Today was filled with fun and games on the house front. Our contractor asked if we wanted to try and rig up a kitchen in the basement as we will have at least a week appliance and cupboard-free. We are going to pass on that option as we do have the skanky old fridge in the garage which we can clean out and use, and we’ll take over a tiny microwave and a grill. As long as we don’t need to fry anything, we’ll be fine… Perhaps more worryingly, we will also have to wait for the bathroom to be completed. Which means that Baby A’s nightly bath will be impossible. There is a nasty shower stall in the basement which we may be able to persuade her to use, but we are sceptical. She’s had maybe three showers with one of us, and I think she’s still deciding if they are fun or terrifying. Plus she is generally very, very anxious when going into the basement. She’s had a sheltered condo-orientated upbringing, obviously. So if the weather is ok we can wash her outside in the sprinkler or in a paddling pool. Otherwise it’ll be baby wipes all the way. We did get paint today for pretty much the entire house; L is going to start tomorrow regardless of what is going on with the construction. There is a mighty amount of painting to be done. And nowhere for our furniture to go once we get there. It’s going to be like urban camping for a week or two. It’ll certainly be interesting. Which is a very toned down version of how we are really feeling about this whole move.
Anyway, this afternoon we made Spanish-Style Pork Chops with Chorizo and Roasted Red Pepper Sauce and Green Beans [recipe]. This is a very good meal which would be enjoyable all year round. The pork chops are seasoned with salt, pepper and paprika, and served with a tasty sauce. The sauce is made with fried chorizo, thyme, onion and garlic, deglazed with sherry and mixed with a puree of roasted red peppers and parsley. Green beans are served on the side, dressed in olive oil and lemon juice.
The chorizo-pepper sauce is really delicious and probably very versatile. This would be good on crostini or mixed with pasta, or as a pizza sauce or dip. It would be successful either hot or cold, which is always nice. The green beans were crunchy and refreshing, and the pork was succulent and perfectly cooked. This meal is indeed a winner, particularly the sauce. Tomorrow we will be making Sliced Chicken Breast Subs with Italian Sausage, Roasted Pepper, and Onion Sauce. Somehow I don’t think we’ll be having a 12″ long sandwich each, no matter what the recipe says.