We have actual visible… and audible, progress this week.
Naturally it started with a moment of panic.
Did I really buy a ‘white with blue stripes’ vent hood for my cook top?
Was I in that big of a hurry?
Then I remembered the Hot Pink Shower….
Yes, it was the protective coating… and it peeled off.
We started the tiling on Tuesday.
Mon mari is actually avoiding starting the cabinets – as that is his favorite task, we’re both afraid once he starts he’ll never get backto the plumbing.
As it is, doing things like tiling and hanging the hood vent are his escapes from the cellar.
Note the little blue tub… I fill that with hot, soapy water to have on hand when I cook.
Someday, I’m going to have this little vegetable sink working.
I have come so close, so many times this week, to dumping water into this sink… It’s not connected to anything. I know that, but it’s like trying to not flush the toilet when the water is off.
We started the wall tile yesterday, and have this section done.
Today mon mari went back to the cellar
I have been listening to an extensive repertoire of cursing for most of the day (he really hates plumbing).
A minute ago I heard the sound of running water.
Followed by silence.
No sound of dripping water from leaks in the joints.
I may cry from sheer happiness.
I have mentioned in the past the commitment two people have to make when buying a cabbage.
Here’s another cabbage dish to help finish off that head:
Stir-Fried Cabbage with Peanut Sauce
I love the flavor a little peanut butter adds to a stir-fry. If you don’t normally have it on hand you can leave it out – but add another tsp soy sauce. This is a cross between a stir-fry and a salad.
1 1/2 cups shredded cabbage
1 rib celery
1 tsp soy sauce
1 tsp walnut or sesame oil
2 tsp olive oil
1/3 cup (3oz, 90ml) chicken stock
1 1/2 tbs peanut butter
1 tbs sherry vinegar or red wine vinegar
1/2 tsp chili powder
1 tbs (toasted) sesame seeds
Shred cabbage: cut a slice off of the head, lay the slice cut side down, cut into 4ths, then, cutting across, slice very finely: 1/16″ – 1/8″ (.3cm). Do not use the core of the cabbage – you’ll recognize it when you see it. Slice the carrot into paper thin strips using the vegetable peeler. Thinly slice celery.
Heat oil in a large nonstick skillet. Add chili powder and sauté briefly. Add cabbage, carrot and celery. Stir-fry 5 – 8 minutes, until cabbage start to wilt. Add soy sauce and chicken stock. Stir well to combine, cover, reduce heat and let cook for 5 more minutes. Combine peanut butter and vinegar. Uncover cabbage and increase heat. Stir in peanut butter/vinegar mixture. Continue cooking and stirring until most of the liquid has evaporated and peanut butter melted into the cabbage. Sprinkle with sesame seeds and serve.
And I bet you were thinking Corned Beef….