July 28, 2025 Lunch - Chicken Salad Salad with a toast spread with goat brie. Dinner - Roasted Duck with Roasted Vegetables

July 28, 2025 Lunch - Chicken Salad Salad  with a toast spread with goat brie. Dinner - Roasted Duck with Roasted Vegetables

I awakened at 7:31 just after the market opened.

At 8:15 I helped Suzette load three folding tables and three pots of dirt into her Highlander. That effort on an empty stomach began to weaken me.

I took a sugar pill and Suzette poured me a glass of orange juice and after she left at 8:40 I began to recover.

I ate a bowl of granola with orange juice, mango yogurt, and blueberries for breakfast at 9:30.

I then prepared directions for Zia Trust authorizing it to distribute the proceeds of the loan repayment from Earn.

I weakened again at 12:00 so I made Lunch; a salad of garden lettuce, 7 cherry tomatoes halved, 1/3 cucumber peeled seeded, two radishes sliced, a handful of croutons, four pimiento stuffed green olives, and two slices of red onion plus a couple of spoonfuls of chicken salad. I made a Dijonnaise dressing for the salad and added some olive oil to loosen the Mayo binding the chicken salad. I enjoyed the hearty salad with lots of interesting ingredients. I toasted two small slices of baguette and spread them with an interesting goat brie cheese. And poured a glass of Albariño.

At lunch I watched the market close. Something very strange happened today.

 I had been tracking the market most of the day and noticed that the Dow and the S&P were slightly negative and the NASDAQ was slightly positive by about 35 points.p with Nvidia up around $1.50 most of the day. But at the close the NASDAQ jumped to 70 points and Nvidia jumped to close up $3.25 along with increases in many other Tech names., resulting in my portfolio increasing by .8%.

Then I worked a bit and at 4:00 when Suzette returned I lay down and napped for a few minutes.

Dinner - At 5:00 we started dinner. I sliced a carrot, cubed about ten Yukon Gold potatoes from our garden, two small heads of fresh garlic from our garden, a yellow onion, and Suzette cleaned and halved the Brussels sprouts that we put in a Pyrex baking dish. Suzette tossed the vegetables with salt and olive oil and roasted them covered with aluminum foil for 40 minutes and 20 minutes uncovered with the 1/2 roasted duck.

I opened a bottle Côtes du Rhône red from Costco and when the duck was reheated and the skin crisped, I sliced the thigh and leg into a pile of meat and left the breast for another meal. 

Suzette weighed the meat and it weighed only 1.5 ounces. We split the duck meat and each spooned a pile of roasted vegetables onto our plates and Suzette measured out 4 oz. of wine and poured it into her glass and I poured about 5 oz. Into my glass and Suzette then requested that I fill her glass to 5 oz. So she would have enough to enjoy it with her meal. Suzette fetched the bottle of homemade apricot chutney that we ate with the duck and vegetables to give it a zesty fruity flavor.

It was a delicious meal, after which we watched the episode of Somebody Feed Phil on Kyoto, Japan and, duly inspired, spent an hour planning the ten days of our trip in Japan after the tour ends.

We went to bed at 9:30 with a rough schedule.

Bon Appetit