August 28, 2020 Lunch – Shrimp Noodle Soup. Dinner – Scampi with Mixed Sautéed Vegetables on Spaghetti

Yesterday we cleaned the yurt at Dead Horse Point and I made lamb sandwiches with slices of Iberico cheese on toasted French Baguette with mayo, lettuce, and butter.  We stopped at the McDonald’s in Moab and picked up two egg and sausage biscuits which got us through lunch at 1:00.  We drove south to Shiprock and took a cut across the Navajo Nation to 550. When we got to 550, we stopped and ate our sandwiches with potato chips.  I drank my V-8 and Suzette drank a beer.

Shiprock

Farm north of Shiprock

We then drove into Albuquerque to inspect the damage of a failed break in.  The alarm must have gone off and scared the burglars away.

We made salads with chicken salad filled avocado halves for dinner and drank the last of the Advocat Oregon Pinot Gris that Suzette found too acidic.  I thought it was just okay, not great.

Today we both worked.  I did five or six deeds and Suzette went to work. At noon I made noodle soup with four types of noodles, wheat vermicelli, buckwheat soba, 40 mm.rice noodle squares, and a bundle of bean thread noodles plus dehydrated dashi, fish cake balls, shrimp, cubed zucchini, 5 oz.f soft tofu, 1 T. of white miso, onion, green onion, a stalk of celery diced, and four leaves of Napa cabbage diced plus a dash of each of Chinese Cooking wine, and sesame oil.  The soup nearl filled a 2=quart sauce pan.

                                       Noodle soup garnished with green onion slices and hoisin

We talked briefly and decided to make something with shrimp, so I thawed out approximately ¾ lb. of shrimp. 

Later when Suzette returned we decided to make Scampi with mixed vegetables.  I started chopping onion, garlic, asparagus, zucchini, 3 sweet peppers from our garden, and five mushrooms.  Suzette sautéed the vegetables and then added White Vermouth and butter to create a light sauce. She heated the PPI spaghetti and we had a great dinner.

Later I ate a few bites of claufoutis.

I am really enjoying the August 17th New Yorker Jon Lee Anderson autobiography and the Grant biography by Chernow.

Bon Appetit