Eating with Bob and Suzette

Wednesday, September 7, 2022

September 7, 2022 Lunch - M’Tucci’s 25. Dinner - New Recipe, Sautéed Beef Sausage with pimiento, onion, black beans, and green peas on Calabacitas

I ate granola with milk and Riata for breakfast. It was unusual but very delicious.

I then took Suzette to her appointment for a check the progress of her eye surgery from yesterday. Thank goodness she was fine.

We decided to go the M’Tucci’s 25 on Pan American between Jefferson and Montgomery to buy a few things to make lunch, but when we arrived they did not have a deli, so we decided to eat lunch.

We sat at a table outside. The menu was extensive but we decided to split a roasted beet and arugula salad and a Sausage and Mushroom pizza with extra guaniale. M’Tucci’s makes the sausage and the guaniale. Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'. Wikipedia. There were thin slices of it baked into the pizza and it tasted like flavored butter.

Suzette drank a glass of Prosecco and I drank a Sandia watermelon apple cider.

The pizza dough is a sourdough recipe that was really delicious, so Suzette decided to use some of the leftover serrano ham and prosciutto from her party to make a pizza to go with oysters Friday night, so we purchased a ball of pizza dough to go,

We arrived at 1:00 after lunch and rested until 3:00. I worked until 4:30 and watched the Beat until 5:00 and then meditated until 5:30.

Suzette asked me what I wanted for dinner and I said, Calabacitas with beef sausage.

Suzette prepared Calabacitas using the standard ingredients,

Limitar mild green chilie, corn kernels, onion, and chopped Mexican squash.

But she created an accompanying dish of Sautéed chunks of Beef Sausage with pimiento, onion, black beans, paprika, and green peas that she put on a bed of Calabacitas for and interesting dinner.