March 17, 2022 Lunch - Caesar Salad with Pate foie gras sandwiches Dinner - Roasted Pork Tapa with rice and Spinach
I woke up and worked on the brief from 4:00 until 10:00 with one interruption. I then lay down to rest for about an hour.
And then made a lunch of a bowl of Caesar salad and three small open faced pate de foie gras sandwiches. The salad was wonderful with thin slices of onion and a vine ripened tomato diced into 22 pieces plus four or five anchovy fillets that crumbled into the Caesar salad dressing freshened last night with the juice of 1/2 lemon and an egg to a thick creamy consistency.
After lunch I worked for an hour and then went with Urbana to his closing of the sale of his house.
We returned home from the closing at 3:45 and I worked until 5:20, missing meditation.
Suzette was hungry so at 6:00 we started preparing dinner.
Suzette wanted to convert the two pork chops into the roasted pork tapa we love with sautéed and baked onion and apple and sauced with Calvados and chicken stock.
Today we added strips of I yellow bell pepper that gave the dish extra body and an added sweetness.
Willy arrived a bit before 7:00 to pick up his new suit for Robin’s wedding and we all acknowledged that the fabric and color of the coat and pants did not match. Willy said he will discuss the issue with the vendor and Robin. Willy joined us tor dinner. I opened a bottle of Vara Grenache rose that went well with the dinner. I ordered four more bottles so we will be drinking it this summer.
The meal was spectacular. I think this was the best version I have ever tasted. The pork chop combined texture and tenderness. The yellow bell added a stronger vegetable complexity and a mild sweetness.
I de-stemmed a pile of baby spinach leaves that Suzette put on the bottom of each bowl.
After dinner we watched the news and then Willy left and we watched another episode of The Last Kingdom on Netflix and then went to bed at 10:00.
Bon Appetit
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