December 7, 2025 Breakfast - 2 men on an island. Lunch - Costco - hot dog. Snack - Peanut butter and honey sandwich. Dinner - Smoked Trout Piccata and Tomato Couscous
I did not sleep well and woke up from 4:30 to 6:30 and then slept until 8:30.
Then Willy and I watched West Ham tie Brighton and Crystal Palace beat Fulham in added time to go into fourth place in the standings.
At 9:00 I made two men on an island: a slice of sour dough bread toasted with butter and then an egg is fried onto the other side with a cup of chai.
At noon we dressed and Suzette and I drove to Costco to refill the larder. We ate hot dogs and then we shopped, buying three fresh trout, eggs, cream, Kirkland 10 year tawny port, Kirkland Premier Cru Chablis, a liter of Kahlua, and a bottle of Kirkland Chianti Classico, a kilo round of brie, a brick of Dubliner cheddar, two goat cheese logs, and wedges of Manchego and Jarlsberg, chicken bone broth for Willy, two baguettes, asparagus, romaine lettuce, white mushrooms, and gourmet blend lettuce, blueberries, and dark chocolate truffles.
We then drove home at 2:30 and I rested and watched football.
I made a peanut butter and honey sandwich for a snack around 4:00 and Willy ate a wedge of Brie with slices of baguette for a snack.
Then Willy went to a party at Jane’s at La Luz.
At 6:00 we started dinner and watched 60 Minutes and then the Houston v. Kansas City game on Sunday Night Football.
Suzette went to the garden and picked a basket full of fallen cherry tomatoes, a few sprigs of fresh lemon thyme, a few leaves of sorrel, and a handful of fresh parsley.
I chopped the herbs plus three cloves of garlic, and three mushrooms for a butter, olive oil, garlic, herb, and mushroom sauce for the smoked trout.
I then diced 1/8 red onion, and halved about 12 cherry tomatoes and cut the heads and tails off the three fresh trout we bought.
Suzette then smoked the trout on the grill while I made couscous . I first melted three T. of butter in a sauce pan and added the red onion and tomatoes and cooked them in the butter for a couple of minutes. Then I added 1 cup of couscous and tossed it with the ingredients. After a couple more minutes I added 1 1/2 cup of boiling water and covered the pot and cooked the ingredients for about ten minutes on low heat while Suzette was grilling the trout.
Suzette had melted three T. of butter in a small skillet and added good olive oil and the garlic and mushrooms and sautéed them until cooked.
When she brought in the smoked trout she added the herbs to the sauce.
I filleted the three trout and lay the fillets on a platter and Suzette drizzled the herb, mushroom, and garlic sauce over the trout.
I poured out the remaining 1/2 bottle of Kirkland Pinot Grigio and Suzette spooned a pile of couscous onto each plate and we each took some trout from the platter and squeezed lemon juice on it.
This is the type of elegant and simple dinner that we love. And we have lots of trout and couscous left for salads and additional meals.
It is great to be back home where we can cook the type of food we like.
After dinner Suzette filled cordial glasses with crushed ice and some of our homemade limoncello for a dessert drink.
Bon Appetit
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