March 14, 2021 Brunch - New Recipe. Baked Mashed Potatoes, Tomato, Asparagus, and bacon. Dinner New Recipe. Honey Mustard Glazed Baked Chicken Thighs with PPI Rice and Brussels sprouts 

Today was a lazy day.  I watched three soccer games including a 5 to 0 win by Leicester over Sheffield.  I loved it because it put Leicester back in second place in the PL.

Suzette worked most of the day but at 1:00 we finally discussed lunch./brunch.

We wanted something different than the usual when I mentioned using the large ripened tomato to make scotch eggs, Suzette came up with an idea for a new dish.

She filled the bottom of a Pyrex loaf pan with the PPI Mashed Potatoes, then she added pats of butter and slices of the large ripe tomato.  Then she added four shelled eggs, some herbs du Provence, crushed pieces of crisp bacon and finally some grated cheese.  She then baked the loaf pan in the microwave until the eggs were cooked and all the ingredients heated and mixed together.  It was a very flavorful dish and I liked the creamy mixture of the potatoes mixed with the soft egg and the crunch of the crisp bacon.

                                                  Reheated and fully cooked 

After lunch I rested and Suzette worked until 2:00 when we zoomed with Billy and Elaine for an hour. They described their trip to Wemberly, Texas and we discussed our trip to Bryce Canyon and Las Vegas and we decided upon the AirBNB house we would stay in in Tulsa where we will meet in early May.  We are all fully vaccinated and ready to begin to travel.

Then I read Restless by William Boyd, this month’s book club selections until 4:00 when we tried to walk but turned back because it started to snow.  I am really enjoying reading the book.

When we returned home Suzette turned on the fireplace and we discussed dinner.  Neither of us wanted to cook much.  Suzette decided to bake the six small chicken thighs and glaze them with a mixture of Grey Poupon mustard and honey. We agreed to heat the PPI rice and Brussels sprouts to complete the meal.

I had chilled a bottle of white wine, a Cotes Du Rhone bought at Trader Joe’s p, Calliers something.  The label fell off the bottle.

In 1 1/2 hours we checked the chicken and the glazed skin was really crisp but the meat was still tender inside. It was really delicious.

I poured wine into our new glasses we inherited from Jill and heated the rice and Brussels sprouts. Suzette plated the meal with a pile of rice for me and Brussels sprouts and finally chicken.  We both brushed more glaze onto the chicken skin to freshen the flavor of the glaze.

We loved this simple meal and especially liked the wine. 

I am going to go to Trader Joe’s on Tuesday and shall get more wine then.

We watched two episodes of Stanley Tucci’s Tasting Italy program and then two episodes of Lincoln Together We Stand on CNN. 

During the shows Suzette made Bananas Foster, which were a delightful way to get some fruit into the meal.  We love this simple combination of sautéed banana slices, butter, and brown sugar flambeed with cognac or rum to help caramelize the sauce.

Here is a video.

At 9:00 we soaked in the hot tub for a while and then we went to bed and slept really well.

Bon Appetit