June 7, 2026 Breakfast - an Almond Croissant and a Mushroom and cheese omelet, a smoked pork chop, and Cottage fried potatoes Dinner - Grilled steak, cottage fried potatoes, and steamed asparagus
Today was the employee appreciation dinner at the Center at 4:00
We got up around 7:00 and I watched news and Suzette exercised.
Then I made a lovely 4 egg omelet with sautéed sliced mushroom, garlic, and minced red onion plus slices of triple cream cheese.
In a separate skillet Suzette sautéed a smoked pork chop and diced potatoes.
It was a large breakfast but we did not eat any lunch.
Instead at 11:30 I drove to Smith’s and bought two salmon filets, a carton of vanilla ice cream, two bunches of asparagus, three shallots, and two liter bottles of tonic water.
At 1:50 we drove to the Center and helped set up for the party.
I opened five bottles of 2022 Lussac- St. Emilion, but only one was consumed. It was mostly a beer crowd.
At 4:00 Suzette grilled steaks and I sliced them for the attendees.
Suzette gave a speech in which she mentioned me and thanked me.
It was a pleasant afternoon garden party in the big field under the big tent with the band playing on the stage and the poet writing poems for attendees beside the secret garden.
There was lots of kitchen help that set up tables and chairs and set the tables and made salad, baked potatoes, BBQ sauce, and sautéed sweet peppers and onions to garnish the T-bone steaks that Suzette grilled and I sliced.
Everyone ate as much as they wanted and there were 13 steaks left that Suzette will give to those staff that helped.
Suzette gave the five longest employed money leis we made and there was a poet writing poems for people and a good band, Back in Time, a raffle, and a scavenger hunt. So lots of employees got presents and recognition.
We left after the party ended at 6:00. Dan from the kitchen brought two to go plastic platters and lids and we filled them with steak, a potato and some sweet peppers and onion.
When we returned home we had a cocktail to recover from all the activity and then I steamed fifteen asparagus.
Suzette quickly diced sautéed cooked steak and baked potato and some of the sautéed sweet peppers and onion.
I sliced five or six chive stalks and we added sour cream and chives to the diced sautéed potatoes and drank glasses of the 2022 Lussac-St. Emillion for dinner.
This was a wonderful dinner. I packed slices of them or the filet mignonette side of the steak for us, so it was an excellent dinner
Willy came by after his hike and Suzette sautéed diced steak, potato, and asparagus for him. We talked about a house he is looking at to buy.
When he left around 9:00 Suzette went to bed and I blogged this entry.
Bon Appetit
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