October 2, 2021 Lunch - Eggs and Sausage. Dinner - Baked Rosemary, garlic, and Lemon glazed chicken thighs with Mashed Potatoes,, and Carrots and Sautéed String Beans with Slivered Almonds

October 2, 2021 Lunch - Eggs and Sausage.  Dinner - Baked Rosemary, garlic, and Lemon glazed chicken thighs with Mashed Potatoes,, and Carrots and Sautéed String Beans with Slivered Almonds

We drove to a meeting with the Jeebs and Zulu designer to approve the design for our new bathroom.

Then we went to Sprouts and bought; a red bell pepper, blueberries, a white pumpkin, three avocados, yogurt, green beans, steel cut oats, and polenta.

We then drove home at 12:00 and sautéed 5 slices of Jimmie Dean patty sausage and four eggs over easy.

I toasted and buttered two slices of French baguette and them with spread orange marmalade.

We drank water with brunch.

I worked until 5:00 after lunch.

Dinner - Suzette worked at home today and at 4:30 she began cooking.  She made two dishes at once.  She boiled a whole chicken in a pot of water with potatoes, celeriac, carrots, onion, and celery.  She took the carrots, celeriac, and potatoes out of the pot and mashed them with butter and milk.  She also baked the white pumpkin in the oven with the baked chicken thighs.

Suzette also made an entree by blending rosemary, garlic, and lemon and spread it on eight chicken thighs and baked them in the oven for an hour.

I snapped  about 1/2 lb. of green beans that Suzette blanched in a skillet.  She then poured of the remaining water and added butter and a T. of olive oil and after a minute a handful of slivered almonds and sautéed them for another three or four minutes.

I chilled a bottle of Kirkland Pinot Grigio for 2 hours.  

When everything was ready Suzette plated plates with a baked chicken thigh, some mashed potatoes, and sautéed Green beans and I poured glasses of Pinot Grigio.

Later, we each sipped a glass of limoncello.

Suzette took the boiled chicken to the garage fridge.  Tomorrow Suzette will make curried chicken and pumpkin with the dark meat and chicken salad with the white meat.

Bon Appetit