January 16, 2024 Breakfast - lax and bagel with cream cheese and red onion. Lunch - Carne Adovado burrito. Dinner - French Enchiladas

January 16, 2024 Breakfast - lax and bagel with cream cheese and red onion. Lunch - Carne Adovado burrito. Dinner - French Enchiladas 

I woke up at 7:30 and dressed by 8:30, made a lax and bagel and ate it with a coffee con Leche made by our new Mieile coffee maker and then started working.

 Today was much better than yesterday physically and mentally.  I billed about 2 1/2 hours of billable time and completed the book club notes.

Henry gave me the last half of his carne adovado burrito from Perico’s at 10:30 and I nibbled on it through lunch with a couple of glasses of root beer to deflect the heat of the chili at 2:10 I checked the market that was down badly.

Then at 2:30 I walked two blocks and back, which was 1500 steps.

I then checked the market and my portfolio lost .48% of its value, mostly due to drop in Apple and Boeing, even though Nvidia went up $19.50.

Dinner - Then at 5:30 we started making dinner.

We decided to make French style enchiladas.  I had bought requeson, shredded Monterrey Jack, and blue corn tortillas.  We also had two Mexican squashes and 8 oz. of  and about a lb. of pork roast.

While Suzette made a flour and butter roux to which she added the red chili sauce we made two days ago, I minced 4 cloves of garlic, a leek and a bunch of green onions and the lb. of pork roast.

Suzette started to arrange the layers of ingredients in a large French baking pan. We softened tortillas in red chili sauce to create layers of tortillas between layers of ingredients.

After it was assembled we poured the rest of the red chili over the layers and baked the dish for 45 minutes at 350 degrees to melt the cheese and cook the ingredients.

We opened a bottle of King Estate Pinot Gris to drink with dinner.  The sweetness of the wine counter-balanced the piquantness of the chili for a lovely dinner.  We have enough left to eat for days.

After dinner I ate a bowl of spumoni ice cream and two fudge sticks with a sniffer of Kelt cognac for a fabulous finish to a day of highly seasoned Mexican chili dishes.

Bon Appetit