October 14, 2025 Breakfast - Granola and tropical fruit salad Lunch - Vietnamese Miso Pork loin Soup. Dinner - sautéed flounder and beans with gremolata sauce

October 14, 2025 Breakfast - Granola and tropical fruit salad  Lunch - Vietnamese Miso Pork loin Soup. Dinner - sautéed flounder and beans with gremolata sauce

Today was very busy. I worked from 7:30 to 5:30, a real day’s Work with a break to make a hearty lunch and watch the last 1/2 hour of the England v. Latvian European World Cup qualifying match. England won 5 to 0.  

At 7:30 I watched the market open while eating a bowl of granola, milk, mango yogurt, and tropical fruit salad. The market was highly volatile today swinging 1000 points from a high to a low, leaving my portfolio near the low as at the close after the huge sell off on Friday.

At 8:30 Frank came and we grabbed Latte Machiattos and at 9:00 we mediated a case to a successful solution.

For lunch I made a Vietnamese vermicelli rice noodle soup with sliced baked pork tenderloin, a bok Choy sliced into pieces, white beech mushrooms, minced onion, one bunch of egg noodles and two bunches of Vietnamese rice vermicelli noodles seasoned with a cube of Vietnamese Hui seasoning, Knorr dehydrated chicken stock, and a T. of white miso. It was delicious if a bit salty, but the broth was flavorful.

Then I after the soccer match at 1:30 I worked until 5:30 on a complicated eviction letter that required looking up the law on notice, talking to my client several times, finding a commercial form for payment or quitting, and drafting a letter with two rather complicated options for alternative termination of a lease to defaulting tenants.

Suzette had arrived by then with the frozen flounder for the dinner recipe she wanted cook and was ready to cook.

I prepped the gremolata sauce she added to the cooked white beans she had cooked yesterday, a variation of the traditional Italian condiment gremolata, which is a simple mixture of chopped parsley, lemon zest, and garlic. I chopped 1/2 cup of parsley, micro-grated 1 lemon, and minced 1 shallot.

Suzette thawed four 2 oz. flounder fillets and sautéed them with the gremolata sauce and added them to about 1 1/2 quarts of the heated beans. It turned out to be an Italian style fish and bean stew with a lot of liquid and with a wonderful flavor of the ingredients and the broth.

We then watched my favorite TV show, Finding Your Roots and some playoff baseball between the LA Dodgers and the Milwaukee Brewers. Suzette went to bed and I went through the 200 messages in my computer mailbox that arrived during our August vacation and went to bed around 10:30.

We were awakened by a call at 2:20 from Masonic that that Suzette’s mother, Sara, had died, which she was expecting due to a recent infection at the age of 99 1/2.

I awakened at 6:00 a.m. to finish this entry.

So Suzette cooked a new recipe for an Italian bean and fish stew that was delicious.

 Bon Appetit