Cheesy Potato Soup

Cold Winter, I mean Spring day. Furnace was turned off last week with 80+F weather. 

Today it is 35F, windy (50mph gusts of wind), snowing off and on and so far not accumulating. 

Friday I did some steps (hills for this flat lander) with neighbor

Then I tried 10min of Barre and made it to almost 6 minutes. HARD!

Yesterday Debi and I did four miles on an undulating course for us to work on elevation. Surprisingly, both days were about 100 feet elevation change! 

After some debate between broccoli soup, chicken tortilla and cheesy potato, and then debate on making a cheesy potato eith broccoli and chicken, #TheMike said to make Cheesy Potato, so I did. #goodwife 🤣🙃

Ingredients: 

1 onion diced 

3 carrots peeled and chopped. 

2 pounds of potatoes. Peeled & diced to bite size

1 quart milk. 

3T heavy cream 

1cup freshly / cubed or shredded cheddar 

3T flour + 3T butter to make a roux

1 bay leaf

1T paprika

2tsp oregano 

2tsp basil 

1tsp Marjoram

2tsp onion powder

1.5 T black pepper and salt to taste

Green onion tops chopped for topping (or chives)

If using fresh potatoes, dice, rinse well, boil for a few minutes. Rinse. 

Bacon cooked and chopped for topping. Set on paper towel. 

To the bacon fat (or if skipping bacon, add 1T butter& melt) add the diced onion to cook. After a minute, add a little salt to onion. Add bay leaf. Add Carrot. Cook for a couple minutes. 

Add diced potatoes, stir all. 

Add seasonings to and stir onion/carrots/potatoes. 

Let cook while you make your Roux of butter, pepper and flour. Melt butter in skillet. Add flour. Stir and cook until bubbling. Cook a couple minutes. Turn off. 

Add milk and cream to the soup pot. Bring to boil. Add Roux. Stir well and boil. 

Add cheese, stir to blend. 

If it's too thick, you can thin with water (mine was too 'heavy' so I added some water and then some more- about 2 cups total.)

Bring to boil, then simmer. 

Add pepper and salt to taste. 

Serve and top with bacon bits, scallions or chives, sour cream or shredded cheese. 

*you can add celery to it which would be good. #theMike has been reacting to celery/ celery salt/ celery seed so I omitted. 

*you could add chicken broth or stock instead of water. I did not as it usually has celery in it. 

#Denbypotteryusa #ImperialBlueCoupe bowls for making the food more eye pleasing. 

#glutenfree #glutenfreetastesgreat #quickeats #celiac #coeliac #soyfree #soyoilfree #foodallergies #celeryfree #goodsoup #fullbelly #foodintolerances

saunter, sourdough bread, and sunflower cookies

Saturday did a 5k walk with running friend and we walked it, catching up on life. Goal wasn't on time, but friend time. It was soo windy and at 32F, it made it feel so cold.  Last year it snowed during the event. It is about memories! 

Experimented this last week. 

Sour dough starter and bread. Will exhaust this starter, bake, freeze, and go on. Am reminded that while SD is fine, I don't love it as much as other bread can make. It is fun to make though. 

Used King Arthur flour's recipe for gluten free sourdough starter. 

Used https://joannaoverly.com/gluten-free-sourdough-bread/ recipe for bread, but don't use psyllium and instead added milled chia to bread mix after letting the milled chia sit in the water a little to absorb the liquid. 

First loaf was baked 60 min (as recipe said) on a cookie sheet. It wasn't done in middle so it fell after a while.  

Second loaf baked yesterday and poofed wonderfully. Baked for 75 minutes in my Staub ceramic pan, so held its side shape and poofed up. 

Today I'm letting another loaf set, and also two long baguettes. Will bake tonight (after collegiate women's basketball final game).

Yesterday made up Sunbutter cookies, recipe from Sunbutter which cuts baking soda for a good reason! Refrigerated dough overnight. Baked those up today. Yummy! Plenty to freeze for snacks.

Valentine's minicake. perfect for two

Homemade gluten free white cake (adapted recipe from this recipe from GlutenFreeOnAShoestring using my GF flour blend, a couple Tablespoons less sugar, and powdered egg whites, along with 1 2/3c buttermilk instead of 1 1/3c as my recipe has more whole grain flours. 

I used powdered eggwhites mixed in separate bowl with the water. In hindsight I should have gone ahead and whipped with thr stand mixer to be more eggy...what happened instead was I whipped the butter, added the eggs, and had a bit of soup. Once i added the flour it was normal-thick-looking, and then I added the buttermilk to the batter being pour able. 

