Most of the holes are getting filled in. This is the last bit, but it's pretty deep so takes lots of layers.
The window ledge is built, although he still needs to fill in around the window.
There were always openings here, but we put in the first actual windows. This floor was used for tobacco drying so a cross breeze was necessary.
We decided to go all out and put a radiator in this room, too. You can see the mounting brackets under the window. We had originally thought that if we had any winter guests we'd just use a space heater. But some people aren't crazy about the idea of having a kerosene heater in the bedroom – which is pretty standard here. Electricity is expensive; kerosene is cheap.
I could tell he's getting close to finishing with the cement when I saw boards being finished:
He'll be ready to put that up as soon as he plasters the stone walls and hangs paper on the sheet rocked walls.
Can you hear that whip cracking?
The subject of tortillas came up the other day.
In the Americas, at least in North and Central America (I don't know about South) tortillas are made from ground corn or flour, baked or fried and used like a bread to wrap around or hold other foods or just to eat with other foods.
In Spain a tortilla is an open omelet or frittata, made with lots of eggs and, most often and most famously, potatoes. It's eaten as a tapa, a light meal or stuffed in a baguette for a sandwich.
The traditional, Tortilla Española, is made with cooked potatoes.
Contrary to the cooks on the Food Network, there is nothing else in a proper Tortilla.
Occasionally, some so-called cook gets carried away and adds some fried onion, but then it is no longer a Tortilla Española. It's something else.
And there are other tortillas made in Spain.
The one I made the other night for a starter is made with pimientos.
I was a bad cook and topped it with chevre (goat cheese) – a Spanish / French tortilla made by an American.
I originally posted the recipe here in 2007. This version uses fewer eggs, and works better as a first course for two. Even with the addition of the goat cheese.
I wasn't able to turn it though….
1 1/2 large, whole roasted pimientos (pimentos or roasted red peppers)
1/2 tsp dried thyme
1 tsp olive oil
2oz (60gr) aged goat cheese, sliced
Whisk eggs and thyme. Open and drain pimientos. Cut in half or quarters, depending on size – just so they are easier to lay out.
Heat oil in small, 6 – 7" nonstick skillet or omelet pan (17cm) over medium heat. Pour in half of the eggs. Lay the pimientos on top of the eggs in one layer. Lay the goat cheese on the pimientos. Pour the rest of the eggs over the top. Reduce heat to medium and cover. When eggs are cooked through slide it carefully onto a plate. Cut in quarters and serve, 2 quarters per person.
If the eggs are not setting on top add a few drops of water to the skillet. The resulting steam will finsih them off nicely.
You could make a larger one and have it stuffed into a baguette for a sandwich the next day. Tortilla Española is usually served at room temperature, not hot.