August 24, 2025 Lunch - Museum Hill Restaurant with TR and Linda, Dinner - Hamburger Steak with Sautéed Squashes and Onion, and Avocado

August 24, 2025 Lunch - Museum Hill Restaurant with TR and Linda, Dinner - Hamburger Steak with Sautéed Squashes and Onion, and Avocado

I awakened at 5:00 and could not go back to sleep which allowed me to blog about yesterday’s activities.

At 7:30 PL soccer came on so I watched Everton beat BHA 2 to 0 and eat a chocolate croissant with a cup of tea.

At 10:00 we went over to the big house and Linda informed us that there was an 11:00 reservation at Museum Hill Restaurant.

Suzette and I drove up at 10:30 to walk a bit. We visited the Vanuatu pinger drawing exhibit again and I watched another elaborate drawing  made mostly with one stroke.

 We then joined TR and Linda at Museum Hill Restaurant for brunch.

TR and Linda both ordered crab cakes, suzette ordered a poblano chili stuffed with shrimp. Unfortunately, Suzette’s shrimp were the small tasteless ones that come frozen from South Africa and her stuffing was dry perhaps because there was no béchamel sauce in the stuffing.

I ordered the always reliable Cobb Salad with chicken, blue cheese, fried crisp bacon, avocado, egg, and lots of greens.

I drank a Black Mesa cactus fruit cider. Everyone else drank beers.

TR and Linda treated us because they had a $200.00 credit based upon the Moroccan dinar they had given the owner. I left the tip.

We said goodbye after lunch and walked to the IFAM and walked through the Prison Art exhibit and watched the amazing, A Moment in Time video that is part of this year’s Site Santa Fe.

We then drove to Stephen’s Consignment but did not find anything we liked. Many of the items appeared to be priced above retail, so Suzette drove us home and I dozed.

We drove to Snith’s on Carlisle and Constitution, where we met bought hamburger meat, a lovely goat brie, two Parmesan cheeses, and three bottles of discounted fresh oysters.

We arrived home at 4:00.

I drank a gin and tonic and rested for a few minutes and then went to the garden with Suzette to harvest some of our horseradish root and then returned to bed and rested until 5:00 when Suzette she wanted to start dinner.

Dinner - as we drove back from Santa Fe we decided to grill hamburgers. 

There was enough hamburger meat to make four 5 oz. hamburgers, so we froze two and grilled two. Suzette added a combination of chopped fresh, chives, fresh grated horseradish, and Z Atar to the ground beef.

I sliced and sautéed 1/2 of a zucchini, one yellow squash, five or six cherry tomatoes cut in half, and 1/3 red onion in 1 T. each of olive oil and butter with a dash of salt and dried oregano. When the vegetables were nearly cooked I added the juice of 1/2 lemon to add a little citrus flavor.

When Suzette brought the grilled steaks in, she garnished them with a dab of mayonnaise and a layer of bread and butter pickles plus four to six fresh cherry tomato halves for a lovely presentation.

I added sautéed vegetables and we added more bread and butter pickles and some catsup p.

I opened a bottle of Embroidery California Pinot Noir with its pleasant clean taste that did not interfere with the delicate flavors of meat and vegetables.

We loved this low carb dinner.

After dinner we watched PBS and I sipped a Kelt Ignacio and we shared the last four chocolate covered glacéd orange peel sticks.

 We went to bed at 9:00 after another pleasant day with friends, art, and good food.

Bon Appetit