Corona Virus, Covid-19 blog. April 2020

Sunday 19th April 2020

Corona Virus 19 Blog

April 2020

If anyone had predicted, at Christmas time 2019, that come March 2020, we would be in the middle of a total global “Lock-Down,” due to a strange, incredibly infectious flu like virus, called Covid 19, which attacks the lungs and can be fatal, I am certain that we would have all have agreed, this was totally bonkers!

Yet, here we are, completely confined to our homes, except for essential outings for food, medicine or to go to work, but only if one really can’t work from home.

  As I write this, the U.K. is in its 4th week of isolation in our own homes, and we are all a bit bored with it, although we appreciate it is vitally necessary, to save lives and to protect our wonderful N.H.S.!

Personally, at the moment, I am only visiting a major supermarket once every 2 and a 1/2 weeks.  Although now aged just over 70, it is almost impossible to attain a supermarket delivery slot on the internet, so like everyone else I am joining the inevitable queue outside Tescos or Waitrose.

 At least the over 70 age group have now been allocated special hourly slots 3 times a week, which does help me a bit.  However, we still queue for an average of 15 minutes before being admitted.  I believe they are currently only allowing 6 people in to stores at one time, so as to ensure the 2 metre safe distancing between individuals, may be adhered to.

 Like others, I am currently finding food shopping fairly stressful. Although there are not many fellow shoppers, we need to wipe our hands and our trolleys with sanitiser in the entrance.  Then there are arrows on the aisle floors of the supermarket, so to ensure, not only that we keep our distance from our fellow homo sapiens, but we must also only progress in the direction of the arrows.  This along with the fact that there are still shortages such as flour, sugar, milk and yes, toilet rolls are still hard to come by due to recent panic buying by some people, means shopping is no longer a pleasant experience! One wonders where the hoarders are storing their booty?!

As a creature of habit,   I always take a written shopping list with me, but find it is quite tricky to secure all the items required.  On reaching the till, I discover again, that we must stand a fair distance away from the cashier, who is now protected by a plastic screen. After all this, I must admit to be very happy to return home with my goods, even with some things missing!

 Like many others, at the moment, there is absolutely no wastage of either food or cleaning materials in our house, as every single item is eked out to make it last longer!

Luckily I live, with my husband in a house with a lovely garden. We both rub along pretty well together and very much enjoy the freedom of some outside space, which is our own.  We desperately miss socialising with family and friends but I really feel particularly sorry for those people imprisoned in small flats with children and no garden!  It must be somewhat like hell!

I thought I would include a couple of recipes to cheer you up at this tough time. I hope you enjoy them and that very soon, our lives can return to normal!

 My husband cooked the Stir Fry recipe with rice, for us this evening, and I must say it was delicious, with the rice fluffy and perfectly cooked.  It is the first time he has cooked anything for 5 years which was when I had major surgery on my spine!  A lovely present for me, and I was quite impressed!

 

 

 

 

Recipes

Mushroom and Prawn Stir Fry

Server 2-3

4Tbsps. olive oil

2 carrots, cut into matchsticks

2 celery sticks, chopped

1 red onion, thinly sliced

100g button mushrooms, wiped clean and sliced

2 Tbsps. shredded white cabbage, optional

1 smallish aubergine, washed and chopped or sliced

1 Tsp. Very Lazy chopped Ginger, from a jar

1 Tsp. Very Lazy chopped Garlic, from a jar

½ Tsp. Lazy chopped Red Chillies, from a jar

Juice 1 small orange

2 Tbsp. soy sauce

5 Tbsps. chicken stock, made with boiling water and 1 chicken Oxo cube, crumbled

170g cooked, peeled king prawns

2 pineapple rings, from a can, drained and chopped

salt

 

Method

  1. Heat oil in a large deep frying pan, or wok.
  2. Add onion, celery and carrot.  Stir-fry for 3 minutes.
  3. Add mushrooms, cabbage, if using, aubergine, ginger and chilli.  Stir-fry, over high heat, for a further 3-4 minutes.
  4. Stir in garlic with all remaining ingredients.  Bring to a gentle simmer, stirring.  Don’t boil the prawns or they will toughen.  They only need to be warmed through.
  5. Taste and season with a little salt, if necessary.
  6. Serve with rice.

 

 

 

For Perfect White Basmati Rice, every time!

Serves: 3

Measure one mug full of washed basmati white rice and put into a medium size, non- stick saucepan.

Add 2 mugs (use the same mug) cold water. Add ½ Tsp salt.

Cover pan with a lid and bring to the boil.

Simmer for 10 minutes.  Turn heat off but leave pan on stove, covered, for a further 5 minutes.

Fluff rice up with a fork and serve.

 

 

 

For an Easy Weekend Pud.

Strawberry Syllabub

Serves: 6

In a large mixing bowl, and using a hand held electric whisk, whip about 450ml, 12 fl.oz. double cream,  till thickened, but still floppy.  Add one level dessert spoon caster sugar, the grated rind and juice 1 satsuma and 4 fl. oz. Rose wine.  Beat again to incorporate and thicken.

Slice a few fresh strawberries into the base of each of 6 wine goblets.  Top with syllabub and chill until ready to serve.  Decorate with sliced strawberries and chocolate hearts, if available.

 

Cook’s Note:

Use mango or ripe nectarines instead of the strawberries, if preferred.

 

 

 

 

 

Photos

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