March 28, 2020 Brunch – Bacon, egg, snd Spinach Burrito Dinner -Sautéed Aji Tuna Steak with fried rice and Chinese vegetables and Salad

March 28, 2020 Brunch – Bacon, egg, snd Spinach Burrito   Dinner -Sautéed Aji Tuna Steak with fried rice and Chinese vegetables and Salad

When you are in isolation small things make a difference.  Today it was a lovely fresh salad with dinner.

We worked until a bit after 10:00 when I sautéed three thick pieces of bacon after removing most of the fat.  Suzette took over and cracked two eggs and I fetched grated Monterey Jack cheese from the garage and Suzette added spinach, whipped eggs, and spinach to the bacon.  She also re-heated the Refried beans from last night and I fetched the PPI sliced avocado and cubed mozzarella cheese and Suzette added those items to the skillet.

Suzette served the ingredients open faced on a warm flour tortillas dressing  and I added some warmed refried beans.  I garnished the deconstructed burrito with salsa verde. Suzette rolled hers into a burrito.

After brunch we worked in the garden for about 1 hour to get things ready for spring planting and cleaning the old dead plants to open up for the new growth.

At 4:00 I cut a French hard roll into three slices and toasted two slices.  I buttered the toasted slices and spread butter and blackberry preserves on both slices and then lay slices of Manchego cheese on them and ate them with a small glass of Trader Joe’s 2018 Oakville Platinum Reserve Cabernet Sauvignon.

At 6:30 we started dinner.  We had thawed 1 ½ lb. of tuna steaks.  We combined the PPI rice with some PPI Chinese vegetables.  I made a salad with butter lettuce, a tomato, ½ cucumber sliced, a little pickled ginger, and two green onions.  We dressed the salad with the Pomegranate dressing Suzette made for Valentine’s Day.

I minced ginger and squeezed several cloves of garlic.  Suzette put peanut oil, ginger, garlic,and sesame oil in a skillet and sautéed the tuna steaks.

We heated the rice with vegetables.

I opened a bottle of 2018 Adalina Bogedas Verdejo. Its clean crisp acidity complemented the spicy ginger and garlic flavored tuna.

The tuna was not as pleasant as fresh tuna but it was cooked to perfection, pink in the middle, so it was tender.

After the meal I made a raspberry brandy with a splash of crème de Cassis and a chocolate covered cherry.

We went to bed at 10:00 after watching Death in Paradise on PBS.

Bon Appetit