August 29, 2020 Lunch – Vichyssoise Dinner – Grilled Rig Steak and Asparagus with Baked Potato

 August 29, 2020 Lunch – Vichyssoise   Dinner – Grilled Rig Steak and Asparagus with Baked Potato

This was a wonderful day because it was the first stage of the Tour de France.  I was hoping it would not be canceled du3to the pandemic and it was not. Everyone wore masks except the riders and those standing on their own property.  Even better was the fact that Kristoff, a Norwegian, won the stage and the world champion, aDane came second.

It was a very rainy da6 and there were lots of accidents, especially in switchbacks full of water on the descents but after awhile the race was put under control by the riders until the last few miles in the sprint finish on the a boulevard along the ocean in Nice.

Tomorrow will be a mountain stage, also beginning and ending in Nice.

I toasted a small whole wheat bagel and spread it with goat cheese and garnished it with thin onion slices and Gravad Lax for breakfast with a cup of Earl Grey tea.

After the race I talked to Willy for a bit.  He had come from the Farmers’ Market with two chocolate and almond croissants.  Then he moved his motorcycle so it will not hinder Suzette’s access to her vehicle.  He had bought a lot of fresh green chili and gave us four or five of them.

After he left Suzette went on errands and I made Tomatillo green chili enchilada sauce and used three of the green chili’s Willy gave us plus about three lb. of tomatillos, two onions, a cup of chopped oregano and a head of garlic from our garden, and 2 T. of canola oil to sauté the vegetables and keep them from 

sticking to the bottom of the pot until the tomatillos went into solution.

Suzette arrived just as I was finishing adding all the ingredients Anne we ate a bowl of Vichyssoises.

We then napped until 4:30 .  We watched the news for several hours and then made dinner.  I sliced seven or eight mushrooms and a shallot and then sliced two slices of onion and went too the garden and picked chives and thyme.  We sautéed the mushrooms and onions with the destemmed  thyme leaves and I added Amontillado sherry to make a light sauce and flavor the mushrooms and onions. Suzette grilled the salted and peppered rib steak and asparagus tossed in olive oil, salt, and pepper.

There were two large potatoes already baked that Suzette heated in the microwave and dinner was ready.

I sliced the steak and it was bloody rare so we cooked a minute or two in the skillet with the mushrooms and onions.

Suzette chose a bottle of Martini Cabernet Sauvignon.  It was bland but pleasant with the steak because it was a light heavy.

After inner we watched a Black Panther.

I made a cup of tea and two chocolate chip cookies with tea and a sip of cognac.

I think pleasant days without a lot of craziness are to be cherished.

Bon Appetit