McLean, Virginia: After so much excitement yesterday, today was just a bummer of hunkering-down (after exercising) and trying to get through yet another day. Probably the same as your day - minus the 103-degree temperatures?
I planned menus, trying to ration-out the items in the fridge that will go off earliest. This is always a gamble. I’m pretty-much over arugula now, and need to rely on romaine heads/hearts and good old iceberg. These lettuces seem to last the longest in our fridge. When I was a kid, iceberg was basically lettuce. Not many other options except romaine or spinach. Granted, I was a kid a very, very, long time ago, but we all need to revisit iceberg. It is sweet. It is crunchy. It lasts a very long time in the veggie drawer. It is inexpensive, and widely available in organic form. I can get four or five salads from one head. Win-Win.
Dave had arranged for our bus to be washed today. It was too hot to have the motorhome waxed, but he did book an appointment for mid-May - very early in the morning. Hopefully, I will be able to sleep through this procedure.
While the crew were here, they also washed our car. So nice that our car is clean... even if it leaves the resort every ten days or so. Gasoline is basically free ($2.14 today in Indio) and we can’t go anywhere. I mean, I guess we could go for a ride and never leave our car. But, why?
Truth is, I am getting a bit repetitive on our nightly appetizer plate. Something crunchy, something pickled, something sweet, something savory, something salty. I can’t acquire everything I want to use for our appetizer trays during my rare visits out. The cheese section at our grocer is lacking, and no longer staffed (insert sad face here)... but I have not been to our local Ralph’s (Kroger) for several weeks. Maybe when I go - in 5-8 days? - things will be different?
Since I made tortilla soup for tonight’s dinner on Saturday - using ingredients remaining from the Southwest BBQ Chicken Salad, I had a relatively light “cooking” schedule today. Though not photographed last night, I used another of the mini-cans of smoked albacore to make a spread for our appetizer before the Birthday Zoom Party. Insanely easy: one can of smoked albacore, cream cheese, lemon juice. (I will wait here while you gather a pen and paper.) This mixture was scooped on endive leaves for My Driver before his Birthday Zoom party last night. (Didn’t want him fainting during the festivities!) The remainder of the spread was the topper with our salad tonight. I slivered the rest of the endive, added red onion, kalamata olives, cherry tomatoes, and a sliced avocado, as a nice base for the remainder of the smoked tuna spread (blobbed on top), with olive oil, lemon juice, salt and pepper. Wonderful!
The tortilla soup was really good. Enough left-over for lunch tomorrow! We have to make-do with what we have during our confinement.
Mexican Tuesday was switched-out tonight (making-due!), so we are going back to Italy tomorrow... the asparagus in the fridge is looking a little limp. Fettuccini with asparagus and lemon?
After eight seasons of watching Homeland on Showtime, we watched the final-final episode this evening. Carrie still can’t smile, but apparently smiling is not required to be a spy.
What are your feeling on the conclusion of Homeland? Confess in the comment section below.
Until my next update, I remain, your “I am not a spy” correspondent.