And they said it couldn't be done!
Monday, when it was finally…. Finally, time to move some furniture into our 'den' I wrenched my back. Not that mon mari needed my puny help to move the furniture around…. It was all the boxes and other crap I was meant to do.
I was totally useless for 3 days.
In honor of having a place to sit I had invited the neighbors for dinner Saturday night…. An invitation far too long overdue.
That meant that by Friday, when I was reasonably fit, the pressure was on to turn our construction site into a home…. At least, temporarily.
May I present:
Furnished and decorated….
And it's not actually finished…..
Otherwise I wouldn't bother.
Isn't it wonderful?
Of course I spent half of Friday, washing and treating all the furniture….
The other half I spent tracking down the Christmas decorations.
And preparing my first dinner for guests in over a year.
Have you ever noticed how something that would be wonderful for just you, suddenly is lacking this or that when put before guests?
And, a word to the wise…..
For people coming from a culture that adores Sticky Toffee Pudding and Spotted Dick….
Don't serve Cranberry Clafoutis.
While I (and mon mari) loved the contrast between the very tart cranberries and the sugary sweet base, our British guests would have been happier without the tart part….
The thing I liked best, though, was how incredibly easy it was to make.
2 cups cranberries
1 cup walnuts
1 cup sugar
1 cup flour
1 cup milk
1/2 tsp vanilla
1 tbs butter
Cut the cranberries in half. Roughly chop the walnuts.
Butter a glass baking dish, quiche pan or deep pie plate, (or even a round metal cake pan) 10 in. (25cm) in diameter. Take 1 tbs of the sugar and sprinkle it over the butter, shaking the dish to distribute evenly.
Combine the cranberries and walnuts and spread in dish.
Whisk the eggs until they turn lighter in color, about 5 minutes. Add the sugar and whisk until well combined. Add the flour and whisk well, then add the milk and vanilla. Whisk until smooth.
Pour the batter over the cranberries and bake, 425F (210C) 30-35 minutes. It should have a lovely brown crust and be set in the middle.
Let sit 10 – 15 minutes before slicing and serving. Serve warm or at room temperature.
Maybe if I had remembered the Crème Anglaise…..
I'm going to have the rest, with a nice cup of Earl Grey (hot) and go sit on my couch in my den in front of my roaring fire right now.