Exciting times chez nous….
We have a finished, painted wall in our soon-to-be bedroom!
Okay, not quite finished… It still has the phone wire sticking out of the top that has to be tucked into the corner and run down the wall. Remember, stone walls don’t allow things to be neatly hidden away. That’s were the outside phone cable comes in…. Rather important.
He’s started plastering the other wall, and if he hadn’t run out of plaster he’d probably be done….
He started the ceiling in the other bedroom we hope to finish this spring:
Unfortunately, he had to take down the ceiling boards you see here.
He had to change ‘direction’ and not use such long boards. This ceiling is even more uneven (if such a thing is possible) than the first.
Still a bit of wall repair to be done in this room.
All things in time….
Speaking of time – This gratin just takes a bit of cutting and slicing, add flour and cover with milk and cheese.
An hour later a dinner, piping hot and creamy, pops out of the oven, ready to serve.
2 medium potatoes
1/2 medium – large head broccoli
8oz (250gr) baked ham a slice about 1/2 inch (1.25 cm) thick
1/3 cup flour
1 cup (8oz, 250ml) milk
1 tbs Dijon mustard
3/4 cup (3oz, 90gr) shredded cheese
Cut broccoli into small florets, including stems. Cut the onion in quarters then slice thinly. Slice the potatoes 1/8 inch (.3cm) thick. Cut ham into 1 inch (2.5 cm) squares.
Put the broccoli, potatoes, onions and ham into a large bowl. Sprinkle with flour and toss to coat as evenly as possible. Put the whole lot into a large glass baking dish.
Whisk the milk and mustard together, pour carefully over the vegetables. Sprinkle with the cheese.
Cover and bake at 400F (200C) for an hour or until the potatoes are done.
Uncover for the last 10 minutes to brown the cheese.
Note: You could bake it in a slower oven for longer: 350F (175C) for 90 minutes, if that suits your schedule.
We might even hang some wall paper this week….
Can we possibly stand so much excitement?!?