February 18, 2021 Breakfast - Lax and Bagel Lunch – Vietnamese Pho Noodle Soup Dinner – PPI Texas Chili Enchiladas
Today’s delight was seeing the Frida Kahlo and Diego Rivera
Mexican Modernism Exhibit at the Albuquerque Museum. It was fabulous exhibit of the Collection of
a European Couple named Gelman who found refuge in Mexico from the Nazis who
put together a fabulous collection. They
were friends with Frida and Diego who each painted their portraits. I highly
recommend seeing the Exhibit that is on display until May. It contains some of
the best Diego and Frida’s paintings and photographs I have ever seen.
Breakfast was one toasted slice of bagel spread with cream
cheese and garnished with sliced onion, lax and capers.
For lunch I made a Pho soup with the one-half PPI burger
with melted Manchego cheese in a two quart pot filled 2/3 full of water plus
dehydrated beef stock, a Pho seasoning cube, a heaping T. of red miso, plus two
baby bok choy diced, six snow peas halved, two mushrooms sliced, and one
shallot minced, to which I added a bundle of bean thread noodles, a bundle of
egg noodles, and a handful of brown rice vermicelli sticks. After 30 minutes everything was integrated
and cooked for a delicious noodle soup with a rich broth.
Dinner was even more simple.
After seeing the exhibit we heated squares of PPI Texas Chili Enchiladas
and garnished them with avocado sour cream and I added an egg to my dish to
supercharge the protein. I had made the enchiladas in a large pyrex baking dish
with two layers of corn tortillas softened in oil and green chili sauce, two
layers of grated mozzarella cheese, two layers of Texas chili con carne, and a
layer of sliced avocado. I loved the
enchiladas.
After dinner we ate the last of a pint of Jenni’s peanut
butter chocolate chip ice cream for dessert.
After dinner we made plans to drive to Las Vegas and visit
Bryce and Zion National Parks.
Now that we have two doses of vaccine we are beginning to
stretch our wings and move a bit more in the world.
Bon Appetit and arte
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