This morning we awakened early and decided to process the garlic and the lavender in the garden while it was still cool. There was not as much garlic this year so it went pretty quickly. I used a scissors and Suzette used a hand clipper. We cut of the stalk and the root, leaving the bulb. Suzette then sorted the bulbs. The larger ones and broken ones we would use to cook and the smaller ones would be used to plant next year’s crop of garlic.
After about an hour Suzette said, “Shall we have a glass of champagne.”
I answered, “We have a bottle of Brut Rose in the fridge. And I am a little hungry. Shall we make a Gravad Lax Sandwiches?”
Suzette agreed, so we went into the house. I sliced a piece of Baguette into three slices and cut them in half to a length of about three inches each. We toasted them and I spread goat cheese on them and slices of Gravad Lax while Suzette sliced thin slices of red onion and fetched champagne glasses and opened the bottle of Gruet Brut Rose. I garnished the canapés with the red onion slices and Suzette poured glasses of champagne and we took the plate of open faced sandwiches and glasses of champagne to the garden and we ate them and drank several glasses of champagne as we finished the garlic and started removed the lavender flowers from their stalks.
A very French Brunch
Suzette worked and I watched English PL soccer, Man City demolish Brighton Albion 5 to 0 while I made Vichyssoise. Potato soup is the first recipe in Julia Child’s great cookbook that is my cooking bible and it is one of my favorite recipes. No recipe produces a better result with such a small number
of ingredients and such a small amount of effort. You slice 4 cups of leeks and 4 ½ cups or 1 lb. of
potatoes and simmer them in 2 quarts of water seasoned with 1 T. of salt for 50 minutes. You then purée the cooked ingredients and add 4 to 6 T. of heavy cream and garnish with chopped parsley or chives. For Vichyssoise you used chicken stock instead of water. When the ingredients were cooked Suzette puréed them with an emulsion mixer and added half and half and a bit more salt and I carried the casserole of soup to the garage fridge to chill overnight.
At 3:00 we became hungry and each heated a small plate of the PPI baked penne pasta dish from last night and sipped glasses of the rest of the Aquino Chianti Reserva.
Suzette had looked in the freezer in the garage and found a strange bag of meat and thawed it out.
At 4:00 I showered and . and Suzette cut my hair.
The at 5:00 Suzette tasted the mystery meat and discovered it was some of the pulled pork cooked in Tomatillo sauce we made several months ago.
She suggested cooking it with mashed potatoes. I replied, “We have PPI baked sweet potatoes we could eat with it and I would like to have some steamed broccoli.”
I lay down for awhile while Suzette sautéed the peeled sweet potatoes, steamed some broccoli florets and heated the pork in an enameled casserole.
After dinner we watched several episodes of Love It or List It and then at 8:00 we watched a rerun of Father Brown and at 9:00 we watched a rerun of Death in Paradise.
Suzette went to bed at 10:00 and I watched an episode of Professor T, a Dutch Detective series, and then blogged.
Thank God for a normal day for a change
Bon Appetit
No comments:
Post a Comment