What is one or two things that kept you sane during the pandemic??
sprtphntc7a
2 years ago
last modified: 2 years ago
Featured Answer
Sort by:Oldest
Comments (65)
Related Discussions
What’s one thing you miss? And one thing you are taking comfort in?
Comments (60)I was thinking yesterday--life hasn't changed YET. Church: I go to adoration on my way to work and find Father saying Mass--telecasting on Facebook and stayed so, so far that is all same same. This Sunday it won't be. DH goes to work as usual, I do to--my 'work' has changed as students are 'on line' but still. Card group is cancelled..we take our walks as weather permits as usual.DH's compound bow league has been on until this coming week but it was near the last weeks anyway. Our offspring all live in other States. They all continue to work--DD#1 is working from home managing her counties website. DD#2 is working on a treatment in her laboratory for this virus. The cows are peculating--it's about three weeks out yet. Son like father is doing his engineering thing...I think those of us who are not movers and shakers who are home bodies are really not as affected. I shop once a week. Will go this morning at 6 as usual..will get what I can. Yesterday shopping the local walmart for students, what I saw says I will be able to get what I want--milk/fresh vegis/fruit. I buy sales so have a freezer full of meat and staples. Stay calm enjoy being out of the rat race. Life here in the quiet simpler lives is really not so bad....See MoreCooking During the Isolation Pandemic
Comments (21)I drove to meet a friend at his boat slip this morning, to get a guitar that he is giving to DS. An Ovation Applause, nice step up from the cheapo guitar that DS has been learning on. During the drive home, I stopped to get breakfast from McDonald’s drive through. Not something I usually do, but was hungry and wanted to do something that felt “normal”. Then I got to worry about if the food was safe, how it is prepared, if it was heated enough to kill any virus. I concluded that it was safe enough, but having to do the calculation sort of put me off trying that again. I’m trying to support some local restaurants, especially Chinese ones, by ordering takeout sometimes. I bring the containers home and microwave them, so everything is heated to well over 140F (virus dies quickly at/above that temp). I’m not ordering burgers, sandwiches or anything that has a non-heated component - I’ll make that stuff at home. I was amusing myself with some calculations. Oregon has about 600 reported cases, suppose actual number is 6,000, and suppose they are all in Portland, that’s about 1% of city population. Assuming random distribution, for every person you encounter there is a 99% chance they are not ill. If you encounter 100 people a day, there is a 99% ^ 100 = 37% chance you have not encountered an ill person. Thus an 63% chance you do encounter an ill person. If there is a 1% chance you actually get exposed to virus each time you encounter an ill person, that’s 63% x 1% = 0.63% chance to be exposed to virus each day. Over a month, that’s ( 1 - 0.63% ) ^ 30 = 18% chance of being exposed to virus. Oof. People working in grocery stores etc should have protection. In one local grocery chain here, they are taking very, very good precautions. Only allow 20 people in at a time, you’re directed to avoid an aisle if someone else is in it, you must buy anything you touch, cashiers are behind acrylic shields, conveyor belts and PIN pads sanitized between customers, special hours reserved for elderly/vulnerable, etc. The big national chains are taking few precautions....See MoreWhat Are You Going To Do After The Pandemic
Comments (45)Re John’s comment about not being bothered by tourists in SF, unfortunately we’re retired, so we are visiting the same areas outside The City that tourists are! Namely, Napa, Sonoma, Solano, and Monterey counties. We normally do not travel in the summer due to high temps in the Wine Country as well as endless lines of tour buses, but we’ll see how it goes. We usually go on driving trips in a regular route through the above-mentioned counties. I’m an excellent cook, but I’ve been doing it for 57 yrs. Going out is my hobby, and I’m anxious to support the many excellent restaurants that have suffered under the lockdown. I fear that a large number of them will never reopen. Predictions are for 30% of restaurants nationally to shut down for good. I think that number will be higher in the San Francisco Bay Area. There are too many seat-of-the-pants eateries financed by personal credit cards and savings; they will not be able to recover from the limited reopening guidelines that will come out to prevent that dreaded “second wave”. We have some remodeling projects that our contractor will fit in as she can. We will also probably refinance the house to get some larger projects done, such as foundation work and repaving. All of these, unfortunately, are things we need to do, not that we want to do, LOL! FYI, the only hard part about making sushi is having the rice vinegar in your pantry and already owning the plastic molds. Prepping the fillings takes the most time, but once you've got that done you can turn out dozens in an hour. Now if you're talking sashimi, that's a different story. Easy if you have access to a good quality fish market or vendor, who can get you the frozen sushi-grade ahi, salmon, seabass, etc. It will always be frozen or frozen/defrosted, due to the danger of parasitic infection: "....All living organisms, including fish, can have parasites...the fish must be frozen to an internal temperature of -4°F for at least 7 days to kill any parasites that may be present. Home freezers are usually between 0°F and 10°F and are not be cold enough to kill the parasites." (from www.seafoodhealthfacts.org) BTW, sushi-grade fish, whether farmed or wild-caught, is extremely expensive retail. You won't save any money over going to a restaurant, although you'll have a lot more sashimi to enjoy! Best pieces have already been trimmed of skin and any white tendons or silverskin. Use a sharp knife (NOT serrated, preferably) and slice thick or thin, as you prefer....See MoreHave you tried any new ingredients lately - during the pandemic?
