October 20, 2025 Breakfast - Granola. Lunch - Mary and Tito’s. Dinner - Leftover Short Ribs Neapolitan with Mashed Potatoes and sautéed sugar snap peas and shishito peppers

October 20, 2025 Breakfast - Granola. Lunch - Mary and Tito’s. Dinner - Leftover Short Ribs Neapolitan with Mashed Potatoes and sautéed sugar snap peas and shishito peppers

I woke a few minutes after 7:30 and missed the open but saw that Apple was surging on news that I Phone sales were 14% better than last year. Nividia was down so I expected a minimal gain but as the day progressed the market got better with the Dow up 515 points and the NASDAQ up 315 points and Apple up $9.95 and even with Nividia down $.58 my portfolio managed a 1.15% gain.

At 8:00 I ate granola with tropical fruit salad, yogurt, and milk.

Then at 12:00 I got hungry and decided to celebrate with a lunch at Mary and Titio’s . It was not crowded when I arrived and I was seated immediately. I saw that the Daily special for Monday was a combo plate with a chili Relleno covered with fresh green chili, rice and beans with lettuce and tomato garnish and a taco on a side plate for $8.95, so I ordered that. I had a hankering for a taco and wanted to see how their chili rellenos tasted.

I was impressed with both and will order it again if I go on a Monday.  Also the green chili seemed incredibly fresh and had a slightly sweet flavor that was vey pleasant.

After lunch I drove to Lowe’s and bought two large avocados, a gallon of milk, and a two liter bottle of tonic water.

I then drove home and worked until 5:00 when I took a walk to Laguna and back, that got me to 3700 steps today.

I returned by way of our garden and picked four or five additional shishito peppers.

When I returned to the kitchen I combined the peppers with the five shishitos in the vegetable crisper and we decided to sauté all 10 peppers with the last of the sugar snap peas to accompany the leftover Neapolitan-style short Ribs and Caramelized Onion Ragu and Mashed Potatoes from Saturday night for dinner.

Neapolitan-Style Short Rib & Caramelized Onion Ragu

• 1 c. plus ⅓ c. extra-virgin olive oil
• 8 c. very thinly sliced yellow onions (about 2 lb.)
• 4 c. very thinly sliced cipollini or Vidalia onions (about 1½ lb.)
• 3 celery ribs, very thinly sliced
• 3 tbsp. kosher salt
• 2 tsp. freshly ground black pepper
• 2½ lb. trimmed boneless short rib, cut into 1-inch cubes
• 1 c. dry white wine, such as Pinot Grigio
• 8 c. chicken stock, unsalted store-bought or homemade
• 2 tbsp. white wine vinegar

To serve with pasta

• ½ c. kosher salt
• 1 lb. dried tubular pasta, such as ziti or paccheri
• ½ c. (1 stick) unsalted butter, cubed
• 1 c. finely grated pecorino cheese (preferably Pecorino Toscano)
• 3 tbsp. fresh lemon juice
• ⅓ c. roughly chopped parsley

In a large heavy-bottomed pot, heat 1 c. of the olive oil over medium-high heat until it is nearly smoking. Add both onions, the celery, 1½ tbsp. of the salt, and 1 tsp. of the pepper and stir well. Increase the heat to high and continue stirring until the vegetables begin to soften and release liquid, 2 to 3 minutes. Reduce the heat to medium and continue to cook, stirring and scraping intermittently, every 8 to 10 minutes, to avoid sticking. Continue cooking and scraping the vegetables while searing the short rib in the next step.

Season the short rib evenly with the remaining 1½ tbsp. salt and 1 tsp. pepper. In a second large heavy-bottomed pot, heat the remaining ⅓ c. olive oil over medium-high heat until it is nearly smoking. Working in batches if necessary to avoid overcrowding, add the meat in an even layer and sear until browned on all sides, about 4 minutes total.

