May 1, 2022 Breakfast - Galaxy Cafe Lunch - Central Market Garden Salad Dinner - Poached Salmon with Garlic Cream Sauce and kCatalan Spinach with Acorn Squash

May 1, 2022 Breakfast - Galaxy Cafe Lunch - Central Market Garden Salad Dinner - Poached Salmon with Garlic Cream Sauce and kCatalan Spinach with Acorn Squash

We woke up and packed and drove to Galaxy Cafe, a typically hip cafe with healthy choices.  Suzette ordered Mediterranean Eggs,  scrambled eggs with diced tomatoes, basil strips, and feta cheese with a toasted ciabatta and a fruit salad.  I ordered an American breakfast with two eggs over easy, three slices f bacon, and a slice of whole wheat toast.  The restaurant advertises the quality of its eggs and bacon, which were quite good.

After breakfast we drove to the airport.  Our flight was delayed.  At 12:30 I ate the salad in the box lunch we took from the lunch yesterday at the Law School.  Suzette and I shared the fruit salad and a roll.

At 1:30 we flew back to Albuquerque.

When we arrived in Albuquerque we drove to Smith’s to shop for groceries.  We first went to the Murray’s cheese discount cheese section and found two new cheddars and a container for of Gorgonzola and a package f three logs of fresh mozzarella.  We hit the jackpot.

We then bought milk, yogurt, and eggs in Dairy.

We then bought cookies and root beer, and then went to the butcher shop where we bought a salmon fillet.

Then we went to the produce section and picked up an eggplant, yellow squash, and bananas.

We then drove home and unloaded our groceries.

I wanted poached salmon with a garlic cream sauce for dinner. Suzette wanted to make Catalan Spinach with roasted acorn squash. 

I chopped garlic finely and de-stemmed about two cups of spinach.  Suzette cubed the roasted squash and rehydrated cranberry raisins.  Suzette then fetched a bottle of Pinot Blanc and made a poaching medium with wine, water, butter, and about ten sprigs of fresh thyme.

I cut three slices of salmon from the fillet and then chopped onion and garlic that Suzette then sautéed and to which Suzette then added the acorn squash, pinon nuts, and cranberries.

When the salmon was cooked Suzette made a roux with butter and flour and added to it the poaching medium to convert it into a cream sauce.

When the sautéed vegetables were cooked Suzette added the spinach and some chicken stock and cooked that until the spinach began to wilt.

We poured glasses of Pinot Blanc and Suzette plated a salmon filet on top of a pile of Catalan Spinach and drizzled the salmon with the garlic cream sauce.

We sat down to eat at 7:10 and just as we sat down Willy arrived.  Suzette plated him a dish of food and he joined us for dinner.

We talked until 9:00 when Willy left,  I drank a cup f tea and ate several chocolate chips cookies and then we went to bed.

Bon Appetit