March 23, 2024 Lunch - Roasted Vegetables, bacon, and a fried egg Dinner - Poached Salmon with Cassarecce Pasta with a cream sauce.

March 23, 2024 Lunch - Roasted Vegetables, bacon, and a fried egg Dinner - Poached Salmon with Cassarecce Pasta with a cream sauce.

I woke up early and watched EUFA friendly soccer matched between first Belgium and Ireland and the second, between England v Brazil.

These matches were little more than workouts. Among the 4 teams there was only 1 scored in the second by Brazil, but I enjoyed watching the soccer.

Suzette toasted a slice of bagel and spread with cream cheese for me for breakfast and then went to an estate sale to buy a lot of Mexican woven cotton table clothes to decorate table for Cinco de Mayo.

At 9:00 I took a nap until Aaron arrived at 10:00 for PT evaluation. We had a lovely two hour conversation and evaluation. 

Suzette came home at around11:30 and joined the conversation.

Then after Aaron left at 12:00, Suzette sautéed PPI Roasted Vegetables we made with the Chuck roast last week with an egg on top with crisp bacon.

After lunch I napped and watched basketball and ate a toasted chocolate crepe.

Dinner - Poached Salmon with Cassarecce Pasta in a cream sauce.

We started cooking dinner at 6:00. I minced a large shallot, two cloves of garlic, chives, and six sprigs of parsley for the poaching medium. After the vegetables were cooked water, white wine, and butter were added and salmon was poached in a covered casserole.

I also cut strips from a slab of Murray’s Swiss Gruyere and then cut each into cubes.. I then sliced slices from a wedge of Dahm firm cheese to garnish the dish.

After the salmon was poached and the pasta cooked, Suzette made the cream sauce by first cooking several T. of flour in several T. of butter to make a roux.  The Suzette added poaching medium to the roux to make the cream sauce and then added the cubes of Gruyere and then added back the fish and heated the fish in the sauce. Suzette then plated drained pasta in a pasta bowl and spooned salmon in cream sauce on top and garnished each plate with fresh minced parsley.

The 2021 Vielle Fontaine Vouvray was excellent, characteristically Chenin Blanc with its citrusy acidity and sweetness.

After dinner Suzette scooped me a bowl of chocolate cherry swirl ice cream garnished with several of her lovely maraschino cherries.

Then Willy left and we watched an early episode of Death in Paradise .

Then Suzette went bed and I watched an early episode of Nina and went to bed at 11:00.

Bon Appetit