Using a ladle, carefully remove the excess fat from the pot and discard, leaving behind about 2 tbsp. of fat. Add the wine and simmer until the volume of the liquid is reduced by half, 2 to 3 minutes. Add the chicken stock and bring to a boil over high heat, then reduce the heat to low and simmer. Cover the pot, leaving just a small crack open at the top, and simmer gently until the meat is fork-tender, 1½ to 2 hours.

The liquid should be reduced to about half of its original volume and turn dark brown in color. Meanwhile, keep watching and stirring the vegetable mixture. If the vegetables start to stick or burn, deglaze with up to ¼ c. water, adding 1 tbsp. at a time, and scraping the bottom of the pot to release any stuck or burnt bits. (You may end up repeating this deglazing process two or three times.) Cook the mixture until the vegetables are very soft, a deep golden brown, and about one-quarter of their original volume, 1½ to 2 hours.

When the vegetables are caramelized and the meat is tender, add the vegetables to the pot of meat and stir very well to combine. Stir in the vinegar. The sauce should be thick enough to coat the back of a spoon. If it’s too thin, simmer over low heat until it thickens up, which can take up to 30 minutes.

The sauce is ready to be used at this point, or it can be stored in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

To serve with pasta

In a large pot, bring 4 quarts water and the salt to a boil over high heat. Add the pasta and cook according to the package directions. Drain and add the pasta to the sauce, increase the heat to medium-high, and mix thoroughly with a spoon to coat. Add the butter and pecorino and stir well to combine. Once the butter has melted, remove from the heat. Finish with the lemon juice and parsley, stirring well to combine. Serve immediately.

I opened a bottle of 2021 The Specialyst Zinfandel from Lodi that was starting to leak a bit. Thankfully, it tasted fine even a little syrupy, so fine for the heavy meat driven dish.

I loved the dinner just as much as the first time, if not more, as the ragu sauce infused the mashed potatoes to create a delicious creamy potato sauce for the meat.

After dinner I ate a piece of brie and a tiny piece of a French blue cheese with the last bit of my glass of wine as we watched the Antiques Roadshow.

I also had a bite or two of the wedge of soft spice cake Suzette brought from the Bistro.

We went to bed at  9:00 after the Roadshow and Detroit had built a lead over the Buccaneers in the NFL Monday Night Football matchup.

Bon Appetit 

October 19, 2025 Breakfast - Sausage and Eggs. Lunch - Leftover Vietnamese Bun Dinner - Scallops Piccata with Linguine

October 19, 2025 Breakfast - Sausage and Eggs. Lunch - Leftover Vietnamese Bun  Dinner - Scallops Piccata with Linguine 

I got up around 7:00 and made a cup of hot chocolate with a shot of rum and watched Aston Villa beat Tottenham and then Man United beat Liverpool. Both were exciting upsets because in each the underdog persevered and won.

Then I made breakfast for us, I sautéed two sausage patties, one slice of onion, and fried three eggs. I also toasted four slices of bread that I buttered and spread jam on them. Suzette drank her Sunday Bloody Mary and I drank hot tea.

Then from 12:30 we worked at our desks until 2:30 when I ate the leftover bun Vietnamese food left from lunch on Friday at Pho Linch, and watched the Cowboys beat Washington.

Suzette watched the HGTV channel.

Then at 5:00 we decided to cook scallops with linguine with a piccata wine sauce so we went to the garden and picked parsley, lemon thyme, and sorrel.

I chopped those and also 1/2 cup of onion and 4 cloves of garlic.

Suzette fetched capers and started a pot of water boiling and boiled the linguine and then sautéed the onion and garlic and then added the parsley, capers, sorrel, and thyme and wine. Then she tossed the linguine in the scallops and sauce. I grated about a Cup of Jarlsberg cheese and poured glasses of Kirkland Pinot Grigio and Suzette plated the linguine and then a pile of scallops and sauce and then a handful of grated Jarlsberg and a dusting of grated Parmesan.

After dinner we watched Miss Fisher and then went over the trip itinerary. Then I heated and ate a bowl of cobbler with pear compote and watched Magreit, Gold, and Patience, which is a British imitation of Astrid and went to bed a bit after 11:00.

