August 5, 2023 Brunch - Bacon and Eggs and bagel with cream cheese. Snack - Cheese Ball and Apple with whole wheat bread. Dinner - Sautéed Salmon with Tartare Sauce, rice and Vegetable Medley

 August 5, 2023 Brunch - Bacon and Eggs and bagel with cream cheese. Snack - Cheese Ball and Apple with whole wheat bread. Dinner - Sautéed Salmon with Tartare Sauce, rice and Vegetable Medley 

 I got at 3:00 and stayed up until 6:00 to watch the US v lose to Sweden on the ninth shootout kick after playing 120 minutes in Women’s World Cup competition. 

Today proved that eating is a social event.

I slept until 7:30 and made a bagel with cream cheese and lay l ax and  onion on a slice of toasted everything bagel for Elaine and me.

Elaine was picked up at 8:30 and Willy came a little later.

Willy heated the Chocolate and almond croissant and the almond croissant in the microwave and brewed a cup of tea and I joined him and ate 1/2 of the almond croissant as we watched the replay of the U.S. v. Sweden match.

Then around 11:00 Suzette fetched a lb. of frozen bacon from the garage.

We defrosted it and she fried six slices and then five eggs and I toasted the other two slices of everything bagel and spread them with scallion smear, one for me and one for Suzette and we ate brunch with Willy with glasses of fresh orange juice.

After brunch Willy left and I thawed three pieces of salmon and then Suzette and I worked.

I paid taxes for the trusts and typed the notes from last Thursday’s Book Club meeting and then rested and read a few pages of the Oppenheimer biography, American Prometheus that was used for the script for the new blockbuster movie.

By 4:30 we were tired of desk work and prepared a snack. I fetched a bottle of Charles Shaw Organic Pinot Noir and Suzette sliced the Gala apple she had picked from the tree in our garden and plated the slices with the cheese ball she made yesterday by blending hardened pieces of cheese with butter and white wine.  The dominant flavor notes were of the Maytag blue and the Westminster cheddar.

Suzette also sliced pieces of Bosque Bakery whole wheat bread and water biscuits and we had a lovely late afternoon tapa.

At 6:30 we started cooking. I halved and quartered cherry and larger tomatoes we picked from our garden yesterday.  We went to the garden and I picked a small handful of oriental basil and Suzette picked some z Italian basil that I chopped with 1/3 of an onion and sliced a zucchini that Suzette sautéed with several Shishito peppers.

When a Willy arrived around 7:45 with a bottle of good Italian vermouth we made cocktails of vermouth on ice with a wedge of fresh orange.

Suzette had made tartare sauce and heated some PPI rice and as soon as she sautéed the three salmon filets we were ready to eat and she plated a salmon filet on a pile of rice with a pile of the vegetable medley.

We enjoyed Willy’s account of his travels and the numeral with the vermouth that mellowed as the ice melted and the vermouth became infused with the orange flavor.

We talked and ate until 9:00 when Willy left and we watched an episode of Grantchester and went to bed at 10:00.

Bon Appetit