The bathroom that seemed so spacious just a few short weeks ago is suddenly rather crowded.
Of course we won’t keep the scaffolding in there permanently.
We decided to do one wall in wood. We painted it a very pale blue to go with the tiles. Paint is expensive here, and the color choices somewhat limited. We mix our own. We get a little tube of color and a big pail of white paint. The trick, of course, is to mix enough for the job the first time…..
It will get another coat after the scaffolding comes out.
The shower is framed and sheet-rocked:
The lights are in and the door frame built.
The floor tiles are down:
Wall tiles are next.
This is what it looks like from the ‘outside’ I took this photo from the top of the stairs.
Obviously there will be insulation and sheet-rock on this side of the wall, too.
There will be a second bathroom to the left and the master bedroom to the right.
Then I noticed that there was writing on the wall.
We had been having a, ahem, discussion about the placements of the lights.
Nice to see he still has a sense of humor.
Especially since he usually has a hammer or drill in his hand during our ‘discussions’….
With all the rain we’ve been having my courgette (zucchini) have exploded.
I’ve always wanted to try stuffing the flowers…. Now seemed like a good time.
Of course, when I went out to pick them, after a hard rain, there were only 2 fit for stuffing. I had a shortage of male flowers and didn’t want to pick those.
I picked 2 female flowers, with baby zucchini, and few finger-size to go with the flowers.
Despite the fact that I was clueless, and, as usual out of time to actually find a recipe, I was pretty pleased with the result.
Stuffed Courgette (Zucchini) Flowers
2oz (60gr) ground beef
2 tsp black olive tapenade
1/4 cup shredded Gruyère cheese
2 tsp fresh, snipped marjoram
2 zucchini flowers
2 baby zucchini
1 slice prosciutto
1/4 tsp paprika
1/2 cup tomato sauce
1 tbs Balsamic vinegar
2 tbs red wine
2 tsp olive oil
fresh marjoram leaves to garnish
Make a slit in the flowers and gently reach in with your fingers and remove the stamen. Rinse under cool water and set side.
Heat 1 tsp oil in a medium skillet. Add beef and sauté, breaking it up as it browns. When done, remove to a small bowl. Add tapenade, cheese, marjoram and stir well to combine.
Roughly chop onion and Prosciutto. Add remaining 1 tsp oil, paprika to skillet and sauté briefly. Add onion, Prosciutto and sauté until onion starts to brown. Add tomato sauce, vinegar, wine and bring to a simmer.
Carefully stuff flowers. Cut small zucchini in half. Lay the flowers and zucchini halves in the sauce, cover and simmer 15 minutes.
Remove flowers and zucchini, spoon sauce around. garnish with fresh marjoram leaves and serve.
Wednesday I’ll tell you all how moving to France made me overweight – without gaining a pound!