December 3, 2021 Lunch - Country Fried Steak at Standard Diner

December 3, 2021 Lunch - Country Fried Steak at Standard Diner ,  Dinner - Posole and a tamale

Another disastrous day in the market, which is when you want to buy stock.  I bought 50 more shares of Boeing near the low of the day. 

Unfortunately, my portfolio dropped another 1.9% in value.  What will be interesting will be to see if the market turns back up before it drops 10%, as it did in September.  As of today my portfolio has lost 5% of its value in four days.

I ate granola with milk and blueberries and yogurt for breakfast at 10:00.

Then I got dressed and Peter arrived at noon for lunch.  His treat so we went to his choice of restaurants.  We both had been wanting a Country Fried Steak at Standard on Central.  We sat at a table on the patio outside the restaurant near Central.

We both ordered Country Fried Steak.  I was surprised that today it was served with fresh haricots vert sautéed with minced garlic; a huge improvement over the usual washed out steamed vegetables.

We both drank Negra Modelos.

After we finished Peter ordered a slice of Key Lime pie that we shared that was quite good. Matt Devestry, who owns the restaurant is among the best pastry chefs in Albuquerque and it shows in every dessert served at the Standard.

After lunch I watched the market close and then checked my portfolio’s performance.

Then I lay down and rested until Suzette came home at 3:30.

We then drove to Costco and did some major shopping.  We bought cheeses, chocolates, a whole pork loin, sausage, duck confit, and ground beef plus asparagus, scotch, several wines, mushrooms for the Boeuf Bourguignon, chicken thighs, heavy cream, and raisins plus many items for Suzette’s Santa’s Warehouse.

We had to drive through the traffic going to Old Town for the stroll, but made it home by 6:30.

We drank cocktails after we filled our new refrigerator with the purchases.

After we watched some news, we started preparing the Boeuf Bourguignon around 7:00. I sliced four slices of bacon into 1/4 by 2 inch  lardettes and then butchered and diced about four lb. of Angus boneless short rib meat, an onion, and two carrots.  I then harvested a tsp. of thyme from the bowl of thyme we harvested a month ago.

Suzette took over and sautéed the lardettes with some olive oil in a large casserole and then braised the meat and finally added the diced onion and carrots and then beef stock and Pinot noir wine and brought the casserole to a boil and then baked it covered for two hours in a 325 degree oven.

At around 10:00 when the Boeuf was still cooking I ate one of the homemade tamales with Posole  that Suzette brought home today.

We stopped cooking the Boeuf at 10:30 and tasted it. It was delicious.

I carried it out to the garage to keep it cool for the night and we went to bed at 11:00.

Bon Appetit