Summer is Coming 2020

I know, I know, it doesn’t seem like summer is coming, not when you consider what my yard looked like on May 9th:

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But as I type this post from my lawn chair while my dog stalks our baby chicks on their “field trip” outside, I can vouch that summer is almost here. (She’s supposed to be one-eighth livestock guardian dog, and she guards them…one-eighth of the time.)

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If you read about the birth of our chicks in my last post, allow me to update you. We hatched eleven of them—and named the eleventh #SpinalTap in tribute. That is her below. (No, I don’t really know her sex, but I hope she grows into a productive egg-layer!)

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How else have I been keeping busy? Just like during sabbatical, I have been cooking a lot. We continue to order from Blue Apron, which is delicious, but now we are also getting a meal kit from Purple Carrot. This is a vegan-based food company that was originally associated with Mark Bittman (and I believe he still partly owns).

purple-carrot-meal-kitNormally, I would be eating from my employer’s dining hall for free during the boarding school year. While I am staying in New Hampshire, though, we are about a thirty-minute drive from a dedicated grocery store. Moreover, even if Market Basket were closer, purchasing ingredients for good dinners is not cheap, even with the values at such an amazing store. (Click the link to understand why this store has developed such a loyal following.)

I also love “cooking by the numbers,” as I call it. We are not going out to eat, not going to the movies, not going out for a drink, and not traveling. This is how I am treating myself. And, best of all, I am learning something. During sabbatical three years aago, I learned how to cook from scratch using Blue Apron, and their meals are restaurant-quality food. Purple Carrot is now teaching me to incorporate more vegetables in my repertoire—and, big plus, shipping those vegetables to me. (Thank you, delivery drivers!)

My first turkey dinner from scratch (in 2018): roast turkey breast on mashed potatoes with sautéed Brussels sprouts and real cranberry sauce, à la Blue Apron.)

Purple Carrot exposes its customers to good vegan substitutes for meat, like seitan. (Beware if you have a gluten allergy, though.) It also teaches me more ways to cook tofu and tempeh. I am not vegan, but I love it all. Best of all, the Purple Carrot menus are very international, including lots of Japanese, Thai, South Asian, Mediterranean, and Mexican dishes (or inspired/fusion). The spices and ingredients are excellent. Blue Apron has a cosmopolitan offering as well. For example, in both kits I’ve recently cooked food with za’atar, a Middle Eastern spice that I’ve loved since living in Lebanon twenty years ago.

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If you cannot go to the store for your greens, why not cook the ones you have? I have enjoyed my limited foraging career. We have plans to get some mushrooms started on an old log in the shade, but right now I am teaching the dandelions who’s boss. They are a bit bitter, but if you blanch them before you sauté them, that helps. Also, serving them with cheese or pine nuts or figs makes them quite yummy. Above is my before-and-after photo…and if you’re wondering about the bread, that’s all Mr. Hallock’s doing:

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I am about to finish my term of online teaching—and, no,  the experience is not the same as in-person instruction, but it has been better than nothing. Most importantly, though, I feel lucky to still have my job. If I have teach online or adapt yet again to a hybrid classroom, I will figure it out. While there are so many people out there suffering and/or risking their lives (shout out to my cousin who is pulmonary specialist on the ICU frontlines), the least I can do is make the best of what I have. Make lemons into lemonade. Or, better for me, make a shandy out of Natty Lite and grapefruit flavoring.

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Or, as Wile E. Dog would tell you: make an old dirty leather glove into the world’s best toy. Stay safe and healthy, everyone!

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My So-Called #QuarantineLife

Online Teaching

I am about to enter a term of online teaching, turning me into a first-year teacher all over again. If you want to follow along, I’ve posted some of the documentaries I’ll be using for America in Iraq on Twitter. This is going to be the term where Frontline, PBS, the Smithsonian Channel, Timeline Documentary, DW (Deutsche Welle) Documentary, and Crash Course videos reign supreme. Also, did you know that during the pandemic’s online education, the Foreign Policy Associations videos are free to view on YouTube?

Sugar Communion

At the same time, though, I have been doing intense research into the background of my character Liddy, heroine of Sugar Communion. (You can keep up with my reading progress on Goodreads.) As a doctor (or “hen medic” as they were called disparagingly), Liddy is a woman of science. She is a fern instead of a flower, a point of pride for a practical and methodical heroine.

