I’m sitting here, very quietly, at my desk, head down, trying to be be as inconspicuous as possible.
Today is plumbing day.
We hate plumbing day.
Mon mari hates it because he really truly hates plumbing.
We don’t know if he hates it because it’s always a difficult, problem-filled endeavor or if it’s a difficult, problem-filled endeavor because he hates it so.
Trust me in that this is not an appropriate time to have that, somewhat existential, conversation.
I hate plumbing day because the water is shut off.
I can’t take a shower after I’m through working in the garden and exercising…. and have you ever tried to NOT flush a toilet?
The sinks are working…. one out of four ain’t bad. (I did not say that out loud.)
The lights are up and one mirror. I wanted two simple mirrors. How I manged to buy one with a beveled edge and one with a plain edge, I don’t know. Next trip to Bordeaux I’ll need to get one more of each…. We’ll use 2 in the other bathroom.
The shower is tiled:
And the tub is finally installed, leveled and all that.
It’s the plumbing for the tub that is currently giving him fits.
It wouldn’t be quite so bad if he didn’t have to go all the way down into the cellar to turn it off, then back up to check for leaks.
I offered to help.
I may have picked a bad time to offer…. Or perhaps my voice was a tad too cheerful.
I am now sitting quietly.
But I’ll make one of his favorites for dinner tonight.
Barbecued Ginger-Rosemary Pork
1 small, boneless pork loin roast,
1 tbs paprika
1 tsp garlic powder
2 tsp dried rosemary
1 tbs fresh ginger, peeled and minced
3 tbs Dijon Mustard
2 tbs Balsamic vinegar
1 tbs Worcestershire
Mix paprika, garlic and rosemary. Rub on pork. Start to cook on barbecue grill, over indirect heat with the cover closed.
Mix remaining ingredients. Baste pork with sauce every 10 minutes, starting 30 minutes after you begin cooking.
Pork is done when it reaches an internal temperature of 160F (70C) Use an instant read or a remote meat thermometer for best results. If you don’t have either, take the roast off and slice into it after 40 – 50 minutes (depending on weight and shape) to test. It should be cooked through, a bit of pale pink right in the center is perfect.
When done, cover with foil and let rest for 5 minutes. Slice and serve.
Maybe I’ll go up and try to take a picture of the leaky connection for my next post…
I’m sure he won’t mind my getting in the way….
Or taking the photo….