Bon Appetit

October 18, 2025 Breakfast - Vietnamese Miso Noodle Soup Lunch - Chicken Curry with rice. Dinner - Beef Short Ribs with Caramelized Onions, Mashed Potatoes, and Blanched Sugar Snap Peas

October 18, 2025 Breakfast - Vietnamese Miso Noodle Soup  Lunch - Chicken Curry with rice.  Dinner - Beef Short Ribs with Caramelized Onions, Mashed Potatoes, and Blanched Sugar Snap Peas

We awakened around 7:00. At 7:30 I ate the last bowl of Vietnamese Pork miso noodle soup.

Then we covered the pond with the PVC and plastic screen structure Suzette and Carlos made last year

Then I watched Arsenal beat Fulham to stay in 1st place in the PL while I sliced 4 cups of onions, a leek, and four stalks of celery for the short rib dish Suzette was prepping.

We caramelized the onions with olive oil for two hours.

I cut the six sneed ribs in half the make short ribs and Suzette braised them and then slow cooked them in olive oil and herbs for two hours also. 

Then we cleaned out enough stuff in the garage to get the cars further into the garage so we can get into our fridge more easily.

Then I watched TCU beat Baylor 42 to 36 after two lighting delays.

Then we walked around the middle loop and Suzette picked up a basket full of pine cones for craft projects at the Center.

When we returned home we worked for a while and then finished dinner prep. We peeled potatoes and boiled them and Suzette made mashed potatoes and I destemmed a handful of sugar snap peas that Suzette blanched in the potato water.

Here is the new recipe we followed to prepare the short ribs.

Neapolitan-Style Short Rib & Caramelized Onion Ragu

• 1 c. plus ⅓ c. extra-virgin olive oil
• 8 c. very thinly sliced yellow onions (about 2 lb.)
• 4 c. very thinly sliced cipollini or Vidalia onions (about 1½ lb.)
• 3 celery ribs, very thinly sliced
• 3 tbsp. kosher salt
• 2 tsp. freshly ground black pepper
• 2½ lb. trimmed boneless short rib, cut into 1-inch cubes
• 1 c. dry white wine, such as Pinot Grigio
• 8 c. chicken stock, unsalted store-bought or homemade
• 2 tbsp. white wine vinegar

To serve with pasta

• ½ c. kosher salt
• 1 lb. dried tubular pasta, such as ziti or paccheri
• ½ c. (1 stick) unsalted butter, cubed
• 1 c. finely grated pecorino cheese (preferably Pecorino Toscano)
• 3 tbsp. fresh lemon juice
• ⅓ c. roughly chopped parsley

In a large heavy-bottomed pot, heat 1 c. of the olive oil over medium-high heat until it is nearly smoking. Add both onions, the celery, 1½ tbsp. of the salt, and 1 tsp. of the pepper and stir well. Increase the heat to high and continue stirring until the vegetables begin to soften and release liquid, 2 to 3 minutes. Reduce the heat to medium and continue to cook, stirring and scraping intermittently, every 8 to 10 minutes, to avoid sticking. Continue cooking and scraping the vegetables while searing the short rib in the next step.

Season the short rib evenly with the remaining 1½ tbsp. salt and 1 tsp. pepper. In a second large heavy-bottomed pot, heat the remaining ⅓ c. olive oil over medium-high heat until it is nearly smoking. Working in batches if necessary to avoid overcrowding, add the meat in an even layer and sear until browned on all sides, about 4 minutes total.

Using a ladle, carefully remove the excess fat from the pot and discard, leaving behind about 2 tbsp. of fat. Add the wine and simmer until the volume of the liquid is reduced by half, 2 to 3 minutes. Add the chicken stock and bring to a boil over high heat, then reduce the heat to low and simmer. Cover the pot, leaving just a small crack open at the top, and simmer gently until the meat is fork-tender, 1½ to 2 hours.

