April 2, 2020 Lunch – Ham and cheese sandwiches and Salad. Dinner – Sautéed green beans and shallot with poached salmon in a cream sauce over Spinach Fettuccine

April 2, 2020 Lunch – Ham and cheese sandwiches and Salad. Dinner – Sautéed green beans and shallot with poached salmon in a cream sauce over Spinach Fettuccine

I drank a cup of hot chocolate with coffee for breakfast to celebrate the delivery of the new gallon of milk yesterday by the Instacart shopping and delivery service.

Suzette and I watched the market open down and I decided to buy an additional 50 shares of Google as it was down below $1100.  The market moved from loss to gain to loss and finally gained about $469 points by the end of the day. My portfolio increased and luckily my newly acquired Google stock increased by $16.00 for a gain of $700.00, so a doubly good day in the market.

Loyda came and cleaned and disinfected everything and we straightened the rug in the TV room.

By noon I was hungry so I sliced a piece of French baguette in half and toasted and buttered the slices and then lay slices of ham and Jarlsberg cheese on the slices of bread and spread a little bit of Grey Poupon mustard on the ham.  I ate the sandwiches with the PPI salad in the fridge for a lovely light French style lunch.

I worked until 4:00 and then rested for a bit . When Suzette came home we watched the news and then went for a 2/3 mile walk in the neighborhood.

When we returned at 6:00 we started cooking.  We wanted to cook the fresh salmon filet we ordered from Sprouts and the fresh green beans we ordered from El Super.  I snapped the green beans and went to the garden and picked a small handful of fresh tarragon and about six or seven chives and thinly sliced both.  Suzette wanted some shallot in the dish, so a minced 1 ½ T. of shallot and three small cloves of garlic.

The Poached Salmon

Suzette first Sautéed the shallot and green beans and removed them from the skillet.  She then made a poaching medium of water, white wine, and butter and the minced tarragon and chives.  She then poached the salmon in the covered skillet.  Then Suzette added heavy cream, the green beans and the
PPI and heated all the ingredients  for a delicious one pan dinner.

Suzette went the garage to fetch a chilled bottle of white Bordeaux that went very well with the fish abundant cream sauce.

After dinner Suzette made Bananas Foster for a lovely dessert.  She chopped a banana and then cooked the chunks in butter .  Then Suzette added some brown sugar to the butter and banana and coked those ingredients for several minutes. Suzette then sprinkled cognac into the skillet and flambeed the bananas.  Here is a picture.

Suzette served the bananas foster draped over a large scoop of vanilla ice cream in a small bowl while we watched Midsommer Mystery and then an episode of Endeavour. Finally I drank a sip of cognac with a dash of cassis and a chocolate covered cherry and we went to bed at 11:00.

Bon Appetit