September 1, 2025 Lunch - Leftover Deep Fried Tofu and Mixed Vegetables with Rice. Dinner Grilled T-bone steak with sautéed Mushrooms and Sweet Pepper, sautéed pole beans with shishito peppers, and an ear of corn

 September 1, 2025 Lunch - Leftover Deep Fried Tofu and Mixed Vegetables with Rice.  Dinner Grilled T-bone steak with sautéed Mushrooms and Sweet Pepper, sautéed pole beans with shishito peppers, and an ear of corn

I woke up at 5:00 and hurriedly ate a chocolate croissant with a cup of chai and then drove Ari and Luke to the airport at 6:00 to take a flight to Palm Springs and finally to Ari’s house in Idlewild where Luke will spend several days before flying back to N.Y.

When I returned home I gardened with Suzette, mainly pulling baby elm trees out of the raised bed Suzette intends to make into an herb garden.  We bought several new herbs, such as Citronella, chocolate mint, spinach, a thyme, a Brazilian pepper, and lemon grass. 

I then watched extended coverage of stage 9 of La Vuelta held yesterday and rested until 11:30 when I heated up the leftover Deep Fried Tofu and Mixed Vegetables with Cabbage, leek, and rice for lunch.

After lunch I thawed a T-bone steak for dinner, walked around the block and worked on a pleading until 4:30.

The walk was pleasant because it rained last night and it was 84 degrees with mild humidity which helped me accumulate over 3500 steps.

When I returned I watched Ari until 6:00 and then started watching TCU play North Carolina football. This was hyped as Bill Belicheck’s debut as a college coach after winning a record 6 Super Bowls as coach for the NE Patriots. 

NC scored first and it looked like they were in control of the game but soon TCU scored and kept on scoring. The final score was TCU 48 to NC’s 14. I was a cited about TCU’s win as I was disappointed by Texas’s loss to Ohio State.

We made a fabulous dinner with the fresh produce we had gathered from the farmer’s markets. Suzette boiled three ears of butter and cream corn from Wagner’s Farm in Corrales. I minced a shallot and two yellow sweet peppers and a Criolla sweet pepper and halved about 8 small chanterelles and three large fresh shiitake mushrooms and sautéed shallot, peppers, and mushrooms in butter and olive oil with thyme leaves from our garden and a dash of amontillado sherry. 

Suzette sectioned the purple and white pole beans Luke and Ari brought us from the Gallisteo farmers’ market and sautéed them in good Argentinian olive oil with the seven shishito peppers we picked in our garden this morning.

                  The mushrooms with shallot and creolla and sweet yellow peppers

                 The pole beans sautéed with shishito peppers from the garden

Then Suzette grilled the T-bone on the outdoor propane grill.

I opened a bottle of the 2014 Calstar Sangiacomo Pinot Noir from the case that arrived on Saturday.  It was really magical with its clean plummy flavor and unmistakable earthy taste of the terroir.

After dinner I splurged and ate a Swedish marzipan and chocolate dessert with a cup of chai and a sip of Calvados.

I kept switching channels between the Antique Roadshow and the TCU football game until finally they both ended at 9:00 and we went to bed around 9:30.

I to blog and Suzette to sleep.

Bon Appetit