December 28, 2025 Brunch - Sausage, Mushroom and Gruyere OmeletSnack - Bao Sa. Dinner - Spaghetti in a Mirepoix, butter, and white wine sauce
I woke up at 6:30 and watched the end of Leeds v. Sunderland in a tie. The Fareed Zacharia, then Tottenham versus Crystal Palace in another tie.
It was time to cook breakfast. Suzette crumbled some Jimmie Dean sausage and I sliced onion, mushrooms, and Gruyere cheese and went out to the garden and picked thyme, parsley, and sorrel and minced them.
Suzette sautéed the sausage, onion, herbs, and mushrooms and then added the slices of cheese and finally four eggs whisked to create a delicious omelette. I toasted and buttered three slices of bread and gave 1 1/2 t Willy.
We did not eat lunch but around 3:00 I heated two Bao Sa and ate them with a soy, chili oil, and green onion dipping sauce.
Around 5:00 Suzette started cooking a bag of black garbanzos with a mirepoix of celery, onion, and carrot.
Dinner - we thawed a bag of shrimp, but it was discolored by freezer burn, so we thawed a salmon filet and gathered the mirepoix vegetables. I chopped onion, a carrot, five cloves of garlic, and the inner core stalks of a head of celery that Suzette sautéed in butter and olive oil. I then diced the 1 lb. salmon filet and Suzette added that after the vegetables cooked a bit and added some white wine (Ruta 49 Albariño).
She then added a handful of previously cooked Spaghetti to the mixture and after a few minutes when the spaghetti was mixed and heated, Suzette served pasta bowls filled with the mixture and I poured glasses of Ruta 49 with a number of ice cubes.
The dinner was interesting because it had a vegetable forward flavor with a creamy salmon aftertaste.
At 9:00 I toasted three slices of bread and garnished them with slices of Jill’s wonderful chicken liver pate’.
After dinner we watched an exciting San Francisco v. Chicago Bears football match until 10:00 when we went to bed.
Bon Appetit
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