I get depressed thinking about potential long term changes to what we used to do: eating out, concerts and plays, and vacations (including yearly cruise). I hope this will just be a long term aberration.
Me too.
I get depressed thinking about potential long term changes to what we used to do: eating out, concerts and plays, and vacations (including yearly cruise). I hope this will just be a long term aberration.
The whole neighborhood gathers in a cul-de-sac with lawn chairs (distancing). We bring wine beer, etc. and share what is going on. We often bring up concerns we have about the area we live in. I have walked the neighborhood for years picking up bits of trash and looking for signs of things that could be a problem. I have increased that effort and become more vigilant as the I have noted traffic that doesn't live in our area (there is only one way in and out). You would be amazed what you find thrown out of cars that travel in you neighborhood. I am much more aware of who belongs here and who doesn't.
.... Plus, I just enjoy breaking taboos that are basically stupid.
Changes for us - cutting my own hair and not getting it dyed, .
This may be end of era of globalization and beginning of era of Automation and Artificial Intelligence.
Hmm I wonder how that influences our habits.
One habit I've picked up that I hope I can keep to is making more creatuve and varied use of my freezers. It was something I had always intended to do. I had always of course frozen the usual - loaves of bread, Costco-sized meat packages, divided for a single person household (something Costco often sensibly provides anyway), and bags of flour and rice prone to moth infestations or deterioration in the pantry.
But, why didn't I think before of freezing lemons cut into wedges, not so much for garnishes, but to have fresh lemon juice to squeeze into recipes? I found out you could freeze egg whites or yolks separately, I now have some egg whites left over from another recipe ready to make into a white cake or cupcakes. I have frozen garlic ready to go -pretty easy to pop out of the skins, hard to mince, but it turns mushy and easy to crush into a recipe. My latest was turning a Costco package of mushrooms into duxelles, ready to throw into dishes requiring mushrooms. The sky seems to be the limit. I need a better way of working this stuff into my menus, but that is coming.
But, why didn't I think before of freezing lemons cut into wedges, not so much for garnishes, but to have fresh lemon juice to squeeze into recipes? I found out you could freeze egg whites or yolks separately, I now have some egg whites left over from another recipe ready to make into a white cake or cupcakes. I have frozen garlic ready to go -pretty easy to pop out of the skins, hard to mince, but it turns mushy and easy to crush into a recipe. My latest was turning a Costco package of mushrooms into duxelles, ready to throw into dishes requiring mushrooms. The sky seems to be the limit. I need a better way of working this stuff into my menus, but that is coming.
I think this pandemic has made hairdressers/barbers lose their customers forever.
I’ve been cutting my bangs and cutting DH’s hair, but I will be very happy to return to the hairdresser.
One habit I've picked up that I hope I can keep to is making more creatuve and varied use of my freezers. It was something I had always intended to do. I had always of course frozen the usual - loaves of bread, Costco-sized meat packages, divided for a single person household (something Costco often sensibly provides anyway), and bags of flour and rice prone to moth infestations or deterioration in the pantry.
But, why didn't I think before of freezing lemons cut into wedges, not so much for garnishes, but to have fresh lemon juice to squeeze into recipes? I found out you could freeze egg whites or yolks separately, I now have some egg whites left over from another recipe ready to make into a white cake or cupcakes. I have frozen garlic ready to go -pretty easy to pop out of the skins, hard to mince, but it turns mushy and easy to crush into a recipe. My latest was turning a Costco package of mushrooms into duxelles, ready to throw into dishes requiring mushrooms. The sky seems to be the limit. I need a better way of working this stuff into my menus, but that is coming.
I remembered one more to add. I started ordering most of our pantry staples online, too, usually from Walmart. Their Great Value brand was a new find for me. Their prices are good and the online shopping has been a real time saver. I also realized that for fresh and frozen staples we have a restaurant supply store near us where I can make a list ahead of time from their web site, the prices are good and they have the aisle numbers online for each item. So I can do most of the in store shopping in 20 minutes or so if I make the list out at home. I think this combination of Walmart / restaurant store has been saving us money and I know it has saved me time on grocery shopping so I plan to keep this way of shopping post pandemic.