Turkey Hash; Progress

Turkey Hash

There was progress this week.

Actual, visible progress.

First, the invisible:

Mon mari redid the phone wiring.  I no longer have cables strung all over the floor.

Now they're strung all over the floor upstairs.

I'd go up to show you… But I don't want to.

We bought a bathroom door.  That's exciting.

Of course, it would provide even more privacy if there were walls.

But there will be walls…

See?  The studs are in.  We use metal studs here.

Can the wall board be far behind?

And the shower floor is done.

The tiles are being cut as I type.

Okay, I'm reaching a bit about the visible progress….

We take what we can and are happy!

If you are looking for a fast, healthy dinner this will make you happy.

Stir-fries don't have to be 'Asian'….

Chunky Turkey Hash

1 potato
2 carrots
2 stalks celery
1/2 green pepper
1 onion
4oz (125gr) mushrooms
2 cloves garlic
10oz (300gr) turkey tenderloin or cutlets
4 tsp olive oil
1/4 cup chicken stock
3 tbs ketchup
1 tbs Dijon-style mustard
1 tbs soy sauce
1 tsp oregano

Cut potato and carrots into large bite-size pieces and steam for 15 minutes over medium-high heat, until vegetables are just tender.
Chop onion, pepper and celery and mince garlic. Clean mushrooms and cut in half. Cut turkey into bite-size pieces.
Heat 2 tsp oil in large nonstick skillet over medium – high heat. Add onion, pepper, celery and mushrooms. Sauté until tender, about 7 minutes. Add garlic and sauté 5 minutes longer. Remove onion, etc to a plate. Add turkey to skillet and sauté 3 – 5 minutes until browned. Put on same plate as onions. Heat remaining 2 tsp oil in skillet and add carrots and potatoes. Stir-fry until vegetables are lightly browned. Return everything to pan and heat through. Add soy sauce, mustard. oregano, stock and ketchup and heat through, stirring constantly, 2 – 3 minutes over medium heat. Serve.

And we're off to Bordeaux to buy wall board…. Yippee!!!!