The Wood Oven, The Next Chapter

Its been so long since I worked on the oven! But today, finally, I got to work on it. No schedule for work, fun, bad nasty weather etc. Just work on the oven.

The plinth was finished late last fall. Then the center had to be filled with...fill. Yeah, gravel, rocks, dirt, etc. The next step was a layer of empty bottles. THAT was a lot of work as I needed a LOT of wine bottles for a layer that covered the whole inside.:-). That was completed during the winter.

The next step was a layer of clay-wood chips-perlite-sand-and I added some mortar mix. I used our handy dandy electric cement mixer. It took 3 batches. Did this today. It was nice and sunny and warm, all necessary to work with this sloppy mess. Now it gets to sit for a day or so to set up and dry.

The NEXT step is a row of regular bricks all around the outside mortared in and then a nice layer of sand. On top of that the FIREBRICK and then I can start building the sand form of the dome of the oven.

Thank you Betty Bell for all your nice clay pot trimmings!

As I was working I kept thinking of all the fun we're going to have cooking in the oven. WOW!

Here are sims pics.

Stay tuned!

Basil pasta with leftover steak, tomato, broccoli, and green garlic

Just a bit of steak leftover from last night. There wasn't enough STEAK but there was just the right amount for a very tasty pasta dish. Also had some tomatoes that needed to be used, one floret of broccoli, one small scallion section, and then I picked some very early garlic from the garden. This is actually called "green garlic" they look like bulby green onion but have a very mild garlicky flavor. I love it early in the growing season.
So sauté the scallion and broccoli, then add the steak (sliced VERY THIN). Add tomatoes and tomato paste. While doing this cook your pasta. It DO NOT OVER COOK! I use my fresh pasta that's been in the freezer. This one is one I made about a month ago using basil. Which reminds me....I need to make more. My stores are depleted. All that's left is the lemon pasta which I use for fish - SO GOOD!
Salt the boiling water and cook your pasta, do not over cook!
To the sauté, add about a 1/2 cup of white wine. Now add your pasta and finish it in the sauce. When it's done sprinkle with grated parm and serve. I bring the pan to the table but if you want to plate it for the table it's very nice to make a "nest" by twisting the pasta with tongs. Spoon extra sauce into the nest
I added a simple green salad with some blueberry vinaigrette. YES, it was awesome. Served with a wonderful pinot noir (2007) from Barrister Winery I've been saving (mmmmmy) It's our anniversary on Monday :-). 35 years.

Serger update

Just got my serger back. I signed up for a class to learn how to do the most simple things. Set up, threading, when to use various stitches? BASIC stuff. Good thing too...I found out during the class that the 5 thread basic stitch was not working...AND it wasn't MY fault! The machine needed adjustment. Whew....if I'd tried this at home I simply would have beat my head on the table and said "I made a BIG mistake!"Instead, I was in a clas and a very serious expert took over and told me....."We need to adjust your serger. Let me take it, send to the service department and get it back to you by next week. Is that OK?" WHAT? OF COURSE! Fix it now before I really need it!So today I got it back. I know how to thread it and do basic stuff. I plan to take more classes (Monday). I have two patterns cut out waiting for me to get started. Tonight, I had homework....so didn't get to use it and tomorrow we are dancing. But FRIDAY???? !!! WATCH OUT! Skirt and jacket for dancing!