February 12, 2019 Lunch – Enchiladas. Dinner – Enchiladas and Artichokes

February 12, 2019 Lunch – Enchiladas.  Dinner – Enchiladas and Artichokes

When you are getting ready to leave town you try to clean out the fridge.

 I ate granola, fruit salad, and yogurt for breakfast.

We had more than ½ of the 9x13 inch baking dish full of chicken enchiladas left after dinner last night.  They were so delicious I ate them for lunch at 1:00 topped with a fried egg and we ate them again for dinner with Artichokes.

Suzette discovered two boiled Artichokes in the fridge as she was trying to decide what to throw and what to freeze tonight. We froze Billy’s sour cherry sauce.

We decided to halve each artichoke and grill the halves.  We like Artichokes grilled and warm.  I cut each in half and Suzette sprinkled them with salt, pepper, and a liberal amount of Spanish olive oil
and grilled them.

While the Artichokes were grilling I made a dipping sauce by mixing 2/3 cup of mayonnaise, juice of ½ lemon, a pinch of herbs Provence, and ½ tsp. of Suzette’s homemade sorrel pesto.

Willy came around 6:45 and ate with us until his counselor texted him and reminded him that he had a session this evening, so he left hurriedly at 7:10.  We each showered and packed and were in bed by 8:30.

I toasted bagels and spread cream cheese on them and lay slices of Gravad Lax on each half and packed them in plastic bags.  Suzette packed the remaining tropical fruit salad in a plastic container.  We will have food for breakfast and lunch on the trip to Mexico tomorrow.

Suzette set the alarm for 4:45.

Bon Appetit