding the remaining duck, red rice and quince sauce.

I fetched a 2012 Cotes Du Rhone from Fleury (Total Wine $14.99 less 20% for $12.49).

I loved dinner.  Duck is probably my favorite meat.

The wine was sensational, a blend of Grenache, Syrah, Mourvèdre, and Cinsault that was smooth as silk.


We ate some Halloween candy for dessert and watched the original Dracula with Bela Lugosi.

Bon Appetit