September 29, 2024 Brunch - Tomato, avocado, onion, and mushroom omelet. Snack - Cheese Quesadilla. Dinner - Scallops Provençal with PPI rice and green beans

September 29, 2024 Brunch - Tomato, avocado, onion, and mushroom omelet. Snack - Cheese Quesadilla. Dinner - Scallops Provençal with PPI rice and green beans

Little by little we are digging our way through the food I bought on Thursday. This morning I diced a Roma tomato, 1/2 of a small onion, a small avocado, and two mushrooms, and a few sprigs of fresh cilantro and laced them in three separate bowls.

While I prepped Suzette fetched a pan and whisked three eggs. Then she sautéed the onions and tomatoes, then she added the mushroom slices, and finally the avocado and fresh cilantro.

After a few minutes she added the egg.  She also sliced and toasted slices of baguette and fetched the butter and a jar of the wonderful apricot and lavender preserves we made this spring with the apricots from our tree. When the omelet was cooked she divided it into two portions and added toast and grapes  for a delicious brunch without red meat.

We drank glasses of fresh squeezed orange juice from El Super.

I requested that Suzette cook a pot of Asturian Fabada beans.  To make traditional Fabada, one must add  morcilla and pork, and Spanish chorizo.

We had pork belly in the fridge, so we only needed to shop for chorizo and morcilla (blood sausage).

At 1:45 we walked in the Bosque and then drove to El Super and bought both chorizo and morcilla.  We also bought another 64 oz. Orange juice and corn and flour tortillas and vegetable broth for the Fabada.

When we returned at 3:30 I was hungry, so I made a quesadilla by laying slices of Jarlsberg cheese between two still warm corn tortillas and sautéing the quesadilla on both sides in butter in a skillet. I drank the rest of the Carlsberg beer with it for a delightful snack.

At 4:00 I minced 1/2 small onion, two carrots, and four or five cloves of garlic from our garden.

Suzette then sautéed those ingredients and then added the soaked Fabada and covered them with water and started cooking the beans. 

We rested until 7:30 and then I started cooking Scallops Provençal from the Mastering the Art of French Cooking. 

I mined 1/3 small onion, 1/2 shallot, and four or five cloves of garlic from our garden.

I sliced the six sea scallops I bought at Smith’s on Thursday in half and Suzette dusted them in flour, salt, and pepper.

I opened a chilled bottle of Falerio Italian white wine Suzette then sautéed the onion, garlic, and shallot in butter for about five minutes on low heat to  turn them translucent and then added the scallops and cooked them for a couple of minutes on each side and then added the white wine to make a quick and easy cream sauce. 

We heated the leftover sushi rice and green beans from yesterday and Suzette plated the scallops on a pile of rice and green beans and we drank Falerio white wine for an excellent dinner.

Later I made a cup of tea and combined some Grande Marnier with some Maison Serrene cognac and ate a couple of chocolates and watched Van Der Velk. Suzette went to bed at 10:00 and I stayed up to blog.

I rode 1.2 miles on the therapeutic bike this morning in two sessions, then over a mile in the Bosque, and probably another mile at El Super and all of that plus going to the garden twice, I walked 4200 steps today most without pain.

Bon Appetit