We are having an early and warm spring -- for Ontario. Rarely have I experienced such glorious weather. We are also in the midst of a pandemic, and the truth is that some of us may not see the other side of it. Some of us are cut off by borders and travel restrictions from loved ones, and even if we were not, it is the nature of this disease that death is inevitably lonely. How are you coping?
I notice that Ravelry activity is shockingly sparse, surely a sign that life has been upended. In my own neighbourhood, where a major university has been shut down, life is eerily quiet, with joggers and dog walkers the only ones on the streets. I notice that, like me, many homeowners have been doing quite a bit of spring cleanup and yardwork as a way of getting outdoors to enjoy the sunshine.
The City is allowing us to put out more than the usual one bag of waste, so I'm pruning and using my compost allotment for the clippings, mostly sedum and hydrangea dried out flower heads and stems.
I've made a good start on preparing Willingdon for publication, but have postponed any test knits (beyond my own) until a future date.
If you're looking for some good sources of at-home exercise routines, this one and this are useful, especially if you're on the mature side. If you prefer Brit TV as opposed to Netflix (too many documentaries based on conspiracy theories among other things), AcornTV is available in Canada with a free one-month trial. And finally, here is a favourite pantry recipe, a throwback to my childhood.
Salmon and Peas on Toast
2 tbsp olive oil
1/4 c all-purpose flour
1 c milk
1 c water
1 tbsp Dijon mustard
1 tin (398 ml) of salt-free peas
2 tins (213g each) of wild Pacific sockeye salmon, drained
1 small onion, finely chopped
1/4 tsp salt
1/4 tsp pepper
Saute the onion in oil over medium/low heat until soft. Take your time to do this so the onion is golden and sweet. Stir in flour and cook for a minute. Transfer to a double boiler, and whisk in milk, water, and mustard, and stir contantly until the sauce thickens. Add the salmon, breaking it up gently with a fork; leave some good-sized chunks. Add peas, salt, and pepper.
Serve over toast. Also good over pasta.
Note: when we lived in Washington, DC I had difficulty getting inexpensive high quality tinned fish (tuna, sardines, salmon, herring, etc). Here in Canada these are available fortunately in good supply.
Stay home, stay safe, save lives.