April 19, 2021 Lunch - 2000 Vietnam No. 21 Dinner - Egg Salad Salad and cheese
Today turned out to be a busy day. Jody came at 9:00 and looked at the home theater receiver, connected the Ring light and Camara on the garage, and red-assembled the door knob on the gate.
While he was installing the Ring Camara I toasted a bagel, smeared cream cheese on it and garnished it with slices of red onion and gravad lax.
Within minutes after Jody left, my 10:00 client arrived. We discussed their case and decided to prepare an agreement to resolve the issues, which took until 2:00. In the middle of the drafting at 12:30 PEter arrived with lunch, a No. 21 from 2000 Vietnam with its three layers of ingredients. The bottom layer is lettuce, herbs, and mung bean sprouts. The middle layer is warm boiled rice vermicelli. The top layer is two hot fried egg rolls wrapped in thin rice wrappers, each cut into four pieces and a small pile of thin slices of marinated and grilled pork. The dish is served with two small containers of a sweetened fish sauce and an even smaller container of sriracha.
I made Peter a glass of iced coffee, apologized to him and returned to drafting the client’s agreement.
When I finished the agreement it was 2:30, so ate a late lunch, but a thoroughly delicious Vietnamese meal.
After lunch I took a short nap until about 4:00 when Shahin arrived with a document that needed to be completely redrafted, which took until 8:00.
Suzette came home around 5:00 and added mayonnaise to the bowl of ingredients for egg salad we completed yesterday. Suzette nibbled on egg salad and other things for dinner she said at 8:30.
So I made an egg salad salad for dinner. I filled a pasta bowl with lettuce we picked from our garden and added pita micro-chips, a Roma tomato diced and several spoonfuls of egg salad. I drizzled olive oil over the salad and drank a glass of water for a quick and easy dinner.
The salad
Suzette had opened a bottle of 2019 Drouhin Beaujolais Village, so after dinner I toasted a whole wheat dinner roll sliced in half, spread butter on the two slices, and lay slices of French Brie from Isigny-Sur-Mer. If I were fortunate enough to live in France I would strongly consider Isigny-Sur-Mer. It is a charming seaside village next to an estuary where they raise oysters. a small harbor with a fishing fleet and fish market, a first class Carrafour, which is a lot like a U.S. Costco, and world class dairy that made the amazing brie cheese I was eating.
We watched a bit of news and went to bed at 9:30, Suzette to sleep and I to blog.
Bon Appetit
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