June 30, 2022 Lunch - Greenside Cafe. Dinner - BBQ Pork Ribs with roasted Potatoes and Steamed Asparagus

June 30, 2022 Lunch - Greenside Cafe. Dinner - BBQ Pork Ribs with roasted Potatoes and Steamed Asparagus 

I watched the news until 8:30 to hear about the two new Supreme Court  decisions and then showered and dressed and toasted 1/2 bagel and spread butter and Cod roe and garnished it with slices of Manchego cheese.

 I then worked at Bill’s office for 1/2 hour and then returned home to meet Charlie at 11:15 to ride to book club. Charlie picked up Peter and then drove us to Greenside Cafe in Cedar Crest where we met four other members of the book club.  Charlie and I ordered Chicken Fried Steak being true Texans. Greenside makes the best Chicken Fried Steak of any restaurant in the Albuquerque area. It is served with mashed potatoes and white gravy. I ordered an Angry Orchard apple cider. Charlie was moe traditional and went with iced tea. The chicken fried steak was so large we ate half and took the other half home.

After lunch we drove to Karl’s house and sat around his dining room table for the club meeting.

The book was Swag by Elmore Leonard.

Karl likes good wine mostly from Napa Valley.  He served a St. Supery Sauvignon Blanc from Napa and a bottle of Renieri Brunello di Montalcino, $100.00 of wine. Very impressive.

After the meeting we were served vanilla ice cream with a choice of bourbon pecan or apple pinon pie. Karl’s wife baked the pies. The pecan pie was exquisite the filling had that perfect gelatinous quality where the pecans are suspended in the filling.  I have not seen that baking quality in a long time.

We sat on the back patio and talked and watched the birds for another twenty minutes.

After a tour of Karl’s wine cellar, we drove back to Albuquerque. We arrived at 4:40 and although I was tired, Suzette wanted to start the rack of pork ribs cooking, so I helped get the rack into the oven and then lay down and forgot again to meditate at 5:00.

At 6:00 I basted the ribs with BBQ sauce. I suggested turning the heat down but Suzette wanted to keep it at 375 degrees.  When we took the ribs out at 7:15, they were scorched a bit, but Suzette said, “We did not want to eat at 9:30”. Suzette made roasted potatoes with the small creamer potatoes and steamed asparagus and fetched a bottle of Vara 2020 Grenache Rose from the garage.  We like Vera’s Grenache Rose, because it has a fuller flavor of red wine and is dry and pleasant, so went well with the ribs.

After dinner we watched an older episode of Midsomer Mystery and sipped the last of the rose’ and went to bed after the episode at 9:30.

Bon Appetit