Baked in my mini Fat Daddios cake pans. Made three mini cakes and two six-inch cakes. Lovely part of making small cakes (or cupcakes) is freezer for future quick cakes. 

Baked about 30minutes, removed from oven. Pressed down on centers to be flat. Let cool, flipped out on cooling rack. Then sliced in half, rimmed with chocolate frosting, filled with strawberry preserves / jam. 

Chocolate frosting around, then royal icing for hearts and XO trim.  I used.'all natural' food coloring ehich results in a muted red (ahem, pink), but it doesn't have red dye #40!

(Chocolate frosting made with Hershey cocoa recipe and Stam Chocolaterie  cocoa powder). 

Next time I probably would slice on thirds or fours instead of halved, and get more strawberry preserves in it. 

broccoli cheese soup

I received this recipe from a friend and mostly followed directions. Here is what I used and/or how I'd tweak it for next time. 

Ingredients:

3T butter

1 medium diced onion 

1tsp minced garlic 

2T gf flour blend 

2C milk (I used whole)

2c veg broth/chicken broth/water* See note 

1.5 pounds broccoli- diced

1C diced carrots (diced/bite size)

1tsp salt/pepper, Hungarian Paprika

1C American cheese block, cubed

1/2c sliced from block cheddar cheese (white cheddar)

*optional cubed ham, cubed chicken, Avocado

*[note] While we thought TheMike was reacting to Annato /orange coloring in cheese, it turned out he is reacting digestively to celery/celery seed/salt/coriander/cilantro/parsley (which are all part of celery family). 

As to this, I had crock pot cooked a chicken earlier this week using some seasonings *not celery*. 

I had leftover gelatin/stock from this and used it in the recipe for flavoring, and then used water.....as the chicken and veg broth I have on hand uses celery (as most will). 

Directions: 

In stock pot melt 3T butter.  

Add onion. Cook until almost translucent. Add garlic. Cook for a minute. 

Add flour and mix, stir, blend, and cook for 2 minutes. 

Add Vegetable/Chicken Broth/ *OR* water, add milk. Stir. Bring to boil. Reduce heat to simmer, and simmer for 15 minutes. 

Add chopped broccoli and carrots. Use larger pieces if you want that. Use diced/bite size pieces if you want that-or don't want to use food processor /hand held blender to blend to a smoother consistency.  

[I had used larger pieces and then removed, let cool a bit, then blended to puree. Next time i will dice broccoli and carrots to small pieces in prep.]

Cook until veggies are tender, about 15 minutes. 

Add salt, pepper, paprika (and whatever seasonings you'd like- Thyme or Marjoram would be good). 

Add cubed  or sliced cheese.  Stir to blend. 

Top with cheese or avocado if desired. 

Would be good with precooked cubed chicken or diced ham after adding broccoli and carrots - or after pureeing the veggies. 

Enjoy!   Perfect for after a snowshoe hike on overcast day! 

*Denby blue bowls are perfect contrast to first eat with the eyes. 😊 

chocolate chip cookies

Guittard chocolate chips made gluten free today. 

I thank them for have cup and gram measurements on the package recipe.  I used the semi sweet chocolate chips, and recipe on said package. 

I used 2.5 cups of my gf flour blend which is just a bit more than 400grams, but that's what I know from baking, and from having started to measure flours in grams a few years ago. 

Guittard uses #sunflower lecithin which works for me!  

#chocolatechipcookies 

#chocolate

#glutenfree 

#glutenfreetastesgreat 

#celiac 

#coeliac 

#soyfree 

#soyoilfree 

#foodallergies 

#foodintolerances

Fresh Bread: Success!

One of the things I've made off and on over the last year (and really, the last twelve years) is bread. I've tried different ways, but I've had great success with this breadbook Gluten-Free Artisan Bread in Five Minutes A Day  which I bought in 2016 (I found the receipt in the book the other day!).  I had really missed Artisan/crusty/peasant style bread.  Oh, the days of going to Panera are long gone, but being able to make that kind of bread, and have a meal of heart bread and great cheese are back. 

When I first bought the book I did make the Mix 1 and 2 as they suggest, and then one day I used the 1:1 flour blend I make and it turned out, so I started experimenting more with my flour blend and the recipes, and tweaking them a bit for our house.   One thing I read early on in the gluten free journey was to add Xanthum Gum as you use it, not to your flour as you create the blend. This allows one to control the Xanthum Gum levels for baked goods. Generally, it's 1 teaspoon for each cup of flour for making bread, and half a teaspoon for most other baked goods. 

