June 23, 2026 Breakfast - Pain au Chocolate Lunch - Large Oyster and Chicken Cesar Salad. Dinner - Chicken Curry and Rice

June 23, 2026 Breakfast - Pain au Chocolate  Lunch - Large Oyster and Chicken Cesar Salad. Dinner - Chicken Curry and Rice

The menu may not how unusual the dishes were today.

The unusual aspect of Breakfast was that I drank tea with collagen with a pain au Chocolate Lunch for one of the first times.

Then I penned a settlement proposal for the LRGA.

Then around 10:30 I walked to the bank and added an additional block to my return home route that gave me a bit of exercise.

When I returned home I watched Portugal destroy Uzbekistan 5 to 0.

Then made a monster salad for lunch. I filled a pasta bowl heaping full with romaine lettuce and lettuce from our garden. I added a tomato and 1/3 cucumber diced, croutons, slices of red onion, grated Parmesan cheese, and green cracked olives. The salad resembled Mount Fuji.

The unusual aspect of the salad was the dressing. We did not have any smoked anchovies so I made the dressing with a cam of smoked oysters, juice of 1/2 lemon, olive oil and an egg whisked into a thick emulsion.

I pitted about 1 cup of bing cherries to 1/2 fill out jar of Marischino cherries to the top of the liquid.

I watched a bit of Britain v. Ghana but became sleepy at 3:00 and fell asleep.

I was awakened by a phone call from Etienne at 3:30 calling me to meditation.

After meditation I watched the news and then at 5:00 when Suzette arrived I suggested I make chicken curry with cubed of the butternut squash Suzette cooked a couple of days ago, I watched a very competitive match between Croatia and Panama that Croatia won 1 to 0.

While I watched soccer I diced 2/3 of tthe butternut squash, a Vadalia onion, two apples and then cooked those ingredients in 2 T. of butter and 2 T. of canola oil in a large enameled casserole that Suzette washed and dried.

Then after about twenty minutes of cooking covered I added about a three cups of chicken stock, 1 cup of raisins, and 1 1/2 cups of roasted Costco chicken plus about 2 T. of Madras Curry powder.

I then made rice using the remaining two cups of chicken stock and a cup of rice.

The unusual thing about the curry was the use of butternut squash instead of sweet potatoes. Since the squash and chicken were already cooked I was able to combine all the ingredients that greatly reduced the cooking time.

The first time I ate curry made with butternut squash was at Escalera on Lincoln Street in Santa Fe when Deborah Madison was the chef and it served exquisite vegetarian cuisine.

In fact the curry was ready after an additional 45 minutes before the rice was done because the fire in the gas burner under the rice went out, so we had to restart the rice cooking.

Suzette reheated the rice I made for my Sunday Father’s Day dinner of Indian food Willy brought.

We added some of the apricot chutney Suzette made and I added some Bengali Mixed Pickle.

I drank chai and Suzette drank a Dos Equis beer as we watched Finding Your roots and another exciting World Cup match between Congo and Colombia that Colombia also won 1 to 0.

We shared the last bowl of apricot cobbler with vanilla ice cream.

Suzette went to bed at 9:00 and I went bed at 10:00.

Bon Appetit