May 18, 2022 Lunch - Egg Foo Young PPI Grilled Poke Halibut with PPI Spinach Couscous. Dinner - Lamb Spaghetti Sauce with CASCATELLI pasta and steamed asparagus wit( Hollandaise sauce

May 18, 2022 Lunch - Egg Foo Young PPI Grilled Poke Halibut with PPI Spinach Couscous.  Dinner - Lamb Spaghetti Sauce with CASCATELLI pasta and steamed asparagus wit( Hollandaise sauce

This was a great food day and the worst day ever in the market.

 Started with a bowl  of tropical fruit salad on granola with yogurt.

Then at noon I started cooking lunch, I minced two slices of ginger, three cloves of garlic, and de-stemmed two cups of spinach and sliced in thin ringlets two green onions and diced two Shishito peppers.

Then I fetched the containers of PPI spinach couscous and the grilled poke halibut from last night

I put about 1 T.of peanut oil into the wok and heated it.

Then I added the garlic, peppers, and ginger and cooked them for a couple of minutes.

Then I added the couscous and cooked it for a minute. Then I added the poke halibut and sliced green onions.

I whipped two eggs and added 1 T. of Chinese Cooking wine to the eggs and added the eggs to the mixture and started turning it to allow the aegis to combine with all ingredients.  In a few minutes everything was bonded into one mass.  I flipped the mass to cook both sides and then had a wonderful lunch.

I checked the market and then went to bed.

I slept until 5:30. When Suzette arrived we walked around the block.

Suzette wanted a romantic dinner outside.

She had bought a good bottle of Italian red wine and a bag of cascatelli pasta from Italy.

Suzette fetched and heated the roasted lamb spaghetti sauce with fresh shiitake mushrooms and green olives that we made Monday night and boiled the pasta.

We snapped about 17 asparagus spears and steamed them and warmed the container of PPI Hollandaise Sauce by placing the container near the steamer. When the asparagus were cooked Suzette removed them to serving plate and garnished the asparagus with hollandaise.

We opened the wine and poured glasses of it.  It was a 2020 Rosso from Puglia that had a rich jammy flavor.

Suzette filled pasta bowls with the pasta after rinsing it to cleanse it of any excess glutton.  I shaved slices of Pecorino Romano cheese. Suzette mixed half of them with the pasta and garnished the top of the sauce with the remaining cheese.

We carried our bowls and wine glasses and the platter of Asparagus out to the table under the gazebo and ate a lovely dinner.

Bon Appetit