January 15, 2026 Breakfast - Chocolate Croissant and Latte Macchiato Lunch - Enchiladas with Rice Dinner - Enchiladas with Rice

January 15, 2026 Breakfast - Chocolate Croissant and Latte Macchiato Lunch - Enchiladas with Rice  Dinner - Enchiladas with Rice

Today was slow and rather uninteresting. I woke up at 6:30 and worked on my motion and then at 7:00 I made a cup of hot chocolate and watched as the high tech sector came back to life and the market opened up for a change that allowed my portfolio to regain its loss from yesterday.

At 8:30 I heated a Chocolate Croissant and made a Latte Macchiato.

Then I tried to work on the NRI account until I realized I could not meet its requirements 

I then ate a square of the leftover blue corn chicken enchiladas we made last week with a layer of black garbanzo beans and a layer of sliced mushrooms. They were wonderful. I heated the enchiladas with minced onion, sour cream, and some of the Mexican rice I made that contains poblano chili, bell pepper, tomato, and onion.

This version with a layer of beans is our favorite so far.

We ate enchiladas for dinner and I was happy to eat them twice in one day.

At 1:00 I drove to Wells Fargo to remove a hold I had put on my checking account when I went to Japan. Then I drove to Smith’s and bought green beans, an eggplant, a salmon filet, two Aji tuna steaks, blueberries, carrots, a discounted green onion cheese ball, two baguettes, and a bunch of green onions.

When I returned home at 4:00  I straightened out my IRA overdraft and then watched the news with Suzette. I sliced the baguettes and toasted a slice and spread the cheese ball spread on three small toasted slices. The spread was the consistency and flavor of Boursin but a little softer and fresher with a fresh green onion flavor.

We then ate enchiladas with rice for dinner, watched “Sweet and Lowdown”, a 1999 Woody Allen movie and went to bed a bit after 8:00.

Suzette said this batch of enchiladas may have been the best recipe ever.instead of zucchini we made a layer with Rancho Gordo bean cooked in a mirepoix with some chorizo.

We drank the last two glasses of Red Newt Bullhorn Creek Riesling.

Tomorrow Suzette will make Tuna Poke.

Bon Appetit

January 14, 2026 Breakfast - Granola. lunch - Leftover Chirashi Dinner - Pasta with a sautéed Vegetables, sausage, and Chicken in a Mornay Sauce and steamed green beans

January 14, 2026 Breakfast - Granola. lunch - Leftover Chirashi  Dinner - Pasta with a sautéed Vegetables, sausage, and Chicken in a Mornay Sauce and steamed green beans

I had a slow start. I watched the news and drank 1 1/2 cups of water.  Then at 9:00 I ate a chocolate croissant with a latte macchiato.

Then I began working at my desk. I had two long calls with coients and then started reading files Bill Turner gave me.

At 1:00 I ate the leftover Chirashi from yesterday’s lunch at Tamashi.  Then at 2:15 I drove to El Super to replenish the produce. I bought lemons, limes, a pineapple, a papaya, an orange bell pepper, parsley, oranges, a mango, tomatoes, avocados, beets, sour cream, vinegar, and green beans.

I rushed home and arrived at 3:30 just in time to meditate.

Then at 4:25 I walked around the block to help get me to about 3800 steps for the day.

When I returned from the walk I picked sorrel, sage, and oregano in the garden for our pasta dinner.

As soon as I walked Suzette was ready to cook dinner, so I chopped 1/3 onion, a zucchini, 1/2 of the orange bell pepper, four portobello mushrooms, four cloves of garlic and the sorrel, sage, and oregano, while Suzette deboned the roasted chicken from Costco and started the bones cooking to make a stock and put about 1/2 lb. of Jimmie Dean sausage in a skillet and sautéed the vegetables.

Then she snapped and steamed the green beans, boiled pasta, made a Mornay sauce with cheddar cheese, sautéed the vegetables and grated Pecorino-Romano cheese and minced parsley to garnish. At one point Suzette was cooking on five burners on the stove.

While Suzette cooked I went to the basement and brought up three bottles of wine, a 2014 Orvieto Classico, a Hermann Weimer dry rose, and a Red Newt Bullhorn Creek Vineyard.

We opened the Orvieto and poured it and we agreed that it had gone to sherry and was undrinkable, so I opened the Bullhorn Creek and it was delightful, slightly sweet but with a nice balance of fruit and acidity.

The pasta was delicious with lots of chunks of sautéed sausage and I loved the steamed haricot vert.

I am trying to lose weight so only ate one bowl of pasta.

Later we watched a Netflix movie titled Le Dolce Villa and tried to fill in the Icici application. We went to bed at 10:00 but I got up to record my portfolio’s loss today. I was surprised it was only .8% when the NASDAQ was down 1%.

