Nothing like throwing a little sheet rock up to make the progress visible….
Last week’s bathroom:
This week’s bathroom:
It’s a little dark as there are no lights yet…. We wanted the window to be in the corner bedroom / office that will be built next winter.
There will be a bathtub across the back wall, with the toilet about where you see the shower basin leaning on the wall.
There will be a double sink in the area you see the yellow pole leaning on the wall.
Right now he’s trying to figure out what to do with the ceiling.
As usual, there are beams in the way…. important beams, but inconvenient nonetheless.
Speaking of ceilings…. This is all he has left to do in the second bedroom – and he’s been fighting with it all week:
Something about too many levels meeting in the corner….
And then something about the corner needing to be finished….
I’ve been out clearing more brambles where there is absolutely no visible progress to show – unless you count the scratches on my arms and thorns in my fingers – through the heavy clothes I wear as protection…. But I’m not complaining.
I would never complain.
To make up for posting my wonderful Moroccan Meatballs recipe on Ash Wednesday (it was suggested that another day might have been better) I offer this lovely fish dish…. with spinach if you’re searching for something green for St. Patrick’s Day.
Baked Salmon Florentine
12oz (350gr) salmon
1/2 tsp thyme
1/2 tsp paprika
4oz (120gr) fresh spinach
1/2 cup (4oz, 120gr) white wine
1/2 cup (4oz, 120gr) chicken stock
1 tsp tarragon
2 tsp cornstarch dissolved in 1 tbs water
1/2 cup (5oz, 150gr) Greek yogurt
2 tbs whole grain mustard
1/2 cup (2oz, 60gr) Gruyère cheese
2 tsp olive oil
Salmon: Sprinkle thyme and paprika on salmon. Bake for 10 minutes at 400F (200C).
Remove and cut into 1″ (2.5cm) slices.
Sauce: Heat wine, chicken stock and tarragon to a boil. Add cornstarch mixture and stir until thickened. Remove from heat and stir in yogurt, mustard and cheese. The cheese doesn’t need to melt…
Vegetables: Trim and slice leeks. Sauté in oil until tender. Wash spinach and spin dry.
To assemble: Put spinach in a gratin dish just large enough to hold everything. Top with leeks and sliced salmon. Pour sauce over and bake, 350F (175C) for 15 minutes.
Darn… The food police will be after me again – fish and cheese!
Maybe they’ll just give me a warning since I had all that spinach….