At long last we’re sleeping in a proper bed!
With all that’s going on at the moment, it was starting to become obvious that our new bedroom was not going to be finished any time soon.
I couldn’t stand the thought of sleeping in these little beds in the hall any longer.
Friday, once again, I started moving boxes and rearranging ‘stuff’.
This was the result:
It’s not our normal bed, which is a king-size water bed, but it’s a huge improvement.
And it’s not in the hall.
Of course, reality is not always as nice as the photos…
Those are all kitchen boxes which I should be able to unpack in the next few weeks, so there is an actual plan here.
This is what’s on the other side of the room – the view from the bed, as it were.
Still, I’m happy.
There really isn’t a lot of work to be done in this room: level the floor, lay a new floor, strip the wallpaper, hang new and paint the ceiling. We haven’t decided what to do with the fireplace yet. It’s chimney doesn’t go all the way to the top….
We’ll either have to fix the chimney or close it off. This will, someday, be the dining room.
I have always wanted to participate in Paper Chef…. But never have….
Road to hell, good intentions and all that.
This month I just happened to catch it on Ilva’s blog on the same day that I was doing my shopping list….
I decided it was fate.
You can find the rules for this fun event, as well as see all the entries and vote for your favorite here.
The ingredients for this month are:
This was a bit of a tough one for me….
First, my mother is not a fan of ‘leaves’ in her food but she dearly loves ham of all sorts and always had olives as a treat on holidays when I was a child. I left the thyme whole, she can pick it out…
Second, I have never seen anything remotely resembling a floury potato here, they all tend to the waxy.
But, the rules say if you can’t get it, substitute something close…
Potatoes with Prosciutto, Olives, Green Garlic and Thyme
2 medium potatoes
2oz (60gr) Prosciutto
3 green garlic, including green tops
1/3 cup Greek olives
1/3 pimiento stuffed green olives
handful of fresh thyme sprigs
1 tbs olive oil
Cut potatoes into large chunks and cook in boiling water until barely tender when pierced with a sharp knife. Drain.
Slice Prosciutto into strips. Cut olives in half. Snip thyme into small pieces. Trim green garlic and slice, using as much of the green top as possible.
Heat oil in a nonstick skillet. Add potatoes and sauté until starting to brown on one side. Add Prosciutto and green garlic. Sauté until potatoes are nicely browned, Prosciutto is crisp and green garlic tender. Add olives and half the thyme, and sauté a few minutes longer. Serve, garnished with the remaining thyme.
Now I need to go encourage the little lizard I found in our new bedroom to make a dash for freedom…..
Hope everyone had a lovely Mother’s Day!