May 2, 2026 Breakfast - Egg and BLT Sandwiches with avocado Lunch - Sandwiches - for me. Vichyssoises and Bundt cake for Suzette. Dinner - Mapo Dofu with Rice

May 2, 2026 Breakfast - Egg and BLT Sandwiches with avocado Lunch - Sandwiches - for me. Vichyssoises and Bundt cake for Suzette. Dinner - Mapo Dofu with Rice

Breakfast was rather special.

I fried four slices of bacon with a slice of Vidalia onion and toasted four slices of baguette and sliced a tomato and an avocado and Suzette torn leaves of romaine. I spread Mayo on the toast and Suzette scrambled two eggs and made an egg pancake and we each made out own egg BLT sandwiches. Suzette with two pieces of toast on either side of the ingredients and mine were open faced.

They were delicious.

Then we drove to the Farmers’ Market and walked the perimeter. I bought a loaf of Country bread from my friend at Le Quiche. Suzette bought sugar snap peas, four tomato plants, and two shishito chili plants.

We then drove to Willy’s and helped him plant the two cherry tomato plants.

I stayed and watched Arsenal beat Fulham and ate a biscuit with honey and butter while Suzette took a load of bottles to recycling.

When she returned we drove home and I watched the rest of the match.

Then I rested and blogged yesterday’s entry and at 1:00 I made three sandwiches with slices of the fresh baked bread, one with Mayo and slices of tomato, one with peanut butter and honey, and one with butter and slices of Leyden cheese.

Then at 2:30 we drove to an open house on 13th Street to view a small house built in 1916 for sale that Willy was looking at buying.

When we returned home at 3:30 I started cooking Mapo Dofu for dinner.

I cubed an eggplant, an onion, an Anaheim green chili, and two garlics I picked in the garden plus a small piece of ginger root.  I sti fried these ingredients and added 2 tsp. of garlic chili paste and two T. of Afghanistan ginger garlic paste. I then added about 1/2 lb. each of ground pork and Jimmie Dean Sausage and then cubed a 14 oz. block of organic firm tofu and two or three cups of water to cover the ingredients and a few dashes of sesame oil and then left the ingredients to stew together.  I stewed these mixture for 1 1/2 to 2 hours until Willy came for dinner.

While the stew stewed I picked and stripped the leaves from several stalks of  rosemary and sage and added about 1 cup of thinly sliced garlic chives to a bowl to dry overnight. Our plan is to grind the dried leaves tomorrow to season the other 1/2 lb. of ground pork to make our own sodium free sausage patties for breakfast.

When Willy arrived around 6:30 Suzette fetched and microwaved the rice from East Ocean and we served ourselves bowls of Mapo Dofu and rice for dinner.

I did not add any salt, cornstarch, or soy, that were called for to a seasoning sauce in the recipe. I prefer to cook for a longer period of time to let the ingredients make their own sauce to avoid the added cornstarch flavor. I left off the salt and soy to avoid the extra sodium. The ginger and garlic marinade had no salt and the chili garlic sauce had very little. Mixing fresh ground pork with Jimmie Dean sausage reduced the effect of the salt from the sausage.

After dinner we walked through the garden and Suzette showed us where the mulch she covered one of the raised beds had sprouted wheat plants.  

As a result of all the ramblings today I accumulated over 4000 steps, 2000 at the Farmers’ Market and 2000 rambling around the house and garden.

After Willy left we watched Father Brown and Death in Paradise and I ate a chocolate hip cookie with a cup of tea.

It was a very good day.

Bon Appetit