This was me on Monday. I really didn't know what to do about bowling and discussed it with ladydog. Obviously she couldn't advise me not to go but we talked about all the news etc. etc. and all the cancellations. My doctor has even closed their doors and will call you for a telephone consultation. They say the hospitals are choc-a-bloc although I don't think I would want to go there unless it was a dire emergency. Not sure what kind of quarantine they have set up locally, and, horrors, Mandarin has closed their doors to buffet dining although they will deliver and provide takeout. Trouble is, we are not in their delivery range anyway. The liquor store is also too busy to help me and they haven't even time to restock their shelves - at least at one store we go to. In the end I gave in and have given the order to the delivery company who, although they charge fairly stiffly, will at least find everything for me, I think anyway. Later - got a phone call from Community Support saying that they are cancelling all services including the driver to pick up my groceries tomorrow. This means we have to pick them up ourselves, no problem, and bring them up to the apartment, that is a problem. Will probably have to do several trips. Damned virus.
The trouble with all these people hoarding stuff, it makes it difficult for people like me who just want to place a regular order. People are using the online ordering system at the grocery who have never done so before and things are running out fast. My store was out of Matt's cereal, ladydog's local store had it on sale - doesn't make sense. Anyway, she grabbed me some, thanks ladydog.
Now I hear that people are refilling all their prescriptions in a hurry so the pharmacies are being limited as to how much they can order.
Somebody commented it must have been worse when there was a bubonic plague. In fact, they wouldn't have got the world wide news like we do today, so maybe it wouldn't have been so bad.
Weather has been beautiful today with the sun shining in our windows.
I originally posted a Bulletin which was in our lobby but ladydog tells me it isn't totally accurate after all, so I deleted it. I guess if you really want to know about the virus you should Google a reliable source like the WHO or someone similar, I just read the NHS in the UK. The main thing anyone is saying is Wash Your Hands. I just showed the bulletin to Matt who didn't really understand it but he did pick out the bit about refraining from drinks with ice in them (Gin and Tonic has ice). He understood that OK LOL.
Now this is a recipe which I definitely feel is worth a bottle of good red wine.
Red Wine-Braised Brisket
You know those dishes that everyone says taste even better if you make them ahead of time? This is a
perfect example. The flavors continue to deepen as the braise sits, and it’s that much easier to skim the surface when the sauce has a chance to chill
1 5 lb untrimmed flat-cut brisket
Kosher salt, freshly ground pepper
2 Tbs vegetable oil
2 large onions, thinly sliced
3 celery stalks with leaves
5 garlic cloves, smashed
6 sprigs thyme
2 bay leaves
1 28 oz can whole peeled tomatoes
1 Tbs tomato paste
1 750 ml bottle full-bodied red wine
8 small carrots
1. Preheat oven to 350°F. Season brisket with salt and pepper. Heat oil in a large ovenproof pot over medium-high. Cook brisket, turning occasionally, until browned all over, 8–10 minutes; transfer to a plate. Pour off fat from pot; discard.
2. Place onions, celery, garlic, thyme, bay leaves, tomatoes, tomato paste, and wine in pot and stir to combine; season with salt and pepper. Place brisket on top, fat side up. Cover and braise in oven, spooning juices, onions, and tomatoes over brisket every 30 minutes, until meat is fork-tender, 3–3 1/2 hours.
3. Uncover pot, nestle carrots around brisket, and cook until carrots are tender, top of brisket is browned and crisp, and sauce has thickened, about 30 minutes. Skim fat from surface of sauce; discard. Remove brisket from pot and slice against the grain to serve.
4. If not serving immediately, transfer brisket to a large bowl and pour braising liquid over; let cool in sauce. Cover and chill, at least 4 hours and up to 4 days. To serve, preheat oven to 325°. Skim fat from surface of sauce; discard. Cover and reheat brisket in sauce, 1–1 1/2 hours.
Yield: 10 to 12 Servings
Author: Carla Lalli
Source: Bon Appétit
Have a great day
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_u_nFhqjzN2ZX0_9zD5pxTZgzeq177hIz7mURRbzBgCQGtUxdyu4PjSTH-mqpGONzoSVjCK2iKiyadkO6xtKSGwCIoJ18sw73jEx9dAEXIrVpjOhARwIyLYF4_0Akc7GtyyDxgmrHoBV9DyhMHSGLGSQhFr5v1HrA=s0-d)
The trouble with all these people hoarding stuff, it makes it difficult for people like me who just want to place a regular order. People are using the online ordering system at the grocery who have never done so before and things are running out fast. My store was out of Matt's cereal, ladydog's local store had it on sale - doesn't make sense. Anyway, she grabbed me some, thanks ladydog.
Now I hear that people are refilling all their prescriptions in a hurry so the pharmacies are being limited as to how much they can order.
Somebody commented it must have been worse when there was a bubonic plague. In fact, they wouldn't have got the world wide news like we do today, so maybe it wouldn't have been so bad.
Weather has been beautiful today with the sun shining in our windows.