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Epidemics in History

The real world intrudes in on my thoughts quite regularly, and I cannot help but see the historical parallels. In the Sugar Sun series, I have spent a lot of time writing about historical epidemics, like the 1902 cholera outbreak in the Philippines. Under the Sugar Sun begins with a scene of ham-handed American attempts to limit the spread of disease. Though cholera is passed by a bacterium not a virus, the type of stay-at-home/shelter-in-place self-quarantine now in place for coronavirus would have worked better for the Filipinos than the activist (and sometimes racist) policies applied by imperialist doctors. None of this is quite #quarantineandchill material, but there is something to be said for finding the happily-ever-after in times like these. Tempting Hymn is the story of a survivor of that epidemic who falls for a nurse. (She is a double heroine—thank you, medical professionals!)

Cholera epidemic in 1902 Philippines
Cholera has long been a sideshow of war. For the Americans in Manila, it was a challenge to modernity and “benevolent assimilation.” Also, silly naval surgeons. Find out more.
My Quarantine Life

Like everyone else, I think that I will be intensely distracted this spring. So what am I doing to keep busy and sane? I think the big winners of my quarantine life are the pets.

dog-rolling-underbelly-four-weeks-left-pandemicWhen I walk the dog, I need to be entertained with engaging stories that have nothing to do with pandemic. I’ve always loved true crime, which is how I found the podcast called Criminal. I’ve learned about everything from arson investigations to mine workers’ union violence in 1922. My favorite episode is Mrs. Sherlock Holmes. Check it out!

criminal-podcast-mrs-sherlock-holmes

Sadly, being home was not enough to save our favorite hen, Shaws. She suffered from a vent prolapse and other complications, which is why our TLC was not enough to keep her with us. She was over six years old and had raised two or three batches of chicks to happy adulthood—all on instinct since Shaws herself had been a mail-order hatchery chick.

hen-and-chickI am also cooking a lot more right now. As we had done during my sabbatical, we are ordering from Blue Apron. Normally, with school being in session, I would be fed by my school’s dining hall. (And it is really, really good.) But I welcome the chance to cook again. We are doing well with staples like beans and rice on our own, but fresh vegetables and unique ingredients are two of Blue Apron’s strengths. I notice from the menu choices that lots of people go for the beef dishes, causing those to be frequently sold out. But their vegetarian entrees are absolutely delicious and often our favorites, so I recommend them. They do not have enough choice for strict vegetarians, and they certainly aren’t vegan, but if you are looking for variety to your diet, they are a wonderful (though not cheap) choice. (I think that the pandemic has been good for some struggling businesses, like Blue Apron and Instacart. I hope these companies treat their employees well so that this is a rare pandemic win and not another #covidiot corporation tale.)

Thanksgiving-2017-Blue-Apron-turkey-dinner
My first turkey dinner from scratch: roast turkey breast on mashed potatoes with sautéed Brussels sprouts and real cranberry sauce.

I am also reaching way, way back in my own timeline to revive an old hobby: cross-stitching. I’ve been thinking about taking it up again for a while because I need something to do with my hands while I am watching television—and too much Twitter is not good for any of us right now. I cross-stitched a lot during faculty meetings back in the day because we were not allowed to have our computers out in the early 2000s. (I get more multi-tasking done these days, but I have to be honest that I listen less.) Already, after just one night of #Netflixandstitch, I am a happier camper. It’s very zen. And I have some plans for a few amusing pillow projects, after I do something for a friend…

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[Update: I not only finished the thing for the friend, but I finished something for our guest room!]

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Finally, I have enjoyed creating new series promo (because Canva). I found some great paintings by Auguste Toulmouche that are out of copyright. I repurposed them into fun promo (with proper attribution).

Auguste-Toulmouche-Sugar-Sun-promoAnother artist in the same spirit is Vittorio Reggianini. How can you not love these images? They are more Victorian than Edwardian, but that’s okay. I’m all heart-eyes.

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Hope you are staying healthy and safe out there. Remember to wash your hands, stay home, and let’s #flattenthecurve.

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Wile E. Dog takes her livestock guarding seriously, even if I am the only stock she is guarding.