I toasted two slices of bagel. I smeared them with cream cheese, laid slices of onion and Lax on them and sprinkled them with capers. I drank a cup of tea and ate one slice.
I worked until 11:00 and then got ready to leave for Dallas. I ate the other slice at noon. Suzette and I left for the airport at 12:20.
We flew to Dallas at 1:45 and arrived at 4:30.
Billy picked us up and drove us to his house. We were ensconced in their newly redecorated guest bedroom.
Billy then made a Moroccan spice blend with ground coriander , cumin,, dried harissa, za’atar, salt, garlic powder, pressed fresh garlic, onion powder, dried basil, dried oregano, and olive oil and spread it on lamb chops. He grilled the lamb chops on the outdoor propane grill and re-heated PPI flavored Near East Couscous and made a sauté of yellow squash, onion, tomato, zucchini seasoned with a little cumin and oregano and vegetable broth.
Elaine made a lovely salad.with butter, cherry tomatoes, avocado, ucumbrr slices, celery and made a shallot, vinegar, lemon, yogurt, and olive oil dressing.
Elaine’s mother Rita joined us for dinner and had a lively conversation with Suzette before dinner that continued through dinner with all of us.
Billy opened a bottle of 2016 Champ de Reeves Pinot Noir from Anderson Valley. It is a new winery producing Pinot Noir on the ridge on the west side of Booneville.
Billy brought out two 12 to 15 year aged runs. My favorite was El Dorado from Guyana and two Calvados, DuPont and Bruiel, both aged 15 years.
We ate cake and sipped Calvados and rum.
Elaine took Rita back to her apartment and when she returned we stayed up and talked and sipped spirits a bit longer.
A very pleasant evening with great food and drink. It is fun to be a Simon. Billy also cooks almost every night, as we do and drinks great wine and spirits. Luckily, he inherited the same gastronomic genes from mother as I did.
Bon Appetit
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