May 4, 2019 Breakfast – Enchiladas and eggs. Snack – Liverwurst Sandwiches. Dinner – BBQ Shrimp with Vegetable Fried Rice

I slept until 8:30.  I watched a bit of the Wolverton v. Fulham and then we went outside to garden.  I cut roses and Suzette arranged them in vases and placed them all over the house.  The roses are at the peak of their spring budding.

Suzette then made us breakfast  by heating pieces of PPI the blue corn chicken enchiladas we made last night and frying eggs to put on top of the heated enchiladas and a scoop of tropical fruit salad.  We ate in the garden to enjoy the roses and other blooming plants.

Then we drove to Corrales to the studio tour, but we went to two estate sales instead of studios.  Suzette bought parfait cups and a Pier 1 matching side table and Japannoise small chest painted avocado green.

We then went to Corrales Winery where we drank 8 wines but bought non because their grapes were raised in Deming.  Here is a view of the Sandia Mountain from Corrales’ winery’s tasting room.

We drove to Pasando Tiempo Winery where they use almost all Corrales grapes and bought a case with six bottles each of Riesling and Chardonnay.

It was after 3:00 and we drove home.  When we got home Suzette ate another piece of enchiladas .  I made a liverwurst and Jarlsberg cheese sandwich with a slice of onion and bread and butter pickles on the side.

We had invited Mike and Willy for dinner at 6:30.

I napped from 4:00 until Suzette awakened me at 6:00.

When I arrived in the kitchen we looked at the Box of PPI Chinese vegetables and fried tofu and rice and decided we needed to make more rice.  Suzette made the rice and then we each made a dish.  Suzette made BBQ Shrimp using Paul Prudhomme’s recipe in his Louisiana Kitchen cookbook. She started by making the dry spice blend that he uses in many dishes of thyme, oregano, black pepper, cayenne and salt.  I chopped garlic for her.  She heated nutter in a casserole and added the seasonings and garlic and after that cooked for several minutes added the 1.6 lb. of heads on shrimp.

We decided to add vegetables and rice to what we had, so I sliced ½ zucchini, ½ carrot, broccoli flowerets, ¼ onion and four sliced mushrooms to the vegetables.  I heated olive oil and added about 1 T. of minced garlic,  then I sautéed the sliced vegetables.  Then I added several scoops of rice, the PPI vegetables and rice plus about ¼ cup of Amontillado sherry to help emulsify the mixture.  I then diced each tofu cake into six small cubes and added them to the wok.  Mike and Willy arrived almost together at 6:30.  Mike brought a bottle of Gruet Blanc de Noir champagne and a bottle of Lamarca Prosecco.  We poured glasses of champagne.
 Suzette toasted slices of French baguette.

Soon the vegetables and shrimp were ready to serve.  We each filled our bowls with the rice and vegetables and ladled shrimp and sauce over that.

We carried our wine glasses and bowls to the table under the gazebo and peeled and ate and dipped toasted baguette into the sauce.

After dinner Willy left for a party.  It was almost 9:00 so we spooned clafoutis into bowls and Mike ate his with chocolate ice cream and we topped it with whipped cream and opened the chilled Prosecco and ate dessert and drank Prosecco while we watched Death in Paradise.

I late made us cups of camomile tea with lime juice and honey and we watched a re-run of Saturday Night Live hosted by Adam Sandler.

Suzette went to bed at 10:30 and Mike said goodnight at 11:00, leaving me to blog this post.

Bon Appetit