The Mike doesn't care for the crunchy bread unless we are having soup for dipping :)  , so I have worked on some other recipes in the book.    If you're going to make a roll, or manipulate the flour, it really does help a lot (as they say) to refrigerate the dough after the initial rise. 

One of my recent finds is a long loaf pan. This one has a small rise in the bottom, which could be used for a long pound cake or angel food cake, but I buttered it up and used it for bread!  

I made up the Challah bread with my  flour blend, added milled chia for more nutrients, and a bit more water for that. 
I skip the initial "let rise in bowl" and I simply add it to the greased baking pan for it to do the rise. I let rise for 2 to 2 1/2 hours depending on how warm or chilly the house is that day.  

Placed just over half the dough in the pan after mixing, the rest I scooped as rolls in a separate pan. 

Although this day was a little warm, I preheated the oven to 105ºF, then shut it off, and covered loosely with plastic wrap, and set in the oven to rise for the next 2 hours. 

I thought half full on the loaf pan would be fine. 

Then it rose in the oven. 

Removed the pans from the oven, removed the plastic wrap, applied an egg wash of 1 egg and a splash of water, scrambled and then silicone brush for applying.  I then preheated the oven to 350ºF and then baked for 55 minutes. 

The rolls. 

OMG This bread!  

POOF. It was TALL.  

It did deflate a little bit, but held it's shape remarkably well.  We managed to not cut into it until it had cooled completely. That was an endeavor!   

This loaf lasted us a week. It was great for fresh with butter, for grilled cheese, for tuna melt (The Mike requested) , and for a cold ham and cheese sandwich.

I realized I probably should have done something simple to the bread, and remembered to do that this next time.  . . . put a few slices in the top of the risen bread. 

This week I made another full batch of the dough.  I split the mix evenly among the two long loaf pans, and so they didn't rise to topping the pan. 

Risen, egg wash, and three angled slices across the top. 

Bake: 350F 60 minutes. Switched and rotated the loaf pans after half an hour. 

Oh, YUM!  

Long Loaf Pan = approximately 15x4x4. One of mine is Wilton, the other is vintage West Bend

The only problem with this, is how to wrap the second loaf to keep it!    

Bread Loaf Recipe: 

Dry ingredients. Weigh and mix together. 

920 grams / 6 cups of my Gluten Free Flour blend,* plus 6 teaspoons of Xanthum Gum 

1 scant Tablespoon kosher salt  (I generally under add salt, figuring we will be using the bread with plenty of salted things like cheese and ham :) 

10 grams of rapid rise yeast, which for me is 1 1/4 envelopes. 

30 grams/ 1 Tablespoon  of milled chia more protein and fiber) 

Wet ingredients: 

4 eggs (farm fresh large/jumbo eggs for me,  totaling 252 grams)

1/2 cup of honey (farm fresh as well. Sometimes I have to heat it up or scoop it out if it solidifies--which happens if it's real).

110grams of Olive Oil (California Olive Ranch for me), or half a cup. 

3 cups of lukewarm water (100ºF to 105ºF) 

Weigh and mix the dry ingredients together in stand mixer bowl.  Measure wet ingredients and add to a separate mixing bowl or container.  All at once, add all the wet ingredients to the dry.  Attach paddle and mix on low for a few minutes to incorporate all the ingredients, then turn to 6  speed, and mix for a couple minutes.

Grease two long loaf pans (15"x4"x4"), or one long loaf pan and one 12-muffin tin.  

Cover loosely with plastic wrap and place in a warm /draft free area for two hours of rising. General temps for optimum yeast product rising is 80F to 115F.  I put my oven at 105F. 

When rising is complete, preheat oven to 350ºF.   If bread was in oven proofing, remove from oven before preheating.

Remove plastic wrap from pans, scramble one egg with one teaspoon of water, and gently apply to the top of the bread with a pastry brush, silicone kitchen brush, or a folded paper-towel that won't lint/shred.   Then, using a serrated knife, make three slices across the top of the bread.  

When oven has reached temperature, place pans in center oven. Bake for one (1) hour for long loaf pan, 40 minutes for smaller rolls). 

Remove from oven, let cool in pan ten minutes. Remove to cooling rack and let cool completely before slicing with serrated knife. 

