April 29, 2026 Breakfast - Gravad Lax, Red Onion, and Goat cheese omelet with toast. Lunch - East April 29, 2026 Breakfast - Gravad Lax, Red Onion, and Goat cheese omelet with toast. Lunch - East Ocean. Dinner - Grilled Lamb riblets with sautéed Zucchini and Vichyssoises

April 29, 2026 Breakfast - Gravad Lax, Red Onion, and Goat cheese omelet with toast. Lunch - East April 29, 2026 Breakfast - Gravad Lax, Red Onion, and Goat cheese omelet with toast. Lunch - East Ocean. Dinner - Grilled Lamb riblets with sautéed Zucchini and Vichyssoises 

I finally slept 8 hours last night and began editing my Reply at 6:30.

At 7:30 I made a Gravad lax, red onion, and goat cheese omelet and toasted three slices of baguette and brewed a fresh cup of Earl Grey.

I then continued editing until 11:30 when I drove to East Ocean to meet Mike for lunch. I was pleasantly surprised when I was able to order Scallops in Lobster Sauce without salt. It tasted funny at first but I quickly got used to the absence of salt and enjoyed the dish.i swallowed down my wind pipe that caused my to gag and throw up some of the dish until my esophagus cleared, so I took about 1/2 home.

Mike ordered his usual Kung Pao Chicken and ate most of it.

I stopped at Lowe’s grocery on the way home and bought two small avocados and a small eggplant for the Mapo Dofu stew we will make tomorrow evening for dinner.

When I returned a bit after 2:00 I checked the Market close and my portfolio was down about .82%, but still it’s all time high.

I then continued editing my reply and finished all 18 pages by 4:30.

Suzette came home around 5:00.

Dinner - We decided to grill the rack of 8 lamb riblets and sauté the two zucchini we had with 1/3 Vidalia onion and three cloves of garlic. I went to the garden and picked six or 7 stalks of chives a handful of parsley and about ten stalks of oregano. I then chopped the chives and parsley and Suzette chopped the oregano.

I sliced the zucchini and onion, and garlic and Suzette sautéed the vegetables in a large cast iron skillet with butter and olive oil.  When the zucchini and onion had cooked for a while I squeezed juice of 1/2 lemon onto the sautéed vegetables and stirred in the minced parsley and oregano.

At 6:00 willy arrived to join us for dinner.

Suzette simultaneously grilled the riblets with Willy”s assistance and stirred cream into bowls of Vichyssoises.

I opened a 2018 Rivavallana Gran Reserva Rioja that was really delicious and poured glasses of it and added several cubes of ice to Suzette and my glasses.

We all loved dinner with the lightly charred riblets, sautéed lemon zucchini and Vichyssoises and a good Rioja.

We talked until 7:45 when Willy left and I lay down to blog. Suzette cleaned up and came to bed at 8:30.

We all agreed that this was another California Cuisine meal mainly due to the absence of salt that allowed the individual flavors of ingredients and herbs to emerge more prominently than when salt and other spices are used to enhance flavor.

Bon Appetit

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