I hope all is well with you.
My heart goes out to all who have had to live through quarantine for so long. We’re in our 9th week of “stay home, stay healthy” by our governor. (Although social distancing was in place earlier). Neither my husband nor I have essential jobs so we’re home together all day. So far so good. I’m more of a lone person, but we’ve been doing pretty well.
It’s been interesting, though.
Oddly, days are varied in the perceived passing of time: whether it’s “quickly” or “slowly”. In the grand scheme of things, the measured (calendar) time (hourly) that has passed is blip!, but so much has happened in it!
First couple of weeks we put together a jigsaw puzzle. One we started when our granddaughter came to stay the week before stay-at-home was in place. It was a scene of an Italian village marina, I think. Lots of sun, color, blue water, boats… I think that was the end of the cliché alternate activity to pass time.
We walk every day to the post office (about a mile (1.6 km) round trip); my husband goes hiking when he can. I do some dance for exercise. We read a lot; write, listen to music. I shop on-line for grocery pick-up.
Today is the first time I’ve ventured out to a grocery store, and a drug store (what we call a “drug store” store sells all sorts of items, from cosmetics to select food choices to greeting cards, as well as over-the-counter medicine. etc. But they always have a pharmacy.) It was a weird adventure. Most people aren’t wearing masks even though it’s a strong directive now. No one is going to get arrested or anything for not wearing one, and in my little town, a lot of people don’t. Won’t. Who knows.
It’s nice to have a hobby, but baking can get one into trouble! Don’t need a bunch of stuff hanging around that we feel inclined to eat so as not to waste…😊So many recipes, so much time!
Speaking of which, last week or the week before I made blueberry muffins. I only took pics of the end result. I found the end result to be a good product. Very tasty.
To me, some quick breads can be stodgy— they stick in the throat without a good dose of butter spread on and a splash of tea or coffee to chase. Nothing wrong with that, eh? These particular muffins have better texture than others I’ve made and eaten— without being the cakelike sweet that is so dominant at coffee shops and bakeries around here.
I use frozen wild blueberries because I like the smaller size. Great in yogurt or breakfast–in–a–jar oatmeal, too!
The recipe can be found here: https://cooking.nytimes.com/recipes/2868-jordan-marshs-blueberry-muffins
Keep the faith!
(As of May 4th, our state (Washington, Pacific Northwest, USA) is starting phase one of beginning to open up. It will be a long process, at least 3 weeks between each of 4 phases to see how it’s going.)