What’s Good This Week

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Ok gang, community check-in time. How is everyone doing? Does anyone need anything? 

As of yesterday we have 992 confirmed cases of Covid-19 in Sweden, and 350 in Stockholm. Keep in mind that Sweden is a small country, with just over 10 million people, and that Stockholm is a small, densely-populated city.

Also, as of Wednesday last week the health authorities announced that, in an effort to best use their resources, they’d no longer be testing for coronavirus other than in the elderly and those already in hospital. Everyone else is simply told to stay home. So this means that the actual number of people with the virus is likely much, much higher than we know. 

So far our schools are still open. They’ve said that there isn’t good evidence that closing schools will stop the virus from spreading, and that keeping kids home will put more pressure on the healthcare system when those doctors and nurses and other healthcare providers who have kids will have to stay home with them. Makes sense, but it feels uncomfortable, too. 

My company has told everyone to work from home unless absolutely necessary, until further notice. All around us businesses are closing down. The shelves in my grocery store are completely bare of pasta, rice, and most canned goods. The toilet paper is gone, and the diapers are pretty sparse. And yeast! The yeast is completely sold out, both fresh and dried. So people are going to start making their own bread now? This is insanity! 

The time has come to put our best selves forward. Yes, we need to practice social distancing and yes, we need to make sure our families are provided for. But there are people out there for whom this is going to be really tough. Those who live paycheque to paycheque. Those who are on fixed incomes, such as the elderly. Those who work in service industries or own restaurants or cafés. 

It was sure nice wiping our butts while we could

There is an elderly couple who lives across the hall from us who are in pretty rough shape at the best of times. I often see the lady shuffling down the street with just two ready-made meals in the basket of her walker, so I suspect they haven’t had the resources to load up on supplies like many of us have. I’m going to leave them a note and let them know we’ve got extra toilet paper if they need any, and if they need anyone to go run errands like pick up prescriptions or grab fresh produce (which doesn’t seem to be short yet) I’d be happy to do it for them.

One thing I’ve been wondering about with all of this prepping for the end of the world is where people are putting this stuff? For those of you in North America with houses that have pantries and big deep freezers and stuff like that, I get it. My mother’s freezers have been preparing for this their whole lives.

But in Stockholm? People live in apartments, not houses. The apartments are small. The kitchens are small. The freezers are tiny. So where are people keeping this stuff?!

My kind of emergency rations

With everything going on in the world this past week, thanks to the many hours of my life lost to reading alllllll the covid-19 articles online (but I did make the super sane decision to NOT join the Facebook group dedicated to all things corona I was invited to), and thanks to my darling second born who decided, yet again, that sleep is for chumps, I only posted one recipe this week.

I shit you not, I was so out of it the other day that I hit a parked car with my bike on my way to work. I’m fine (thanks for asking) and the car was fine, but holy hell does my brain need a day off right now. But also, I took a good look at my editorial calendar for the rest of March and early April, and it all feels so out of place given what’s happening right now. 

I’m going to spend a bit of time re-working it, prioritizing recipes made from pantry staples over things like fresh salads and whatnot, but I’d also like to know what kind of content YOU want to see here during this time of hibernation. More comfort food? More how-to posts? Or just business as usual?

Finally. Here.

In non-corona related news, I’d like to welcome myself to the year 2020 because I just got an Audible account! I love listening to podcasts while I’m out walking or when I’m biking to and from work, but I often burn through all the new episodes early in the week and have nothing to listen to until next week. 

It suddenly occurred to me that I could be listening to books, too, so I downloaded the Audible app onto my phone and got my first audio book. I’m listening to Do Less by Kate Northrup, which is supposed to be “a revolutionary approach to time and energy management for busy moms” and so far am really enjoying it. Here’s a link to the book book on Amazon if you prefer to read it rather than listening. 

And in other super exciting book news, this was the week that Glennon Doyle’s new book Untamed finally came out! I have been waiting for this book since before she even announced it, and once she did announce it back in November or something I was like, how am I going to wait until March 10th for this to come out?! 

But I made it <pats self on back> and I downloaded it to my e-reader at 6am on publication day, and now I will be more sleep deprived than usual as I work my way through it. So far it’s everything I hoped it would be, and we’re not even into the juicy stuff yet!

ON HEY NUTRITION LADY THIS WEEK

As I mentioned above, this was a pretty quiet week on HNL. But I did manage to post one super delicious recipe and if you’ve got eggs on hand, I implore you to try these Curried Deviled Eggs. So, so good.

curried deviled eggs on a white plate with a platter of eggs in the background

WHAT’S TRENDING ON HNL

Yeah, yeah, we all know that Mung Bean and Coconut Curry is in number one. So let’s look at what else is topping the charts:

1. Red Lentil Dal. This is a great pantry meal, folks.

2. Turmeric Latte Mix. If we’re social distancing, may as well make your own!

3. Slow Cooker Chickpea Curry. This is a great recipe to make and freeze. 

4. Chia Fresca. Gottta stay hydrated, yo!

5. Black Bean and Quinoa Freezer Burritos. No time like now to build up your stash. 

COMMENT OF THE WEEK

Sarah (blog reader Sarah, not Sustainable Cooks Sarah) left the following comment and 5-star review on my Fudgy Adzuki Bean Brownies recipe:

I made this with my 14 mths old son for a sugar free treat. So easy and sooooo good! That was exactly the recipe I needed. We left the chocolate bits out and it turned out perfect! Thanks so much for this. We will make it again very soon.

