We had a momentous occasion chez nous last week.
We took the plastic off the the hole in the floor above the staircase.
For the winter, since there is no insulation under the roof, we had plastic, insulation and boards covering up the top of the staircase.
Last week we uncovered it.
We can now walk up and down the staircase just like normal people.
Mon mari got so excited he started building walls.
We really should get a railing up around that hole in the floor…..
Yes, those are electrical and phone cables laying around. When one has this big open space to work in one doesn’t have to be neat and tidy. Now that there are going to be walls and rooms, that all needs to be neatened and tidied.
That big, double chimney belongs to to the two fireplaces we can’t/don’t use. They lopped the top off when they did the new roof…. The chimneys go to the roof, but not through the roof.
While he was busy building the walls I was busy designing the bedrooms and bathrooms.
You think the design should have been finished first?
Don’t be silly.
Besides, he understands that if I want a wall moved (because he either put it up too quickly or wasn’t paying attention) he has to move it. I once made him move a wall 6 inches…. He later agreed that I was right. I won’t tell you how much later…..
For any of you who have done a bit of remodeling, I have to tell you – starting with a vast empty space is so much easier to work with.
I feed him well…..
I’m not sure what to call this, though.
It’s not a stir-fry, the lamb is in large pieces.
It’s not a stew, the lamb is rosy.
Whatever, it’s perfect for spring.
Lamb with Asparagus and Snow Peas on Couscous
12oz (350gr) lamb I had 1/2″ (1.5cm) thick slices from a leg
2oz (60gr) mangetout, snow peas
4oz (120gr) asparagus
4oz (120gr) cherry tomatoes
4 green garlic
1/2 tsp cumin
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp paprika
1 tbs olive oil
1/2 cup beef stock
1 tsp cornstarch (maizena, corn flour) dissolved in 2 tbs water
1/2 cup large couscous Israeli, Lebanese… mine is from Portugal, called cuscus
1 cup beef stock
Cook couscous in stock until al dente, about 10 minutes
If lamb is one large slice cut it into 3 or 4 pieces. Trim and cut snow peas in half or thirds. Trim and cut asparagus into bite-size lengths. Cut cherry tomatoes in half. Trim and slice green garlic, using green tops.
Heat oil in a large skillet over medium high heat. Add lamb and quickly brown on both sides, 1 – 2 minutes total. Remove and cover to keep warm. Add herbs, spices, green garlic, asparagus and snow peas to skillet. Sauté, stirring frequently, until vegetables are crisp-tender, about 5 minutes. Return the lamb to the skillet, along with 1/2 cup beef stock and the tomatoes. Bring to a simmer and quickly stir in the cornstarch mixture. Serve over couscous
Note: The lamb was medium rare – ‘rosy’, and the vegetables still bright green and a bit crisp.
For all of you pasta lovers – I’m hosting Presto Pasta Nights this week. Yay!!!!!
Send me your latest and greatest pasta dishes…. thyme2.kate (at) gmail (dot) com with a copy to founder Ruth, of Once Upon A Feast at ruth (at) 4everykitchen (dot) com