January 5, 2024 Lunch - Crab Cakes with tomato and cucumber salad and tartare sauce Dinner - PPI Pork and Sauerkraut and Mashed Potatoes

January 5, 2024 Lunch - Crab Cakes with tomato and cucumber salad and tartare sauce  Dinner - PPI Pork and Sauerkraut and Mashed Potatoes 

We were both working today at our desks so we only got together at Lunch for a collectively cooked meal.

I ate granola with yogurt and milk, and blueberries for breakfast.

Then i watched Fareed and then Man City tie Man Union 2 to 2 in a spirited fixture in icy cold rain.

At 12:30 we gathered in the kitchen for lunch prep.

Suzette rolled saltine crackers into bread crumbs and added Mayo, an egg, and about 1/2 lb. of crab to make 8 crab cake balls that she fried in coconut oil for a clean crab flavor.

I diced a tomato and a small cucumber to which Suzette added a few drops of Spanish padron chili flavored artisan vinegar and I added a few drops of Spanish olive oil.

Suzette made a tartare sauce with lemon juice, horseradish, and Mayo and I adjusted the seasoning by adding an additional squirt of lemon juice and teaspoon of horseradish to hide the processed Mayo flavor and develop a more uniform flavor.

Suzette spooned the salad onto a leaf of romaine lettuce and added four crab balls to each and a green onion and we garnished the crab balls with tartare sauce.

For this elegant lunch we chose to drink a 2020 Herman Weimar dry rose that was fabulously dry and yet fruity that complemented the rich crab cakes and tartare sauce perfectly.

After lunch we worked a bit longer. At 4:00 I quit work and walked to the Country club and back that allowed me to reach a total of 3500 steps for the day.

At 6:30 we decided to heat the PPI Pork and Sauerkraut from New Year’s Day and Suzette served it on a bed of spinach leaves and a pile of PPI mashed  potatoes for a quick and easy dinner.

Suzette drank a Negra Modelo with dinner and I drank the last glass of Dry rose.

We watched some HGTV house hunters and NFL football and I drank a cup of green tea with a snickerdoodle cookie  Suzette and Lexi made at Thanksgiving but TV did not arrest our desire to rest after a day of work so we went to bed at 9:30.

I woke up at 11:30 to read the November/December issue of Edible New Mexico and wrote this blog.

Bon Appetit