We got our windows in….
Sorry, already did that post.
My new oven caught on fire…
Sorry, did that one, too.
Now that the windows are in we can move stuff out of the center of the rooms – which means I can unpack a bit more…
Like stuff for the bathroom:
And a little book case to hold just a few cook books… That I can put in front of the window…
Notice the trim on the counter – it’s ready to be tiled.
We got the upper walls papered – above where the wall tile will be.
Handy, having the high ceilings; mon mari can just stand on the counter top.
The sinks are in…part way….
Mon mari has to spend some quality time in the cellar running the pipes. But first, we’re off to Bordeaux to find a 24″ drill bit to go through the stone wall.
Chicken Breasts Balsamic
The little bit of brown sugar tempers the vinegar nicely. If you don’t have Balsamic you can use sherry or red wine vinegar – but increase the sugar to 2 tsp.
2 chicken breasts, boneless, skinless
1/2 cup chicken stock
1/4 cup Balsamic vinegar
1 clove garlic
1 tbs olive oil
1 tsp brown sugar
1 tbs cornstarch (maizena) dissolved in 1 tbs chicken stock or water.
Finely chop onion and mince garlic. Heat oil in medium nonstick skillet over medium-high heat. Add chicken breasts and brown on both sides, about 10 minutes. Add onion and garlic and sauté 5 minutes longer. Add stock, vinegar and sugar, cover, reduce heat and simmer 10 minutes. Thicken sauce with cornstarch mixture (you may not need all of it) and serve.