In case you don’t remember….
this is the before. taken right after we had windows put in.
A little different.
The balcony is finished, a light installed above the door
On to the next project…..
To get started I spend the weekend rearranging the boxes in the barn, for the 87th time. I unpacked about half of what was left (If stuff has been packed away for 3 years and not missed – does that mean one doesn’t need it?
I opened the rest, inspected, labelled and lined them up against the back wall of the barn. It’s Christmas decorations, my books, and the rest mon mari’s
He’s making room so he can build a room.
This is the beginning of his first brick wall:
The room will be for storing things that can’t freeze – like wintering geraniums, paint, wintering squashes and wine. This is France; we need a cave (wine cellar).
With insulation, it should be able to be heated with a light bulb…. It does freeze here, but not often, and usually no lower than -5C (23F)
Unlike our actual cellar (complete with bones and other unmentionables) I would actually be willing to go into this room, to get a butternut squash, say, for dinner.
Use a grill pan (it’s like a mesh skillet) or a mat for these, if possible. Or thread them onto skewers (soaked in water for 15 minutes if wood) to make them easier to turn.
12oz (350gr) large shrimp (prawns)
1/4 cuo butter, melted
2 tbs orange juice
2 tbs white wine
4 cloves garlic, minced
1 tbs olive oil
2 tbs parsley, minced
2 tbs basil, minced
1/4 tsp black pepper
1/4 tsp paprika
Clean shrimp if needed, if not just rinse and let drain.
Mix all remaining ingredients and pour 1/3 of it over shrimp. Marinate for 15 minutes.
To cook on barbecue either put shrimp on skewers or cook in perforated grill pan with a little olive oil. To cook on stove add a little olive oil to a large frying pan and sauté over medium-high heat for 3-5 minutes – until shrimp curl and turn opaque.
While shrimp cook, warm sauce.
When done, remove from heat, toss with remaining sauce and serve.