July 9, 2022 Lunch - Baked Breaded Shrimp and Seaweed Salad. Dinner - New Recipe. Pasta with fresh Greens, Mushrooms, and Crab

July 9, 2022 Lunch - Baked Breaded Shrimp and Seaweed Salad. Dinner - New Recipe. Pasta with fresh Greens, Mushrooms, and Crab

I worked from 1:45 to 4:30 on the brief and filing an errata for the Summary Judgment.  Then I slept until around 7:30 and watched the bike race and ate 3/4 of a Fuji apple.

Suzette went to the Farmers’ Market with Brianna, the new baker, at 8:00 to taste bread.  Suzette bought Brianna a baguette at Riviera Bakery and an almond croissant for me and a loaf of blue corn bread that was mostly flour and had very little grittiness.  

Suzette returned with the croissant at the point of the start of the last climb of the day 8 miles outside Lausanne, Switzerland.  

The climb was exciting and the almond croissant was fabulous, the best in years.

We then did some desk work. At 11:45 Suzette mentioned lunch and I suggested butterflied breaded shrimp and zsuzette that would be fine.

I fetched the prepared shrimp from the garage.  There were 18 in the open bag.  I heated them on an oil greased cookie sheet at 450 degrees for 12 minutes and the breading was crisp.

I made a dipping sauce with catsup, horseradish, lemon juice plus the PPI mayonnaise mignonette sauce.

I also filled a bowl with seaweed salad and fetched two cold Negra Modelo beers from the garage fridge.

We sat at the table on the patio because Suzette wanted to eat outside.  I thought I it was too hot but Suzette liked it.

Suzette went shopping after lunch and I rested and then napped until 4:30.

Suzette had bought an assortment of mushrooms, we decided to make  pasta with fresh Greens and Snow peas from our garden and Crab.

Suzette boiled the German speatzle egg noodles I had bought recently at Talin and I sliced 1/2 of an onion, three or four mushrooms and de-stemmed the basket of assorted greens she picked in our garden. Suzette minced a clove or two of garlic.

The prep was relatively straightforward.  Suzette sautéed the onion and garlic and after those started turning translate cent, she added the mushrooms and cooked those for a few more minutes.  Finally Suzette added the greens plus a couple of oz.s of white wine, the crab, and about 1/4 cup of heavy cream to make a sauce.  When the pasta finally cooked she drained it and added it to the other ingredients and tossed it in the sauce.

                                                   Adding the greens

                                        Boiling the pasta in crab broth

                                               Adding the crab to the ingredients

                                         Tossing the pasta with all the ingredients 

                                   Sautéing the onion, snow peas, and mushrooms

                                            Adding the pasta to the ingredients 

                                             Draining the Speatzle 

This made a bucket of pasta.  We ate 1/2 and stored the other. 1/2 for another meal.

Suzette added several slices of Pecorinos Romano cheese to each pasta bowl to finish the dish. It was an elegant, light healthy meal.

Suzette picked a 2015 Elk Cove Pinot Gris, which was lucky because it was beginning to go bad, losing it fruit and beginning to oxidize. It is one of my favorite American white wines when it is younger.

I later ate a bowl of ice cream with whipped cream, chocolate syrup and maraschino cherries while we watched a good episode of Father Brown and the a repeat of Death in Paradise.

We went to bed at 10:00.

Bon Appetit