August 1, 2025 Lunch - Salmon Salad Dinner - Wedding Celebration for Joy and Mike at Annette and Chris’ house August 1, 2025 Lunch - Salmon Salad Dinner - Wedding Celebration for Joy and Mike at Annette and Chris’ house

August 1, 2025 Lunch - Salmon Salad Dinner - Wedding Celebration for Joy and Mike at Annette and Chris’ house August 1, 2025 Lunch - Salmon Salad Dinner - Wedding Celebration for Joy and Mike at Annette and Chris’ house

It turned out to be a day dominated by salmon, but it started at 4:00 a.m. when I made the creme anglais for my chocolate dessert.

 I whisked six egg yolks with 1/3 cup of sugar until they obtained a light yellow color and a smooth consistency, while I  scalded 1/2 cup of heavy cream band 2 cups of milk with a handful of dark roast Coffee beans. After the scalded milk cooled I poured it slowly through a sieve into the egg and sugar mixture p. Then I transferred the entire mixture to a pn enameled sauce pan and stirred the mixture at low heat until it thickened, about 30 minutes. I turned off the heat and stirred it another five to ten minutes to prevent the custard from curdling. Then I poured it into a pitcher and put into the fridge to chill.

Here are. The recipes for the cake and the

At 5:45 I went back to sleep and slept until 7:30.

At 8:30 I ate a bowl of granola with orange juice and cantaloupe cubes, a vey good combination.

Then I worked at my desk until noon and watched the market tank from imposition of Trump’s tariffs.

At 12:30 we made composed salmon salads with cucumber and lettuce from our garden, 1/2 of a hard boiled egg sliced, a radish sliced, red onion minced, croutons, and 1/2 of a leftover cold sautéed salmon filet.

We poured glasses of Vireton Pinot Gris and ate lunch at the table in the garden under the gazebo.

I worked and then rested for 45 minutes at 4:00.

We dressed and packed the chocolate baked pudding and creme anglais and drove to Annette and Chis’ house at the top of city 1/2 block from the Sandia open space for the party. There was a pretty large crowd of about 15. I enjoyed talking to several couples and of course Joy and Mike. The food was excellent besides appetizers, including a fresh baked loaf of brown break and apricot, honey butter by Kurt. Chris prepared the main dinner of risotto, grilled salmon filets and asparagus plus shrimp tortellini. Janet also brought a case of Kirkland Rose Prosecco that was surprisingly good at $7.99 per bottle.

Josh served a bottle of Kirkland French champagne with dinner and there were bottles of Amarone and a very dry French Chablis.

We put our chocolate cake that Suzette had decorated with sprigs of Oriental Basil and mint on the island in the kitchen beside the two layer wedding cake that Annette had Whole Foods make, White cake with white ganache studded with blueberries and strawberries. Mike and then everyone started calling our chocolate cake the Groom’s cake, so I guess it was.

After the meal Joy and Mike drank a champagne toast and then cut the wedding cake with entwined arms that was lovely and kissed and fed each other a piece of cake to celebrate their marriage.

As slices of wedding cake were served I cut slices of chocolate cake a drizzled a puddle of creme anglais on each. Joy commented, “It is the best chocolate thing I have ever tasted.”

When I asked Annette what knife I should use to cut the chocolate cake, she directed me to Chris’ knives on the wall in the kitchen. I chose an 8 inch chef’s knife that was incredibly thin, light, and sharp with a wooden hexagonal handle.

When I complimented Chris on the knife he told me it was made by a Japanese master knife maker and then showed me and Suzette his collection of over a dozen handmade Japanese knives and got us excited to buy a knife when we travel to Japan. It was a wonderful bonding experience.

We decided instantly that we wanted to become friends with Chris and Annette.

After a long discussion of Japanese Knife making and makers, we took our empty platter and pitcher and drove home at 10:00.

Bon Appetit