Category Archives: Saturday

59 days of a world wide pandemic

59 days since the World Health Organization declared Covid 19 to be a pandemic.
47 days since the State of Washington told us all to “shelter in place.
9 days since the State of Washington revised the revised order to “shelter in place” which now might expire in 21 days, on May 31, 2020. Or not.

Since this all started, 4,100,788 people in the world have gotten the virus. 1,347,309 of those people are Americans. 280,432 people in the world have died. 80,037 of the dead are Americans. (May 10, 2020)

Despite the numbers of sick and dead, a significant segment of the population of the United States has begun whinging about closures and facemasks and damn it, they want to do what they want to do, and they want to do it NOW!!! To that end, a bunch of men with assault weapons and god knows what stormed the Michigan State House to try to force the governor to allow them to eat at buffets and go to McDonalds and order in. As they were all white men, not a damned has or will happen to them.

The imbecile in chief is encouraging the country to re-open.  As he said in the beginning, we can’t have the cure be worse than the disease and besides, its only maybe 3% mortality, why that’s the same as the flu. . . . Math and facts not being the strong suit of the Gang of Old White Men, for the record, in a country of 328.2 million people, a mere 3% is 9,846,000 people.  But since the statistics show that world wide, the highest number of dead are elderly and senior citizens and that in the United States, most of the dead are people of color, do we really need to care?

Strong Bramble Cocktail for a Day When the News is Too Much:

1/2 jigger Blackberry Liquor

1 jigger Sloe Gin

1 1/2 jigger Gin–something for mixing, no need to break out the Cotswold Finest

Sparkling Water

Ice

edible flowers

–Combine the alcohol and mix.  Add ice.  Top with sparkling water.  Stir with a stainless steel straw.  Toss in some edible flowers.  Use straw to drink too quickly while avoiding reading any more news reports. Repeat.

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Seasonal in the darker months

I am sitting in the Muddy Cup with a giant cafe au lait.  My visit to the farmer’s market is all done.   From the last part of February through about mid-March, I go through the market much more quickly than I do in the spring and summer or even the earlier months of winter.  Even in Seattle where our climate is not so cold and snowy, by this time of year while the days are getting longer and longer, there still isn’t much in the way of produce.  I spend more time chatting with farmer/producer friends and less time pondering what to buy before heading for my coffee.

When I first moved the family to being “locovore” and seasonal eaters, this was the hardest time of year for me.   I would go to the market and see nothing but a few carrots, lots of Savoy cabbage, parsnips, jerusalem artichokes and some times brussel sprouts.  I’d never really eatten parsnips (though I did know they were a favorite of Gub-Gub the pig in “Doctor Doolittle,”), jerusalem artichokes strongly resembled dahlia bulbs, my experience with brussel sprouts was limited to the overcooked ones my mother had made and cabbage goes in cole slaw, right.   But now, 6 years into it, things have changed rather dramatically.  Roasted Brussel sprouts are a family favorite. as are roasted parsnips.  Parsnips also make a damn fine pureed soup.  Stirfried cabbage and bacon is a favorite family dinner that, even if it isn’t, feels like something a Chinese mom would whip up.  I’ve even found a recipe for the Jerusalem artichokes that doesn’t make 3/4 of the family go ewwww.  In short, even in the darkest months, I can make a good tasty meal and never have to go near the food co-op.  Now if I could only develop a habit of planning meals for the whole week in advance.

A Muddy Cup

 

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