It’s been 5 weeks since any work has been done around here.
I mean, actual renovation/restoration/construction/improve-the-damn-place kind of work.
Might I say we are just a tad behind schedule?
Things are looking up however.
Mon mari still is not supposed to be doing a lot of walking…. But he has managed to do a few things in the week he’s been home.
First, though, I know you would all love to see where he spent those 24 days:
A bit austere…. But, private… And, no, we did not request or pay extra for the privilege.
This is what the garden jungle in front of our house looked like last week, before we finally had some dry sunny days. It’s been neglected for the better part of 2 years.
This is what it’s supposed to look like – we got about half done, and I managed to plant a few herbs in the old cow trough by the door. As it’s cement it’s not going anywhere – might as well use it!
Did I mention our wisteria ‘tree’? It grew into a pine tree and there is no way to separate them anymore.
And a few other little treasures found buried:
As to the work….Drawers for the kitchen cabinets…. Yay!!!!!
He actually installed them after I took this – no fronts yet, but who cares!!! They work!
In honor of all this effort:
Stir-Fried Scallops with Ham
12oz (350gr) large scallops
4 slices Prosciutto, (3oz, 90gr) or other dry-cured ham, Bayonne, Serrano
1 tsp minced fresh ginger
1 tbs dry sherry
2 tsp soy sauce
3 tsp olive oil
1 tsp sesame oil
1 tsp cornstarch (maizena) dissolved in 2 tbs water
Cut ham slices into thick strips. Dissolve cornstarch in water. Stir sherry and soy sauce into cornstarch mixture.
Heat a large nonstick skillet over medium-high heat . When hot add 2 tsp olive oil, ham and stir-fry until crisp. Remove ham and set aside. Add remaining 1 tsp olive oil and sesame oil to skillet. Add scallops and stir-fry quickly until scallops turn opaque.
Some scallops will release water when cooked, causing them to steam rather than fry. Be sure to use a large skillet, giving them plenty of room. Turn the heat to high after adding the scallops if they don’t start to sizzle.
Return ham to skillet, add cornstarch mixture and stir until it’s hot, thick and coating the scallops, less than a minute. Serve immediately.
He didn’t get much Chinese in the hospital….
Although he said the food was very good….