I awakened at 6:30 and watched the news and at 9:00 the final day of PL Soccer. Today all twenty teams played and everything was sorted out. Man U. beat Leicester to take third place and Leister went down to fifth and the bottom three teams to be relegated out of the premier league were determined. Aston Villa tied it match with West ham to survive relegation.
Suzette was a whirlwind of activity today. She made two bean bags for the new corn hole game at the Center before brunch and gardened to remove some of the weeds in one of the raised beds. Now all the four raised beds have been weeded.
We then made brunch. I had thawed out a lb. of thick cur bacon yesterday to use in the Boeuf Bourguignon today and we decided to make egg BLT sandwiches, except Suzette does not eat bread, so she ate a breadless BLT.
Suzette dis something interesting she made an omelet in a large skillet and lay slices of Dubliner cheddar slices on one side and then lay on side onto the other side. I toasted two slices of bagel and actually made two open faced BLT sandwiches. The tomato we used was fromSuzette’s garden at the Center in Los Lunas.
After brunch at 11:45 we drove to Lowe’s to buy more beans so Suzette could make more bean bags. We bought a large ten lb. bag of pinto beans, three large avocados, white onions, mushrooms, green onions, Camembert cheese, sour cream, yogurt, limes, BBQ sauce, and some whole wheat mini bagels.
When we returned home Suzette finished making her bean bags And then we started cooking the Boeuf Bourguignon. Suzette used about 1 ½ lb. of cubed beef tenderloin. She cut three slices of bacon into lardons and sautéed them with the tenderloin and a peeled and diced carrot and onion. She followed the Julia Child recipe. She then floured the meat and vegetables and cooked them to cook the flour and then added thyme and garlic and about 1 ½ cups of red wine and baked the ingredients in a covered casserole in the oven for two hours to three hours
After I finished diced the carrot, onion, thyme and garlic I fetched a bottle of 2016 De Ponte Pinot Noir and put in the fridge to chill and the watched watched the PBS series on the National Parks until 2:00 when we zoomed with Billy and Elaine.
After we finished zooming Suzette removed the casserole from the oven and added some wine and water because the wine had almost completely evaporated. At 3:30 I diced about ½ lb. of mushrooms, 1 shallot, three sprigs of thyme, and three cloves of garlic that I sautéed in 2 oz. of butter and 1 oz. of olive oil and added those to the casserole. Mi then made the recipe for Brown Braised onions but instead of baby onions I diced 2 ½ white onions, three cloves of garlic and ½ bay leaf. I sautéed the onions in 1 ½ T. each of butter and olive oil for ten to fifteen minutes. The onions never actually browned. The I added about 2 tsp. of Knorr dehydrated beef broth dissolved in about ¾ cup of red wine to the onions and simmered them covered for about 25 minutes and then Suzette poured the onions into the casserole and heated it on the stove to bring it to temperature.
Suzette roasted a spaghetti squash in the oven for the hour it took me to prepare the mushrooms and onions. When the casserole was reheated with all the ingredients, Suzette stripped the strands of
spaghetti squash from the outer skin and placed a pile on each plate and we each then spooned Boeuf Bourguignon onto the spaghetti squash.
I opened the Pinot and placed it in an ice bucket filled with ice and water to keep it chilled and carried it to the gazebo with my bowl of Boeuf Bourguignon and squash. I poured glasses of De Ponte Pinot and we ate a pleasant dinner with a fantastic wine.
Willy arrived a bit later and took a plate of squash and Boeuf Bourguignon and I poured him a glass of Pinot.
He really enjoyed the meal and we talked for a while and he left around 6:30 after a cup of tea and a chocolate chip cookie.
I drank another glass of Pinot, but it was Murphy Goode, not De Ponte..
We then watched 60 Minutes, and the at 8:00 two episodes of Endeavor and went to bed at 10:00.
I liked the dinner but not as much as the one last night with its reconstituted mornay sauce.
Two meals in a row that triggered two deja vu French food experiences. Pretty cool.
Bon Appetit
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