It’s kinda hard to know what is happening …
Since we live in a country, and a state, with no consistent pandemic policies, stuff’s open, stuff’s closed, a fall spike (or even August) of Covid-19 cases is predicted, and there are lots of headlines now about numbers of sick people going up.
Last week, University of Wisconsin where I work announced “Smart Restart” and already the UW Covid-19 resource page that us departmental webmasters have been linking to is gone, although the info has been re-categorized and you can get to the info by selecting from the “Information for” tab, and picking who you are, like undergrads, grad students, employees, etc.
We’ve had small groups of friends & kids over, no more than 4 at a time, to sit outside, and have a drink, and eat a bit.
I’m getting a haircut next Tuesday.
And supposedly I’m going back to campus, sometime around Sept. 2.
Meanwhile, it’s Father’s Day, and I went and picked strawberries at my CSA farm this morning, and we’re going to eat them with cake and pastry cream.
Here are my cooking adventures, back to last Sunday.
View this post on Instagram
Asparagus quiche, cornmeal blueberry muffins, and lots of fruit for Sunday brunch
Leftover berry crisp, that we’d had for Sunday dessert, for Monday breakfast
More leftovers for breakfast – one of Sunday’s cornmeal blueberry muffins lightly fried in butter, thick yogurt on the side, drizzle of maple syrup. Tuesday. I went for a bike ride before breakfast
Steak, potato & bok choy bowls with Siracha mayonaise, and radish, turnip, slaw
Diane’s Dad’s summer sandwich, to go with Lunch for Libraries with Mark Bittman, online, on Thursday
Diane’s Dad’s summer sandwich, to go with Lunch for Libraries with Mark Bittman, online, on Thursday
Also on Thursday, we had a big taco salad with the leftover steak from the bok choy bowls (local meat, purchased at the Farners Market), with tomato and avocado, and the slaw that was on the bok choy bowls, and feta, and crumpled up corn chips. Marred only by the bottled ranch dressing that I dredged outta the fridge and combined with some homemade ranch dip, said dressing turned out to have a 2011 use-by date. Since I combined with other dressing though, and the salad had so many fresh ingredients, the old dressing didn’t really wreck the salad too much. Plus we didn’t know how old it was till after we were done eating. Since it was kind of a light supper I decided to make these peanut butter brownie bars which I’ve made a few times before and they were well liked. But I seem to have some kind of jinx on bars at the moment. In this case I followed the recipe instructions, instead of my own eyes, to take them out of the oven after 25 minutes even if they looked underdone. They were like soup. I had similar troubles with these white chocolate blondies, that are my own recipe. They came out soggy and greasy and underdone. I think I used baking soda instead of powder and put the lime juice in too soon. You have to fold it in last, like my own recipe says! – so it doesn’t make the leavening start to work. Both batches ended up in the garbage.
Rainy Saturday cat
Rainy Saturday brekkie, leftover potatoes from the bok choy bowls, fried with an egg, and sourdough toast on the side
Garret Hostel Bridge in Cambridge, posted by an old friend who teaches there
Scallion pancakes – we wrapped them around hot dogs for Saturday dinner