Well, our balcony door is now locked for the duration and we have a great big piece of metal bracing poking through our wall. The hole has been there since last year but was covered by a sheet of wood or something. They cut these holds exactly to hold the braces. Originally they braced underneath and then had to move the braces on top. This saves a move. Sensible. However, I heard today that the reason the completed balconies don't yet have walls is because the company haven't come down to do it. Not exactly sure what that is all about but it doesn't bode well.
We did it, our team is #1 today now all we have to do is fight to keep that next week. We are playing against the previous #1 team who are now #3. We are being fairly closely pursued by the new #2 team, I forget the point difference. Wish us luck. We would all be so chuffed to win for a change.
I spent this evening making the Kimchi from the recipe I posted a couple of days ago. I have to leave it for 24 hours before using it. However, it is not the regular colour of Kimchi. We will see what it tastes like. I may be punished for taking the easy recipe. Tomorrow I am planning to try the Moroccan Stuffed Peppers for supper. I hope that will turn out OK.
I thought this sounded interesting and unusual. In the picture it looks a bit like scrambled egg.
Sautéed Mushroom Guacamole
5 medium-sized avocados, ripe (soft ,not squishy)
8 oz white, cremini, or mini bella mushrooms, halved then sliced
1 Tbs olive oil
1/4 cup white wine or vegetable broth for deglazing
3 garlic cloves, minced
1 small lime, juiced
1 medium tomato, diced (or 1/2 pint cherry tomatoes, halved.)
1 small red onion, diced (roughly 1/8-1/4 cup)
1. Set frying pan over medium-high heat. Add olive oil. Once hot, stir in mushrooms. Cook for a few minutes, or until beginning to brown. Sprinkle with some salt.
2. Continue cooking, stirring occasionally, until nicely browned, about 10 minutes. Pour in wine (or broth) to deglaze, cooking until liquid dissipates. Remove from heat to cool.
4. Cut your avocados in half and remove pit. Spoon out avocado into a medium-sized bowl. Mash until you reach desired consistency (chunky or smooth.)
5. Add garlic, salt, and freshly squeezed lime. Stir to combine.
6. Add mushrooms, tomatoes, and onion, stirring until combined.
7. Cover and refrigerator until chilled, probably a good hour minimum.
8. Give it a taste test to see if it needs more salt or lime.
9. Serve on its own, with tacos, or burritos!
Author: The Cookie Writer
You can grill your mushrooms on the BBQ with a bit of olive oil, salt, and pepper.
Amount of lime and salt needed is based on preference (so taste as you go!)
Have a great day