The ceiling is finished.
The fan is installed.
Mon mari named it Amelia.
He ordered it on-line as we weren’t having any luck finding one in the shops.
It was a little bigger than expected….
According to mon mari, it’s roughly the size of of the propeller on Amelia Earhart’s plane.
He even has all the little trim bits done.
Since remotes always get lost….
He nailed the holder to the post next to the fan.
It invloved some cursing, a lot of standing and staring… but the plumbing is in place and the frame for the tub made… You can see it leaning on the shower.
Strange as it may seem – I can’t always find celery but I can always find celeriac.
As it’s a rather large vegetable, and we are only two, I have to come up with interesting ways to use it…. Other than adding it to the usually soups and stews.
So, I’m experimenting.
Potato and Celeriac Gratin
4 medium potatoes
1/2 large celeriac
1/2 cup milk,
3oz (90gr) Gruyère, either shredded or sliced (if shredded, 3/4 cup)
10 – 15 fresh sage leaves
2 tsp butter
Peel celeriac using vegetable peeler or sharp knife. It’s knobby and needs to be peeled aggressively. Slice celeriac and potatoes as thinly as possible with a sharp knife. Keep slices of both in a bowl of water while you work as they discolor.
To assemble: Butter a gratin dish. Layer 1/2 of the potatoes in the dish, toppped by 1/2 the celeriac, sage and cheese. Repeat. Pour the milk over the top. Cover with foil and bake (400F, 200C) for 60 minutes.
I didn’t put a lot of other flavors in this as I wanted to learn how the celeriac tasted ….
Stay tuned for more celeriac…