Life goes on – and so does the work.
Or, maybe, life goes on because of the work.
Mon mari is still working on the ceiling….
And complaining vociferously about his decision to keep the beams exposed…. Something about all the little cuts and angles to make it fit together. (Wimp)
And, of course, there are all the angles on the ceiling that have to fit together.
He wasn’t able to do recessed lights on this side of the beam, so, for now, we have the standard, very French, light fixtures. Don’t you just lov’em?
All in all, he’s pleased with the way the boards are going up. He has one section left to do. He’s been able to bend them to fit – there isn’t anything flat or level about these ceilings.
But I will leave you with one of our favorite recipes from when we lived in Andorra.
We could get jars of whole pimientos or pimentos there, rather than the tiny jars of diced bits my mother used to keep in the fridge – and rarely use.
They’re great for stuffing. You could substitute whole roasted red peppers.
This serves 2 as a first course
2 whole pimientos
3oz (90gr) soft goat cheese (chevre) 2/3 of one of the square containers of soft cheese (Chevraux or Chavrie)
1/2 tsp garlic powder
2 slices Prosciutto, Serrano, Bayonne or other dry-cured ham
Drain the pimientos. Roughly chop the ham. Combine the ham, garlic powder and goat cheese. Stuff the pimientos with the chevre mixture and put in a baking dish just large enough to hold them. Bake in a 400F (200C) for 15 minutes.
Spoon some tomato sauce on two small plates, top with a Pimiento and serve.
8 oz tomato sauce (250 grams)
1 clove garlic
1 tbs olive oil
1/2 tsp basil
1/2 tsp oregano
1 tsp Balsamic vinegar
Finely chop shallots and garlic. Heat oil in small sauce pan over medium heat. Add shallots and garlic and sauté until tender, about 5 minutes. Add the remaining ingredients and bring to a boil over medium heat. Reduce heat, cover and simmer for 5 minutes. Put in blender and purée until smooth.
That’s all for this day.