November 3, 2023 Breakfast- Toasted bagel with Gravad lax, red onion, cream cheese and capers. Lunch Chicken and Anchovy Cesar Salad Dinner - Beef and Zucchini Enchilada Casserole.

November 3, 2023 Breakfast- Toasted bagel with Gravad lax, red onion, cream cheese and capers. Lunch Chicken and Anchovy Cesar Salad  Dinner - Beef and Zucchini Enchilada Casserole.

I awakened at 7:20 and showered and dressed and toasted a bagel and spread the two halves with cream cheese and garnished them with slices of red onion and Gravad lax and capers and drank a cup of hot tea with them.

Then I listened to a three hour seminar on real property until noon.

Around 1:15  Suzette called and said she was on her way home and wanted to eat lunch together.

We agreed on a chicken Cesar salad.

I made croutons by tossing cubes of baguette in olive oil and salt and baking them for 12 minutes on a cookie sheet I had seasoned by rubbing it  with a clove of garlic.

I then cut and spun bite sized pieces of romaine and green leaf lettuce.

When Suzette came home she helped finish the salad. She sliced an avocado while I sliced two green onions into thin rounds and diced two tomatoes from: our garden.

Suzette fetched a bottle of La Granja Viura and Verdejo blend and opened it and poured glasses of wine.

I added lemon juice and olive oil and three slices of garlic to the dressing jar and dressed the salad.  Suzette added croutons, some anchovy fillets, and a drizzle of good Spanish olive oil that we bought in Spain to the salads.

It was a lovely sunny warm day, so we took our salad bowls and wine glasses to the table under the gazebo and ate a wonderful meal.

After lunch we worked for a while clearing our bedroom of stuff and then at 4:00 we poured vermouths and rested in front of the TV.

Suzette lay down and I diced two brown onions and two zucchinis for enchiladas.

I then checked my portfolio and was surprised than it was another strong day in the Market with the NASDAQ up another 1.38% and my portfolio up strongly also. In the last week my portfolio has risen 6.4% out of the doldrums and back above the year end balance of three years ago.

When Suzette returned to the kitchen she sautéed ground beef, the diced onion, four cloves of garlic chopped, the onion and the zucchini slices.

 We then softened corn tortillas in red enchilada sauce mixed with water in a small skillet and filled a large French copper deep baking dish with layers of softened tortillas, the beef and vegetable mixture, shredded mozzarella cheese and requeson cheese (a Mexican form of cottage cheese) and liberal dousing of each layer with red enchilada sauce. I think there were four layers of tortillas with one being on the bottom and one on the top,with some mozzarella on top.

We then baked the enchiladas in a 350 degree oven for. 45 minutes to melt the cheese and thoroughly heat all the ingredients.

I had brought in three Shiner Bock long neck beers and chilled them in the freezer, so we drank could beer with our dinner of enchilada casserole.

We used all the crema in the dish, so we garnished our enchiladas with requeson and loved it better than sour cream with the enchiladas because requeson lacks that sour flavor of sour cream.

I had been having a hankering for enchiladas, so I was very happy with the success of our meal.

I had suggested also cooking beans but Suzette said  it would be too much food and she was correct.

We usually add zucchini to our lasagna and enchiladas to give them a vegetable component and to dispense with the cooking of a vegetable for the meal.

The French copper deep dish allowed us to add an extra layer or two of ingredients that enhanced the depth of flavor of the dish in my opinion.

Later, after Suzette went to bed at 9:30 I ate a small bowl of spumoni ice cream.

The holiday season offers several of my favorite foods that are not offered during the rest of the year, such as spumoni, fruit cake, and Belgium chocolates.

Bon Appetit