October 23, 2023 Lunch - Salami Salad with cheese sandwiches. Snack - Popcorn Dinner - PPI Pasta with Mozzarella and Asparagus with Romesco Sauce and Broiled Anchovies

October 23, 2023 Lunch - Salami Salad with cheese sandwiches. Snack - Popcorn  Dinner - PPI Pasta with Mozzarella and Asparagus with Romesco Sauce and Broiled Anchovies 

I sat in the hot tub this morning after Suzette finished her exercises in it.

Then I showered and dressed and worked at my desk until 11:30 when I made a big salad with romaine and bibb lettuce, sliced radishes, 1/2 of a tomato, 1/4 of a cucumber, some sliced onion, and several slices of salami and cured ham. I refreshed the salad dressing with the juice of 1/2 lemon and 1/4 cup of olive oil.

I also toasted three small slices of baguette and garnished them with slices of Gouda cheese that I melted in the microwave.

I drank water with the salad.

The around 3:00 I started working on my new probate case and I called my client who came by at 3:30 and we worked until 5:30.

Suzette had eaten a bag of popcorn earlier and by 5:30 she was napping and I was hungry so I ate a bag of popcorn at 6:00 and watched game 7 of the American League playoff between the Houston Astros and the tTexas Rangers, the news, and Monday Night Football between San Francisco and the Vikings.

Texas pulled ahead early and kept expanding their lead.

The football game was closer for the entire game which the Vikings won by less than a touchdown.

Dinner - At 6:30 when Suzette woke up and we started dinner. She wanted to prepare the lb. of anchovies we bought at Talin on Saturday three ways; broiled, preserved in olive oil, and salt and sugar cured, like Gravad lax in order to replicate the amazing Burrata, anchovy and Romesco Sauce appetizer we ate at O Birran Gastropub in Ribadavia on September 12, 2023. For a complete description of the day’s events, the town, restaurant, and food, visit the blog for that day. You may wish to include it in your next trip to Spain.

She and I removed the guts and spine from each fish and Suzette then stuffed some fillets in a small jar with olive oil and salt.  She brushed Spanish olive and broiled about two dozen, and she Gravad a few with salt, sugar, and a dash of black pepper weighed down with a package of corn tortillas overnight.

Suzette then filled a Pyrex bread pan with PPI cooked orchiaetta pasta, some diced fresh mozzarella, PPI steamed asparagus from dinner last night and some Romesco sauce and heated those ingredients in the microwave.

Suzette fetched the bottle of Cava she had bought from the distributor to taste for her Spanish dinner at the Bistro in November and December and when the anchovies were broiled I opened it.

Suzette plated pasta bowls with a pile of the heated Pasta, Romesco Sauce, asparagus, and mozzarella and garnished the pasta with several broiled filleted anchovies. 

It is a joy to have weird jars of stuff like prepared Romesco Sauce in one’s fridge, so when you have a hankering to make a Spanish Tapa that calls for it you have it handy.

The dish and wine were lovely.

The wine rated 3.9 in VinVino, so a good bubbly wine and probably the wine that will be served with the burrata, Romesco Sauce, and anchovy appetizer at the Spanish dinner.

I enjoyed dinner. After dinner we watched Texas Rangers win the baseball game and the Vikings win their game.p and Suzette made parfaits of vanilla ice cream, lots of fresh rinsed raspberries, and chocolate syrup. Thank you Mike for the ice cream and raspberries.

Then at 9:30 we watched an episode of Lupin and then Suzette went to bed and I wrote this blog entry.

The most exciting thing today was preparing the anchovies .

Footnote: at 7:00 a.m. on October 24 we rinsed the curing medium off the salt and sugar cured anchovies and they tasted terrific, well cured, and completely suitable for the Burrata appetizer Suzette wants to serve in her Spanish meal.

Bon Appetit