January 17, 2020 Lunch – New Recipe Cream of Butternut Squash and Asparagus Soup, Dinner – New Recipe. Salmon and Mackerel in a garlic cream sauce over Perfumed Rice

 January 17, 2020 Lunch – New Recipe  Cream of Butternut Squash and Asparagus Soup,  Dinner – New Recipe. Salmon and Mackerel in a garlic cream sauce over Perfumed Rice

I awakened at 7:00 to watch the news programs and Tottenham beat Sheffield in PL soccer.  Then I watched Liverpool and Man Union play to a 0-0 draw.  I napped until 12:30 while Suzette made a very creative soup using the ham broth as a base to cook butternut squash and asparagus that she the; puréed and added a bit of cream to for lunch.

We zoomed after lunch and then at 3:30 walked around the two lakes in the Bosque to watch the ducks. I felt good and strong and walked without pain all the way, about 1.1 miles.

When we returned home we watched the Tampa Bay v. New Orleans divisional title game and then 60 Minutes and then two PBS aMasterpiece Theatre episodes.  During 60 Minutes Suzette created another interesting dish, she thawed and poached pieces of salmon and the PPI mackerel in white wine and five cloves of garlic and a shallot and added about 2 T. of cream.  I destemmed sugar snap peas and Suzette cooked then in a pyrex loaf pan with PPI rice flavored with Lily buds, and seaweed that she seasoned with Aji Mirin.  This imparted a fragrance to the rice.  This was a super delicious dish.  The delicately poached fish in a creamy garlic sauce on the perfumed rice was memorable.  I hope we can recreate this dis( again.

  

   I  opened a chilled bottle of Collier des Vignes Prestige White wine from Appellation Cotes Du Rhone Controlle that I bought at Trader Joe’s for $5.99.  It was wonderful, light, clean tasting with a hint of acidity. We loved it.

 After dinner Suzette made bird seed cookies to hang on our Christmas tree we took out to the garden.  Suzette found a recipe on the internet that included gelatin, fruit jam and bird seed.  Here is a picture of them.  The chop sticks are placed in them to create holes so that the bird seed cookies can be hung on the tree by string.

At 8:00  we ate bowls of mint chocolate chip ice cream with one of the tuille chocolate chip cookies I made last week.

 We went to bed and read at 9:00. I awakened a5 11:30 to blog.

Bon Appetit