The liquid should be reduced to about half of its original volume and turn dark brown in color. Meanwhile, keep watching and stirring the vegetable mixture. If the vegetables start to stick or burn, deglaze with up to ¼ c. water, adding 1 tbsp. at a time, and scraping the bottom of the pot to release any stuck or burnt bits. (You may end up repeating this deglazing process two or three times.) Cook the mixture until the vegetables are very soft, a deep golden brown, and about one-quarter of their original volume, 1½ to 2 hours.

When the vegetables are caramelized and the meat is tender, add the vegetables to the pot of meat and stir very well to combine. Stir in the vinegar. The sauce should be thick enough to coat the back of a spoon. If it’s too thin, simmer over low heat until it thickens up, which can take up to 30 minutes.

The sauce is ready to be used at this point, or it can be stored in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

To serve with pasta

In a large pot, bring 4 quarts water and the salt to a boil over high heat. Add the pasta and cook according to the package directions. Drain and add the pasta to the sauce, increase the heat to medium-high, and mix thoroughly with a spoon to coat. Add the butter and pecorino and stir well to combine. Once the butter has melted, remove from the heat. Finish with the lemon juice and parsley, stirring well to combine. Serve immediatelY.

When Suzette added the onions to the beef we used our new grease remover to remove about a cup of grease from the beef.

I opened a bottle of Kirkland Grand Cru St. Emillion that was a really nice bottle of wine.

We ate a great dinner. The super soft onions and celery and leek mixed with the mashed potatoes was terrific.

After dinner we watched Bill Maher and then Have I Got News for You on CNN and then Suzette went to bed to read and I stayed up to watch Texas beat Kentucky. Later I drank a cognac with two squares of chocolate and then some Peach, quince, and blueberry cobbler with a cup of tea.

Finally I blogged and watched UNM play Nevada.

Bon Appetit 

October 17, 2025 Breakfast - Granola with Tropical Fruit Salad Lunch - Pho Lin. Dinner - Leftover Fish in lemon Sauce with Beans in gremolata sauce

October 17, 2025 Breakfast - Granola with Tropical Fruit Salad  Lunch - Pho  Lin. Dinner - Leftover Fish in lemon Sauce with Beans in gremolata sauce

I awakened at 7:30 and ate a bowl of granola with tropical fruit salad and yogurt and milk and watched the market go down but after a while it went positive, with most stocks ending up for the day with Apple up $4.84 and Nvidia up $1.41. It was tremendously reassuring that my two biggest holdings performed well today with a lot of help from other stocks

I zoomed with Willy for the first time from 8:30 to 9:30 who helped me put my name on the waiting list for a Robinhood Gold credit card.

Then at 10:00  held an arbitration hearing and had a good conversation with Lance Wainwright.

Then Suzette wanted to go to the sale at Talin, so around 11:30 we drove to Talin. Suzette found a number of interesting items to sell and use at the spa. While she shopped I wandered around the store and bought items that we were low on; Swad Mixed Pickle, rice flakes, shallots, and dried seaweed.

I then helped her load her purchases and we drove to Pho Ling for lunch. We decided to split and order of spring rolls wit a lovely peanut sauce and No. 50, a bowl with rice vermicelli noodles on one side and lettuce, cucumber sticks, mung bean sprouts and chopped basil on the other side with a small pile of pickled vegetables, and grilled marinated pork, a fried egg roll, and two grilled shrimp on top with a bowl of lovely fish sauce.

We were lucky to have ordered an appetizer and an entree, because we could not finish what we ordered and had to take some of the noodle dish home.

When we returned home Suzette drove off again in search of more Christmas plates and glasses.

I paid property taxes and utility bills and then checked the market and was pleased that there was no Friday sell off that provided my portfolio a .7% gain. 

I then worked for an hour on a pleading for the water case.

I stopped at 4:15 to watched the news and discovered that Prince Andrew, the King’s younger brother p, had given up his Royal title of Duke of York, which meant that Fergie is just Fergie again and no longer Duchess of York.

