It’s been a busy week, chez nous. Mon mari, whilst wanting to save the easy work for later, still did rather a lot in the bathroom.
He also spent a few days mixing cement and building a retaining wall in the barn, going down to the cellar. He wants to build a platform for storing wood. Don’t look for photos. Two reasons: It’s dark and it’s creepy.
I am ever so pleased with how the tile looks in the bathroom.
The counter top is done, along with the vanity area:
Naturally, as it’s a flat surface, it immediately became a work surface. On one end of the sink area will be a linen cupboard.
The other end has a half wall to (somewhat) hide the toilet.
That’s right, folks, we are not putting the toilet in a separate room. It’s right there, with the shower, sinks and bathtub.
I know, I know….. It’s just not right, but, what the H… we’re American and we don’t know better.
On the other hand, when we were house-hunting, we saw more than one house with the toilet room on one side of the house, and the room with the sink on the other side of the house….. In one you had to walk through the kitchen to get from the toilet room to the sink / bathtub room.
The toilet is (obviously) not in it’s final resting place in this photo.
The shower is ready to be tiled next:
The little bar is the guide for the listels.
Oh yes, another faux pas – we put lights right in the shower! Yes, they are safe…. And there’s a light switch right in the bathroom! And… And…. An electrical outlet! We are so naughty……
Nothing naughty about these turkey rolls, though….
I will freely boast that these are one of my better recent efforts!
You need to make them in a grill basket, though. It makes turning them a snap.
Grilled Turkey Pesto Rolls with Tomato Avocado Sauce
3 thin turkey cutlets, mine were 9″ by 5″ (23cm by 13cm)
3 tsp pesto sauce
3 thin slices prosciutto
6 large basil leaves
Lay the turkey cutlets flat. Spread each cutlet with 1 tsp pesto sauce. Top with 1 slice of Prosciutto and 2 basil leaves. Starting from the short end, roll up. Cut into thirds. Tie each slice of roll with string to keep from unfurling as it cooks. Place the rolls in an oiled grill basket, cover securely and cook over direct heat for 6 – 8 minutes per side.
When done, snip and remove string. Serve with Tomato Avocado Sauce.
Tomato, Avocado and Basil Sauce
1 garden-ripe tomato
1 big bunch of basil
1 tbs pesto
1 tbs olive oil
1 tbs white balsamic vinegar
Roughly chop the tomato and avocado. Tear large basil leaves, leaving small leaves whole. Put into a bowl and add the vinegar, oil and pesto. Stir gently until combined.
You can serve the Turkey Pesto Rolls hot off the grill or make ahead and serve cold….