November 5, 2021 Lunch - Chicken Pot Pie. Dinner - The Pink Adobe, Santa Fe
I slept until 9:30 after being awake for two hours during the night, so abot 7 1/2 to 8 1/2 hours of sleep.
I worked a little and was shocked when Moderna went down another 65 points today. I am gaining on other stocks but not as much as I am losing on Moderna.
It appears that Pfizer has developed an ant-viral pill that is 89% effective against Covid, which could be a game changer.
I forgot about the market as we packed and got dressed for our trip to Santa Fe.
Suzette heated the chicken pot pie she made last night. It had absorbed broth overnight and was a moist stew at 11:30 when we ate a bowl of it.
We left for Santa Fe at Noon.
When we arrived in Santa Fe we stopped at Walgreens so Suzette could get some thank you cards and gift cards for three employees, who will be honored tomorrow evening at the a Center for their gardening efforts this year.
We then drove to the Hilton and rested until 3:30 when we drove to the Santa Fe Auction. We viewed the art and bid on 1 piece (a small Peter Hurd ink drawing of a Mexican woman) but did not get it.
I realize that my collection has reached the point that I no longer want small marginal works, but instead more important works. I don’t know if that is possible in what appears to be an escalating market. Two of the last three important pieces I have bought were $10,000 each, so the days of smaller $1000 pieces seem to be gone. The third piece, a 1937 BFO Nordfeldt portrait was a lucky buy at auction for $5700 that is probably worth three or four times that.
At 5:00 we ate poached salmon with capers and Kalamata olives and pickled carrot stalks, mushrooms, and asparagus and grape tomatoes and drank Marble Brewery Mexican Style lagers. It was a lovely snack and my favorite meal of the day. I loved the marinated cooked mushrooms, which is a dish I have not ever had and would love to replicate.
Around 5:30 TR and Linda arrived and we walked around with them to view all the art work.
Then we drove to the Pink Adobe and had a drink in its famous Dragon Bar. At 7:00 we went into the main restaurant. TR ordered fried shrimp. Linda ordered Steak Dunnigan, which is the Pink Adobe’s signature dish (a NY strip steak covered with a pile of sautéed mushrooms and green chili). Suzette and I split an order of crab cakes and a Tornedos Bordelaise served on a dry en croute shell with a twice baked potato, a ramekin of creamed spinach, boiled Brussels and a filet on a puff pastry. There was no sauce, so we asked for more Bordelaise sauce and were brought a bowl full, which eased the awareness that the kitchen was going through the motions of Haute Cuisine without doing the necessary work to create the cuisine. I have seen croute shell like the ones tonight for sale in bulk at Costco, so even this fancy restaurant relies on shortcuts.
The crab cakes were filled with cayenne and inedible for me.
The inedible crab cakes
So my return to the Pink Adobe was rather disappointing.
After we soaked our puff pastry and steak with bordelaise sauce the dish was much more enjoyable and eased the feeling that we were eating filet on cardboard.
I could not finish my platter of food, so was pleased to give my potato to Linda to take home for breakfast or for their dog, Gypsy.
TR’s shrimp looked liked the best dish, big beautiful shrimp heavily breaded in what appeared to be the coating used on a chile Relleno.
Of course, Linda’s Steak Dunnigan is a classic that I ate and enjoyed at Pink Adobe in 1982.
We said goodnight at 9:00 and drove to the Hilton and went to bed, but I had a fitful night and could not get to sleep.
Bon Appetit
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