August 27, 2025 Breakfast - Granola, milk, mango yogurt, and fresh peach Lunch - Pita and Bologna Sandwiches Dinner - the best Mapo Dofu over and Rice

August 27, 2025 Breakfast - Granola, milk, mango yogurt, and fresh peach Lunch - Pita and Bologna Sandwiches  Dinner - the best Mapo Dofu over and Rice

Today was a really good food day because lunch and dinner were completely spontaneous and wonderful.

I had a meeting in the morning with Jody. Then I modified my Motion from one to Extend to a Motion to Modify.

Then I made a quick lunch by toasting two halves of a pita and filled them with thin slices of Lebanon Bologna, a smear of creamy feta cheese and a dash of the horseradish and basil flakes Suzette made with water and three dill pickles.

After lunch around 1:30 I filed my Motion to Modify and then went to Bill Turner’s office for a meeting.

I returned home at 3:30 and listened to the Nvidia 2nd quarter webcast for an hour. The stock lost $5.65 in after hours trading. I can’t imagine why anyone would sell Nvidia. 

Then at 5:00 I lay down for a few minutes.

Dinner - At 5:30 we discussed dinner. What we would make for dinner turned on the quantity of pork and herb sausage Luke had bought at the Farmers’ Market last Saturday. When Suzette determined there 1 lb. of sausage we devoted 1/2 lb. to her future bean dish and 1/2 lb. to making Mapo Dofu. Tonight’s Mapo Dofu was the best I have ever made due to the availability of so many fresh ingredients, including fresh eggplant, shiitake mushrooms, red onion, edible chrysanthemum leaves, ginger, seasoned pork sausage, dashi broth, and fresh black wood-ear.

We sautéed the chopped pork sausage, onion, and ginger and then added the eggplant, wood ear, and sliced fresh shiitake mushrooms, about 10 oz. of tofu, and a cup of dashi broth.  I then added the seasoning sauce that included, soy, sesame oil, cornstarch, and water to create a brown sauce.

 

Suzette heated the leftover rice and in a couple of minutes when the sauce thickened we served ourselves Mapo Dofu. We garnished the dish with Szechuan peppercorns and green onion ringlets.

Suzette drank white wine and I drank a cup of green tea.

Fresh ingredients made this the best Mapo Dofu I have ever made and I have made it for over fifty years.

Bon Appetit