February 9, 2019 Lunch – Turkey Sandwiches  Dinner – Grilled Filet Mignons and Asparagus, Roasted Potatoes, Sautéed Onions and garlic and Clementine Francipan cake

I am sorry to note to those I have shared this blog with that the share function no longer appears to be available.  Its loss appears to be due to a “depreciation” by Google, whatever that means.

I worked from 7:00 until 2:30 to revise the water case draft.  I guess the huge protein and vegetable meal last night carried me through.

Suzette worked for about the same period, but in Los Lunas.

At 2:30 I toasted two slices of whole wheat bread, spread mayonnaise on them and then layered each slice with a slice of tomato, lettuce,  slices of Jarlsberg cheese, a slice of red onion and finally a slice of turkey breast.  I drank water with the rather thick sandwiches to help wash them down.

At 4:00 I took a shower and dressed, during which time Suzette arrived..

I went to the kitchen around 5:00. I prep most of the elements of each meal and Suzette cooks the food.

Today I started by butchering the 5.8 lb. beef tenderloin I bought last Wednesday at Sprouts for $9.99/lb..  It took 1 hour and yielded over a lb. of stew meat that we will make into Boeuf Bourguignon, 1 ½ lb. of fat and silver skin, 1 and 15 steaks for an average price of $4.00 for each 5 to 6 oz. filet.

Suzette cooked four strips of bacon in the microwave for two minutes and then wrapped four steaks each with a strip of bacon for dinner.

While I was butchering, Suzette made a clementine and almond flour cake.  Here is the recipe.

When the cake finished baking Suzette melted and drizzled the cake with the chocolate glaze Elaine had left last weekend made with butter and chocolate pastilles.

Suzette then chopped several potatoes and tossed them with salt, pepper, and olive oil an'd roasted them in the oven.

She then cut the ends off about a dozen asparagus stalks and tossed them in a freezer bag with olive oil.

We decided to sauté two medium thinly sliced onions and four finely minced cloves of garlic in butter and olive oil as a garnish for the steaks, so I sliced and Suzette sautéed them in a heavy iron skillet until they softened.

Sautéing the garlic

                                                    The sautéed onions and garlic

Charlie and Susan arrived a bit after 6:00.  They brought us a lovely bottle of 93 point Malbec Reserva from Mendoza, Argentina bought at Costco and some homemade ice cream and we started cooking.  The potatoes and cake were both ready, so the only thing Suzette had to do was grill the steaks and asparagus.  I opened the bottle of Malbec and filled glasses.

Soon Suzette brought in the asparagus wrapped in foil and the steaks and she plated four plates with a dollop of onions on each steak, a pile of potatoes and four grilled asparagus.

Susan’s plate

We all enjoyed our meal and surprisingly, drank the bottle of wine.

After dinner Suzette served slices of cake.  Everyone loved the combination of clementines and almond flour in the cake.  What we all noticed was how moist and dense the cake was, which is very different from a flour cake.

I cut a piece of cake for Susan to take home and Charlie and Susan left at around 8:20, so we were able to watch the last half of Death in Paradise on PBS.

We went to bed a little after 9:00.

Bon Appetit