Skip to main content

Still Here

My guy and I have self-isolated since the pandemic began, and I feel that we have done all we can to protect ourselves and those around us. We were vaccinated as soon as we qualified. We have always worn masks and maintained proper social distance in public places, and still do. We gave up dining in restaurants and only occasionally get take-out. We have put up with supply shortages. We really only leave home if we need something from the market, the home improvement store or the post office. I've sewn masks for our family, friends and neighbors, and learned to make my own hand soap and sanitizer.

I lost my mother and a good friend during this pandemic. That grief, as well as the fear of losing more people I love, lingers in my heart.

In March it will be two years since the virus changed our lives. We'll go on being sensible and doing what we should in order to survive. I try to calm myself when I become particularly fearful or frustrated, and reassure myself that it won't be forever. Some days it's easier than others. Some days I almost forget. Other days, like today, like everyone else, I just have to still be here.

Comments

Popular posts from this blog

Better than Fried

I cut some chives from the kitchen garden to make garlic-chive baked fries for dinner. This is a great side dish for veggie burgers. Click here for the recipe from Taste of Home.com.

Stuff

After finding this Caron one pound skein of lovely peach yarn in my thrifted lot I raided my stash for two cakes of Mandala in Pegasus, which matches it perfectly. For practice and hand therapy I'm going to make another Worth Street Afghan with this free pattern , but this time I'll use the yarn that was recommended for it plus the one pound skein. I'm not quite ready to do the vintage/recycled linen quilt I had planned (still a bit too nervous about the idea), so I'm going to use some color therapy and make a quilt from these thrifted green fat quarters. I considered doing another Yellow Brick road patchwork pattern, but I might go with a split rail fence like this one.

In the Kitchen Garden

Our strawberries are taking over the kitchen garden, but I don't mind. This week I want to make some strawberry banana nice cream (a vegan version of ice cream) and maybe a chocolate cake with berries and cream for the topping. There's thyme in the garden now, too, which I'll dry and jar for cooking along with the chives and the oregano. Next we'll plant cucumbers, as I use a ton of those in our salads and for snacks.