August 31, 2025 Breakfast - Fried Tofu and Mixed Vegetables with Rice, Lunch - Lisa’s wedding reception Dinner - Cassoulet with Salad

August 31, 2025 Breakfast - Fried Tofu and Mixed Vegetables with Rice, Lunch - Lisa’s wedding reception Dinner - Cassoulet with Salad

I woke up at 5:30 and worked at my desk for 2 hours. I then watched Brighton best MC 2 to 1 for a major upset and heated some leftover fried tofu and mixed vegetables with rice for breakfast with a cup of green tea.

Then I made the clafoutis with 7 T. of flour, 11 T. of powdered sugar, 2 cups of milk and 1 cup of cream scalded and cooled, 1/2 tsp. of salt. I buttered and dusted a ceramic baking dish with sugar.  Then I stirred  three eggs into the dry ingredients and then stirred in the scalded milk. Finally I added three cups of marinated cherries and poured the mixture into the ceramic baking dish and baked the custard for 60 minutes in a 350 degree oven. 

We then worked in the yard for a couple hours trimming trees and pulling baby elm trees out of the raised bed which Suzette wanted to plant with herbs. She helped me finish pulling the elm trees and started planting herbs in the garden.

I came in and watched the last half of Liverpool beating Arsenal 1 to O on a free kick from far outside the box that hit the wood work and went in.

Then we got dressed for Lisa’s party and went at 11:30. It was lovely with lots of interesting food.  Of course we ate less than we usually would. I talked to Charlie and several other people. The desserts were fabulous featuring petit fours and palmiers from Chantilly Bakery and luscious chocolate chip cookies made by Lisa.

At 1:00 we returned home and I rested for 2 hours and Suzette watched home remodeling on TV.

At 4:00 we started to cook dinner. Suzette made bread crumbs with the French baguette section she dried overnight and sprinkled them on top of the baked beans and put the casserole of beans into the oven to bake.

When the boys arrived around 6:30 I made a salad with 1/2 of a head of Boston Bibb lettuce, 1/2 of a cucumber from our garden, several slices of red onion, and cherry tomatoes picked by Suzette in the garden halved. Finally, I added champagne grapes the boys brought.

Suzette made a dressing with the tarragon vinegar the boys brought but it was too sour, so she added some mayonnaise that smoothed it out.

Around 7:00 we were ready to eat. I poured out the remaining Hermann Wiemer Dry Rose and Suzette plated the bean casserole. We passed the salad.

It was a lovely meal. Luke likes beans, so Suzette gave him the two remaining bags of Rancho Gordo Heirloom beans she had and a bag of popcorn kernels.

After dinner I took the clafoutis out of the fridge. At 8:00 the fireworks started at the. Country club, so we ran outside to watch them.

When they finished we returned to the table and spooned clafoutis into glass bowls.  Ari said this was the best cherry dessert he had ever tasted, which made me happy.

Suzette and I shared a small amount of Kelt cognac with our clafoutis.

I was 8:30 when the boys retired and we watched PBS Masterpiece Mystery, The Marlow Murder Club season 2. We tried to watch Unforgotten at 9:00 but could not follow it due to drowsiness, so we went to bed.

This was a day of food that spread across a wide swatch of cuisines from Chinese, to Middle Eastern, American, and finally French.

I loved it all.

Ari said his mother has an ability similar to mine to remember every interesting food she has eaten.

For example I made this clafoutis with extra brandy and Grand Marnier and sugar, resulting in the crust under the cherry custard being impregnated with a sweet alcoholic flavor, which is very interesting.

Bon Appetit