We've (I'm allowed to help, briefly, when absolutely necessary) been hanging wall paper.
I was forced to allowed to pick it out a few weeks ago.
Now comes the moment of truth – do we like it….
We did the long wall in kind of a tan suede type
I actually was making an effort – trying to tie the black, tan and silver colors of the guest bathroom to the hall and guest bedroom.
I'm probably the only one that will really notice….
On the wall over the stairs we're using a tan paper with silver flowers – to match the silver trees in the bedroom.
I thought you might like to see the work area used to hang the paper on that wall – scaffolding straddling the stairs, kerosene heater on the floor….
Someday we're going to have a railing around that opening.
Have you ever heard of Brick or Fueilles de Brick or Brik?
I hadn't until the other night, watching a British travel / cooking show on Tunisia.
I've always seen it in the case along with the phyllo, puff pastry and pizza dough.
I even bought it once. When I opened it I thought they looked like crepes, but were too thin.
I had no clue what to do with it.
After watching the cooking show, I decided to experiment again.
This is my third experiment….. Egg Rolls.
The texture is slightly different than phyllo, but they are almost as thin and much easier to work with.
We were most pleased.
4 sheets of Brick (or phyllo)
1 medium – large carrot
1 – 2 ribs celery
3 green onions
2oz (60gr) mushrooms
2 tsp soy sauce
1/4 tsp powdered ginger
1 tsp sesame seed oil
1 tsp olive oil
olive oil for brushing
Slice carrot and celery into very thin matchsticks. Slice onion and mushrooms. Heat oils and ginger in a skillet until hot. Add vegetables and sauté until tender. Add soy sauce and stir well.
Divide mixture in fourths, spread on the pastry and roll. Place on a baking sheet, brush the tops lightly with oil and bake, 400F (200C) for 15 – 18 minutes, until golden.