December 2, 2022 Breakfast - Pot Roast Scrambled Eggs, Lunch - Herring and ham sandwiches. Dinner - New Recipe: Penne Pasta, Shrimp, and bacon with Sautéed onion and Bok Choy in a Morney Sauce

December 2, 2022 Breakfast - Pot Roast Scrambled Eggs, Lunch - Herring and ham sandwiches. Dinner - New Recipe: Penne Pasta, Shrimp, and bacon with Sautéed onion and Bok Choy in a Morney Sauce

Today was another busy day for both of us.

Suzette is still doing her daily exercises in the hot tub and then dressing.

Then I dressed and by 8:30 we had scheduled the MRI of my knees and Suzette was in the kitchen making breakfast.

The pot roast casserole earlier this week is a dish that just keeps giving. For example, this morning Suzette whisked two eggs, diced a couple of slices of PPI pot roast and then sautéed some of the roasted and stewed vegetables with the pot roast and then scrambled in the eggs.  Suzette also toasted two slices of baguette that I buttered and spread with blackberry jam.

Suzette drank Clamato juice and I made a cup of chai.

The breakfast kept me going until 3:00 when I toasted three slices of the fresh baguette Suzette bought yesterday at Costco.  On two of the slices I spread sour cream and then garnished them with the last pickled herring filets and onion slices from a bottle of Vita herring and onions in wine sauce (Walmart Neighborhood Market for $7.99 for 32 oz.). On the third slice I spread basil Mayo and garnished with a thin slice of red onion, three slices of cured ham, and a dab of German deli mustard.  I added pickled turnip strips (Istanbul Market) and pimiento stuffed green olives (Costco) to the plate for a bit of variety. After lunch I washed down lunch with a swig of mint kefir.

Suzette came home at 4:00 and I worked until 6:00.

At 5:00 we discussed dinner.  Suzette wanted to create a dish with stuff we had.  We settled on combining shrimp and pasta and bacon in a mornay sauce (a Béchamel sauce with grated cheese added to make a cheese sauce, similar to an Alfredo Sauce).

At 6:00 when I went to the kitchen everything was under way; the sauce was made, the penne pasta was boiling, diced white Bok Choy stems and onion and garlic were sautéing, and the 16-20 count shrimp were peeled and the green tops were ready to sauté.

Suzette added the shrimp and Bok Choy leave greens (our only green vegetable) to the sauté and we then discussed a wine selection.

I suggested an Italian Pinot Grigio and Suzette fetched a 2020 Contadino Pinot Grigio from the garage.

As soon as the penne was cooked we were ready to finish the dish.  Suzette tossed the penne, the sautéed ingredients , and the sauce together in a large pot and plated two pasta bowls of the mixture.

I poured glasses of wine and we then ate our elegant heavenly meal that was also rather heavy because of the thick cheese sauce, so the meal fit perfectly into the Winter Comfort food category.

After dinner we ate bowls of chocolate ice cream garnished with several of the homemade maraschino cherries Suzette made.

We went to bed at 9:30 and I awakened at 12:00.

I worked a bit and then made a cup of hot chocolate and blogged this blog and went back to sleep at 2:30.

Saturday will be a big day with the US v. Netherlands soccer match, then the TCU v. Kansas State Big 12 Conference title game and after noon the wine allocation pick up party at Vara.

Bon Appetit