February 28, 2024 Lunch - Pita pocket sandwiches. Dinner - BBQ pork ribs with corn on the cob and sautéed baked potato wedges.
I finished cleaning the latest Gravad lax cure last night at 10:00, so the obvious breakfast this morning was lax on bagel.
In the morning Suzette selected an Kaufman”s everything bagel that I cut into three slices and toasted and then spread with cream cheese. Suzette sliced slices of tomato and I sliced slices of yellow onion and Gravad lax. Suzette garnished one slice and I took two and we both added capers.
Then at 1:30 I toasted two halves of a pita and stuffed each with slices of PPI cold grilled lamb, tomato, feta, and tzatziki plus several black olives 'for a tasty lunch.
At 3:00 I drove to Old Town for the monthly meeting of the Historic Old Town Property owners association.
When I returned home I was pleased that Suzette had arrived and had started the slab of pork ribs I bought at Smith’s yesterday cooking at 300 degrees.
She told me it would take 3 to 4 hours to cook, so I snacked on two slices of toasted baguette spread with herbed Boursin and a glass of red wine.
We watched the news and at 8:00 we boiled two ears of corn and I cut the two PPI baked potatoes into six wedges each and we sautéed the potato wedges in 2 T. of olive oil and 2 T. of butter until they were lightly browned on all 3 sides.
Suzette coated the ribs with BBQ sauce for the last hour of cooking.
When the ribs were almost ready we boiled the two ears of corn.
We carved a couple of ribs for each plate and buttered the warm cooked corn and opened a bottle of 2021 Embroidery Monterrey County Pinot Noir.
Another super filling dinner.
We went to bed shortly after dinner.
Bon Appetit
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