The wall paper is finished.
Can you see why it wasn’t my favorite task? The wall over the stairs? And I was just the helper.
Once the floor is done I can finally (I hope) get rid of the sheet rock dust.
As you can see from the footprints, mere hoovering does not accomplish it.
So…. no house-cleaning for me for another week.
I’ll console myself with this, slightly strange, upside-down pizza.
The top is a simple popover batter that puffs up high, and gets a lovely golden brown.
One could also call it a Pizza Clafoutis…..
8oz (250gr) sausage
2 cloves garlic
1/2 green bell pepper
4oz (120gr) mushrooms
1 tsp dried basil
1 tsp dried oregano
1 tsp chili powder
2 tsp olive oil
1 cup chopped tomatoes
1 cup (8oz, 240gr) tomato sauce
1/2 cup green or black olives, pitted
1 cup (4oz, 125 gr) shredded cheese, mozzarella preferably
3/4 cup milk
3/4 cup flour
1/4 cup grated Parmesan
Chop onion and mince garlic. Chop pepper. Trim and slice mushrooms. Heat 1 tbs olive oil in medium nonstick skillet over medium-high heat. Add chili powder and sauté 1 minute. Add onion, garlic, mushrooms, green pepper and sauté until tender, about 5 minutes.
Cut sausages into 1/2″ (1.5cm) pieces and add to skillet. Sauté until cooked through. Add tomatoes, tomato sauce, herbs and simmer until thickened slightly. Spoon into a 10-inch (25cm) glass baking dish.
Slice olives and spread evenly. Sprinkle cheese evenly over top.
In medium bowl lightly beat eggs with wire whisk. Add milk, flour, and beat lightly to just combine; a few lumps are okay – over-beating is not. Pour batter evenly over the top of the ‘pizza’. Sprinkle with Parmesan.
Bake, uncovered, at 425F (215C) for 30 minutes or until top puff up and are golden brown. Cut into squares and serve.
Tomorrow I’ll have a puppy update – about Good Guapa and Bad Bonnie.