Taking it back in time - The Bathroom Renovation

For the last few weeks I've been consumed with bathroom renovations. I'm taking two bathrooms that were very outdated - even further back in time. These photos from Cote Sud are my inspiration. I'm doing all the finish work, plumbing, etc., which leaves little time for blogging or anything else for that matter.
Because we had already gutted the bathrooms and replaced walls etc., I thought I could whip out this reno in just a few weeks. Slipped my mind that I'm no longer 25! Everything is taking much longer and I'm exhausted at the end of the day. I'm not sure I will ever be able to get all the Sheetrock and plaster dust out of my hair.
This is the first project on one of our houses that I'm totally responsible for. Jim just doesn't have the time to deal with it and I've always wanted to do this. I've made plenty of mistakes hanging the drywall and taping it. American Clay Plaster will be the finish coat. It allows for a not so perfect finish on the drywall - which is the look I'm going for anyway.

I fell in love with this Botticelli Carrara Marble sink for the Master bathroom. That will have to wait.......................................
As will the polished nickel Bistro faucets from Restoration Hardware.......................
For the main bath - I'm going with this sink...........................
Snow Canyon Porcelina plaster on the walls, plaster floors, Farrow & Ball French Gray on the woodwork, stone counter tops and backsplash and Venetian Bronze fixtures.

Meanwhile - We make do with a half bath (of sorts) and an outdoor shower.



Good thing the house is in a moderate climate!

La CUCINA VIGNETO ....... LIKE WATER FOR CHOCOLATE

Each year I use the pomegranates left over from Christmas decorations to make "Chiles in Walnut Sauce". A recipe from the book "Like Water for Chocolate" by Laura Esquirel.
"Like Water for Chocolate" was the best selling book in Mexico in 1990. It was also made into a film. I loved both the book and the film. It is a romantic story about love that can never be and also about the joy of cooking for the people you love. The kitchen scenes - oooohhh la la! Each chapter gives a recipe at the beginning and then weaves it's way around to the art of cooking said recipe.
To follow up the Chiles in Walnut Sauce - I pulled out another of my favorite cookbooks, "Mexican Cookbook" by Erna Fergusson, published by The University of New Mexico Press, Albuquerque, New Mexico 1945. I found this cookbook in a thrift store - it was like finding gold. I paid 50 cents for it. There are handwritten notations on many of the pages.
So anyway - Natillas for dessert. Natillas are similar to Ile Flottante. I used Vanilla Bean Paste instead of Vanilla Extract. You can also add a little toasted coconut.
CHILES IN WALNUT SAUCE (CHILIES EN NOGADA)

25 chiles poblanas

8 pomegranates

100 cashew nuts

100 grams aged fresh cheese

1 kilo ground steak

100 grams raisins

1/4 kilo almonds

1/4 kilo walnuts

1/2 kilo tomatoes

2 medium onions

2 candied citrons

1 peach

1 apple

cumin

white pepper

salt

sugar

heavy cream

As you can see this serves a large group! I usually make it for 4 to 6 servings. The instructions take up an entire chapter including shelling the nuts and peeling the skins off the walnuts.

A shorter version:

Roast and peel the chiles - Remove seeds - set aside

Saute onions in a little bit of olive oil until translucent

Add the ground steak and spices. Cook until browned then add the raisins, chopped tomatoes, citrons, peach and apple.

Stuff the chiles with the steak mixture.

Walnut Sauce

Place the nuts in the food processor and pulse until they are finely ground.

Heat the heavy cream until just warm enough to melt the shredded cheese. Add the ground nuts to the sauce.

Spoon the Walnut Sauce over the stuffed chiles and garnish with Pomegranate seeds.

NATILLAS

5 eggs

5 tablespoons granulated sugar

4 cups scalded milk

1/4 teaspoon salt

1/4 teaspoon cinnamon

3 tablespoons powdered sugar

1 teaspoon vanilla

Beat the yolks of the 5 eggs, and the whites of 2 eggs slightly. add the granulated sugar, salt, and cinnamon and slowly pour in the scalded milk. Cook in a double boiler, stirring constantly until the mixture thickens and coats the spoon. Add the vanilla. Pour in a deep dish or custard cups.

Beat very stiff the whites of the remaining eggs. Add powdered sugar. Drop by spoonfuls on a pan of boiling water and steam until firm. Top the custard with meringue and dust with cinnamon.

Photography By: Ryannan Bryer de Hickman

Sotto Il Monte Vineyards

Feliz Navidad..................San Antonio

Christmas in San Antonio is about as good as it gets in my book. Steeped in culture and rich in history. It was warm and balmy on the 23rd when we took a stroll along the beautifully lit River Walk. At 10:30 we were still at the outdoor bar at the Westin having a glass of wine. By 11:00 the rain started to fall - we retreated inside.

The next two days were a little more chilly. More suited to a hot toddy in front of the fire. Jim baked his family recipe for Brötchen (yeast rolls) and I made a traditional holiday dinner.
The day after Christmas was bright and beautiful, so we went to see "The Arts of the Missions of Northern New Spain" exhibit at The San Antonio Art Museum. After that, on to brunch at the Liberty Bar. Today has been another stellar day - so it was off for a marathon visit to the Missions of San Antonio this afternoon.
When Texas was "New Spain" the Franciscans and Spaniards established the first mission in San Antonio in 1718. There are five in all. The Alamo (top photo - with the Christmas tree). Mission San Jose (above) is the largest of the missions.Mariachis entertained the crowds at Mission San Jose.
San Jose, like all the missions, was built with local materials in an interesting mix of architectural styles.
Ornate carvings surround the doors and windows. Frescos were painted inside and out.



Mission San Juan is just down the road. Much smaller in scale and set amid the live oaks, it is known for las campanas (the bells).Mission Espada (below) is also small in scale, surrounded by acequias. These gravity fed irrigation ditches were key to supplying the crops, vineyards and orchards with water in this hot climate.
Mission Concepción (below) may be my favorite of all. It is currently under renovation. They are restoring the Frescos in the main chapel.
I love this partictular room - every time I see it I think "Wine Cellar"!




I hope your holiday was a lovely one.

Photography By: Ryannan Bryer de Hickman

Sotto Il Monte Vineyards