The lower cabinets are finished!
Once mon mari got started on the cabinet doors, and set up his ‘assembly line’ things went pretty quickly – relatively speaking.
He finished the doors and drawer fronts for the rest of the lower cabinets.
This was last June:
And this is today:
There is a difference in some of the doors – they’ll all mellow into the same tones over time and sunlight.
Today he was installing the under-cabinet lighting – at last, she says under her breath…. I try not to nag…
And there are still 6 doors that need to be made for the upper cabinets, but we’re getting very close to having a finished kitchen. Then I can do a final cleaning and organizing.
I’ve been on a bit of a meat loaf kick lately, as well as playing with lots of Mediterranean flavors. I’m convinced, that, much like a risotto or a pasta, one can mold a meat loaf to be whatever you’d like.
Mediterranean Meat Loaf with Pimiento Sauce
16oz (500 gr) ground beef (mince) or beef and sausage mixed or turkey
1/2 cup dry-cured Greek olives, chopped
1/4 cup capers, chopped
1/2 onion, chopped
3oz feta, cut into cubes
3 tbs dry bread crumbs
1/4 cup red wine
1 tbs Dijon-style mustard
1 tsp dried oregano
1 tsp dried marjoram
In a large bowl lightly beat
egg. Add all ingredients except beef and mix well. Add meat and mix –
it’s best to use your hand, kneading it like bread dough. Put into a
baking pan large enough to hold it easily, with room all around, and
shape into a loaf. Cover and bake at 400F (200C) for 45 minutes. Remove
and spoon a bit of sauce over the top. Bake, uncovered, 15 minutes
longer or until done. Remove, let rest 5 – 10 minutes.
8oz pimiento, drained
2 cloves garlic
2 tbs Balsamic
Put all ingredients into a blender and purée. Put into a saucepan, bring to a boil, cover and simmer for 15 minutes.