January 30, 2022 Brunch - Mushroom, Spinach, and cheese Omelet. Dinner - Steamed Pink Grouper with a Lemon and Ginger Zest butter smear, salad, Garlic Eggplant, and Carmague Red Rice

January 30, 2022 Brunch - Mushroom, Spinach, and cheese Omelet. Dinner - Steamed Pink Grouper with a Lemon and Ginger Zest butter smear, salad, Garlic Eggplant, and Carmague Red Rice  

I slept until 8:30 and then watched Fareed Zacharia and then the Sunday news programs.

I worked at bit until Suzette made a lovely Mushroom, Spinach, and cheese Omelet at 11:00. Then I showered and dressed and Suzette completed some of her desk work. I watched the first half of the U.S. v. Canada World Cup Elimination match and the first half of the Cincinnati v. Kansas City AFL Championship game and then we walked to the bank three blocks away and around another block for a total of about a 1/2 mile walk.

When we returned I watched the U.S. lose to Canada 2 to 0 and an exciting finish to the AFL game that was tied and went into overtime in which Cincinnati won.  

I drank a cup of mint tea and ate a few cookies and rested.  

Aaron arrived at 5:00 after the NFL championship game began between San Francisco and the Los Angeles Rams.

Aaron brought a bottle of Romanian Bogdan red wine, a blend of Fenestra Negra and Merlot.

We had an open bottle of Faustino Rivero 2015 Spanish Rioja Reserva, so I poured him a glass of that and we watched the game. We switched to the World Cup Elimination match between Mexico and Costa Rica, which was even more exciting than the U.S. match because Costa Rica played Mexico to a 0 to 0 tie. Mexico is in first place in Group 10, so a big victory for Costa Rica.

At 6:00 we started preparing dinner.  Todd had bought salad greens and wanted to make a salad.  Suzette wanted to steam the Pink Grouper I bought at Talin on Thursday and make Garlic Eggplant, so that was the menu.

Willy arrived a bit after 7:00 andvjoined us 

The steamed Fish

Aaron and I micro-grated 1 T. of ginger root and the peel of a lemon that Suzette then mixed with butter and smeared of the two grouper steaks and baked in the steaming oven that regulates, heat, humidity, and time.

The salad - 

Todd made a large salad with baby arugula and a blend of greens plus two sliced cucumbers, and several diced tomatoes that he dressed with a sautéed onion and balsamic vinegar and olive oil dressing. I went to garage for tomatoes for the salad and brought in the chocolate cake for dessert also.

The Garlic Eggplant dish -

Here is the recipe. We have made this dish many times.  We used the remaining raw Italian eggplant cubes we did not use for last night’s ratatouille, plus I dip iced a Chinese Eggplant and diced the remaining 1\2 each of the red bell pepper and the yellow bell pepper.

Todd minced garlic for Suzette and Suzette mixed the seasoning sauce, soy sauce, oyster sauce, rice vinegar, Chinese Cooking wine, sugar, cornstarch and chicken stock. 

Suzette stir fried the eggplant and bell pepper cubes and drained them in a colander lined with paper towels.

She then sautéed the garlic and then added the seasoning sauce and cooked the dish until the sauce thickened.  

Suzette also heated the red rice left from last night’s meal.

I set the table and Aaron opened the bottle of Bogdan wine and Suzette plated plates with fish on a pile of garlic eggplant and then after we were seated in the dining room and had added salad to our plates, served a scoop of red rice.

It was a pleasant meal with lots of conversation. 

After dinner Suzette cut slices of the chocolate cake and several of us made tea.