Turkey Rolls Stuffed with Pimientos and Feta; the update

Aren’t you tired of seeing photos of our bedroom floor yet?

This is the last one before we move up…. So exciting!

We’ll clean, first.

He just has that little strip by the doors to finish – and then, of course, all the trim….

Which he assures me will go very fast.

It had better.  We’re meant to be moving up next weekend.

Which means that, finally, this blue plastic will come down:

It was originally closing off the stairs to keep from losing all the warm air last fall while he built the walls.  It stayed closed off in an attempt to keep the dust somewhat contained (see floor in photo above)

It’s been very dusty because he’s been cutting tiles, cleaning grout and sanding sheet rock.

The bathroom sink area is tiled and grouted:

The photo is deceptive, but the lighter tiles really are more of a gray than beige.  They seem to look very different depending on the light.

The shower is still waiting for grout.

We have a half ‘cathedral’ ceiling in the shower, compliments of the beam that happened to be there.

Then we have to start the cleaning.

And he seems to think that, just because his family is coming, he should finish all the odd bits that have been left languishing for the last 2 1/2 years.

Might I just say: YAY!

And YAY to finally being able to buy my favorite pimientos here in France instead of having to stock up in Andorra or Spain.

They’re whole pimientos and, once again, I can use them with abandon, rather than carefully dole them out between buying trips.

Turkey Rolls Stuffed with Pimientos and Feta

Preparation and cooking time: 40 minutes

2 large, thin turkey cutlets
2  slices prosciutto
3oz (90gr) pimiento, cut into strips
2oz (60gr) feta cheese
handful fresh marjoram leaves
2 tbs snipped garlic chives
1 tbs olive oil
1/3 cup (3oz, 90gr) chicken stock
1/3 cup (3oz, 90gr) white wine
1/3 cup (3oz, 90gr) Greek yogurt
2 tsp cornstarch dissolved in 1 tbs water

Lay turkey cutlets flat, pounding thin or to even out if needed.  Lay Prosciutto on turkey. Lay pimiento strips on Prosciutto, spreading evenly.  Crumble feta cheese and sprinkle on pimientos.  Top with herbs. Starting from one narrow end, roll up and tie securely with kitchen string.
Heat oil in medium skillet. Add rolls and brown well on all sides.
Add wine, stock, cover and simmer for 20 minutes.
Remove rolls and keep warm.
Increase heat under skillet and add cornstarch mixture, stirring until thickened. Stir in yogurt and remove from heat.
Remove string from rolls, cut each in half (looks nicer), spoon a bit of sauce over and serve.

And that’s all the news that’s fit to print!