Well, after almost a month I would consider ourselves mostly moved into our new apartment. So long as you ignore the
storage errr, guest room, it actually looks quite good. And I’m happy to say that we LOVE the new place. It’s so bright and airy and the balcony really is a dream. So far we have a total of 2 plants out there, one oleander and one tomato, both well-intentioned house-warming gifts. Let’s just say that the odds are stacked against these poor plants because they are being raised on an east facing balcony in a climate not known for its warm summers by two total novice gardeners. I do not exaggerate here, we have not til now owned a single house plant! It will be nothing short of a miracle if they survive the month.
We do have one complication, however, and that is our kitchen. It is apparent that when we were looking at the place originally I was blinded by the balcony and didn’t pay close enough attention to the kitchen. In short, it was clearly designed by someone who never actually cooks. There is a massive sink which blocks off all but 2 square feet of counter space. The only outlets are directly behind the sink and stove respectively. The silverware drawer is buried within another drawer, so that I have to open two sets of drawers each time I want to grab a spoon. And the stove makes odd short circuiting sounds if you turn one of the burners above medium heat. Oh, and despite the fact that the kitchen is physically larger than our old one, there is significantly less storage space and I still have two unpacked moving boxes full of things with no place to go. We have already placed an emergency call to someone who can hopefully help.
Luckily, this week’s French Fridays with Dorie recipe, Salmon Rillettes, did not require any fancy kitchen equipment. I have yet to meet a rillette I didn’t like and Dorie’s salmon rillettes were no exception. Pork rillettes are traditional and delicious. In our deli we can buy wonderful goose rillettes. And now with Dorie we’ve made three different versions of fish rillettes: first sardines, then recently tuna, and now salmon. Of the three the salmon took the most time, since it required a minor bit of cooking, but was still quite quick and easy. I decided to serve it as part of a larger “stuff on toast” breakfast menu. Good stuff, we’ll do it again.