Visible progress this week.
First, we made the decision to start bringing the dogs, which means we can spend longer hours working without having to run back (45 minute round trip) to tend the girls. There is finally room for them to be in the house. It's still too muddy for them to be outside. They are happy, happy doggies.
We did the tile on the floor in the bathroom. Mon mari decided, to go along with the fancy shower door he bought, he should tile the shower floor, rather than buy a basin. He had to do a bit of cutting to get the proper slope, but I think it turned out rather well.
Next we started on the kitchen floor. These tiles will be used in the den and the hallway, as well.
We're almost done, just the fussy bits along the edges left.
Mon mari did a bit of work on the wiring.
Lest you, foolishly, think this wasn't much work, remember that we have stone walls. If one doesn't want the wires to be on the wall surface, one has to drill a channel. There will be a matching channel going in the other direction from the same spot on the ceiling. The channels will be plastered over.
He was able to hide a lot of wires with the new floor and ceiling, but, eventually they have to get to their proper place on the wall.
Because this had been used as a bedroom, the existing light switch (meant to be turned off from the bed) had to be moved so it's above the counter.
That's what we did last week.
The backhoe is being delivered tomorrow morning….
Almost as scary as Deviled Pork Chops….
in September, this is the winter version.
Diablo or deviled usually means spicy, often hot and always full of rich, complex flavors. These zesty pork chops are a perfect example. The ones I get are quite thin. You may need to increase the cooking time if you are using very thick ones.
Pork Chops Diablo
2 – 4 pork chops, depending on size, 12oz (350gr) total
1 large onion
2 tbs chili powder
1/4 cup flour
2 tbs olive oil
1 cup, 8oz (250ml) tomato sauce
1/2 cup, (4oz, 125ml) beef stock (broth)
1 tbs Worcestershire sauce
1 tsp dry mustard
1 tbs cornstarch (maizena) dissolved in 2 tbs water
Peel and slice onion. Combine flour and 1 tbs chili powder in plastic food bag. Add pork chops and toss to coat. In nonstick skillet large enough to hold the chops heat 1 tbs oil over medium-high heat. Add chops and sauté about 3 minutes per side, until lightly browned. Remove and set aside.
Add remaining 1 tbs oil and the remaining 1 tbs chili powder. Sauté for 1 minute, then add sliced onions. Sauté about 5 minutes until onion starts to brown. Add tomato sauce, broth, Worcestershire, mustard and bring to a boil. Add cornstarch mixture and cook, stirring constantly until thickened. Reduce heat to low and return chops to pan. Cover, and simmer chops until done, about 10 minutes, turning once. Serve chops with sauce and onions. Add hot sauce if, when and as desired.
I also updated the photo album… I'll try to keep it more current.