June 9, 2019 Lunch – Salad Dinner – Hamburgers with melted Blue Cheese and sautéed onion, Poblano Chile, and shitake mushrooms and sautéed vegetable medley

June 9, 2019 Lunch – Salad   Dinner – Hamburgers with melted Blue Cheese and sautéed onion, Poblano Chile, and shitake mushrooms and sautéed vegetable medley

We walked around the block.  Then I toasted two 1/3 slices of whole wheat plain bagel, smeared it with cream cheese, and garnished them with thin slices of onion and white fish. They were delicious.

I then watched the last 40 minutes of stage 4 of the Tour de France.

I worked until noon.

At noon I made a salad with Romaine lettuce, a diced tomato, 1/3 cucumber sliced, two green onions sliced, 1 slice of Monterrey jack and 1 slice of .Lebanon bologna  diced and dressed with a Cesar dressing rejuvenated with juice of ½ lemon and olive oil and a bit of salt. A really delicious salad.

At 4:00 I went to Lowe’s and bought a 14 lb. slab of ribeye steaks for $5.99/lb.  This is the last steaks we will buy for a while.  I must have 30 lb. of steak now.  I also bought a bunch of cilantro and a bunch of parsley and two bottles of tonic water.

When I got home I rested for a while and when Suzette arrived I went with her to Costco at 6:00 to shop.  We bought asparagus, Brie cheese, and Modelo beer and Suzette bought lots of stuff for the Center.

Then we drove to Southwest where Suzette bought a few more items like Cole slaw and a ham.  We bought Cholula hot sauce and a can of pimientos.

We went home and stuffed all the food into refrigerators and sat and rested for a while.

At 7:00 we began to cook a very simple meal.  We were too tired to cook a full meal so we used PPIs to fashion a meal. I Sliced and diced ½ Poblano, about ½ cup of Vidalia onion and four or five shitake mushrooms that Suzette put into the skillet and sautéed with the two hamburgers she was cooking.

In another skillet she heated PPI sweet potatoes, portobello mushrooms, asparagus, and carrots from last night and added the kernels from two PPI ears of cooked corn.

I opened a bottle of 2013 Plaza Puerta Reserva Spanish red wine from Calatayud DOC that was a 60% Tempranillo and 40% Grenache blend that was very smooth and complemented the meal beautifully. Calatayud is located southwest of Zaragoza on a tributary of the Erbo River.

We went to bed at 9:30 after a long but productive day.

Bon Appetit