LOCATION: In our tiny house in Mission, Texas
WEATHER: Nice. Sunny. High 85
CLASSES: 2 water aerobics
Back in the swing of things, I did my morning hike and then 2 water aerobics classes. I am going to pretend that this stay in South Texas is my “spa” where I do a lot of exercise and eat/drink healthy. We will see!
The houses across the street from us back up to a pasture. That field is a popular route for undocumented people to come across. They took these pictures this morning of the Border Patrol activity. I read that about 500 undocumented people are caught daily in our area. It is so sad.
After our big Thanksgiving meal, our freezer is beyond stuffed. I could hardly close the door. There is so much food in there that I have lost track of what is in there. So, I took everything out and did an inventory. Then, George put things back in, with his great organizational skills, and now there is room to spare!
George has discovered our community’s buy/sell facebook group and spent time wheeling and dealing today. This is a dangerous thing. He bought a grill from someone (his 5th!!!) and an air compressor. Now he is trying to sell some of our other grills and air compressor. 😦
The highlight of the day was going to our local brewery. On weekends, food trucks and vendors set up on their large patio, accompanied by live music. Everyone is careful to social distance, and we sat at a picnic table far away from the crowd.
George had two of their beers (he said they were good), and I abstained as the designated driver. Good thing, as I almost had a wreck on my way home. We wound our way through a neighborhood, and I pulled in front of a car that I thought had a stop sign. My bad.
DINNER: After yesterday’s gluttony, I wanted something light, so turned to Lover Boy #2 – Jacques Pepin. With his help, I prepared the two dishes below. George had smoked the trout yesterday on the smoker while he was smoking the Thanksgiving turkey. (Trout that he had caught last week in the Gulf).
SMOKED TROUT SALAD WITH HORSERADISH CREAM
2 smoked trout filets – small
1 hard-boiled egg – thinly sliced
1 cup diced tomato
1 cup pitted mixed olives – Kalamata, black, green, cut in half
1/3 cup finely chopped onion – I used red
5 T chopped cilantro
1/2 tsp salt
1/2 tsp ground pepper
2 T olive oil
For horseradish cream…
1/3 cup whipped cream cheese
1 T horseradish
1/4 tsp black pepper
Squeeze lime or lemon juice
Bone the trout, chop in bite-sized bits and set aside.
Mix together egg, tomato, olives, onion, cilantro, salt, pepper, and oil in one bowl.
Mix the horseradish cream ingredient in another bowl.
To serve –
Divide the tomato mixture among 4 plates. Make a well in the center of each mound. Spoon the sauce into the well in the center of each salad. Arrange pieces of trout on top of the sauce, using about half of a trout per person. Serve with French bread.
BROCCOLI PUREE WITH BROWN BUTTER
3 bunches broccoli, stems removed (use stems for a different recipe)
2 garlic cloves, peeled
1 T butter
3/4 tsp salt
1/4 tsp pepper
Cut the broccoli into florets. Bring 2 cups water to a boil. Add broccoli and garlic. Bring back to boil, reduce heat to low, cover, and cook about 10 minutes.
Drain, saving the water.
Put the solids into a food processor. Melt the butter and cook until brown. Add to the food processor along with the salt, pepper, and 3 T of the reserved cooking liquid. Process until a fine puree.
Serve immediately. Serves 4. Note – this was a little bland, so we added hot sauce, more salt and pepper at the table.