Wednesday, March 3, 2021

March 2, 2021 Lunch - Sashimi with Sushi Rice Dinner - PPI casarecce pasta with vegetables in cream sauce with Salad and fruit salad

March 2, 2021 Lunch - Sashimi with Sushi Rice Dinner - PPI casarecce pasta with vegetables in cream sauce with Salad and fruit salad


Today I was busy.  The most exciting thing that happened was that I called apple support and a friendly person named Perry helped me load Apple’s free word processing app named Pages on my new I Pad and showed me how to use it. So I am typing today’s blog on my new I Pad.


Another thing that was interesting was two of my clients brought me new transactions to work on.


He will be a land purchase agreement and the other will be a corporate transaction.  Viola 


I did not eat any breakfast, thinking that I would make fruit salad and eat that for breakfast with granola la, but I was busy until noon.


I had the leftover pieces of raw salmon and tuna, daikon radish, and bag of scallops left from yesterday’s lunch that I wanted to eat, so i quickly sliced four scallops and the remaining fish and daikon. To complete the meal I brewed a cup of green tea and fetched pickled ginger and heated a bowl of PPI sushi rice. Lunch was fabulous. 




I read a New Yorker article about why the inquiry in the scientific community into why rich Western nations are suffering exponentially worse from the Covid pandemic than poorer nations, like those in Sub-Sahara Africa.  The market was going dow into a downward spiral but I did not have time to watch it.  I had a time sensitive corporate transaction to complete. I did that and made a stock certificate for another client. 


Then to top things off at 4:15 I rode five miles south feeling stronger than I have in the last two years.


When I returned home at 5:00 Suzette had arrived. 


I made a peanut butter and honey sandwich and drank a cup of hot Earl Grey tea with it to regain some strength and watched the news with Suzette.


We decided to simply re-heat the PPI pasta dish we made earlier in the week and eat the PPI salad made by the staff at the Center for our luncheon with TR and Linda last Friday.  


Suzette had already placed the freezer bag of PPI Casarecce pasta with chicken, Asparagus, red bell pepper and onion in a white wine cream sauce in the microwave, so all we had to do was punch the Sensor Reheat button.  We fetched the PPI salad and Suzette added wedges of 1/2 of the large slicing tomato she sun ripened in our kitchen window sill and added it to the salad. While Suzette was placing the salad in a salad bowl and slicing tomato, we heated the jar of Cesar salad dressing and I added fresh lemon juice and olive oil to it and fetched and sliced the avocado 1/2 in the fridge and added avocado slices to the salad. When the salad was ready, I drizzled it with dressing. When the pasta was finished heating, suzette plated it and sprinkled grated Pecorino Romano cheese on the pile of pasta to finish the dish and poured the remaining Kirtland Pinot Grigio white wine into our glasses.  





We watched Chris Hayes and the Rachel Maddow. I was pleased when she noted that her show has been the most watched show on cable TV during January and February and thanked her audience. Good for her.  Good for all of us, who watch her.show.


After dinner I made fruit salad with the papaya and ataulfo mangos we bought at Sprouts on Sunday and a pineapple we had and the remaining tangerines sectioned plus juice of two limes.  While I was making the salad Suzette cut the peels from the tangerines I would add to the fruit salad, scraped the excess pulp from the insides of the peels and dried the peels in a 350 degree oven for two hours.  She then ground them into a fine dust in a coffee grinder and carefully placed the dust into a small lidded jar.  The tangerine dust is a recipe we found in the lovely cookbook Luke gave us for Christmas titled Le Buvette, named for the Wine Bar/restaurant of the same name in Paris where the owner uses tangerine dust as an flavor enhancer and color accent to small dishes such as a single loaf of fresh ricotta or mozzarella cheese.


After I finished making the fruit salad, I ate bowl of it and found it really sweet and delicious. The pineapple had softened during its two weeks in the fridge but also became intensely sweet.  Similarly the mango and papaya were ripe, firm, and delicious.





 At 5:00 I brought in the pot of garbanzo beans I had soaked and cooked yesterday and started it simmering on the stove.  At 7:00 Suzette drained the cooked beans and placed them in the Cuisinart with some tahini, juice of 1 1/2 lemons, some ground cumin, five cloves of garlic, and salt and whipped up some hummus.  She let me taste it and it was silky smooth and very tasty.  So we finished two more items we will take on our trip.


Tomorrow night we will complete the prep when I make chocolate chip cookies and we make chicken salad.


As the last prep of the evening I de-boned and diced the roasted chicken meat. Suzette placed it into two freezer bags, one of white meat and the other of dark.