Bon Appetit

January 12, 2026 Breakfast - Lax and bagel. Lunch - Fish Soup. Dinner - Enchilada and Bob’s Mexican Rice

January 12, 2026 Breakfast - Lax and bagel. Lunch - Fish Soup. Dinner - Enchilada and Bob’s Mexican Rice

Today we did very little cooking except for a lovely Mexican Rice I made for dinner of leftover enchiladas.

I toasted a bagel and smeared it with cream cheese and garnished with slices of red onion and Gravad lax and capers for breakfast.

For lunch I ate two bowls of leftover fish soup with two toasted slices of baguette.

For dinner we decided to eat leftover enchiladas that were filled with a layer of black garbanzo beans. I cooked my version of Mexican Rice.

I diced 1/2 green bell pepper, 1/2 poblano chili, about 1/4 red onion, two cloves of garlic, and a tomato that I sautéed. After the vegetables had cooked about ten minutes I added 1 1/2 cups of rice and cooked the rice and vegetables about another five minutes to risotto the rice a bit.

I then transferred the rice and vegetable mixture from the sauté skillet to a pot and added 3 cups of boiling water and cooked the rice and vegetables covered at low heat for thirty minutes.  The rice was delicious and particularly good with the enchiladas with a dab of sour cream.

We watched two episodes of Antiques Roadshow and some of the Pittsburgh v. Texans Wild card game and then worked on dematerialization for an hour or two.

Bon Appetit

January 11, 2026 Brunch - Mushroom, Shallot, Broccoli, and cheese Omelet with Bacon. Snack - Chicken Salad. Dinner - Romanian Cheese turnover and cheese cake

January 11, 2026 Brunch - Mushroom, Shallot, Broccoli, and cheese Omelet with Bacon. Snack - Chicken Salad. Dinner - Romanian Cheese turnover and cheese cake

Brunch was the best meal today.

At 10:00 after watching the Sunday morning news shows and a little British soccer

We decided to fry some of the thick cut bacon I bought at Smith’s on Friday and make a mushroom, shallot, cooked broccoli from last night’s dinner, and cheese omelet.

I sliced the omelet ingredients and whisked four eggs while Suzette fried six slices of bacon until crisp.

Then Suzette sautéed the ingredients in butter and olive oil. After about five minutes I added a shot of Amontillado sherry to help soften the mushrooms and speed their cooking.  Then Suzette added the whisked eggs to the ingredients. I sliced Jarlsberg cheese and lay slices on about 1/2 of the surface. We cooked the omelet for about 10 minutes to let the egg set and the cheese melt. Then I flipped 1/3 of the omelet onto the other side and Suzette turned off the heat and let the inside congeal. I toasted four slices of baguette and took butter and French berry preserves to the table.  Willy joined us.

Suzette served each of us 1/3 omelet and two slices of crisp bacon and I put the baguette, butter, and jam on the table and we had a wonderful brunch.

After brunch Willy went on a hike and I worked on my pleading until 1:30 when Suzette and I drove to the Bosque and walked to the lakes to watch the ducks. I saw one I could not identify.

When we returned I fetched the Romanian phylo breads from the garage. Willy also arrived with a chicken Shawarma from Jasmin’s while I was out in the garage, his reward to himself after a successful big hike. I was hungry also. I was going to heat one of the Romanian cheese turnovers but when I saw the leftover salad in the fridge I heated three bread sticks and dressed the salad with some green goddess dressing and joined Willy around 4:15 to eat our snack.

We also ate a lot of pistachio nuts today so we snacked all afternoon.

At 7:00 I heated a cheese turnover and made a cup of tea and added a slice of cheese cake for my dinner.

Suzette also ate some cheesecake for dinner.

We watched the two NFL Wild Card games. The San Francisco v. Philadelphia game was exciting but the Chargers versus Patriots game was terrible so we watched Miss Fisher Mysteries on P.bS at 7:00.

We watched the new series Bookish at 9:00 and then went to sleep at 10:00, although I blogged until 11:00.

Bon Appetit

 

January 10, 2026 Breakfast - Granola. Lunch - Fish Soup and Salad. Dinner - Grilled Stuffed Trout, Steamed Broccoli, and Potatoes au Gratin

January 10, 2026 Breakfast - Granola. Lunch - Fish Soup and Salad. Dinner - Grilled Stuffed Trout, Steamed Broccoli, and Potatoes au Gratin 

I woke up during the night for several hours and went back to sleep at 6:30 and slept until 8:30.

I ate granola with blueberries, milk, and yogurt at 9:00 and then worked on my motion in the LRG Adjudication until 11:30 when I walked around the block to San Carlos and back.

Then I ate a salad with two slices of baguette garnished with Jarlsberg and then Suzette and I ate bowls of fish soup for lunch at noon with a glass of Albariño.

At 2:30 we watched the NFL Wild Card game between The Chargers and the Panthers that the Chargers won in the last minute. I ate popcorn during the game.

