June 9, 2024 Breakfast - Mackerel and Chard Omelet. Lunch - Black Eyes Peas and Sautéed Kale. Dinner - Roasted Greek Chicken, Tabouli, salad, tzatziki and Baby Nann at Debbie’s
Our first adventure was fixing the swamp cooler. The pump had fallen on its side, so it was an easy repair.
We then inspected the garden. The apricot tree is loaded and will be ready to pick in a couple of days.
Our hosts was also in bloom.
We picked about three sour cherries and a handful of cherry tomatoes. Then in the main garden we picked a bag of two types of kale.
Then Suzette worked on the pond and I watched the news.
At 9:30 Suzette started breakfast. She minced shallot, and sautéed the shallot in butter added some leftover mackerel. Then she added three whisked eggs and folded in a handful of chard from our garden.
She also toasted two slices of rye bread we bought in Detroit. A perfect use of PPI’s.
Black eyed Pea Stew from Then I chopped 1 cup of onion, 1/2 cup each of celery and carrot and Suzette sautéed these in olive oil with salt in a large casserole. Suzette added 1 T. of chipotle salsa and 1 T. of minced garlic. After the ingredients were cooked she added the peas to the vegetables and covered the peas with water and covered the casserole and turned it down to simmer on the top of the stove and cooked for 45 Minutes.
I then pitted another 2 lb. of bing cherries that Suzette then bottled with the remaining maraschino Cherry preserving liquid, containing brandy, lemon juice, vanilla, Amaretto, and cherry liquor and water.
At 1:30 Suzette finished the Black Eye Pea stew by dicing and sautéing a smoked Pork cutlet with 1/2 cup of minced shallot and two garlic cloves minced and added 2 cups of chopped kale we had picked in the morning and then 1 1/2 of the cooking liquid from the peas. She covered the kale and steamed it until tender.
Suzette then served us each a bowl of peas and kale for lunch.
After lunch Suzette made a Greek Chicken seasoning with salt, pepper, garlic, thyme, oregano and marjoram.
She washed and dried a chicken and dusted the chicken with the seasoning and the rested the chicken on a Spandex frame in a ceramic baking dish filled with water to a depth of 1/2 inch and baked it in the oven.
At 4:00 we wrapped the still hot baked chicken in Saran Wrap and foil and took it and the last of the feta cheese, lettuce, the tabouli, and a bottle of Bougerier Chenin Blanc to Debbie’s for dinner. When we arrived we met a new friend. Jeff looked good and we sat around the kitchen island.
Suzette and I drank the Chenin Blanc and Debbie and the friend drank scotch.
After Jeff retired I cut up the chicken and we put out the tabouli, lettuce, and feta chee and Debbie added a container of tzatziki and a plate of baby nann.
We had a lovely dinner.
Then I watched the first 1/2 of game 2 of the NBA final between Dallas and the Boston Celtics band the girls talked. Until 7:30, when we all left.
We went home and watched some of the NBA game and then an amazing NCAA men’s baseball game between Texas A&M and Oregon. The
Oregon pitcher walked six batters to score three runs and then A&M hit a grand slam home run and a 2 run home run to score 9 runs in the seventh inning and blow the game away.
I have never seen a pitcher walk six batters in a row to score three runs.
I guess Oregon did not have a closer.
We went to bed at 9:30.
We now have a fridge filled maraschino cherries with four bottles left from last year that are ready to use.
It was a very full and successful day of cooking.
Bon Appetit
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