At least we were properly fuelled last night. Having a temporary plaque to cook on means I can make real food other than in the slow cooker. I can’t wait for the floor to be finished so we can get the cooker in!
We bought this delicious gluten free artisan pasta from an authentically terroir focussed restaurant/deli in Limoux. It is better than a lot of regular pasta I have eaten.
Trev unpacked one of his carefully chosen new pans and I put on the water to boil which gave me time to thow together a cheat sauce from what was in the frigo. Into olive oil I threw some finely diced onions (red spring, no shallots to hand) followed by diced peppers and a pile of lovely firm, fresh tomatos. Seasoned and added half a teaspoon of chilli pimente paste; then what? Trev does gluten free but NOT meat free and I had only minutes. So I pulled out some rough local country terrine, diced it and put it in for last few minutes. It worked excellently well.
Today I raked out the horrible, messy plastic mastic from the holes left by the Orange guys and refilled in the appropriate material, of course.
And we have some art up.