Comments (21)I haven't been to the Japanese markets since the pandemic started because there are always long lines to get in. The stores tend to be crowded and have narrow aisles, which is not ideal, but next month I should be okay about going, since my vaccinations will be complete and in effect. I do have kewpie mayonnaise, but only use it when I make okonomiyaki. I think I need some more okonomiyaki sauce. I could make it myself, but one of the ingredients is ketchup (I think), and I never stock ketchup. I suppose I could use tomato paste instead. I never buy mustard anymore, now that I have found a recipe for it that I like, and I have a good supply of mustard seeds and powder....See Morefunctionthenlook
2 years agolast modified: 2 years agochinacatpeekin
2 years agogardengal48 (PNW Z8/9)
2 years agolast modified: 2 years agosprtphntc7a thanked gardengal48 (PNW Z8/9)seagrass_gw Cape Cod
2 years agolast modified: 2 years agoZalco/bring back Sophie!
2 years agolast modified: 2 years agosprtphntc7a thanked Zalco/bring back Sophie!sprtphntc7a
2 years agosocks
2 years agoPattiG(rose)
2 years agosamkarenorkaren
2 years agoAnnegriet
2 years agoAdella Bedella
2 years agoeld6161
2 years agolast modified: 2 years agoKathsgrdn
2 years agoPattiG(rose)
2 years ago
Related Stories
BATHROOM VANITIESShould You Have One Sink or Two in Your Primary Bathroom?
An architect discusses the pros and cons of double vs. solo sinks and offers advice for both
Full StorySHELTERING AT HOMEHalf of Homeowners Have Continued Remodeling During the Pandemic
Sheltering in place has inspired homeowners to improve their homes, according to a new Houzz survey
Full StoryRESILIENCEVirtual Design and Other Services to Offer During the Pandemic
In this webinar, Kate O’Hara of Martha O’Hara Interiors shares how to adapt your design business to the virtual world
Full StoryHOUZZ PRODUCT NEWSWhat Pros Have Learned Running a Business During the Pandemic
Four professionals reflect on the ups and downs of working in the renovation industry during an extraordinary time
Full StoryCONTRACTOR TIPS3 Things That Take the Longest During a Remodel
If you’re including customized anything in your home, be prepared to wait — and wait some more
Full StoryLATEST NEWS FOR PROFESSIONALSHow to Handle Client Installs During the Pandemic
Taking the time to be extra organized can help ensure everyone’s safety and put your clients at ease
Full StoryDECLUTTERINGHow to Go Through a Deceased Loved One’s Belongings
A professional organizer offers sensitive and practical advice on sorting through a loved one’s things
Full StoryLIFE10 Ways to Work Through Grief Triggers During the Holidays
A year after losing her sister, she was facing another holiday. Here’s how one woman learned to find joy again
Full StoryMOST POPULAR11 Things to Expect With Your Remodel
Prepare yourself. Knowing what lies ahead during renovations can save your nerves and smooth the process
Full StoryREMODELING GUIDES7 Bad Things Your Home May Be Hiding
What you don't know about your home could cost you during a remodel. Here's what to plan for
Full StoryColumbus Area's Luxury Design Build Firm | 17x Best of Houzz Winner!
lucillle