I originally posted a Bulletin which was in our lobby but ladydog tells me it isn't totally accurate after all, so I deleted it. I guess if you really want to know about the virus you should Google a reliable source like the WHO or someone similar, I just read the NHS in the UK. The main thing anyone is saying is Wash Your Hands. I just showed the bulletin to Matt who didn't really understand it but he did pick out the bit about refraining from drinks with ice in them (Gin and Tonic has ice). He understood that OK LOL.
Now this is a recipe which I definitely feel is worth a bottle of good red wine.
Red Wine-Braised Brisket
You know those dishes that everyone says taste even better if you make them ahead of time? This is a
perfect example. The flavors continue to deepen as the braise sits, and it’s that much easier to skim the surface when the sauce has a chance to chill
1 5 lb untrimmed flat-cut brisket
Kosher salt, freshly ground pepper
2 Tbs vegetable oil
2 large onions, thinly sliced
3 celery stalks with leaves
5 garlic cloves, smashed
6 sprigs thyme
2 bay leaves
1 28 oz can whole peeled tomatoes
1 Tbs tomato paste
1 750 ml bottle full-bodied red wine
8 small carrots
1. Preheat oven to 350°F. Season brisket with salt and pepper. Heat oil in a large ovenproof pot over medium-high. Cook brisket, turning occasionally, until browned all over, 8–10 minutes; transfer to a plate. Pour off fat from pot; discard.
2. Place onions, celery, garlic, thyme, bay leaves, tomatoes, tomato paste, and wine in pot and stir to combine; season with salt and pepper. Place brisket on top, fat side up. Cover and braise in oven, spooning juices, onions, and tomatoes over brisket every 30 minutes, until meat is fork-tender, 3–3 1/2 hours.
3. Uncover pot, nestle carrots around brisket, and cook until carrots are tender, top of brisket is browned and crisp, and sauce has thickened, about 30 minutes. Skim fat from surface of sauce; discard. Remove brisket from pot and slice against the grain to serve.
4. If not serving immediately, transfer brisket to a large bowl and pour braising liquid over; let cool in sauce. Cover and chill, at least 4 hours and up to 4 days. To serve, preheat oven to 325°. Skim fat from surface of sauce; discard. Cover and reheat brisket in sauce, 1–1 1/2 hours.
Yield: 10 to 12 Servings
Author: Carla Lalli
Source: Bon Appétit
Have a great day
There are very similar issues with shopping here. And of course the stockpilers have no thought for anyone else. Hiss and spit.
ReplyDeleteWe did our grocery shopping this morning and it was amazing just how many bare shelves there are.
You are so right Sue.
DeleteI know the PC Express people are working their butts off at the moment.
I went shopping yesterday, Jo, and it really wasn't that bad. The only item I couldn't find was fresh (?) regular tomatoes. I found the grape tomatoes we use in a Greek salad but large tomatoes had been sold out, I suppose. We are following all the sensible advice as much as we can and hope that we all come through this. The great thing is that I can still get out into areas where people do not congregate and the birds don't maintain social distancing! Stay well!
ReplyDeleteCSC called an cancelled my shopping ride this morning. Going to have to get B & D, too much for me to handle. I buy grape tomatoes all the time.
DeleteNow I would have said birds were masters a social distancing David.
I suppose that's true, Jo, but curious geese and ducks will still come to see me, and chickadees will land on my hand to take sunflower seeds. No COVID-19 fears for them!
DeleteI thought geese just chased people away David. I would love to feed a chickadee that way, how wonderful.
DeleteWhat is wrong with ice?
ReplyDeleteI am currently reading a book about the plague. Some more recent scientists aren't even convinced what really caused it. Took ages for it to spread around as rats traveled on ships and the fleas on people.
No idea Denise.
DeleteInteresting, I thought it was the rats that caused it.
Yes, rats, but differing opinion on what the bacteria was. What is wrong with ice?
DeleteDon't ask me Denise, ladydog says its nonsense anyway and I am inclined to agree.
DeleteI'm going to run some errands today before everything closes up. It sounds like we are just days from that happening.
ReplyDeleteI hope not everything is closing up Diane. Be well.
DeleteSorry, it seems everything is closing down.
ReplyDeleteNo drinks with ice? Why?
Seems like it Alex, but there are still a few things open.
DeleteTemperature I suppose. Really don't know.
No problem with ice in drinks. I'll call you.
ReplyDeleteOK See you.
DeleteHi Jo - it's all of us adapting as best we can ... good luck with Matt - and take care yourself. I certainly didn't expect to be incarcerated in the latter months of my life - hope a few clear years are ahead. All the best - Hilary
ReplyDeleteYes adapting is right Hilary, just hope we don't have to immure ourselves for too long otherwise I will be climbing walls.
DeleteI was going to ask the same thing- what's with the ice?
ReplyDeleteI was just thinking, churches should offer to deliver groceries to the elderly during this. Put the millennials and their healthy immune systems to work. Once again, I wish you lived closer, Jo.
ladydog says nothing wrong with ice Liz.
DeleteChurches are closed here now. Me too although ladydog is being a wonderful help
Every thing is closed or canceled here in PA. Only grocery stores, pharmacies and gas stations are open. There's almost too much news to watch all the time. Take care of yourself.
ReplyDeleteYou too Susan. Same here with the closures now. You take care of yourselftoo. At least you can keep writing and sending me stuff to proof for you.
Delete