* One reason I started making my own flour mix was my desire to have more than "just" white flours in baked goods. Mine has brown rice flour, sorghum, and teff in addition to tapioca and potato starch.  

Choc chip cookies and homophones

Last month businesses started releasing some recipes to the public since we weren't able to enjoy them in the establishments. I found the recipe for the Hilton DoubleTree Signature Cookie Recipe   and adapted it to be gluten free, then tweaked it again.

I dubbed this "The Cookie Challenge".  Can I make these cookies and have them measure up?  The Mike was asking for chocolate chip cookies just before I came across the recipe.   I made a batch in April, and a batch last night. The first batch I kept mostly to the recipe, but I did adapt the recipe using my 1:1 gluten free flour blend, and using the Bob's Red Mill Quick Cook Rolled Oats.   The first half of the mix baked did spread more than I expected; however, the second half baked didn't spread much. I presume that letting the mix set allowed the dough to set a bit.  

Yesterday's batch I modified a bit more. Namely, I used more flour, more vanilla and lemon, less sugar, adding baking powder (for lift), and using cook oats, not the quick oats, as well as omitting the walnuts. Did I then make a new recipe as it is changed, or is still a recipe from Hilton DoubleTree?

1 cup/ 2 sticks butter 

3/4 c granulated sugar 

3/4 packed brown sugar (in my container I put a bag of dark and light in at the same time, side by side, so I get a mix of the two when using it)

2 large eggs 

1 1/2 tsp vanilla extract 

1/2 tsp lemon juice 

2 3/4 cup GF 1:1 flour blend 

1 1/2 tsp xanthum gum 

1/2 cup Bob's Red Mill oats 

1 tsp baking soda 

1 tsp baking powder 

1 tsp salt 

1 package Artisan Kettle semi sweet chocolate chips, plus 1/4 cup Guittard dark chocolate chips 

1/4 tsp cinnamon

Using my Kitchenaid mixer, I mixed the butter and sugars, then scraped down the sides and added the eggs, vanilla and lemon juice.  I scraped down the sides.  Then added half the flour/x.gum/oat/soda/powder/salt/cinnamon mix and mixed until well blended. Then I added the other half of the flour and slowly/gently mixed.  When combined, I tossed in the chocolate chips to quickly blend on high.  I wasn't sure it would incorporate well, but definitely the chips were mixed well through the dough.  

I baked my test cookie for 20 minutes @ 300F, but when I baked with two sheets in the oven, I bumped that up to 25 minutes.   I scraped and folded over/mixed  up the bit of flour on the bottom of the bowl that didn't get incorporated.  Using my 3T cookie scoop, I dished up 27 cookies with 6 cookies per parchment covered cookie sheet.

To reduce temptation, and create a surprise when I next clean out the freezer,  I froze over half the cookies and left out just a few.

With the weather turning cold, and a freeze expected, I cut the few tulips and some of the Hyacinths I had to bring in and enjoy a little longer.  Using the vintage Flour salesman sample jar with a flower always creates a smile.   I used a piece of white cardstock with holes punched in to create a surface to stabilize the other hyacinths for the vintage McCoy vase

We used old sheets to cover up the grave vines, some flowers and hostas. This morning the grape vines were exposed thanks to some stronger than expected breeze, and many of the leaf/grape clusters emerging look to have been damaged. The few areas that had larger leaves were damaged with the frost.  The hostas and flowers were fine, so I probably could have risked the tulips and hyacinths being outside.  Surprisingly, the decorative tall grass was heavily frost damaged.  Here's hoping the grape jelly & syrup supply won't be too impacted this fall! 

I forget how much movement is involved in yardwork. We trimmed the bridal wreath spirea today. Squat squat, bend, stand up, hold back the branches, cut cut cut, squat squat squat. :) 

Happy Mother's Day out there.   

Planning to visit the cemetery tomorrow, and do a drive by drop off at my MIL's.
Tonight saw a 6' apart line at the local flower shop that had tables and flowers set up outside. 

Not a dream, this is our reality

What a strange year this has been, at the beginning of the year we were facing some changes, and I was preoccupied and apparently more anxious than I had thought I was about the event.  What event? The Mike's company was offering a separation to whomever wanted to take it. It was a great offer, but the company still had the right to grant anyone's separation. Until the middle of January, I was a apprehensive of what was going to happen. Once the date passed, it was more a sense of getting use to being home 24/7 together!   Within a few weeks we were hearing of the virus in Asia, and we were talking of how that must be impacting his former workplace--and relieved he wasn't having to work with changing production due to the virus. 

