May 26, 2021 Lunch - Chicken Noodle Soup with Chard. Dinner - Baked Chicken and Acorn Squash with steamed Snow peas
I started working at 8:00. Ate a toasted bagel with cream cheese, slices of Iberico cheese, and a microwaved slice of Lebanon salami at 10:00 for breakfast. I then showered and worked until 12:30, when I took a 1/2 mile walk in the neighborhood.
When I returned I started making Chicken Noodle Miso Soup. I filled a 2 quart pot 3/4 full of a mixture of water and chicken broth and added the types of noodles, rice sticks, wheat Shanghai noodles, and what turned out to be an inedible thick mung bean noodle, 1/2 of a chicken thigh cubed, plus sea weed, tofu, miso, mushrooms, chard, and a green onion garnish.
Suzette came home a bit before 2:00 just moments before I was ready to eat and shared a bowl of soup with me to which we added fresh quail eggs.
After 2:00 when we finished lunch Suzette worked and I napped after checking my portfolio, which was up .6%. It was a day in which the speculative new technology stocks did better than the large mega cap tech stocks, but Square and Moderna helped raise the performance.
I awakened at 4:30 and worked for another hour.
Then I helped Suzette prep dinner. She had decided to bake chicken with rosemary and garlic scapes that she brought from the Center. So, I went to the garden and picked a small handful of rosemary sprigs. Suzette placed the scapes and rosemary sprigs under the chicken thighs in a Pyrex baking dish and placed it in a 350 degree oven on convection bake.
She also wanted to stuff the a corn squash with apples, so I cut the acorn squash in half and went to the garage to fetch Fuji apples and diced one for the Squash. Suzette filled the cavities of the squash halves with apple cubes and butter and placed them in a baking dish and into the oven.
Suzette wanted to bake the beets I bought last week, so she peeled and I cubed the beets. Suzette tossed the beets with olive oil in a Pyrex baking dish and placed them in the oven.
I made a gin and tonic and Suzette poured herself a glass of Mohua New Zealand Sauvignon Blanc and I de-stemmed a pile of fresh snow peas from the garden at the Center as we watched the news while the oven baked our dinner.
In an hour Suzette took the chicken out and in fifteen more minutes, the acorn squash and the beets.
Then Suzette steamed the snow peas and plated our dinner. I cut one of the baked acorn squashes in half.
Suzette poured more wine and we enjoyed a really delicious but super simple to make dinner.
The best thing that happened today was seeing the total lunar eclipse at 5:15 in the morning. It seems like it has been a long time since I have seen a total lunar eclipse and it was spectacular as the moon went from full to nothing.
We tried to go back to sleep after the eclipse, but Suzette was really sleepy by 9:00 because she had worked in the afternoon while I was napping, so she went to bed.
I stayed up to blog and read.
We are eating more meals like dinner tonight, simple healthy meals with great wine.
Mohua is my favorite New Zealand Sauvignon Blanc. Here is its story.
2020 MOHUA SAUVIGNON BLANC
THE STORY - Driven by one family’s passion for great winemaking, Mohua Wines was founded in 2009 to create exceptional wines from some of New Zealand’s highest quality regions. Our focus is on merging that vision with sustainable practices to craft wines that capture the essence of their environment, while improving the land that creates them.
THE MOHUA – A small colorful bird that can only be found in the pristine and majestic forests of New Zealand’s South Island. Once abundant, they are now classified as an endangered species, surviving in only remote areas. Mohua Wines is committed to helping ensure these stunning choristers flourish and regain their rightful place among New Zealand's unique fauna.
THE REGION -
THE PROCESS - In the heart of Marlborough, we source our fruit from three sub-regions – the Lower Wairau, Southern Valleys and Central Wairau - selected for the distinct characters each location brings to the wine. Careful yield control then guarantees exceptional fruit from one of the world’s finest Sauvignon Blanc regions.
THE LAND – The glacial carved Wairau Valley is typified by river silts over free draining gravels with lighter, stonier free draining soils in the upper valley relenting to deep rich silt top soils over river gravel in the lower valley on the east coast. The Southern Valleys which feed into the Wairau from the south generally exhibit higher levels of clay than the main Wairau Valley.
THE SEASON – Early periodic rainfall in spring was followed by a warm and extremely dry weather pattern which produced near drought conditions throughout much of the growing season. Late Indian summer conditions allowed for hang time and wonderful flavor accumulation prior to harvesting during the nationwide Covid lockdown.
STYLE – Intense tropical aromas of ripe mango, passionfruit and pineapple combine with tomato leaf and a mouth watering and supple palate of sweet lime, juicy quava and melon.
R/S 3.7g/l Alcohol 12.5%
pH 3.26
TA 7.3
Brix 22 average
Clone MS Cellaring 1 – 2 years
Marlborough has rapidly developed an international
reputation for producing premium Sauvignon Blanc. The region is situated
in the north-eastern corner of New Zealand’s South Island. Bounded by
the Pacific Ocean to the east and towering mountain ranges in the
hinterlands to the north and south, a broad alluvial plain stretches from the
coastline, gradually rising into narrow valleys with favorable northerly
aspects.
www.mohuawines.co.nz
Bon Appetit
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