April 4, 2022 Brunch - Caffe Artiste. Dinner - sautéed Fillet of Mahi Mahi with Sautéed Roasted potatoes and Blanched Broccoli and Carrots
I awakened at 7:30 and Suzette slept a bit later.
We drove to the Caffe Artiste at 9:30 for breakfast because it advertised a 75 peso Mexican breakfast. Suzette ordered Chiliquilles and I ordered eggs with chorizo. Both dishes were served with beans and roasted potatoes besides the main course, scrambled eggs, for me dotted with minced chorizo and for Suzette a pile of scrambled eggs set next to a pile of chili soaked fried tortillas chips.
We ordered tea and coffee with carafes of steamed milk and the bill was 285 pesos. This was the best breakfast we have had in Sayulita, regardless of price.
We stopped at the juice lady on Palmar to refill our carrot and orange juice bottles before breakfast and after breakfast drove to the bridge area where there are lots of food shops and bought a fresh Mahi Mahi fillet at the fish store as the fish monger was filleting a cooler full of durado for 100 pesos. We then stopped at the Super Mini liquor store and bought a bottle of Don Simon Tempranillo for 90 pesos for dinner Tuesday evening. The last stop was the small grocery store where we bought a head of broccoli for 12 pesos sufficient for two meals.
We returned to the room and I rested while Suzette went walking on the beach.
Later we got into the pool and I did my water yoga and Suzette swam.
Let me say how helpful the water yoga has been for my joints. After I do about 20 minutes I feel much of the tightness in my joints disappear.
We then rode the elevator to the 4th floor and sat in the lounge chairs for about an hour.
I drank some water and Suzette had a drink and we watched a pan episode of The Last Kingdom and then cooked around 6:00.
Suzette’s idea for dinner was to sauté the Mahi Mahi in garlic butter and wine and onions and serve it on a pile of blanched broccoli, carrots, green onions, and potatoes.
I minced two cloves of garlic and sliced the white parts of two Mexican scallions for the fish sauté. Then I sliced the broccoli into long strips of flowerets and julienned 2/3 of a carrot nothing 2 inch strips while Suzette diced the roasted potatoes. I then sliced the green tops of the scallions for the vegetable medley. Finally, I chopped about 1/3 cup of cilantro for the garnish for the fish.
Suzette then blanched the carrots and broccoli in a pot of boiling water and then transferred them to a skillet with butter and added the sliced green tops of the scallions and diced roasted potatoes and opened the twist off top of the bottle of Argentinian Trapiche Torrontes white wine. We sipped it and it was a fine Torrontes.
Suzette cut the Mahi Mahi into three fillets but only two would fit in the medium skillet in which she had sautéed the green onion’s white sections and garlic, so we will eat fish and eggs for breakfast tomorrow.
I put ice into glasses and filled them with Torrontes while Suzette cooked.
When the finished sautéing the fish she added a splash of white wine and garnished the fish with the chopped cilantro. She then plated two bowls with the vegetable medley and the lay a fillet on top.
We each carried a glass of wine and bowl of food to the elevator and took it to the fourth floor roof patio. It was still very bright. We guessed that with the time change on Sunday the sun set at 8:30 instead of 7:30.
So we returned to the room and poured ourselves glasses of rum and I made a cup of mint tea and we grabbed two packets of cookies and returned to the roof to eat dessert and watch the sun set. We sat at a table on the roof patio that is positioned in a gap where there are no buildings with just palm trees to block the view of the water which is very attractive and sipped our drinks and tea and nibbled chocolate wafer cookies.
As we were enjoying the setting sun, La Senora came up to tell us that the elevator was not working for a few minutes. That turned into hours as we discovered that the electricity was off, but the lights stayed on in the evening because the hotel turned on its back up generator. Then in the middle of the night the electricity came back on. So we came back down the stairs.
I made a White Russian with rum, milk, and Kahlua over ice and we watched two more episodes of The Last Kingdom.
One of the interesting things about traveling in Mexico is that I do not feel ant separation from my usual communication network. Besides having access to the premium streaming channels like Netflix and Prime Video, we have constant news on CNN and full real time stock quotes on a stock market tracking app. If I had not forgotten my password, I could follow my portfolios, but I prefer t keep a little distance from that on vacation.
If the information available on line was accurate, today was a great day in the market with the Dow up $103 and the NASDAQ up 271, almost 2% in what analysts referred to as a rated led rally. By checking the price increases on my main tech holdings it appeared that my portfolios gained over 2%, so a very impressive day.
We love to cook and are happy that we now have all the ingredients to cook breakfast and dinner tomorrow.
On Wednesday we will go to PV and then drive to Tizapan, so we discussed food shopping for our stay at the lake house at Tizapan with a preference for chicken and pasta.
Bon Appetit
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