November 5, 2020 Lunch – PPI Cassoulet. Dinner – Sautéed Duck breast with Cottage Fried potatoes and steamed green beans
Today was pleasant. The weather was sunny and cool but windless.
My portfolio rose another 2 ½% ending a mere 2 ¼% from its all time high. I am definitely in the comfort zone again.
I ate a bowl of Posole with a toasted buttered flour tortilla for breakfast at 9:30.
Then at 1:00 I ate a bowl of Suzette’s Cassoulet.
I took a nap until 2:00 and then had an appointment until 4:00 when I watched Mad Money for a few minutes. The big news today is Cramer said he thought big Tech was a more secure investment for those who wanted to preserve their capital than bonds, the traditional secure investment, mainly due to bond’s low return and big tech’s growth potential.
At 4:30 I rode five miles south and got back after 5:00 so missed zen meditation.
Suzette was at home when I returned. We decided to cook the thawed duck breasts and make Cottage fries and steamed green beans for dinner. Suzette sautéed the duck breasts weighed down with a pan filled with water Bobby Flay style. I sliced two potatoes thinly and about 2 oz. of onion. Suzette sautéed the potatoes and onion in a large skillet until browned. Unfortunately the onion charred black.
I snapped about 2/3 lb. of green beans and steamed them in the steamer until tender, about ten minutes.
I opened a bottle of 2019 H & H Cotes Du Rhone, which was actually a bit tannic. I suspect aging it for a few years would have helped. I bought it at Total Wine for approximately $15.00 a few weeks ago.
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