January 12, 2023 Lunch - Chicken Noodle Soup. Dinner - Pe nine Pasta with Chicken and broccoli in garlic Cream sauce

January 12, 2023 Lunch - Chicken Noodle Soup. Dinner - Pe nine Pasta with Chicken and broccoli in garlic Cream sauce

We spent the morning going to two per operation meetings and a trip to Tricore for a blood draw and urine specimen to screen me to make sure I was healthy enough for surgery.

After the appointments at noon we drove to Trader Joe’s to buy dark chocolate for Suzette’s Bistro and a case of wine plus a wedge of Iberico cheese and a beautiful loaf of artisanal whole wheat bread.  The wine included two German rieslings, two Chianti classicos, two Patelin French Sauvignon Blanc, a Pinot Grigio, an amontillado sherry, and four more bottles.

When we returned home we heated the Chicken Noodle soup and I toasted and buttered slices of the whole wheat bread and melted slices of the fresh Iberico cheese onto them that we ate with the soup.

Later I toasted another slice of whole wheat bread and spread sour cream on it and added pieces of pickled herring..

I then drafted a motion and order and at 4:30 took a two hour nap.

At 6:30 Suzette awakened me and we decided to make a pasta dish with the chicken and a mushroom cream sauce.

I chopped 4 cloves of garlic, sliced 1/2 onion, 5 mushrooms, and 1/4 pimiento.

Suzette cleaned and cut some broccoli flowerets and shredded about 1 lb. of chicken and boiled 1/2 lb. of penne pasta and made a cream sauce with a flour and butter roux and added chicken broth, sherry, and a bit of cream to make a cream sauce.

I grated Parmesan cheese that Suzette added to the pasta and cream sauce.

I also minced parsley as a garnish.

The cream sauce in this dish was light and it almost tasted as if we were eating a light meal for lunch In Italy.

Suzette fetched six bottles of wine we bought at Trader Joe’s from her car.

We opened the amontillado sherry and Suzette added it to the sauce and we chilled Patelin Cotes Du Gascogne Sauvignon Blanc.

When everything was ready Suzette filled pasta bowls with the mixture and we garnished the dish with minced parsley and poured glasses of of Sauvignon Blanc.

Later Willy called and came over and ate a bowl of the pasta with a glass of wine.

At 9:00 I ate a bowl spumoni ice cream with a few sips of Maison Surrene cognac.

My favorite ice cream 1/3 each of pistachio, chocolate, and egg nog with candied cherries.

Bon Appetit