It also means that one more life has been affected negatively by Epstein.  I suspect there are several more that will be affected as the slow drip of facts regarding those affiliated with Epstein become public.

At 5:00 Suzette returned and we took a walk in the garden and then fixed dinner, which meant heating the leftover fish in lemon sauce and the beans in gremolata sauce and fetching and the cucumber, onion,n and cherry tomato salad and pouring two glasses of French Palantir Sauvignon Blanc.

After dinner we watched game 5 of the Mariners v. Blue Jays AL playoffs . Suzette cheered for the Mariners because Debbie’s niece is married to one of the players. We were thrilled when the Mariners tied and then several innings later hit a grand slam home run to win.

I ate a bowl,of quince, peach and blueberry cobbler with pistachio gelato with a cup of tea during the Miami game for dessert.

We then watched Louisville beat No. 2 Miami and then Suzette went to bed and I watched an equally impressive victory by Minnesota over No. 25 ranked Nebraska 24 to 6. Minnesota sacked Nebraska’s quarterback 9 times. It was a rout.

I then finished this blog entry and went to bed.

Gremolata might sound fancy, but really, it’s incredibly simple. An Italian condiment, it consists of chopped parsley mixed with lemon zest and garlic.

Bon Appetit

October 16, 2025 Breakfast - Chocolate Croissant and Tea. Lunch - Vietnamese Miso Noodle Soup. Dinner - Grilled hamburgers filled with onion,garlic and parsley garnished with burrata and green chili ears of corn, and blanched sugar snap peas

October 16, 2025 Breakfast - Chocolate Croissant and Tea. Lunch - Vietnamese Miso Noodle Soup. Dinner - Grilled hamburgers filled with onion,garlic and parsley garnished with burrata and green chili  ears of corn, and blanched sugar snap peas.

I started working at 5:30 but took a break at 7:30 to eat a chocolate  croissant and a cup of tea.

Then at 12:30 I reheated the leftover Vietnamese Miso Noodles Soup by adding a hui Tu seasoning cube, sliced Pork, about 2 cups of chopped Napa cabbage, and some more tofu and water.  This filled the pot up again k some there was still about 1/3 of the pot filled after I ate two bowls with a little hoisin sauce.

I worked after lunch until 3:30 when I walked around the block and then checked my portfolio. It was another volatile day in the market with Apple down $1.89 and Nvidia up $1.98 that was just enough to get my Portfolio to another .2% gain.

Then I worked until 5:30 when Suzette was ready to start dinner. 

We had spoken during the day and decided to cook hamburgers with corn on the cob. I wanted to cook sugar snap peas as the vegetable and Suzette wanted to make a sweet and sour cucumber and cherry tomato salad.

Suzette decided to mix minced onion, garlic and fresh parsley from the garden with the hamburger meat to make a delicious meatloaf style of hamburger, so I minced about 1/2 cup of onion,four cloves of garlic and about 1/3 cup of parsley leaves that Suzette mixed into the ground beef and formed into three patties, one larger than the other two.

We both ate our hamburgers open faced on a grill toasted bun. I ate the two smaller hamburgers.

I shucked the husks from the ears of corn and boiled them and after a few minutes added a handful of sugar snap peas I had destemmed to blanch the peas. It took longer than I thought for the hamburgers to cook which meant that the peas got a bit soft and water logged.

Suzette made the cherry tomato and cucumber salad, so we had a large dinner. 

I opened a bottle of Priorat from Spain that was a blend of 45% Grenache, 45% Carignan, and 10% Merlot that went well with the beef.

After dinner I watched two old warhorses go at it in the Thursday Night Football match up between Joe Flacco for the Bengals and Aaron Rodgers for the Pittsburgh Steelers. The Bengals consumed the last 5 minutes in a long drive and kicked a field goal to win 33 to 31, which is the way many Pro games have been won this season.

I watched my third favorite show on PBS at 9:45 Foyle’s War and then finished this blog entry and went to bed.

Bon Appetit