June 25, 2022 Lunch -Scalloped Potatoes with The Shed Red Chili. Dinner - Chicken Salad on Toasted Russian Rye and Chicken Noodle Soup

June 25, 2022 Lunch -Scalloped Potatoes with The Shed Red Chili. Dinner - Chicken Salad on Toasted Russian Rye and Chicken Noodle Soup

when I woke up Suzette was already working in the garden, cleaning one of the beds.

I ate a few mouthfuls of Vietnamese Noodles and then picked roses from three of the bushes.  This has been one of the longest rose blooming seasons in memory.

After picking roses and putting them into vases, I took a shower and dressed.

Suzette wanted to create a new recipe for lunch, a French New Mexican fusion dish, scalloped potatoes or potatoes au gratin cooked sliced potatoes baked with Gruyere cheese onions, and milk sautéed until one side is browned and the garnished with fried eggs and the Shed’s Red chili sauce, which is a béchamel sauce.  The red chili sauce starts with sautéing minced garlic, then the cooking of a roux of flour and oil.  Then powdered red chili is added and finally tomato juice and water and then it is cooked at low heat until it thickens.  Pretty simple.

                                                               The chili sauce

                                                        Before the chili is added 

I completed two legal projects this morning.

After lunch Suzette went shopping and I lay down for a nap from 2:45 until 4:45.

At 5:00 we walked 2/3 mile to the Country club and back along Park Ave.

Then we prepared curried chicken salad and chicken noodle soup.

I chopped onion, celery, and chicken for both and diced apples Suzette had peeled for the chicken salad.  Suzette peeled two hard boiled eggs and made a curried mayonnaise dressing that I folded in to complete the chicken salad.  

Suzette boiled the chicken bones we had to make a broth.  Then she sautéed the diced onion and celery and added a diced carrot.  When the vegetables were cooked she added the diced chicken and noodles and cooked the soup for about thirty minutes.  The soup was lovely with soft noodles and refreshing chicken broth. I ate a bowl of it before I went to bed.

Dinner - we name open face sandwiches by slicing and toasting slices of Russian rye in butter in a skillet.  We then piled the chicken salad on the toasted bread for lovely open face sandwiches.  Suzette chopped some romaine lettuce for garnish.

We drank the rest of the French Belles Vignes Sauvignon Blanc with dinner.

Later we sipped some limoncello while watching Death in Paradise.

Suzette went to bed at 10:00;and I at 11:00 to blog and read.

Bon Appetit