Fresh Spinach and Ricotta Gratin; the update

I’m pleased to report there has been visible progress made in the last week.

Walls.

Insulated walls.

A decision was made that, rather than try to insulate the entire ceiling before winter, he would insulate half and put up enough walls to keep the heat in.

For those who don’t remember, this is what it originally looked like up there:

First_floor

This is the same view this morning:

Long_hall

There are now walls on both sides of the stairwell – which is in the middle of the space.

Walls_stairs

The stairs are covered up to conserve the heat downstairs at the moment, but will be opened up when this wall is finished.  At the far end, that isn’t sheet rocked yet, there will be a linen closet.

On the other side of this hall is the door to one of the spare bedrooms.

Spare_room_hall

As you can see – insulated walls, insulate ceiling.

View from inside the spare bedroom:

Spare_room

The door to the spare bedroom is on the right, the door to the master bedroom is on the left.  The wall on the far left is the hall-side wall of the master bathroom.

Mon mari is in the corner because he was a bad boy…..

Doors

Told you – visible progress.

If you’re still planning your Thanksgiving Day menu, here is an easy vegetable side dish to consider.  It can be made well in advance and popped in the oven when you take the bird out.

Even spinach haters love this!

Spinach Ricotta Gratin, Raw

Fresh Spinach and Ricotta Gratin 

16oz (450gr) fresh spinach
1/4 cup flour
4 tbs butter
1/2 cup (4oz 125gr) ricotta cheese
1/3 cup (3oz, 90gr) cream or milk
2 eggs
pinch of nutmeg

Wash spinach, if needed, remove thick stems, and roughly chop. In large bowl mix remaining ingredients. It’s a messy job but fingers work the best. When you have a sticky paste add the spinach and mix well. Put into a buttered gratin dish – a glass baking dish with low sides and bake at 375F (190 C) for about 30 minutes. Serve.

Spinach Ricotta Gratin
Mound it high in the pan before baking as it will compact a lot as it cooks.

The recipe can easily be doubled or tripled…. just pile it in and bake

9 thoughts on “Fresh Spinach and Ricotta Gratin; the update”

  1. Ooooh, this spinach dish is just the kind of food that I love! And I happen to have spinach today…
    Nice progress on the house, Katie.
    Happy Thanksgiving!

  2. Christine, thanks… and Happy Thanksgiving to you!
    Zoomie, made the closet too small! LOL
    Robert, I passed on your kind words…. try the spinach anyway ;-))
    manningroad, thanks! And the spinach is my favorite!
    Val, thanks, yes, there is a lot to be thankful for… mainly the progress on our house ;-))

  3. Ooo that is some DEFINITE progress! Love it.
    And uh this spinach and ricotta gratin is exactly what I need in my life! Cheesy healthy deliciousness. Is that an oxymoron? (The cheesy healthy part)

  4. Lucy, they don’t know what they’re missing!
    Joanne, yes, big progress! Of course cheese is healthy…. Sheesh!

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