I'm feeling a definite lack in my education lately.
Actually, what I'm feeling are sore muscles that are a direct result of the gap in my education.
If you recall, a few weeks ago mon mari and I were 'doing firewood'.
This meant that he stood in one place wielding the chain saw while I grabbed the 2-meter lengths of wood from the trailer, flipped them over, laid them on the work bench and fed them to him as he cut.
This weekend mon mari decided we should put fresh rock in front of the house and on the driveway. The old rock had, more or less, disappeared into the ground and our darling puppies were tracking in rather large quantities of dirt and mud.
I don't know how to back-up the trailer.
He told me that the guys at the DIY store were amazed that he was spreading the rock so fast. He told them I was doing it.
They told him how smart he was.
The weather has been beautiful here. After we (the Royal WE) were done with the rocks for the day (DIY store isn't open Saturday afternoon – this is France) it seemed a good time to start the annual tree and bush trimming.
Mon mari was most helpful, once again.
He sharpened the cutters for me.
We have a large laurel (culinary bay leaf) on the back corner of the house. It needed a good trimming and cleaning.
I found a huge iron wheel – no way to get it out as the laurel grew around it.
I could cut it off…. But where's the fun in that?
Lest you think that mon mari was sitting in front of the telly while I worked…..
The red arrow points to the wheel in the laurel; the purple arrow to the one remaining tree to be trimmed – the last fig tree.
If we were ambitious we'd go down to the little woods and finish the last stretch of brambles. I'm thinking that's a good job for spring.
How did I reward us for all our hard work?
With Fake Noodles!
2 1/4 tsp flour
4 1/2 tsp milk
2 tsp oil
3oz (90gr) cremini mushrooms
3oz (90gr) bacon
3 tbs white wine
1 1/2 tbs Dijon-style mustard
1 tbs Worcestershire sauce
1 tbs olive oil
Sauce: Roughly chop the shallots, bacon and mushrooms. Heat olive oil in a medium skillet. Add bacon and fry until starting to get crisp. Add shallots, mushrooms, reduce heat and sauté until nicely browned. Add Worcestershire, wine, mustard and stir until well combined and thick.
Noodles: Put eggs in medium bowl and whisk well. Add flour, a little at a time, sprinkling it across the eggs, and whisking well after each addition. (Even better, have someone else add it while you whisk constantly) Try to avoid lumps. Add the milk and whisk well. Heat the oil in a medium nonstick skillet or omelet pan, 7 – 8" (20cm) in diameter, over medium heat. Add 1/3rd of the egg mixture, tilting pan to cover well. Let cook, undisturbed for 1 – 2 minutes, until cooked through and top is dry. With a spatula, carefully turn and cook on the other side for 30 seconds. Remove to a plate. Do not keep warm. Repeat twice more. When eggs are done, and cooled slightly, roll each up like a cigar and slice 1/2" (1.25cm) strips.
Divide strips in half, arrange sauce on top and serve.