October 28, 2023 Lunch - Pita pocket Sandwiches Dinner - Roasted Chicken, PPI Potatoes Savoyard, and Steamed Snow Peas

October 28, 2023 Lunch - Pita pocket Sandwiches  Dinner - Roasted Chicken, PPI Potatoes Savoyard, and Steamed Snow Peas

I awakened at 7:00 and watched Brentford beat Chelsea. I made a cup of hot chocolate with almost all milk, a bag of Swiss Miss mix and a T. of Starbucks cocoa, plus a T. of cognac for breakfast.

Roger came to discuss the bathroom remodel and then Suzette left to help cook the Spanish meal.

I watched soccer and then football.  The most exciting game of the day was Kansas beating Oklahoma. The next best game was Texas beating BYU.

I read a terrible article in The New Yorker on a scheme in Colorado for foster parents terminating birth parents’ child custody.

Then at 2:00 I toasted a pita bread and filled them with leftover steak, slices of tomato and onion and labni and ate them with pickles and dolmas and drank a glass of yogurt drink.

Suzette came home around 3:00 after a frustrating day of trying to cook.

She had stopped and bought melon ballers at Walmart.

We watched Jose Andres make the apples in red wine syrup once more and then we replicated the dish.

Suzette reduced by 1/2, 2 bottles of Rioja with two sticks of cinnamon, a bay leaf, and 1 1/2 cup of sugar until it was a syrup.

I peeled 9 apples and we then cut balls from the apples. Suzette heated a cooking pan and added the syrup and then the apples and boiled the apple ball for about five minutes and the cooled them.

Then around 4:30 I prepped the whole chicken I bought yesterday at Smith’s.

I went to the garden and picked tarragon, thyme, and rosemary.

I sliced three or four cloves of garlic into flat slices and pricked the chicken’s skin and pushed garlic and tarragon under the skin in eight or ten places.  I then filled the stomach cavity with lemon wedges and placed the chicken on a steel rack. We placed the rack in a Pyrex baking dish and added 1/4 inch of water to the bottom of the baking dish.

Suzette cooked the chicken in a 425 degree oven for twenty minutes and then turned the oven temp down to 350 and roasted the chicken for another hour.

I opened a bottle of 2018 Lamoreaux Landing Dry Riesling that I fetched and chilled this morning.  It is one of our favorite rieslings.

When the chicken was ready Suzette microwaved the PPI Potatoes Savoyard and steam a handful of snow peas I bought at Talin yesterday.

We ate roasted chicken, steamed snow peas, and Potatoes Savoyard for dinner with glasses of Lamoreaux Landing dry Riesling.

Then later Suzette made the dessert that will be served at the Spanish meal on Thursday, red wine marinated apple balls with vanilla ice cream balls garnished with sprigs of Rosemary and thyme.

We watched TV and at 9:00 Death in Paradise. 

Suzette went to bed at 10:00 and I stayed up to blog this entry and read a bit.

Bon Appetit