July 24, 2021 Brunch - BLT Sandwich with dill pickles, Lunch - PPI Poke Shish Kabob and rice. Dinner at Debbie and Jeff’s

 July 24, 2021 Brunch - BLT Sandwich with dill pickles, Lunch - PPI Poke Shish Kabob and rice. Dinner at Debbie and Jeff’s 

I ate a fig bar and then we walked to the Farmers’ Market.  We discussed how to trim the fig tree and how to protect during the winter with Lloyd, the fig man.  I bought a pineapple and cherry empanada and ate the pineapple.  We also bought yellow and red slicing tomatoes and a basketful of black eye peas for a pea salad.  When we returned home we went to the garden and trimmed the fig bush.  

Then Suzette made us each a BLT sandwich with the lovely fresh Wholewheat bread baked by the new baker at the Greenhouse Bistro.

Then I lay down until 3:00 when I ate the leftover rice and seafood Poke shish kabob left from last night’s dinner.

We packed a bottle of 2009 Chateau Nerthe Chateauneuf de Pape, four duck breasts, flowers, asparaguses, and clafoutis.  At 5:00 we left to go to Total Wine.  We had a coupon for 25% off on winery direct wines and 15% off of spirits.  We restocked our cellar with about 40 bottles of French and Italian wine plus about five or six bottles of spirits.

We then drove to Debbie and Jeff’s at the top of Glenwood Hills.

We had drinks and watched the scenery for a while and Marty joined us.  Then we started the grill and Jeff grilled two steaks and Suzette grilled three duck breasts While Debbie made a salad, potatoes, and corn.

Suzette opened the Chateau Nerthe and we served ourselves dinner.

Everything was lovely. What I particularly liked was the juxtaposition of the grilled duck with the Wine.  I am used to duck being served with a sauce, but I appreciated this California Cuisine approach of a simple grilled piece of duck accompanied by an elegant wine.

We watched the sunset and then ate some clafoutis and then enjoyed the night air and the lights of Albuquerque from high on the mountain.

Finally at 10:30 we drove home after a lovely evening of food and conversation. 

Bon Appetit