January 18, 2023 Breakfast - Gravad Lax and red onion slices on whole wheat toast spread with cream cheese. Lunch - Panera soup and Salad or sandwich Dinner - Stir Fried Steak with mushrooms, poblano chili pepper, asparagus and red onion over rice

January 18, 2023 Breakfast - Gravad Lax and red onion slices on whole wheat toast spread with cream cheese. Lunch - Panera soup and Salad or sandwich  Dinner - Stir Fried Steak with mushrooms, poblano chili pepper, asparagus and red onion over rice

This was a more normal day of food. It started at 9:30 with Gravad Lax and red onion slices on whole wheat toast spread with cream cheese and garnished with capers with a cup of tea.

I worked with Rahim on his securities offering for several hours in the morning and then he ordered Panera delivery for lunch.  I ordered a chicken sandwich with lettuce and avocado and a bowl of wild rice soup.  The wild rice in the soup was really wild because it seemed hidden from sight.

Rahim ordered a salad and a chicken masala soup that he said was a new item and quite delicious.

I drank a bottle of Magners Irish apple cider and Rahim drank water.

We then worked from 3:00 until 4:45.

Suzette arrived around 4:00 after a successful afternoon of shopping, including buying asparagus and spinach at Costco

She ate the potato chips left from my lunch, but was still hungry.

When Rahim left I meditated from 5:00 to 5:30 and then went to the kitchen where we had a discussion about dinner.  We decided to not eat the old Boeuf Bourguignon and chicken with pasta and instead to make a fresh cup of rice and make Stir Fried Steak with mushrooms, poblano chili pepper, asparagus and red onion over rice to use up the two bags of PPI grilled rib steak.

We started by cooking a cup of jasmine rice in the PPI chicken broth.

Then I chopped 1/3 red onion, two cloves of garlic, 1 T. of ginger root, about 10 stalks of asparagus, two mushrooms, 1/2 of a poblano chili, and four radishes.

Suzette made a seasoning sauce of dark soy, Chinese Cooking wine, oyster sauce, rice vinegar, sesame oil, and cornstarch.

Suzette fired up the wok with some peanut and first sautéed the hard ingredients and after they cooked, added the other ingredients, the mushrooms, the asparagus, diced steak, and radishes.

When the food was finished cooking Suzette spooned a few spoonfuls of warm rice onto a plate and heaped the beef stir fry on top.

We drank the rest of the bottle of Chateau Maris’ Natural Selection we opened last night and watched a recent Woody Allen movie on Netflix that was about several couples in various situations of anxiety which seems to be the plot of many of his recent movies.

Bon Appetit