Day 5 of Staying Home –

So how is my schedule different?

  • Not jumping into the car three to five times a day
  • Scheduling all of the Zoom, Facetime, and FreeConference meetings
  • Beginning the day with a bubble bath
  • Finally joining Audible
  • Culling and reorganizing the pantry-about half way finished
  • Taking time to cook what needs to be cooked so food stuffs don’t spoil

So how is Virginia different?

Well yesterday (maybe, days are running together), Governor Northam closed the K-12 schools for the academic year. Today he closed nonessential businesses for 30 days. Restaurants can still do take out and delivery. In addition, restaurants that serve beer and wine may also allow them to be sold for takeout or delivery. ABC stores are shortening their hours so they can do more cleaning.

How is my schedule the same?

  • Walking our dogs down my road, separately
  • Reading newspapers first thing, both hard copy and digital
  • Writing announcements, articles, and updates for my volunteer organizations
  • Checking on my friends and neighbors over the phone or social media
  • Taking a brief nap at midday

How is Virginia the same?

Some neighbors are target practicing with what sounds like a big caliber, high velocity weapon. Don’t know which neighbors. Sounds carry a long way, but it is close. My County is one of those “Gun Sanctuary” counties. A designation with no legal significance, but yahoos enjoy disturbing the peace and quiet of the countryside.

And the soup?

I use root vegetables and squash if I have them, plus peppers and usually some onion, but I am short on onions so didn’t use any. I normally look at what is in the pantry or the refrigerator and use what needs to be used. In today’s batch, jalepenos, baby bell peppers, yellow squash, turnips, carrots, and small red potatoes. I love olive oil for the fat and I am liberal with Kosher salt, black pepper, and dried Italian seasoning. I love fresh thyme in this soup added after the pureeing of the veggies. Unfortunately, I have no fresh thyme. After cooking for 45 minutes to an hour at 375, I let the veggies cool a bit. Then I add them and about 6 cups of vegetable broth to a soup pot, bring to a boil, then simmer for about 20 minutes. Oh, I do peel the peppers before throwing in the pot. After the simmer, I puree with an immersion blender. I like to add a sprinkle of cognac to my own bowl. My husband prefers a bit of heavy cream.

Veggies ready to go in the oven for roasted veg soup

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