I then took the trash to the receptacle and rolled it to the curb for trash pick up in the morning.


Bon Appetit  March 2, 2021 Lunch - Sashimi with Sushi Rice Dinner - PPI casarecce pasta with vegetables in cream sauce with Salad and fruit salad


Today I was busy.  The most exciting thing that happened was that I called apple support and a friendly person named Perry helped me load Apple’s free word processing app named Pages on my new I Pad and showed me how to use it. So I am typing today’s blog on my new I Pad.


Another thing that was interesting was two of my clients brought me new transactions to work on.


He will be a land purchase agreement and the other will be a corporate transaction.  Viola 


I did not eat any breakfast, thinking that I would make fruit salad and eat that for breakfast with granola la, but I was busy until noon.


I had the leftover pieces of raw salmon and tuna, daikon radish, and bag of scallops left from yesterday’s lunch that I wanted to eat, so i quickly sliced four scallops and the remaining fish and daikon. To complete the meal I brewed a cup of green tea and fetched pickled ginger and heated a bowl of PPI sushi rice. Lunch was fabulous. I read a New Yorker article about why the inquiry in the scientific community into why rich Western nations are suffering exponentially worse from the Covid pandemic than poorer nations, like those in Sub-Sahara Africa.  The market was going dow into a downward spiral but I did not have time to watch it.  I had a time sensitive corporate transaction to complete. I did that and made a stock certificate for another client. 


Then to top things off at 4:15 I rode five miles south feeling stronger than I have in the last two years.


When I returned home at 5:00 Suzette had arrived. 


I made a peanut butter and honey sandwich and drank a cup of hot Earl Grey tea with it to regain some strength and watched the news with Suzette.


We decided to simply re-heat the PPI pasta dish we made earlier in the week and eat the PPI salad made by the staff at the Center for our luncheon with TR and Linda last Friday.  


Suzette had already placed the freezer bag of PPI Casarecce pasta with chicken, Asparagus, red bell pepper and onion in a white wine cream sauce in the microwave, so all we had to do was punch the Sensor Reheat button.  We fetched the PPI salad and Suzette added wedges of 1/2 of the large slicing tomato she sun ripened in our kitchen window sill and added it to the salad. While Suzette was placing the salad in a salad bowl and slicing tomato, we heated the jar of Cesar salad dressing and I added fresh lemon juice and olive oil to it and fetched and sliced the avocado 1/2 in the fridge and added avocado slices to the salad. When the salad was ready, I drizzled it with dressing. When the pasta was finished heating, suzette plated it and sprinkled grated Pecorino Romano cheese on the pile of pasta to finish the dish and poured the remaining Kirtland Pinot Grigio white wine into our glasses.  


We watched Chris Hayes and the Rachel Maddow. I was pleased when she noted that her show has been the most watched show on cable TV during January and February and thanked her audience. Good for her.  Good for all of us, who watch her show.


After dinner I made fruit salad with the papaya and ataulfo mangos we bought at Sprouts on Sunday and a pineapple we had and the remaining tangerines sectioned plus juice of two limes.  While I was making the salad Suzette cut the peels from the tangerines I would add to the fruit salad, scraped the excess pulp from the insides of the peels and dried the peels in a 350 degree oven for two hours.  She then ground them into a fine dust in a coffee grinder and carefully placed the dust into a small lidded jar.  The tangerine dust is a recipe we found in the lovely cookbook Luke gave us for Christmas titled Le Buvette, named for the Wine Bar/restaurant of the same name in Paris where the owner uses tangerine dust as an flavor enhancer and color accent to small dishes such as a single loaf of fresh ricotta or mozzarella cheese.


After I finished making the fruit salad, I ate bowl of it and found it really sweet and delicious. The pineapple had softened during its two weeks in the fridge but also became intensely sweet.  Similarly the mango and papaya were ripe, firm, and delicious.


 At 5:00 I brought in the pot of garbanzo beans I had soaked and cooked yesterday and started it simmering on the stove.  At 7:00 Suzette drained the cooked beans and placed them in the Cuisinart with some tahini, juice of 1 1/2 lemons, some ground cumin, five cloves of garlic, and salt and whipped up some hummus.  She let me taste it and it was silky smooth and very tasty.  So we finished two more items we will take on our trip.


Tomorrow night we will complete the prep when I make chocolate chip cookies and we make chicken salad.


As the last prep of the evening I de-boned and diced the roasted chicken meat. Suzette placed it into two freezer bags, one of white meat and the other of dark.


