July 28, 2022 Lunch - BBQ Ribs with Pinto Beans, corn on the cob, and potato Salad, Dinner - PPI Fusilli Pasta, chicken, and greens

 July 28, 2022 Lunch - BBQ Ribs with Pinto Beans, corn on the cob, and potato Salad,  Dinner - PPI Fusilli Pasta, chicken, and greens

Today I ate well and had a realization.  People who did not learn to cook or do not like to cook cater.

I ate granola with milk and yogurt and cherries for breakfast.

Then I went to Bill Turner’s to review documents.

I went to the book club at Charlie and Susan’s at 12:15.  They served a lovely pork rib BBQ with Pinto Beans, corn on the cob, and potato Salad.

Susan said it took ten minutes to prepare the meal, because that was how long she waited at Golden Pride to lace the order.

After the meeting we were served Blue Bell Peach ice cream.

I went home around 3:30 and watched Ari Melber at 4:00 at at 5:00 meditated until 5:30.

We rested and drank cocktails until 6:00 when we decided to combine the PPI Fusilli with mushrooms, onion, more chicken, and greens from the garden with a dash f white wine and garnished with a dab of sour cream.

This was an expansion of the dish we cooked before but the addition of extra ingredients and less pasta made it into an entirely different dish.

I opened a new bottle of Pinot Grigio rose, but it was difficult to taste or see any rose.

Our Video reception on the TV in the TV room is not functioning so we Midsomer Mystery in the bedroom and went to bed at 9:30.

I am so happy that Suzette loves to cook.

Bon Apperit