December 17, 2021 Lunch - Sushi. Dinner - PPI Cassoulet with Sautéed Asparagus and MushroomsL
I read and watched the news from 4:00 until after 6:45 and then went back to bed and slept until 7:30.
The NASDAQ gyrated all day between gain and loss and unfortunately it ended in a slight loss. The Dow never reached positive and ended down over 400 points. My portfolio fortunately suffered only a minor loss thanks in large measure to a $12.00 gain by Moderna, possibly due to an announcement that the Pfizer drug is not as effective against the Omicron variant.
The most fun I had was during recording a corporate transaction for sale of stock I discovered that the stock had never been paid for and the company did not have to issue the stock at an exceptionally low price. I heard joy from the mouth of my client, which was very gratifying.
I drank a cup of hot chocolate at 4:30. Then at 10:30 I ate a bowl of granola with milk and blueberries and yogurt.
That held me until 12:30 when I made a cup of sushi rice by adding Aji Mirin, sugar, and rice vinegar to the two cups of water, 1 cup of jasmine rice, and 1/3 tsp. of dehydrated dashi.
By 1:30 I had filled bowls with seaweed salad, soy and wasabi for dipping, pickled ginger to flavor the fish, and a plate filled with slices of salmon, tuna,band scallops, pickled leeks and two radishes sliced and a cup of green tea brewed.
I enjoyed a fresh sushi lunch and watched the Market limp toward a close.
After lunch I checked my portfolio and found I had suffered a minimal .038% loss.
Let’s hope this is the bottom and turn toward a Santa Claus rally. I suspect Covid has killed the rally.
I worked until 5:00 when Suzette arrived. I made a vegetable broth with 2 quarts of water, four sliced mushrooms, the tough stalks of asparagus, some parsley, a stalk of celery, and 1/4 onion sliced. I also brought in the casserole of PPI cassoulet and then read Comanche Empire until 6:00.
Suzette wanted to eat early so I diced 12 asparagus into 1 inch lengths and sliced four more mushrooms and 1/4 of a medium shallot. Suzette added about 1/2 cup of vegetable broth to the cassoulet to moisten it and heated It in a Pyrex loaf pan covered with Saran in the microwave, while I sautéed the asparagus, mushrooms, shallot and some leftover broccoli in a skillet in 3 T. of heated butter and 1 T. of olive oil and then covered with the wok cover to sweat and steam.
I opened a bottle of 2018 Signargues Cote Du Rhone red wine,
one of my favorite bottles of Cote du Rhone $15.00 at Total Wine before the discount.
We enjoyed the slightly wet cassoulet better, especially with the sautéed mushrooms and asparagus.
After dinner I drank a cup of tea and ate a bowl of pistachio almond ice cream.
It was a good day of food and work.
Bon Appetit
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