April 7, 2022 Breakfast - Mushroom, Ham, and Cheese Omelet. lunch - Guacamole and tuna tostados. Dinner - Grilled T-bone steak with Cottage Fried Potatoes, Grilled onions, and sautéed Garbanzo and English Peas.

April 7, 2022 Breakfast - Mushroom, Ham, and Cheese Omelet. lunch - Guacamole and tuna tostados. Dinner - Grilled T-bone steak with Cottage Fried Potatoes, Grilled onions, and sautéed Garbanzo and English Peas.

 Another quiet day at the lake house.

Suzette made a lovely Mushroom, Ham, and Cheese Omelet for breakfast.

Then we drove down to the lake and toured the empty house with Jaime and his small dog.

We then drove to Tizapan to shop.  We were probably the only American tourists in Tizapan. It was market day.  We bought orange juice, a bunch of large Mexican green onions, oyster mushrooms, limes, two avocados, a 1.2 lb. T-bone steak, two potatoes, a large container of fresh raspberries, a lb. of fresh garbanzo beans, a small bag of English peas, and two more bottles of Pinefiel Limon flavored mineral water.

When we returned home we rested for 2 hours.

Then Suzette made guacamole and opened a can of tuna fish and we made mini tostados by spreading tuna on chips and the covering the tuna with guacamole. We ate the lunch with sips of beer.

                                The Japanese rock garden in the entryway

Around 4:00 took about 2/3 cup of fresh garbanzo beans from their husks as we watched birds and then we went inside and read until 6:00 when we started dinner.

I thinly sliced a potato and Suzette sautéed the slices in a skillet with butter.  She also blanched the peas and beans and began caking the figs and raspberries in Cassis.

Then she started the grill and grilled the steak to rare.

I peeled six Mexican green onions and Suzette grilled them also and finished them in the microwave.

When the steak was brought in it was a little undercook.  I sliced it and Suzette sautéed the fillet side slices in the skillet for a minute to cook them to medium rare.

I opened the 500 ml. bottle of 2012 Ochoa Crianza Tempranillo from Navarra that I had bought for 50 pesos at El Comer from the discount shelf.

It was delicious, beautifully aged and thick and smooth. A delightful drink with the meal.  

The sirloin side of the meat disappointed as it often does in Mexico, but the fillet side’s meat was delicious and tender.

After dinner Suzette served us bowls of the fig and raspberry compote with a scoop of crema for dessert.

I made a cup of mint tea and ate several cookies, also.

We went to bed at 10:00.

Bon Appetit