I then took the trash to the receptacle and rolled it to the curb for trash pick up in the morning.


Bon Appetit  March 2, 2021 Lunch - Sashimi with Sushi Rice Dinner - PPI casarecce pasta with vegetables in cream sauce with Salad and fruit salad


Today I was busy.  The most exciting thing that happened was that I called apple support and a friendly person named Perry helped me load Apple’s free word processing app named Pages on my new I Pad and showed me how to use it. So I am typing today’s blog on my new I Pad.


Another thing that was interesting was two of my clients brought me new transactions to work on.


He will be a land purchase agreement and the other will be a corporate transaction.  Viola 


I did not eat any breakfast, thinking that I would make fruit salad and eat that for breakfast with granola la, but I was busy until noon.


I had the leftover pieces of raw salmon and tuna, daikon radish, and bag of scallops left from yesterday’s lunch that I wanted to eat, so i quickly sliced four scallops and the remaining fish and daikon. To complete the meal I brewed a cup of green tea and fetched pickled ginger and heated a bowl of PPI sushi rice. Lunch was fabulous. I read a New Yorker article about why the inquiry in the scientific community into why rich Western nations are suffering exponentially worse from the Covid pandemic than poorer nations, like those in Sub-Sahara Africa.  The market was going dow into a downward spiral but I did not have time to watch it.  I had a time sensitive corporate transaction to complete. I did that and made a stock certificate for another client. 


Then to top things off at 4:15 I rode five miles south feeling stronger than I have in the last two years.


When I returned home at 5:00 Suzette had arrived. 


I made a peanut butter and honey sandwich and drank a cup of hot Earl Grey tea with it to regain some strength and watched the news with Suzette.


We decided to simply re-heat the PPI pasta dish we made earlier in the week and eat the PPI salad made by the staff at the Center for our luncheon with TR and Linda last Friday.  


Suzette had already placed the freezer bag of PPI Casarecce pasta with chicken, Asparagus, red bell pepper and onion in a white wine cream sauce in the microwave, so all we had to do was punch the Sensor Reheat button.  We fetched the PPI salad and Suzette added wedges of 1/2 of the large slicing tomato she sun ripened in our kitchen window sill and added it to the salad. While Suzette was placing the salad in a salad bowl and slicing tomato, we heated the jar of Cesar salad dressing and I added fresh lemon juice and olive oil to it and fetched and sliced the avocado 1/2 in the fridge and added avocado slices to the salad. When the salad was ready, I drizzled it with dressing. When the pasta was finished heating, suzette plated it and sprinkled grated Pecorino Romano cheese on the pile of pasta to finish the dish and poured the remaining Kirtland Pinot Grigio white wine into our glasses.  


We watched Chris Hayes and the Rachel Maddow. I was pleased when she noted that her show has been the most watched show on cable TV during January and February and thanked her audience. Good for her.  Good for all of us, who watch her show.


After dinner I made fruit salad with the papaya and ataulfo mangos we bought at Sprouts on Sunday and a pineapple we had and the remaining tangerines sectioned plus juice of two limes.  While I was making the salad Suzette cut the peels from the tangerines I would add to the fruit salad, scraped the excess pulp from the insides of the peels and dried the peels in a 350 degree oven for two hours.  She then ground them into a fine dust in a coffee grinder and carefully placed the dust into a small lidded jar.  The tangerine dust is a recipe we found in the lovely cookbook Luke gave us for Christmas titled Le Buvette, named for the Wine Bar/restaurant of the same name in Paris where the owner uses tangerine dust as an flavor enhancer and color accent to small dishes such as a single loaf of fresh ricotta or mozzarella cheese.


After I finished making the fruit salad, I ate bowl of it and found it really sweet and delicious. The pineapple had softened during its two weeks in the fridge but also became intensely sweet.  Similarly the mango and papaya were ripe, firm, and delicious.


 At 5:00 I brought in the pot of garbanzo beans I had soaked and cooked yesterday and started it simmering on the stove.  At 7:00 Suzette drained the cooked beans and placed them in the Cuisinart with some tahini, juice of 1 1/2 lemons, some ground cumin, five cloves of garlic, and salt and whipped up some hummus.  She let me taste it and it was silky smooth and very tasty.  So we finished two more items we will take on our trip.


Tomorrow night we will complete the prep when I make chocolate chip cookies and we make chicken salad.


As the last prep of the evening I de-boned and diced the roasted chicken meat. Suzette placed it into two freezer bags, one of white meat and the other of dark.


I then took the trash to the receptacle and rolled it to the curb for trash pick up in the morning.


Bon Appetit 

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