We’ve switched gears a bit for the time being. Mon mari has a hot date with a hot surgeon (for some minor repairs after last year’s major operation) that should have him in recovery-mode for most of August. He has enough time to plan for ‘recovery work’; basically, anything that doesn’t require heavy lifting or hard work is getting set aside for August…. Things like tiling and cabinet doors and fussy trim.
In the meantime, he’s started the next big project: bedroom walls.
First – he finished the floor tile in the bathroom and grouted it:
When we lived in the US grout normally matched the tiles. Here the grout comes in 3 colors: white, light gray and medium gray. The norm, which everyone assumes you use is the light gray. If you ask for grout you have a pail of light gray in your hand before you can finish the sentence. I asked for beige once, when we were doing our last house. The guy looked at me and said: You mean light gray, right?
You can see the problem. The walls are stone. At some point in the last couple of hundred years or so, someone slapped some plaster on it.
Now the plaster is crumbling or gone completely.
We want to plaster the walls but, first all the lose stuff has to be chipped out…. and hauled out.
Then it’s patched. When all that is done and dry he’ll plaster again.
All this heavy work make him hungry.
Being diabetic means he can’t just snack on anything…. He can’t have carbs between meals. His snacks have to be protein or fat. (Not a problem for him as he still has to struggle to keep his weight up.)
Most vegetables, in small quantities will work as well.
Couple that with the fact that my garden exploded and everything is ready to eat at once, with enough of it to feed an army and this happened.
Mushroom, Chard and Cheese Bars
1/4 cup milk
3/4 cup shredded cheese
5oz mushrooms, sliced
8oz chard, sliced, stems and leaves separate
1 tbs olive oil
1 tbs Worcestershire sauce
1 tsp paprika
2 tbs fresh basil
2 tbs fresh oregano
Heat a large skillet over medium heat. Add oil, paprika and sauté briefly. Add mushrooms and sauté until starting to brown. Add chard stems and sauté until tender, about 5 minutes longer. Add chard leaves and heat until just starting to wilt.
Whisk eggs, milk and Worcestershire sauce.
Put chard and mushrooms into an 8″ square glass baking dish. Top with the herbs and cheese. Pour the eggs over all and bake, 400F (200C) for 30 minutes or until light brown and done in the center. Remove and let cool. Cut into squares.