Work continues at a healthy pace inside the house.  On the top floor the construction of the divisions has been completed in all five bedrooms and bathrooms, so now you can see the size of each making visualizing the ultimately finished rooms that much easier.  Thus it was yesterday we spent a couple hours with the architects discussing at length the ‘design’ of each bedroom on this floor.  Given that the floors will be toba (terracotta tiles) and the ceilings bigas de roura (oak beam) with teules (terracotta tiles) we do not want to ‘over do’ the rustic feel of the place.   Therefore, contrary to the vision and preference of the architects we are plumming for white walls in all of rooms, with no exposed stone, thereby making the rooms appear as large and spacious as possible.  Door finishes will be white, wardrobes included – and the carcases thereof.  Lighting will be subtle, using mostly wall mounted up/down lights.  Any sense of modernity will be maximized in the bathrooms with stylish, clean uncomplicated finishes.  It is our intention to try and provide the customer with as much comfort as we possibly can; to pamper and ensure that you leave the world of work or whatever somewhere else.  Although the general finishes between one room and another will be of a similar standard, we will designate two as ‘premium’ rooms which will provide that little bit extra for the guest.

The metal curtains which mark the windows have been fitted in all of the top floor rooms.  But the major development of the week was the widening of the doorway from the hall to the dining room.  Now just shy of four meters wide, this entrance shows off three of the five arched windows in the dining room and the views of the valley beyond.  A folding door will separate the hall from dining room giving greater flexibility as to how the two rooms can be used.

And….completing that somewhat spurious link between dining room and food, last week a spot of kitchen experimentation led us to trying a recipe for ‘Stuffed Pigs Trotter’s’.  Before all you squeamish anglo-saxon readers dash for cover, the finished product was something not far short of fantastic.  The recipe needs a bit of tweaking – i. changing the wayin which the trotters are initially cooked; ii. preparing a more elaborate stuffing.  But all in all they were unctuous and simply cried out to be tried again.  So get those bibs out and pour a large glass of Priorat!

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