July 14, 2022 Breakfast - Sausage, Eggs, and toast, Snack - Open faced herring sandwich. Dinner - Grilled Steak, Potatoes, and asparagus with sautéed Wild mushrooms, shallots, Shishito peppers, thyme, and garlic

July 14, 2022 Breakfast - Sausage, Eggs, and toast, Snack - Open faced herring sandwich. Dinner - Grilled Steak, Potatoes, and asparagus with sautéed Wild mushrooms, shallots, Shishito peppers, thyme, and garlic 

Today I was awaken at 7:00 to order cedar shakes which we did.  I was still tired and so watched stage 12 of theTDF which ended on top of Alpe de Huez, a 16 km. climb of over 1 hour.  What was amazing today was that  at the end of the day there were no changes in the first and second position overall and Geraint Thomas moved up one place into third place.

What was amazing today was that a 22 year old, Pidcock from Great Britain, won the stage in his first TDF on one of the highest climbs.

At 9:30 I fried a piece of sausage and two eggs and toasted a slice of Russian Rye and spread it with butter and Orange marmalade.

I then worked a bit until 1:30 when I became hot and lay down until 2:30 when I toasted Asher slice of Russian Rye and spread sour cream on it and lay pieces of pickled herring and onion in wine sauce on it.  It was delicious and reminded me of living in Denmark.

After lunch I filled the dill pickle jar with quartered Persian cucumber sticks.

I worked until 5:00 and meditated until 5:40.

Suzette came home at 4:45 and watched T.V. until 6:00 when we started dinner. 

I had thawed a steak.  We decided to grill everything outside to avoid heating the kitchen as much as possible.

I sliced four russet potatoes into 1/2 inch thick slices. and brushed them with olive oil and dusted the slices with fetched a bunch of thick asparagus.for grilling which Suzette tossed with olive oil and salt and pepper. Suzette salted and peppered the steak while I minced a large shallot, two cloves of garlic, six or seven Shishito peppers cslicedk and the rest of the white and blue oyster mushrooms and the Lion’s mane mushroom.  Suzette fetched a handful of thyme from the garden.

We stripped the leaves yielding approximately 1 T. of thyme leaves.  Suzette heated butter and olive oil in a skillet and I added the ingredients and sautéed them for about ten minutes.  I fetched the Amontillado sherry and added a T. at two different times to cook and flavor the ingredients and make a light sauce.

Soon Suzette brought in the grilled potatoes, steak and asparagus.

I sliced the steak and the green end of a green onion and Suzette arranged several slices of grilled potatoes added a dab of sour cream and several slices of green onion. Suzette lay a small bundle of asparagus and we each added slices of steak and garnished the steak with the shallot, garlic, Shishito pepper and wild mushroom medley.  The steak was a bit overcooked, perhaps because it was dried out to begin with. We agreed that we had messed up the aging process and instead of aging the beef we hash added salt and dried it out or cured it.

When we previously grilled one of these steaks, there were 14 steaks, we had agreed to sauté the next one in butter on the stove but we were more interested in grilling outside to avoid heating up the kitchen, so it was rather tough. Both the steak and the asparagus were enhanced with the flavor of the sherry flavored vegetable medley.

I ate everything on my plate, but Suzette left some of her dinner.

We poured second glasses of Rioja and I put some ice cubes into mine and enjoyed it more.

We watched the Midsomer Mystery until 10:00 and then went to bed.

Bon Appetit