June 17, 2023 Brunch - Eggs, Smoked Pork Chop, and Refried Beans. Snack - Costco Hot Dog. Dinner - Sautéed Scallops with Tomato, Green Onion, and Asparagus in Marinara Sauce over Ricotta filled Ravioli

 June 17, 2023 Brunch - Eggs, Smoked Pork Chop, and Refried Beans. Snack - Costco Hot Dog. Dinner - Sautéed Scallops with Tomato, Green Onion, and Asparagus in Marinara Sauce over Ricotta filled Ravioli

I woke up and drafted a summery of face for a Petition to the New Mexico Supreme Court in my water case.

We ate brunch around 10:30.  Suzette Fried a smoked pork chop and three eggs and the PPI Refried pinto beans and toasted a flour tortilla and added two Gaige’s of an apricot raised in our gardenwe had a lovely brunch. 

During brunch pI opened my Father’s Day gift from Luke, a baseball cap sold by the Ram Dass foundation that reads, “Be Here Now”.  I instantly loved it and will wear it to Spain.

We also received a circular bumper sticker that says on one side, “Nowhere to Go” and on the other side of the circle “Nothing to Do”’ which is more esoteric but conveys the same thought as Be here Now.

I then picked roses and put them in vases and we then drove to Costco in the van to fill it with gas for our drive to Acoma tomorrow.

We shopped at Costco for several items, including beer, a bottle of Domaine de Tamaray rose, eggs, Dewar’s scotch, grapes, charcuterie, and boneless pork ribs to BBQ for Father’s Day tomorrow.

After shopping we each ate a hot dog and then drove home.

We rested until 4:00 and then planned e first two weeks of our trip to Spain until 8:30 when we cooked dinner.

I chopped two green onions, and the Provençal Tomato and Suzette chopped about a dozen stalks of asparagus into 1/2 inch rounds.  She also cooked the last dozen ravioli and in a large skillet sautéed the chopped diver scallops and seasoned Marinara sauce from our meal Wednesday evening with Ken and Mary at Le Troquet loosened with some of crab broth.

We also ate the last of the Vichyssoise we made last week with crab broth.

I went to the garden and picked five or six chives that I sliced in thin ringlets to garnish the Vichyssoise.

We opened a bottle of Kirkland Sauvignon Blanc from Marborough that was overly acidic and clashed with the acidity in the tomato sauce.

After dinner I made a cup of tea and heated the brownie from last night’s cocktail party.

Finally, Suzette went to bed at 10:00 and I followed at 11:00.

Bon Appetit