December 23, 2023 Breakfast - Granola with tropical fruit, and yogurt Snack - Pain au Chocolate and 1/2 slice of bagel with cream cheese and lax. Dinner - Grilled Porterhouse steak, Potato Latkes, apple Sauce, and Green Beans
There was lots of family activity in the morning and afternoon that did not include me.
Billy went to Manzano Senior Center to play pickle ball and then ate breakfast at the Range, Suzette and Elaine went to see the big Henry Moore and Georgia O’Keefe exhibit at the Albuquerque Museum and buy Kaufman’s bagels.
I ate a bowl of the lovely granola Elaine made and gave me with milk, yogurt, and tropical salad and watched Lutron beat Newcastle.
Then I walked to the country club and back from around 10:20 to 11:00.
When I returned I made a cup of chai and heated a pain Au chocolate are started watching the Arsenal v. Liverpool game that was already tied 1 to 1.
Shortly after 11:00 Elaine and Suzette returned with fresh Kaufman’s bagels and Suzette sliced and toasted the bagels and spread the slices with cream cheese and garnished the slices with lax, red onion, capers and tomato.
Suzette offered me 1/2 of one other two slices. The dense bagel was chewy and was another small meal.
We had decided to grill steaks and make potato latkes for an early
dinner so Suzette thawed two Porter house steaks did not eat anything else until dinner although Suzette and Elaine made fresh apple sauce with the five or six gala apples I had bought at El Super on Wednesday. They cored and peeled the apples and cooked them with processed quince and then pureed the cooked apples and quince in a hand cranked food mill. Suzette and I then seasoned the apple sauce lightly with a dash of ground cinnamon and 1 T. of sugar because the apple sauce had some natural sweetness.
In the afternoon Willy, Elaine, and Bill went to Willy’s gym and played pickle ball while Suzette and I drove to the crowded Total Wine store to buy beer and vermouth and decided not to drive to Trader Joe’s.
Dinner -
At 5:30 we started cooking dinner. Elaine snapped the bag of green beans I bought at El Super and chopped about 1 cup of whole almonds into pieces. I sliced a pile of white mushrooms and brown beech mushrooms and 1 1/2 shallots and three cloves of garlic. Suzette blanched and then sautéed the green beans to which I added the almonds. Elaine grated two potatoes and 2/3 onion and added whisked egg to those two ingredients to make the latkes.
I sautéed the shallot and garlic in four T. of butter and three T. of olive oil and then added the mushrooms and about 2 tsp. of our homemade herbs de Provence. After a few minutes I added about 2 T. of amontillado sherry to the mushrooms.
Willy arrived a bit after 6:00 and helped Suzette grill the steaks.
We all drank a glass of vermouth as we cooked.
Then Billy and Elaine sautéed the latkes in canola oil.
I fetched a 2914 Sangiacomo Calstar Pinot noir and opened it and the 2019 De Ponte Reserve Pinot Noir. and poured the Calstar.
Soon the steak came in and we covered it with aluminum while Billy and Elaine sautéed the potato latkes in oil until they were golden brown on both sides.
As they finished cooking latkes, I sliced the two steaks and we served ourselves, steak with green beans with toasted almonds and potato latkes.
Suzette put a bowl of the freshly made apple sauce and a small bowl of sour cream on the table and we added generous amount of apple sauce and sour cream to the flaky crisp potato latkes and ate a very enjoyable dinner.
After dinner Suzette served slices of the cheese cake one of her employees gave her.
Then we ate a few of the lovely Neuhaus chocolates Billy and Elaine brought with sips of Kelt cognac.
It was a lovely day and family dinner.
Bon Appetit
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