February 10, 2023 Breakfast - Oatmeal with Fresh Apple, Lunch - Fresh Oysters on the half shell. Dinner - Food Journey - Norway, Cured Salmon on rye bread, Lamb riblets on baked Green rice with raspberry sauce

February 10, 2023 Breakfast - Oatmeal with Fresh Apple, Lunch - Fresh Oysters on the half shell. Dinner - Food Journey - Norway, Cured Salmon on rye bread, Lamb riblets on baked Green rice with raspberry sauce

This was a fabulous day of food. I could feel my body recovering.

It was also a very busy day.  I took a shower today and put on clean pajamas.  

We made oatmeal for breakfast with brown sugar and fresh diced apple chunks.  I made the oatmeal, my first time to cook since returning home.

I diced 1/2 of a Fuji apple and Suzette filled the pan with two handfuls of dried oatmeal and covered it with water and milk.

I added the apple chunks and about 2 T. of brown sugar.  I then tended the oatmeal to keep it from sticking.

When the apples had cooked some and the oatmeal softened and thickened, it was ready and Suzette poured it into two bowls and we enjoyed a hot flavorful breakfast.

Suzette left for work and Henry came at 10:00 and we worked until 11:45 when Wendy my home health care nurse came to initiate nursing care, which will be on a weekly basis.

Soon after Wendy left, Vince and David arrived and attached and latched the screens on the patio windows.  It took them a while because several windows were partially painted shut and had to be pried opened.

Then at 1:30 Suzette returned after buying and delivering 4 dozen oysters from Whole Foods to the Center, with 2 dozen freshly shucked oysters on the half shell from Whole Foods.

Suzette made a cocktail sauce and fetched saltine crackers and a bottle of Italian Falerio white wine. I bought it at Total Wine for about $12.99 and love it.  It gets a 4.3 rating on Vinvino, and is a super deal.

Here are the producer’s notes

This wine is producted from an ancient mixture of grapes from Trebbiano, Passerina and Pecorino. Its typical straw-yellow hue and delicate bouquet are due to the excellent position of the vineyards. Elegant and full-bodied, Falerio, it served at 10°C. makes an excellent accompaniment to Ascolani green olives, fish, soups, delicate sauces and white meats.

Tasting Notes: Medium bodied with citrus notes with layers of ripe pear.
Long and elegant finish.

Classification: Falerio D.O.C.
Zone of production: Spinetoli and Monteprandone
Type of vines: Chardonnay, Passerina , Pecorino, Trebbiano
Period of harvest: middle of September
Average altitude: 200 m
Cultivation system: Vertical shoot-positioned trellis (VSP)
Exposure: East – South/East
Density of installation: 4200 plants/Ha
Average age of the vines: 20 years
Grape yield per hectare: 10.000 kg/Ha
Type of soil: clay loam, average mixture
Vinification: white with deburbage
Period of fermentation and maceration: 15 days – no maceration
Temperature of fermentation: 16 °C

We really enjoyed the wine with its firm body of grapes we seldom taste with the delicious briny fresh oysters. Suzette fetched saltine crackers and we made small canapés with an oyster on a saltine cracker with a dab of cocktail sauce.

After lunch at 3:15 we drove to the bank and I deposited a check.

When we returned from the bank finally I was able to lie down and take an hour nap until after 5:00 while Suzette went to Costco to shop.

When Suzette went to the Center, she picked up two dinners minus dessert of the Bistro’s Food Journey featuring the cuisine of Norway.

So at 6:30 Suzette served the first course, Cured Salmon on a slice of marbled fry bread garnished with capers and minced tomato.

The cured salmon was soft and very tasty without any residual saltiness.

This was a beautiful dish.

Then Suzette heated the entree, two lamb riblets laid on a melted cheese covered cake of baked Green rice studded with flecks of green bell pepper accompanied by a smear of raspberry coulis.  This was both a hardy and elegant dish. I had never eaten the rice dish and really liked.  Fresh green bell peppers must have been a rare treat for Norwegians in the past reserved for special occasions, so this dish must have represented the height of elegance.

Suzette did not bring the dessert, a lingonberry mousse, but instead I ate my first dessert in the last two weeks, a scoop of spumoni ice cream.

We went to bed at 9:00 after a lovely day of food.

Bon Appetit 

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