June 16, 2020 Lunch - Tabouli Salad. Dinner – Salmon, Tuna, and Scallop Sashimi with Japanese Pickled Vegetables, a three melon Medley and Sushi Rice

June 16, 2020 Lunch - Tabouli Salad. Dinner – Salmon, Tuna, and Scallop Sashimi with Japanese Pickled Vegetables, a three melon Medley and Sushi Rice

I ate tropical fruit salad, yogurt, and granola for breakfast around 7:00 and then rose 5 miles around 8:00 with two sugar pills.

I worked on a real estate matter and the brief but could not concentrate properly due to the police helicopter flying overhead after the shooting at the Onate protest 10 blocks from the house and one block from Willy’s apartment.  Yuck.

At 11:30 I made a salad using the PPI salad from last night plus five leafs of fresh butter lettuce plus some tabouli, the PPI Tzatziki, and a toasted pita bread.

After lunch I lay down but could not get to sleep so read Grant by Ron Chernow until 2:00 and then checked my portfolio. My portfolio has now regained 3/4 of the loss of last Thursday after it hit an all time high last Wednesday. That makes three straight days of gains. Today’s upward energy came from Fed chairman Powell’s statement that the Fed would buy corporate bonds and fund more small business loans to fuel the economy back toward full employment plus a newsm Oxford that a common steroid appears to be helpful in treating the virus.

I read much of the afternoon but did take five scallops out of the freezer to thaw.

Suzette arrived around 5:00 and I continued to read until 6:00 when I went to the kitchen.

When we went to Sprouts on Sunday we bought a piece of salmon and tuna with the purpose of eating a Sashimi dinner.  We invited a Willy over and he arrived around 7:00.

I made 1 ½ cups of sushi rice at 6:30 by combining a bit more than 2 T. each of rice vinegar and sugar, ½ tsp. of dehydrated dashi , 2 tsp. of shredded kombu seaweed, and 1 tsp. of salt plus 3 cups of water. I added the rice when the water boiled and turned down the heat and allowed the rice to cook for 30 minutes.

Suzette cut the three exotic melons we also bought at Sprouts on Sunday in half and removed the skin and diced them and put them in a bowl.

I cut the salmon, scallops, and tuna into thin rectangular slices and placed them on a large serving plate.  The fish was still incredibly fresh tasting.  The scallops and tuna had been perviousl frozen, which did not seem to affect their flav

I cut pickled ginger into thin pieces.and put them in a small bowl in the middle of the serving plate.

I filled Japanese rice bowls with sushi rice and fetched beers from the garage and we carried everything out to the garden table and ate a lovely dinner.

The main topic was a right wing militia man’s shooting of a protester trying to destroy the Onate statue at the Albuquerque Art Museum last night.

Willy left at 8:00 for another protest, we ate bowls of Pistachio ice cream and watched a frontline program on the corona virus until 10:00 and then went to bed.  Suzette t sleep and I to blog.

Bon Appetit