October 21, 2026 Breakfast - Granola. Lunch - East Ocean. Dinner - Grilled T-bone steak with Sautéed Delicata Squash and Mushrooms and Shishito Peppers and Caprese

October 21, 2026 Breakfast - Granola. Lunch - East Ocean. Dinner - Grilled T-bone steak with Sautéed Delicata Squash and Mushrooms and Shishito Peppers and Caprese Salad

It was a busy day of errands. Because the new printer is still not working I had to do things manually, although I amended by insurance policy on the telephone and bought five more shares of Micron after breakfast in the morning before showering and dressing.

I ate granola with milk, yogurt, and a diced plum for breakfast and watched the market open positive. Today was a day when everyone was a genius because almost everything closed up. My portfolio was up 1.68%.

At 11:00 I drove to Schwab and transferred the shares in the custody of Computershare to my Schwab account which took over an hour of completing and signing forms for each stock.

Then I drove to Wells Fargo to deposit my check from the Warher Brothers Discovery sale to Oracle.

At 1:00 I drove to East Ocean and ordered one of my favorites, Deep Fried Tofu and Mixed Vegetables in a Mandarin Sauce with rice. I love this dish because it contains 10 different stir fried vegetables; mushrooms, water chestnuts, baby corn, Bok Choy, onion, snow peas, broccoli, bamboo shoots, carrots, and zucchini.  I also like the egg drop soup that is made fresh m chicken instead of some dry mix.

                                                   My favorite waitress multitasking

I could only eat 1/3, so I boxed the rest in a take out container.

Then I drove to Shahin’s and went through several tax matters.

Then I drove to Half-life to try to collect the rent but David and Nikelle were out on a shoot.

Then, I drove to Smith’s and bought; milk, grapes, hamburger meat, orange juice, sheep milk Gouda, trout, green onions, and yogurt. I forgot to buy shallots and sugar.

I drove to Bosque Bakery and bought a loaf of South Valley Sourdough and a rustic baguette, arriving home at 3:24, six minutes before meditation. I meditated from 3:30 to 4:00 and then rested for about 1/2 hour. 

I joined Suzette for cocktails and a discussion of our dinner menu.

We decided to grill the thawed T-bone steak and sauté mushrooms and the baked delicata squash and shishito peppers and make a Caprese Salad.

Suzette diced the baked delicata squash and I sliced five portobello mushroom and about 1/T. of red onion, and stripped the leaves from several stalks of French thyme and sautéed those ingredients while Suzette made the Caprese Salad with chopped fresh basil from the garden, the red and yellow tomato she bought at the Los Lunas Farmer’s market, red onion, feta cheese and a balsamic and olive oil dressing.

I opened the bottle of Merlot Johal gave us, made from the grapes growing on his property in Green Valley. The wine was delicious with the steak. Merlot is the main grape used to make St. Emillon wine in Bordeaux and my favorite wine with steak.

Suzette grilled the steak to between medium rare and medium. It was a large thick steak, so we only ate the smaller filet side.

I sautéed the mushrooms and delicata for about twenty minutes so the delicata browned and developed a crunchy caramelized crust on one side.  I sautéed the shishito peppers in a separate skillet until their skin was evenly blistered on all sides and tender.

The Caprese Salad was terrific with the last great tomatoes of this year and the wonderful olive oil we bought in France.

We ate at the table outside on the patio in the pleasantly warm evening air.

Later I ate some of the red grapes and blogged while Suzette slept.

Bon Appetit