Barley with Sausage and Savoy Cabbage; the update

Every Sunday I haul myself up the treacherous barn stairs to do the weekly photos – and check-up on mon mari’s work.

To give him credit, he knows when I’ll be coming and tries to have something nice for me to post.

Also, to give him credit, in deference to my extreme dislike of such domestic duties as cleaning, he’s left the proper stairs, the ones actually inside the house that don’t creak and groan, covered up to keep the dust down.

Just as well as he has started the dreaded sheet rock taping and sanding.

Two walls in this bedroom are sheet rock and will be papered.  The other two are plastered stone (or will be plastered stone) and painted.

For those of you who have never had the pleasure of living with sheet rock dust – it gets into everything.  It is absolutely impossible to seal it out.  Can’t be done.  It’s like air.

He also finished the ceiling above the landing… which is a relief to both of us.

Me, because he was working on the ceiling above the open stairs – long way down….

Him because in order to get on the scaffolding (which was straddling the open stairs) he had to climb up a ladder and over the end of the scaffold…. every time he made a cut.  And every board had to be measured and cut separately.

But – done!

Well, except for that little bit in the corner but he really does need to leave me something to nag about, now, doesn’t he?!?

Because I’ve been on a barley binge recently…. here’s another:

Barley with Sausage and Savoy Cabbage

10oz (300gr) sausages, any flavor
1 onion
2 cloves garlic
1/3 of large head of Savoy (green) cabbage
1/3 cup (3oz, 90gr) white wine
2/3 cup (5oz, 150gr) chicken stock
1/3 cup (3oz, 90gr) Greek yogurt
1 tbs Dijon-style mustard
1 tbs crumbled sage
1 tsp dried thyme
1 tbs olive oil
Barley
2/3 cup barley. quick-cooking
1 1/3 cup chicken stock

Cook barley in stock, covered, over medium-low heat until done.

In a large skillet, fry the sausages in olive oil until done.  Remove and keep warm.
Roughly chop the onion, add it to the skillet and sauté until tender.
Mince the garlic, add to the skillet and sauté briefly.
Slice the cabbage and add to the skillet along with the herbs, mustard, wine and stock.  Cover and simmer 15 minutes, until the cabbage is tender.
Slice the sausages, add to the cabbage and cover to heat through.

When the barley is ready, add the yogurt to the skillet and stir well to combine.
Mound the barley on a platter, top with cabbage and sausages and serve.

Mon mari asked me the other day if no one had commented on the odd size of the sheet rock.

I fear he thinks you, dear readers, are not paying proper attention to the details.

I know you’re just too polite (cough, cough) to ask so I’ll tell you.

We can buy sheet rock in half sheets – they’re the same length as normal, but half the width.

They’re also expensive.

But, it gave mon mari the idea of cutting them.

He wasn’t able to manipulate the full size sheets up the curving (rickety, groaning) staircase in the barn so he cuts them all in half, the long way.

More taping, yes, but the rest is easier.

Now you know.

He’ll be so pleased you asked.