Today I took another step toward living a normal life by spending 1/2 day gardening. We woke at 7:00 and dressed and at 9:00 Suzette made a lovely single skillet breakfast by sautéing five sausage patties and then sautéing diced orange bell pepper, a Yukon Gold potato, and red onion and finally poaching eggs covered to steam in a large skillet. We ladled the resulting dish onto corn tortillas toasted on the open gas flame on the stove. Here are the pictures.
She also filled the former crock pot insert that she converted into a roaster with the pork boneless sirloin I bought at Smith’s two weeks ago and the one pound bag of seasoned sauerkraut I bought at Sprouts two weeks ago and ½ head of shredded cabbage and baked it covered in the oven at 300 degrees while we worked in the garden.
From about 10:00 until 2:30 with Suzette’s help I roto-tilled two raised beds, two triangles in the formal garden, and 2/3 of the bed along 15th Street.
When we finished around 2:30 we were hungry. When Suzette checked the progress of the Pork and Sauerkraut, she found that it was fully cooked, so we ate small bowls of Pork and Sauerkraut. It was really spicy, although neither of us could determine the source of the sauerkraut’s spiciness.
We then rested and Suzette showered and watched episodes of Love It or list it until 5:00, when we drove to Costco and bought 20 30 lb. bags of top soil, a bag of spinach, a bag of Yukon Gold potatoes, a bottle of honey, and a bundle of 8 one lb. bags of Italian spaghetti.
The staff helped us load the bags onto s cart and then after we paid for them into Suzette’s highlander.
We had contacted Willy about eating dinner with us and he came by a bit after 6:30 shortly after we returned home. The only step we had taken toward fixing dinner was Suzette snapping and steaming 1/3 lb. of green beans and I chilled a bottle of Picton Bay New Zealand Sauvignon Blanc in the freezer (Trader Joe’s $7.99). We discussed dinner and agreed to start cooking at 8:00 so Willy could work out at the gym. He is into a whole body exercise regime and his body is beginning to show the effects.
We cut the 1 ½ lb. of salmon into four pieces and I rinsed them and let them air dry and we watched a bit more Love it or List it until almost 8:00 when we began cooking.
Willy returned a bit after 8:00.
Poached Salmon with a Caper and Parsley Cream Sauce
I chopped six small cloves of garlic for the poaching medium. Suzette poached the four salmon filets
in a covered skillet filled to about 1/3 inch with white wine, ½ diced shallot, some chopped parsley and chives, six cloves of diced garlic, water, and butter. I then cooked for several minutes 3 T. of butter in an enameled sauce pan to which I added 2 T. of flour. I the whisked the flour and butter mixture as Suzette added the poaching medium and then some half and half to make a cream sauce. This is the easiest and most flavorful way to make a cream sauce for poached fish.
Sautéed green beans
Suzette then sautéed slivered almonds in a skillet until they turned golden brown and then added and
tossed the previously steamed green beans.
Finally she heated the PPI sushi rice from last Sunday’s Chirashi dinner in the microwave and I opened the bottle of Sauvignon Blanc and poured glasses and Suzette plated the plates with a pile of rice garnished with a salmon filet garnished with the cream sauce garnished with some more chopped parsley and chives and a spoonful of sautéed green beans beside it.
This was a very successful dinner; one we love to make and eat. Salmon is Willy’s favorite fish, so I buy it often when we think he will be joining us for dinner.
I ate a few pieces of Brie and Humboldt Fog cheese after dinner with the last of the Chateau Roudier
red from Appellation Controlle Montagne-St. Emillon.
Everyone loved dinner. Willy described and showed us pictures of his motorcycle ride to and camp out at San Lorenzo Canyon near Socorro last night.
Willy said goodnight at 9:30. We watched a bit of Saturday Night Live and went to bed at 10:30.
Bon Appetit
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