Getting a home ready to put on the market is a challenging proposition. We’ve done lots of work on the Country House–and had even more done by professionals. There’s been new flooring installed, new carpeting, and new ceilings. There’s new paint everywhere. We’ve done enough de-cluttering to stock several thrift stores, and filled the recycling bin nearly to bursting almost every week. I’m finishing the last of the electrical work, and alternately being amused and incensed by the thought that a prospective buyer might lose interest in a home that had almond colored light switches and outlets rather than white ones. (Ew, almond!) She’s artfully arranged furniture and stored small appliances in cabinets in a way that makes rooms and cabinets look big and uncluttered. We’ve made the house a blank canvas on which someone else might picture their life.
Until that someone is found, we’ll live as if we don’t live there: no family photographs on display, no dishes left in the sink to wash when we get home from work, no laundry left to fold later. It’ll be tricky. But, yes on the prize, as they say, we will do what we need to do in order to make it possible to find the City House we both want.
This morning, she admitted to being cranky and hungry. She worked so hard last weekend to get the kitchen counters perfectly clean that she can’t bear the thought of using them to prepare a meal.
That stops now.
I put off changing the last outlets and switches until tomorrow, and made a batch of pineapple fried rice that she can reheat in the microwave. I washed the dishes and wiped down the countertop when I was finished.
Dinner is still served at the Country House. Even if we use paper plates and keep our toothbrushes out of sight.
House-on-the-Market Pineapple Fried Rice
1/4 cup teriyaki sauce
2 T brown sugar
2 t lime juice
1/2 t minced garlic
Pour into a zip-top bag; add two pork chops and close, squeezing out as much air as possible. Leave overnight, or at least a few hours.
Remove the pork chops and discard the extra marinade. Dry the pork chops with a paper towel; tuck this immediately into the trash. (Resist the temptation to empty the trash right away; there are vegetables to clean.)
Brown the pork chops in a hot skillet, then set them aside. Add a little oil to the skillet and sauté:
1 cup sliced mushrooms
1/2 medium onion, diced
2 ribs of celery, diced
1/2 bell pepper, in strips
1 cup grape tomatoes
Remove vegetables; add to the skillet and brown slightly:
1 cup pineapple chunks
Meanwhile, slice the pork thinly. It will not be cooked through yet, and that’s all right. Return pork and vegetables to the skillet, along with:
2 t soy sauce
2 T pineapple juice
2 t ketchup
Toss the meat and vegetables in the sauce until coated, and until the sauce is slightly thickened. Add:
2 cups white rice, cooked and cooled.
Stir a bit until rice is slightly coated with sauce. Add:
1 egg, lightly beaten
Stir and cook another minute or so.
Remove from heat. Refrigerate and reheat when ready. Wash the dishes and empty the trash.