March 25, 2021 Lunch - Padilla’s Family Mexican Restaurant Chili Relleno Plate. Dinner - Baked Chicken Thighs in a tomato and Mushroom Sauce with roasted Spaghetti Squash and Steamed Asparagus
Today was quite busy. I awakened again around 7:30 and watched the market for a few minutes and then showered and ate breakfast of granola, blueberries, milk, banana slices, and yogurt.
At 11:00 I had a telephone conversation with my new doctor. After that I looked at the market and was saddened to see the 150 shares of Square fall further in today’s trading. Peter arrived at 1:00 with a chili Relleno plate for each of us. The plate includes two chili rellenos, double beans, and two sopapillas.
Chili rellenos are one of my favorite vegetarian dishes. Unfortunately or fortunately the green sauce covering the Relleno contains meal. I like this dish a lot and probably could eat it once a week.mPeter also ordered the chili rellenos and enjoyed lunch.
I served us glasses of iced coffee with lunch; 1 T. of condensed milk mixed into 1/3 of a tall 16 oz. glass of cold coffee that is then filled with ice to create a moderately sweet glass of iced coffee.
At 2:00 we joined the Last Thursday Book Club monthly meeting. The book this month was Restless by William Boyd. Most folk liked the book about a woman who becomes a spy for Britain in 1939.
The book club ended a bit after 4:00, which allowed me to complete several deeds. The number of deeds I have checked so far this month has been at least 40. It is more than most months.
At 5:00 I meditated until 5:30 with our five members by zoom.
Suzette arrived just as we were finishing. I showed her the ad from El Super. She did not see anything she needed for the Center, so I drove to El Super and enjoyed shopping for 1 1/2 hours. I bought mostly fruits and vegetables, including spinach, green beans, Zucchini, both red and yellow onions, a small bunch of fresh bay laurel leaves, green onions, apples, mangos, a pineapple, a papaya, oranges, cucumbers, radishes, Bok Choy, ginger root, lentils, poblano chilis, an eggplant, asparagus, condensed milk, a acorn squash, and a box of chamomile tea bags.
When I returned home Suzette had roasted a spaghetti squash and the package of four frozen chicken thighs I fetched at noon had thawed.
We had some PPI spaghetti sauce, so Suzette decided to cover the chicken with a sautéed tomato, garlic, spaghetti sauce, and mushroom sauce made in a skillet and then baked for 45 minutes in the oven.
Suzette diced two tomatoes, some garlic, a couple of large white mushrooms sliced, and cooked them in a skillet in which the 1 cup of PPI spaghetti sauce was heating with olive oil.
I grated some Parmesan cheese and chopped some parsley.
When the sauce the sauce was cooked Suzette poured it over the four thighs in the Pyrex baking dish and put it in the oven.
I snapped the tough ends of the asparagus stalks off and put them in the steamer basket and Suzette added water and we covered the steamer.
When we believed the chicken would be ready in 10 minutes we started heat under the steamer.
I opened a bottle of 2018 Barbera d‘ Asti DOCG Rosa dell Olmo (Trader Joe’s $7.99) and poured us glasses.
When the chicken and asparagus were cooked, Suzette plated our dishes with a pile of spaghetti squash, then lay a chicken thigh with some of the sauce on top and finally lay three asparagus across the top of the pile and then garnished the pile with grated Parmesan cheese and chopped parsley.
The baked tomato and mushroom sauce was very delicious and the mushrooms and tomatoes slightly firmed by baking.
Dinner was ready by 8:00: so we watched Midsomer Mystery as we ate and then an episode of Endeavour. Suzette went to bed at 11:00 and I at midnight.
Bon Appetit
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