October 7, 2024 Breakfast - Granola. Lunch - Fabada. Dinner - Baked Delicata Squash stuffed with four types of mushrooms, rice, and Morcilla sausage

October 7, 2024 Breakfast - Granola. Lunch - Fabada. Dinner - Baked Delicata Squash stuffed with four types of mushrooms, rice, and Morcilla sausage 

I awakened at 7:45 after reading from 1:45 to 3:15.  I ate bowl of granola with milk, yogurt, and green grape halves.

The day was made when Brian rented the apartment at 524 Romero. I coasted most of the rest of the day because the market was up in the morning and I thought it would be a strong day for my portfolio but downgrades of Apple and Amazon sent the market and my portfolio into a decline. What looked like big up turned into a slight decline thanks to a good increase in Nvidia that prevented complete jdisaster.

At 1:30 I heated a bowl of Fabada and toasted and buttered a slice of baguette and ate a small simple lunch and drank a few sips of beer with it.

Simple but elegant was the food theme of the day. My recipe for Chicken Vignie became a pale second to Suzette’s menu today,

Dinner - Baked Delicata Squash stuffed with mushrooms, rice and Morcilla and a Tallegio mornay sauce.

I cut the two delicata squash we bought at the farmers’ market on Saturday in half and then I minced 1/4 of a medium onion, shiitake, white, chestnut, and black oyster mushrooms and made a cup of riceWith chunks of seaweed. Suzette sautéed the onion and mushrooms with morcilla sausage and some Allepo chili and mixed in some of the cooked rice and stuffed the four delicata halves after removing the seeds. We then made a cream sauce and added chunks of Tallegio cheese to make a Mornay sauce and drizzled the sauce over each stuffed squash and baked the four stuffed squash in a 350 degree oven for forty minutes.  

               The chestnut, black oyster, shitake, and white mushrooms

I opened a bottle of 2017 Delectus Winery in St. Helena’s Cabernet Sauvignon French Wedding selection that Doug and Crystal gave us. The wine was smooth and tasted of dark fruit. It was perfect with the strong flavors of morcilla and exotic mushrooms.

Suzette snapped a handful of asparagus and tossed them with olive oil and roasted them in the oven during the last 10 minutes of the bake.

This was a simple but elegant meal. An interesting mixture of four mushrooms with morcilla sausage in the type of dish you wi pound find in only the most progressive restaurants and the wine was first rate.

We went to bed at 10:00.

Bon Appetit