September 30 Dinner - Oysters and October 1, 2022. Brunch - Egg, potato, and beef weenie skillet Dinner - Truffle and Porcini linguine with sautéed tomatoes, mushrooms, Serrano Ham, garden greens, onion, and garlic in a cream sauce.

September 30 Dinner - Oysters and October 1, 2022. Brunch - Egg, potato, and beef weenie skillet  Dinner - Truffle and Porcini linguine with sautéed tomatoes, mushrooms, Serrano Ham, garden greens, onion, and garlic in a cream sauce.

Friday I was not hungry so I snacked until dinner.  At 4:30 we drove to the bank and while I was waiting to make a deposit, Suzette called Whole Foods and ordered three dozen oysters.  Whole Foods offers small oysters shucked and packed in ice in plastic container trays for $1.00 each.

We usually split three dozen.  This evening we drank one of the lovely champagnes given to Suzette by Lynn Adkins and ate some seaweed salad.  We mixed the crab sauce I made (catsup, lemon juice, shallot, and horseradish) with the high powered Cocktail sauce the Bistro chef made for Suzette’s Birthday Party.

After dinner I ate a chocolate chip cookie with chocolate ice cream and a dash of cognac.

Saturday 

I awakened at 5:30 to watched the Arsenal v. Tottenham PL match and made my first cup of hot chocolate of the Fall.

Arsenal won to go into first place in the PL. After the match I trimmed the Don Juan rose bush and filled two vases with flowers.

At 10:00 I began watching TCU decimate OU 55 to 24. OU was ranked 18 in the nation but will not be next week, while TCU probably will be ranked in the top 25, having won all its first five games. QB Max Duggan was fabulous running and throwing for TD’s all afternoon.

At noon Suzette cooked a wonderland skillet brunch in a skillet of eggs, cottage fried potatoes, sliced beef sausage and onion. We drank Clamato juice flavored with lime juice.

At 4:00 we drove to the duck ponds and walked to the southern lake in the Bosque.  The Osprey was not there but we was a beaver and a muskrat swimming in the lake.

We then went home and rested until 6:30 when we made dinner.  I diced 1/2 onion, 4 cloves of garlic, 1/2 lb. of Serrano ham, a few tomatoes peeled and quartered, some bok Choy leaves and some garden greens Suzette picked before dinner.

Suzette boiled some of the Truffle and porcini pasta, Melissa gave her for her birthday.

While the pasta was boiling, Suzette sautéed the above ingredients in a skillet and added some heavy cream to make a tomato cream sauce.

I opened a bottle of 2020 Barbera di Asti red wine and poured two glasses.

When the pasta was cooked Suzette divided it into two pasta bowls and ladled the sauce over the pasta and grated Pecorino-Romano cheese on top of the pile of pasta and sauce.

The wine was a little too tannic for the dish, so we diluted it with ice cubes.

We did not drink all the wine with dinner so we poured it out and opened the second layer of Belgium chocolates and ate several as we sipped the wine and watched a lovely British movie on Prime Video, This Beautiful Fantastic.

Suzette went to bed at 8:30 and I stayed up to blog and read a bit.

Bon Appetit