Our house painter has gone back across the pond, the job finished.
Mon mari still has to finish the shutters and windows.
The shutters were in pretty good condition, just in need of minor repairs, a good scraping and some fresh paint.
We don’t have shutters on the door… They were in very bad shape, so when we replaced the door we got one with bars on the window. Shutters are for security as well as keeping warmth in during winter; sun out and cool in during summer.
Very useful things, shutters. Can’t imagine a house without them now.
The sunflowers are blooming…..
It was fun cooking for three again – like in the old days….
However, apparently, I failed to inspire a universal love of vegetables in our son.
Most of my suggestions were met with a minimum of enthusiasm.
He loves asparagus and spinach, but will only tolerate carrots and zucchini.
Or so he thought…..
A little creativity can do wonders for an indifferent palate.
2 medium zucchini (courgette)
2 small tomatoes, sliced, then cut into strips
2 tbs snipped chives
2 tbs snipped basil
2 tbs shredded Parmesan
2 slices Prosciutto or other dry-cured ham, cut in half, the long way
Cut each squash in half the long way. Using the tip of a small spoon, scrape out the seeds and a bit of flesh, leaving about 1/3″ (1cm) all around. Divide and spread the herbs, tomato, and cheese into each of the halves.
Wrap each half slice diagonally around a squash half, tucking the ends under the squash. Place on a baking sheet and bake, 400F (200C) for 30 minutes.
He loved it.
Actually, there was a comment about anything being good stuffed with Parmesan and wrapped in Prosciutto.
I rest my case.