Рецепт Fresh Spinach and Ricotta Gratin; the update
I'm pleased to report there has been visible progress made in the last week.
Walls.
Insulated walls.
A decision was made that, rather than try to insulate the entire ceiling before winter, he would insulate half and put up enough walls to keep the heat in.
For those who don't remember, this is what it originally looked like up there:
This is the same view this morning:
There are now walls on both sides of the stairwell - which is in the middle of the space.
The stairs are covered up to conserve the heat downstairs at the moment, but will be opened up when this wall is finished. At the far end, that isn't sheet rocked yet, there will be a linen closet.
On the other side of this hall is the door to one of the spare bedrooms.
As you can see - insulated walls, insulate ceiling.
View from inside the spare bedroom:
The door to the spare bedroom is on the right, the door to the master bedroom is on the left. The wall on the far left is the hall-side wall of the master bathroom.
Mon mari is in the corner because he was a bad boy.....
Told you - visible progress.
If you're still planning your Thanksgiving Day menu, here is an easy vegetable side dish to consider. It can be made well in advance and popped in the oven when you take the bird out.
Even spinach haters love this!
- Fresh Spinach and Ricotta Gratin
- 16oz (450gr) fresh spinach
- 1/4 cup flour
- 4 tbs butter
- 1/2 cup (4oz 125gr) ricotta cheese
- 1/3 cup (3oz, 90gr) cream or milk
- 2 eggs
- pinch of nutmeg
Wash spinach, if needed, remove thick stems, and roughly chop. In large bowl mix remaining ingredients. It's a messy job but fingers work the best. When you have a sticky paste add the spinach and mix well. Put into a buttered gratin dish - a glass baking dish with low sides and bake at 375F (190 C) for about 30 minutes. Serve.
Mound it high in the pan before baking as it will compact a lot as it cooks.
The recipe can easily be doubled or tripled.... just pile it in and bake