Exciting times, chez nous.
Mon mari is cleaning the barn / his shop.
The first wall is done, built and even plastered! The inside of the room is for cool storage, wine, winter vegetables, and such. But on the outside he put up lots of shelves to store all of his bits and bobs.
He really is (normally) a very neat, organized guy, but we’ve had everything so jammed in that there hasn’t been room to be neat.
See all of those tins?
There from Andorra, and were originally filled with gourmet cookies.
Now they’re filled with plumbing supplies, electrical bits, building supplies.
Rather have the cookies.
Anyway, he’s hoping that all of this sorting and tidying will stop him from buying the same parts repeatedly, because he can’t find them when he needs them.
I hope so, too.
He remembered to leave a space for the door.
And while the cement dries he’s chopping a bit of firewood.
I suggested that he could get more in that corner if he stacked it neatly.
He had a counter suggestion that doesn’t bear repeating.
If you recall, I made this Pasta with Roasted Cherry Tomatoes a few weeks ago. I was not totally pleased with it. It had bread crumbs (I followed an actual recipe) and I thought it would be better without,
I have a small yellow tomato in my garden, Yellow Mandarin, about the size of a golf ball. I had rather a large basketful and decided to use them, rather than the cherry tomatoes.
And, as they were a little larger, I peeled them first, then quartered them.
Pasta with Roasted Tomatoes
16oz (500gr) ripe tomatoes, peeled and cut into chunks
4 garlic cloves, minced
4 tbs freshly grated parmesan cheese
3 tbs olive oil
1 1/2 cups pasta
1/2 cup finely chopped fresh basil
Cook pasta according to package directions. Drain
Mis the garlic and tomatoes. Spread in a single layer in a baking dish. Drizzle with olive oil and bake at 400F (200C), uncovered, for 30 minutes.
Add the Parmesan, pasta and basil, stir well and serve.
But, this one was delicious… Definitely worth a repeat.