Then at 6:00 we watched the Bears versus Green Bay that the Bears won with less than 2 minutes to play. Both were exceedingly exciting games.

At 4:30 Suzette soaked cedar board at 4:30. At 5:00 Suzette harvested four fennel bulbs from the garden and in thinly sliced two and about 8 or 9 cloves of garlic that Suzette needed into a paste with soft butter and at 5:30 I cut the heads and tails of the 4 rainbow trout she bought at Costco yesterday and Suzette stuffed them with the stuffing. She put e trout on the water soaked boards and grilled them on the propane grill.

While the trout were grilling for 30 minutes, Suzette cut the flowerets off a head of broccoli and steamed them in the steamer and made a small bowl of tartare sauce.

She also added cream and butter to the potatoes au gratin and heated them in the microwave. 

We drank the rest of the bottle of Albariño with dinner.

We each took a few bites of the cheese cake left from last night for dessert. I went to bed and watched football. Suzette came and watched the last few minutes of football and then went to sleep.

I stayed up to finish this blog and read and then went to bed.

Bon Appetit

January 9, 2025 Breakfast - Sausage and Fried Eggs Dinner - Birthday Dinner for Monica

January 9, 2025 Breakfast - Sausage and Fried Eggs   Dinner - Birthday Dinner for Monica 

I worked on the LRG Motion from 3:00 until 5:00 and went back to sleep until 7:15.

When I woke up I watched Squawk. Thankfully, stocks began to rebound from the prior days’ decreases. 

I received several calls from ICICI bank which is assisting trying to open an Indian brokerage and savings account.

I cooked sausage and fried eggs for breakfast for me and Willy at 9:00.

I also paid property taxes for the Binswanger building in Bedford.

At noon I listened to a two hour seminar to complete my CLE requirements.

Then I completed my Bar license registration.

We had invited Aaron and Monica for dinner to celebrate her birthday.

Dinner - we decided to serve fresh oysters, salad, and revive the fish soup,miso I called Whole Foods 

At 3:45 I drove to Smith’s and bought milk, eggs, 2 lb. of Rockfish, 1 1/2 lb. Smoked bacon, two lovely rib steaks, 1/2 lb. of shrimp, and 1/2 lb. of mussels and a wedge of French Blue cheese for Monica.

At 2:30 I called Whole Foods and ordered three dozen oysters and at 4:30 drove from Smith’s to Whole Foods and picked up the oysters.

I returned home at 5:00 and we started cooking. Suzette had made the cocktail sauce with catsup, horseradish from the garden, and lemon juice.

I brought in the soup from the patio and went to the garden and picked two small fennel bulbs and sliced them into thin slices and added them to the soup. Suzette sliced the fish while I sliced two leeks, 1/4 of an onion, two carrots, the core section of a head of celery with lots of leaves, and two tomatoes. We sautéed the vegetables in olive oil and added the 4 cups of leftover stock to  the old soup and added the sautéed vegetables.

We cooked the soup for a few minutes and then added the cut fresh fish and shrimp and simmered the soup for 45 minutes. Then about five minutes before  she served the soup she added the mussels and waited for them to open.

Suzette found time to find a birthday card and gift and when she was making the salad with gourmet blend, radishes, cucumbers, egg slices and green onions. She found two avocados were a little beyond ripe that she made into green goddess dressing for the salad. Then Suzette and I decided to make croutons for the salad. So I sliced 1/2 of a baguette into cubes and put them into a freezer bag to which Suzette added salt, white pepper, and minced garlic and shuck the bag to coat the bread cubes with the seasoning.  She then put them onto a cookie sheet and baked the croutons at 350 degrees in a convection oven for approximately 15 minutes until they turned golden brown or a little darker. 

Monica and Aaron arrived around 6:15 with a cheese cake from Whole Foods.

We started with oysters and Gruet Brut with cocktail sauce. We had lots of toasts as we ate and drank for the birthday girl.

                                           The three types of oysters at Whole Foods

                                      The three dozen oysters on our table

 After we finished the 36 oysters we served the salad with the bowl of green goddess dressing and lots of garlic croutons.

When we finished the champagne, I opened and poured a bottle of Trader Joe’s Bandol Rose.

Then Suzette served pasta bowls filled with the revived savory fish soup.

I had not toasted any slices of baguette so when Aaron asked for croutons in his soup we distributed most of the remaining croutons among the four bowls.

The soup was great, especially with the Bandol rose. I saved most of my salad and ate it after the soup.

Finally, after the bowls of soup and plates of salad were eaten we brought the cheese cake to the table. I decided to serve glasses of pineau with the cheese cake.  The sweet slightly citrus wine was delicious with the creamy slightly sweet cheese cake.

After the three hour dinner we said goodnight a bit after 9:00. 

We went to bed soon after as we had a busy day in which we worked all day and cooked and shopped and served dinner.

Bon Appetit