June 25, 2023 Lunch - Scrambled Eggs with BBQ Pork and onion. Dinner - BBQ Shrimp with Dirty Rice.

 June 25, 2023 Lunch - Scrambled Eggs with BBQ Pork and onion. Dinner - BBQ Shrimp with Dirty Rice. 

Today was a day of cooking.  Besides lunch and dinner we went shopping for alcohol, including two bottles of E and J brandy and Suzette made a batch of maraschino cherries. 

I ate a pain chocolate with a glass of hot lemon water for breakfast at 8:00.

Then at noon I diced a piece of BBQ boneless pork and sliced a shallot and Suzette made Scrambled Eggs with BBQ Pork and onion slices with glasses of fresh squeezed orange juice.

After lunch I dressed and we went to Trader Joe’s where we bought 13 bottles of wine to replenish our everyday wines,  including one or two bottles of Ferme Julien rose, a Famille Perrin Reserve Cotes du Rhone, a Barbera de Asti red, a Spanish Tempranillo, Pinot Grigio rose, and French Palantir plus a bottle of our favorite cognac Chevalier VS except it is now $22.95 instead of $19.95.

We then drove to Total Wine where we bought the brandy, a bottle of Amole XO cognac for $18.95 and six bottles of wine, including my favorite Italian white for the money, 2 Fidelsio?, 2  Chenin Blancs, a Spanish Rueda, and one more bottle.

We called Smith’s and they had chicken livers so we drove there next and found a Racalette and a wedge of French Affinois cheese in the discount bin.  We also bought bottles of baby oil.

After we returned home and put up the groceries, I made a dipping sauce of Mayo, lemon juice and fresh dill and we ate the artichoke I boiled two days ago while we had a long talk with Luke.

After the conversation I diced eight mangos, garlic, 1 1/2 serrano chilis, a shallot and 1 1/2 T. of ginger root while Suzette mixed the liquid for the maraschino cherries and bottled six or seven bottles of maraschino cherries.

Then Suzette gathered and measured the spices, including clove powder, coriander, cumin, cayenne, and turmeric and sautéed the ingredients and spices and added four cups of sugar, 2 cups of raisins and two cups of water and the diced mango and cooked the mixture for two hours to make mango chutney.

                                              The Mango Chutney

While the mango chutney was cooking, she made dirty rice using the Paul Prudhomme recipe and four of the chicken livers with a zucchini instead of a bell pepper, which I liked better.

She then made BBQ Shrimp using Prudhomme’s Louisiana Kitchen Cookbook recipe.

We drank Negra Modelos with the dinner of BBQ Shrimp over dirty rice for a fabulous dinner made extra special because we used the x large shrimp we bought at Costco.

We watched 60 Minutes, Ridley, and Endeavour on PBS and then went to bed.

Bon Appetit