Well, at least, for us.
Our stove (as in wood-burning, heat-providing, cast iron stove) is coming soon!
We're ready for it! It will sit on the unfinished terre cotta tiles. Mon mari did a concrete base, then laid the tiles. The original fireplace was just cut out of the wall stones. That wall is over 2 feet thick. We figure putting one of those big stones in place was probably a good day's work.
That is a kitchen floor tile sitting in from of the stove tiles. Eventually we'll mon mari will build a new support for the chimney wall hanging down and put a mantle over the stove.
Yes, the wallpaper is going…..
The level floor is moving rapidly now, and would have been done, but we ran out of sub floor. We decided this was not the best day to go shopping….
And lookee – insulation….
Mon mari is back to working on the bathroom….. Yaaayyyy!!!!!
Oh, that gray pole haning from the ceiling? With a light switch hanging off the end? Yep, that's what it is, the light switch.
We have a very modern house: there is one light in each of the 4 rooms plus the hallway, and one electrical outlet in each room, too. Well, not the hallway…. let's not push it!
And you thought it was primitive……
When we bought our house in the Vende the former owners left us thier bed of leeks. It's a winter vegetable that I had not been particularly familiar with… Until I had a hundred or so to use. ( I hate waste)
Braising does wonderful things to a pork roast: keeping it moist and making it very tender.
Braised Pork with Leek Sauce
24oz (750gr) pork loin roast
1 tbs oil
3/4 cup (3oz, 90ml) white wine
1/2 cup chicken stock
1 tbs dried thyme
1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water
Clean and trim leeks, discarding the dark green tops. Cut in half the long way and thinly slice. Heat oil in heavy pot or Dutch oven. Add leeks and sauté until tender, about 10 minutes. Remove to a plate and set aside. Add pork and brown on all sides. Add 1/4 cup of white wine and stir up all the browned bits from the bottom of the pan. Return leeks to pot and add remaining wine, stock and thyme. Bring to a boil, cover, reduce heat to a slow simmer and braise for at least 90 minutes, or up to 3 hours.
To finish: Remove pork and let rest. Increase heat under leeks. Dissolve cornstarch in water and stir into leeks until thickened and clear. Slice some of the pork and arrange on a small platter. Spoon some Leek Sauce over and serve, remaining Leek Sauce on the side.