We got up at 5:30 and watched the sun rise in the Great Kiva and along the north wall of the Aztec Ruins in Northwest New Mexico. They are both astronomically oriented to the rising sun on the summer solstice and the setting sun on the winter solstice.
Then at 7:15 we drove to Kit Carson Park and walked to the beaver pond. We did not see a beaver this morning, probably because we were an hour late.
I drove home and Suzette walked home. We checked and it was a ¾ mile hike to the beaver pond and back to the car and a bit more than 1 mile all the way home for Suzette.
We rested for a while and then made a fancy shrimp salad to stuff into one of the large avocado halves we bought this week.
Shrimp salad
We cooked 12 large 16-20 count shrimp that I then cubed into 10-12 pieces each. I then finely minced two stalks of celery and Suzette boiled two eggs. Suzette broke up several leaves of bibb lettuce and I peeled seeded and diced 1/3 cucumber. I made my favorite dressing that isa amalgam of three sauces, cocktail sauce, mignonette, and Louis sauce.
Bob’s combo dressing
I start by mincing a medium shallot and covering the pieces with lemon juice so it will start cooking the shallot. Then I add to taste: horseradish, mayonnaise, catsup, and a few drops of hot sauce, if you want it to be picante.
We mixed the shrimp with the dressing and folded in the two eggs that we diced. Suzette then composed the salad with a bed of bibb lettuce on which she placed an avocado half filled with shrimp salad and added a bunch of red seedless grapes to each plate.
We poured glasses off Sagnol rose’ from Provence, France and toasted slices of French baguette in our new toaster that Suzette gave me for Father’s Day.
We carried our lovely lunch to the garden table to eat. The salads were more than either of us could eat so we saved ½ for our dinner and enjoyed them for dinner.
We ate ice cream for dessert and watched our favorite shows, Father Brown and Death in Paradise and went to bed at 10:00.
Bon Appetit
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