May 5, 2024 Breakfast - Granola, milk, blueberries, and yogurt, Snack - Toast with peanut butter and honey Lunch - cheese, foie gras, bread and wine Cinco de Mayo dinner party

May 5, 2024 Breakfast - Granola, milk, blueberries, and yogurt, Snack - Toast with peanut butter and honey Lunch - cheese, foie gras, bread and wine   Cinco de Mayo dinner party

I woke up at 4:30 and blogged about yesterday’s trip to Santa Fe.

Then at 7:00 I watched Brighton beat Aston Villa that was ranked No. 4 in the PL. To explain how unusual the Brighton victory was, Brighton has not beaten Aston Villa in Birmingham in the last 43 years.

Then we worked in the garden picking up trash, after which I toasted a slice of Kommisarbrod and spread it with peanut butter and honey.

I then found a recipe and helped Suzette cook Korean BBQ in the new cricket pot.  Here is the recipe

Then it was 1::00 when we finished in the garden. We decided to make a simple Picnic lunch with cheeses, foie gras, cured ham, Gravad lax slices, bread, and Wine.

Suzette fetched and opened a bottle of Embroidery Pinot Noir from California ($7.99 at Costco).

We put out Port Salut, Mimolette, a cheddar, and Manchego and toasted slices of baguette.

We enjoyed our light lunch on the back patio under the awning out of the wind.

I watched Liverpool beat Tottenham 4 to  2 and then lay down at 2:00 and took a nap until 4:00.

We made the nopales salad. Suzette sliced a couple of palm hearts and fetched a salad bowl. I diced three tomatoes, four radishes, feta cheese, three avocados, and red onion slices and we added lime juice, olive oil, and the cooked nopalitos. The feta and avocados turned to mush and gave the salad a dense, heavy taste, although the other ingredients were very light.

Then I squeezed about 2 1/2 cups of a mixture of lime juice and sweet lime juice and we fetched three bottles of tequila and the bottle of triple sec

At 5:15 I showered and dressed and a few minutes before 6:00 Nancy and Cliff arrived with guacamole, chili con queso and beans.

Then a little later Elaine and Wayne arrived with the enchiladas and, stewed tomatoes, Spanish rice and some bean dip from the Country Club.

I made made a recipe of margaritas with 1 cup each of triple sec and lime juice and two cups of tequila and Suzette added crushed ice to the shaker and shook the mixture and we poured four for us and Nancy and Cliff. Everyone loved the margaritas perhaps because I had juiced sweet limes with the regular Persian limes and the juice had a mellow flavor rather than the harsher acidic flavor of limes.

Suzette had made syrup so I made Wayne an alcohol free margarita with simple syrup and lime juice over ice.

I filled one bowl with Mexican chips and another bowl with Tostitos scoopers.  We put Nancy’s bowls of guacamole, beans and queso on the table on the patio under the awning and sipped margaritas and ate scoops of appetizers for awhile.

Then Wayne, Nancy, and Suzette went to the kitchen to heat and serve dinner. I went to the kitchen and fetched the nopales salad and took it outside to the table.  Soon Suzette brought me a plate filled with chicken enchiladas, stewed tomatoes, the rice Wayne and Elaine made and beans Nancy made. I added salad to each plate and we enjoyed a lovely dinner.

After dinner Suzette cut squares of the tres leches cake soaked with condensed milk and evaporated milk she made and she garnished each square with whipped cream, strawberry slices, mango cubes, and blueberries. A beautiful and delicious dessert. Suzette made coffees for those who wanted one for a lovely ending to a lovely meal.

We talked until 9:00 when folks left.

Bon Appetit