March 13, 2024 Lunch - PPI Blue Corm Enchiladas. Dinner - Chuck Roast with Roasted Root Vegetables with Epicure Sauce

I woke up at 7:30 and worked at my desk until 9:30 when I ate a bowl of granola, milk, blueberries, and yogurt.

At 11:30 Peter came for lunch and heated each of us a plate with a square of PPI Blue Corn Enchiladas spread with sour cream and fried an egg to garnish the top.

We drank coffees brewed by the new coffee machine with lunch.

After lunch we started chopping vegetables and I continued after Peter  left around 1:00. We peeled and diced three potatoes and I then peeled and diced a rutabaga, two turnips, and five carrots.

I then turned the cooking of the pot roast  over to Suzette and lay down and napped until 4:30.

Suzette salted and peppered the Chuck roast and braised it in the large enameled casserole and then added the vegetables and a can of diced tomatoes and covered the casserole and baked it in a 300 degree oven from 2:30 to 6:30, which resulted in the meat and vegetables being very tender.

I made a Delice sauce by whisking 1 cup of cream, 1 T. of horseradish and a pinch of salt and white pepper until it stood in peaks.

We cleaned the rest of the bunch of fresh spinach and Suzette laid a bed of spinach in each pasta bowl and then spooned vegetables and meat on top of it.  I opened a bottle of 2018 Chateau Cone-Taillasson Sabourin  Blaye Cotes du Bordeaux, a 3.7 bottle of very smooth drinking claret for under $10.00 at Costco. Wine enthusiast gives this wine a 92 rating, so a lot of wine for the money.

At around 7:00 Will came by and joined us for dinner.

After dinner I toasted slices of baguette and spread them with fresh brie we bought last week at Costco. It was smooth and delicious with the equally smooth wine.

Willy and I then sent his tax documents to Shahin for tax preparation.

After Willy left we watched some TV and we went to bed at 10:00.

We ate a wonderful dinner with a lovely light, creamy horseradish sauce and a lovely wine