It’s almost done.
One of the drawers needs adjusting….
And the towel bar will actually go on the wall rather than laying across the sink. (I didn’t notice it until I uploaded the photo.)
There are no shelves inside, yet….
But, all in all, we are most pleased.
I can’t wait to start filling all those drawers!
He has a few things to wrap up – finish the tile around the tub, hang that pesky towel bar, hang the door and then it’s on to new projects.
A big one is next.
Other than the bathroom, which now has a ceiling, the area is open to the roof tiles. No rain gets in but the wind can howl through something fierce. Now that we have everything opened up we have to get the ceiling done, with insulation between it and the roof before winter sets in.
That would be the ‘royal’ we as I will be totally useless.
I’m very good at nagging, though…..
I just now caught him outside slacking off…. (He was cutting firewood – but, still….)
Once the ceiling is up and insulated, he’ll be able to work up there all winter. Won’t that be nice.
I, of course, will be down here stoking the fires to keep us warm.
I’m expecting great things upon my return and will duly share.
For once, the fates have aligned and I have something to submit to My Legume Love Affair.
This is one of my favorite events, started 2 1/2 years ago by Susan, of The Well-Seasoned Cook.
It always seems like I remember it and don’t have a good entry or I have great food and don’t remember.
Well, not this month my friends.
When we first moved to Ireland I saw a pretty jar of red lentils sitting on a neighbor’s kitchen counter.
I was totally unfamiliar with them, but, they were pretty and I had to have some.
Of course the first thing I did was try to cook them like regular lentils, as a vegetable side dish, and I ended up with, well, something closely resembling the Indian dish, dal
Of course I didn’t know that’s what it resembled at the time either.
I now use them often, but in non-traditional ways, mainly to thicken soups or sauces.
I saw this recipe in France magazine – not a cooking magazine, just about living and traveling in France.
Since it used three of my favorite ingredients, and was dead easy, I had to try it.
Exactly as I thought: simple and delicious…. a 15 minutes legume side dish.
Quinoa, Basmati Rice and Red Lentil Pilaf
1/2 cup Basmati rice
1/4 cup black or red quinoa
1/2 cup red (coral) lentils
2 1/4 cups chicken stock
2 tsp olive oil
Roughly chop onion and sauté in a medium saucepan. When tender, add all remaining ingredients, cover and simmer until done and all stock is absorbed. Check when almost done and add more stock if needed.
Isn’t that simple? Great, healthy side dish in no time!
Susan will post all the wonderful legume recipes after September 30th. If you have one to submit, check her blog for details.