September 6, 2025 Breakfast - Chocolate Croissant and Latte Macchiato, Snack - Lebanon Bologna Sandwich, Lunch - steak and cheese Omelet. Snack - Calabacitas, Dinner - Chicken and Bean Tacos.

September 6, 2025 Breakfast - Chocolate Croissant and Latte Macchiato, Snack - Lebanon Bologna Sandwich, Lunch - steak and cheese Omelet. Snack - Calabacitas, Dinner - Chicken and Bean Tacos.

We did a lot of cooking today to clear out some veggies and to get some food ready for a tail gate dinner tomorrow evening in the opera parking lot before the Prairie Home Companion concert in Santa Fe.

I woke up again at 4:00 and researched the Guadalupe Hidalgo OAS report until 7:00.

Then I watched the extended coverage of yesterday’s Stage 13 of the Tour of Spain and ate two slices of toasted bagel spread with cream cheese and garnished with red onion and Gravad lax slices and drank a cup of tea.

Suzette exercised in the hot tub, ate clafoutis and yogurt with a latte macchiato for breakfast and then gardened at 8:00.

Then I joined her to work in the garden transplanting Columbines from the formal garden in back to the flower bed by the driveway in front.

At 9:00 I drove to El Super to buy produce. I bought a head of cauliflower, russet potatoes, leeks, cilantro, avocados, limes, lemons, oranges, green onions, a butternut squash, corn tortillas, 5 Persian cucumbers, sour cream, red and yellow onions, a small Napa cabbage, green beans, and plain yogurt.

When I returned at 10:30, having only gotten 5 hours sleep, I rested and  made a small sandwich of a slice of Lebanon Bologna and slice of red onion on two toasted slices of baguette spread with mayonnaise with two pickles until Emily Fox came around 11:30 to discuss her trip to Japan.

When Emily left around 12:30 Suzette made an omelet with the leftover grilled steak, mushrooms, and cheese.

After lunch I quartered the Persian cucumbers and added them to the dill pickle jar.

Then I made a pot of Calabacitas, combining the chicken from the broth pot, about 2 cups of broth, 1/2 of a zucchini sliced, 1 yellow squash sliced, 1 medium yellow onion sliced, four cloves of garlic minced, the kernels of 1 ear of corn, three Roma tomatoes diced and a handful of basil, both Italian and Oriental. I simmered the Calabacitas at low heat for about an hour and then ate a bowl of it.

Suzette went to examine a dresser she was considering buying for her clothes while I cooked the Calabacitas.

When she returned we made chicken salad. I chopped equal parts of celery, a chicken breast, and green onions and Suzette added a dressing of equal parts of Mayo and sour cream plus 2 T. of apricot chutney

She then used cucumbers from the garden to make a cucumber soup.

Dinner - At 5:30 we started dinner. We decided to make chicken and bean tacos. I diced a small amount of romaine lettuce, red onion, and chicken. Suzette sliced 1/2 of an avocado and heated six corn tortillas wrapped in dampened paper towels in the microwave and then the leftover beans and the diced chicken. We each made our tacos. Mine were double walled with two tortillas. We filled the tortillas and added sour cream and a few dashes of Cholula hot sauce  and split a Negra Modelo for a pleasant dinner.

Then Suzette made a peach and fig jiffy cobbler that we ate small bowls of it warm for dessert as we watched “Have I Got News For You” on CNN at 7:00. And Sister Boniface Mystery at 8:00.

Suzette went to bed at 9:00 and I followed shortly thereafter.

Bon Appetit