Mmmm, I love that recipe too, Sarah. 

overhead photo of sliced sugar free brownies on a marble surface

WHAT’S GOOD AROUND THE WEB

icon of globe with text "what's good around the web" 1. The five most common mistakes people make when using the Instant Pot.

2. The sturdy fruits and veggies that will keep well in your fridge for up to three months.

3. Now is a good time to make sure you know the difference between cleaning and disinfecting your home.

4. Something healthy to do during this period of isolation: plant a garden. (Fellow apartment-dwellers, a few of these will thrive on your windowsills and patios!) 

5. A simple yoga sequence to help prepare your body for bedtime.



 

Comments

  1. Christina says

    Lovely in post, as always. Just wanted to comment on the robust veggies/fruits that will keep well in the fridge. Apparently you should never store potatoes in the fridge, the (too) cool temperature does something with the starch/sugar in them that renders them cancerigen. Several studies have shown that. I wanted to comment on that post but it doesn’t look like it’s possible so I’m just commenting here. I just found out myself because I had a potato lingering in the fridge possibly past due date and that’s how I came across this information.

  2. Janet says

    Each of your recipes which I’ve tried are winners, Katie. I was delighted that your corn chowder with frozen corn is just as good as I remember it from last summer when I made it with fresh corn from the corn guy from Chilliwack. In these days of coronavirus, the words ‘comfort food’ takes on additional meaning…thanks for your contributions to that.

  3. Doug Baker says

    It’s great that so many of your recipes, Katie, qualify (in my book, anyway) as comfort food. AND they’re good for us. Really appreciate your work during this weird time.
    We here on the Sunshine Coast in BC are ok. The local stores (food and pharmacy) have offered special niche shopping times for seniors and that’s very much appreciated.
    A few bare shelves already, though, in the food stores and I’m surprised (as you mentioned) that it’s flour, rice, staples (the eating, not the paper-fastening kind) that are going. Which implies that people are going to COOK. Huh. Who knew, eh? It might reflect the demographic here, which skews to the older generation.
    I saw a funny millennial Tweet the other day: “Ok, people, I’m going to say this one more time and don’t troll me — how do I “cook”?”
    All the best.

  4. Claire says

    We’re doing ok. We’re in the US in Indiana, and we are pretty much shutting everything down. Restaurants can only do delivery or carry out, no dine in. All the gyms are closed, schools & universities are closed (doing online learning), museums and visitor centers are closed, libraries are closed. Grocery stores and pharmacies are open. People are encouraged to only travel for “essentials” like groceries, etc and stay home otherwise. Gatherings are recommended to have no more than 10 people. I’ve been working home from since the 9th; I’m grateful my company took this so seriously.

    We are well-stocked, and we’ll be fine financially. Both my husband and I have jobs we can continue to do, and we’re thankful for that. I’m making time to give blood and see what other community needs there are. I know there are a lot of people who are going to struggle through this financially, so I’m trying to help where I can. Otherwise, I’m walking the dog outside a lot and doing home projects we’ve been putting off.

    As far as content, a little escapism won’t hurt anyone. Maybe a mix of pantry recipes and fresher things. Eventually we’ll need to restock on fresh food, though we are good for a while.

  5. Anne says

    I love your articles at the best of times and look forward to reading your recipes now! Here, in France, the country is shutting down… and we are to stay at home. So any recipe using staples, or anything that yields a lot and can be frozen/kept for a while would be great. But anything you feel moved to post will be appreciated, really. It’s nice to read content that’s not centered on the sanitary crisis, even though I have a hard time staying off of news websites. “Bon courage” to you and your family during these strange and stressful times!

  6. Katie says

    Looking forward to reading whatever you post. Pantry recipes are always awesome, but anything else is good too. I’m in Alberta, and today they announced school and daycare closures (likely through to summer break), people are definitely panic buying at the grocery store, but so far seem to be keeping a sense of humour as they do it.

  7. Kim says

    Being in California, things are getting real. Shoving at the grocery stores, lines wrapping around with increased security, kids out of school until April 14th 😱 I have friends working in the hospital who have confirmed covid patients who have been told to just watch for symptoms and take their temperature twice a day but still work. 😱😱 I feel we’re at a simmer just waiting to boil.
    Any antiviral/bacterial/microbial and immunity recipes would be fantastic!! I’ve been boiling grapefruit rinds and making my family drink the tea with a uptick in the garlic consumption 😅

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