|Herbed Mashed Potatoes with Boursin|
Instead of traveling, we are sticking close to home and working on our own turf. We have a 118-year-old carriage barn that needs some major attention. It's not a big barn - about the size of a garage - and it's rather charming, but it's old. I'd like to build a greenhouse on the back of it, but that might have to wait for another year. We'll see.
We're also involved in some inexpensive but time-consuming projects around the kitchen and other parts of the house. We're about a quarter through our to-do list: The book room is done, the new shower head is installed upstairs and the powder room has a new faucet. But when you have a house, especially a old house, the work is never done.
Traveling has made me extremely frugal around the house, especially in the kitchen. I keep thinking of the conversation I heard on Boulevard St. Michel two years ago. Two American women were talking about another family, when one said, "They live simply so they can travel more often."
That's become my credo. So when I splurged on but did not finish a small package of Boursin, and then noticed I had some redskin potatoes to use up, I tried something new. New for us, that is.