Well, sort of moving day.
First, you must remember that we have been living out of boxes for almost 3 years.
Some people would have bought a mobile home to park on site and live in while taking on a project of this magnitude.
Naturally, we are not some people.
Instead we set-up a temporary bedroom in what will, someday, be the dining room and jumped in with both feet.
Naturally, life happened and things didn’t go quite as planned.
This is what our temporary bedroom looked like after 2 years. The boxes are starting to look a bit tattered.
Just so you know, back in the corner, behind the tall wood cabinet, are 7 plastic bins holding the rest of our clothes, shoes, etc.
I wanted to empty the bins, so, as I found (in the barn) unpacked and washed, towels and linens for our guests, I could pack it all in the bins and keep it safe until they arrived.
Mon mari gave me the green light to proceed.
I started unpacking, sorting, organizing, washing, etc.
I emptied the bins, hauled the clothes upstairs and laid it all on our bed while I went ti the barn in search of a box of hangers.
So there it all is, on the bed.
On the positive side – I now know what was in all of those bins….
They have since been repacked with freshly laundered linens.
Note the doors on our closets.
We won’t be moving up for another day or two – while he finishes the trim, finishes polishing the floor – and cleans the floor.
And I still need to find the sheets and pillows for this bed. They’re out in the barn, somewhere.
Plus we need to figure out how to keep the dust down in the work area (read: rest of upstairs) so we don’t track it in like we have been.
He started the wall around the stairwell.
We try to be good hosts….
You may have noticed we’ve been eating salads lately. As we eat with the seasons, we get quite desperate for them around March – and quite sick of them in July. I have several preserved lemons left in the fridge, and since I’m no longer doing winter cooking (tagines) I decided to try them in a salad.
It was good!
12oz (350gr) shrimp, cleaned
8oz (120gr) asparagus, trimmed, cut into 1 1/2″ (4cm) lengths
4 green garlic, trimmed, sliced
1/3 cup dry-cured Greek olives, sliced about 12
1/2 preserved lemon, pulp removed, rind thinly sliced
1 tsp paprika
1/2 tsp cumin
1 tbs olive oil
6oz (200gr) salad greens – lettuce, spinach…
2 tbs fresh, snipped marjoram
Heat 2 tsp olive oil in a large skillet. Add green garlic, asparagus and sauté until crisp-tender, about 5 minutes. Remove and set aside.
Add remaining 1 tsp olive oil, paprika, cumin and sauté briefly. Add shirmp and quickly sauté until cooked through. They will curl and turn opaque when done. Remove skillet from heat.
Return asparagus, green garlic to skillet. Add olives, lemon and 2 tbs vinaigrette. Stir well to combine.
To finish: Toss greens, marjoram with remaining vinaigrette. Divide and arrange on 2 plates. Spoon shrimp and asparagus into the center, dividing evenly.
1 1/2 tbs Dijon-style mustard
1 1/2 tbs sherry wine vinegar
3 tbs salad olive oil
Whisk mustard and vinegar together in a small bowl. Gradually whisk in olive oil until thick and creamy.
The preserved lemon worked a treat in this salad – but only 1/2. I put in an entire lemon and it was a bit too much.