May 10, 2020 Lunch – Pita filled with Tabouli, hummus, sliced pork, and avocado crema. Dinner – Garlic Eggplant with Pork and Chard and Rice

May 10, 2020 Lunch – Pita filled with Tabouli, hummus, sliced pork, and avocado crema.  Dinner – Garlic Eggplant with Pork and Chard  and Rice

I awakened at 6:00 and made a Mother’s Day Card for Suzette with a mushy message and cut out a picture of the bezel and pasted it onto the $5.00 gold coin in its holder so it looked like the coin will be displayed when mounted in the bezel.

We ate tropical fruit salad, yogurt and granola for breakfast.  At 11:00 we had a Zoom meeting with Amy, Marta (who is now 94 years old), Andrew, Willy, and Luke.

After the meeting we were hungry so we toasted pita bread on the stove’s gasburner, cut them in half and filled them with Tabouli, hummus, sliced pork, and avocado crema.

We ate our Middle Eastern brunch outside in the garden. It was a beautiful day with red, yellow, pink, and purple blooms on the roses, columbines, chives, and sage.  Here is a picture.

We came in and rested until 1:45 when we awakened for the Simon family Zoom meeting with Billy and Elaine, Rebecca and Mickie, Luke, and Willy.  I gave Suzette her Mother’s Day gift and cards and we had a lovely conversation with everyone.  Thank God everyone is safe and healthy.

After the meeting at 3:00 we lay back down and rested until 5:00 and walked a mile in the neighborhood without stopping and without pain.

When we returned home we made gin and tonics and watched some TV and then started dinner.  I peeled and cut an eggplant into 2 ½ inch strips.  I then minced about 1 T. each of garlic and ginger root. Finally, I sliced 2 pork steaks (about 1 lb.) into 1 inch strips.  Suzette went to the garden and picked some Chard and stripped the stems off and chopped the leaves.

Suzette also combined oyster sauce, soy, rice vinegar and corn starch to make a seasoning sauce for the dish.

She deep fried the eggplant strips in peanut oil and drained them on paper towels.  She then stir fried the pork and ginger and garlic and added the seasoning sauce, the chopped Chard, and the fried eggplant to complete the dish.

She also heated about 1 ½ cups of the sushi rice I made Friday.

We had a lovely dinner.

After dinner we watched an episode of The Crown and then episodes of The World on Fire and Baptiste on PBS Masterpiece Theatre.

At the break between the two shows at 9:00 Suzette heated two Swedish desserts and we ate those; Suzette’s with a cognac and mine with a cup of chai.

It was a lovely day and evening and I was proud that I could resist the urge to spill the beans about the gift, so I could give a surprise gift to Suzette with a card I made on my own.

Suzette went to bed at 10:00 and I stayed up to blog.

Bon Appetit