One pot Fiesta Soup from the cookbook The 150 Healthiest 15 minute Recipes on Earth.
This is so delicious and filling, but the recipe makes a lot-even when halved!  half a pound of 93% ground beef, kidney beans, pinto beans, tomatoes, ranch mix, taco mix, jalopenos, onion, garlic, and corn.  The mixes I used are Simply Organic by Frontier Co-Op.  It is so full of flavor. I can't believe I had been wary of trying this recipe!  I freeze half the can of beans, so the next go 'round I am already set!  

We topped the Fiesta Soup as above  with shredded cheese, sour cream, and avocado. 

Towards the end of the January,  I experimented with Gluten Free Artisan Bread in Five Minutes  A Day  breadbook.  Why? Simply because I have found the recipes to be good, easy,and -most importantly-I had found some pecans and decided to experiment :)   While it is a bit to get use to working with dough that is sort of like gluten dough, but still a little sticky, it works well as, after they say in the book, to let it set in the refrigerator a few hours or a day before using.  I do use my own flour mix rather than the recipe that they suggest in the book. (I had used the book version at first, but found I like using my blend). 

Let me say how much I LOVE the bench scraper I got at a local school surplus auction.  They are great for scooching off the counter, but also cutting the dough into rounds as well.  Most of the time I still use parchment paper under the dough, but it did work well with just the flour dusted counter top too. 

Don't hold back: experiment with gluten free!  

January I had some abdominal pain with exercising, and afterwards, so I decided to lay off and see if it helped. It seemed to, so I thought I had injured something (not sure what, when I was only on the treadmill. . . ). My previous PCP would have told me I was exercising too much and to back off, so that's what I did to be more informed when I go to my internist.  

What to do with left over banana bread?
Why, make banana bread french toast of course! 
I used the Betty Crocker cookbook recipe for banana bread, but added 6T of sour cream or vanilla greek yogurt and it turns out beautifully moist and such a great treat!  

In February we ventured to our state's Cap City to be advocates for cancer with American Cancer Society, and to share our stories.  We were in for a day!    We started off with leaving the hotel room and I almost immediately had excruciating pain radiating on my left side through my body to the back as well as around the outside to the back.  I braced myself against the wall and just kept my torso as set in place as I could.  After what seemed like several minutes, but was probably a minute, the severe pain left and I shouted internally "Not today body, NOT today!"  I had no idea what was going on, but I wasn't going to let my body interfere with asking for more funding for cancer!  My side was sore for the rest of the day from whatever this was. 

At the Captiol we met with our local Representative and Senator, shared my Melanoma cancer experience, my mom's passing from pancreatic cancer, and as we were there with American Cancer Society, we were asking for stricter smoking /juuling regulations, as lung cancer is the top cancer killer--the only one the ACS breaks out into 'smokers' and 'non smokers' statistics, and one where The Mike lost a family friend and an uncle to late stage lung cancer. It is an horrific cancer that is often not diagnosed until late, can grow quickly (or not) and is so devastating.  

While The Mike was driving home, I called the internist's office for this pain. My side was still sore, or maybe my brain was just remembering how awful the pain was.  I had an appointment for the a few days later, and he ordered an abdominal ultrasound which was ten days out.   In the meantime I tried not to worry. I was hoping my Melanoma wasn't inside, and that my pancreas was fine. That's it. That's what I was worried about!   

Clear Lake Iowa Ice Kite Festival.
A definite 'must see' if you're along I-35 in Iowa the third Saturday of February.
Last year we went and there were more kites than this year, but they were also spread out further. This year, the water a 'ways out' was not iced, and everyone was fairly close to shore.  My favorites are the twirling/spiral kites, the Spaceman, and the octopuses that looked like the things from the Matrix when they were flying, especially with the large one and then smaller ones around it as well.

Ultrasound day came and there wasn't much to it. I just had to breathe and hold my breath, and repeat several times.  

The nurse called *that* afternoon. I was worried, and she told me what the diagnosis was to help me rest easy, but it gave me something else to research.  She said the doctor said I could just have this added on to my appointment in April, or I could come in earlier. I wanted to come in earlier. We made an appointment for the next week.   

First, we celebrated The Mike's birthday. He requested a lemon merguine pie, which I have only made a few times, and I think it turned out fairly well.    I used the Wholly Wholesome gluten free pie crust (they had been on sale and I had put some in the freezer). The Mike was surprised I was squeezing lemons and such---as if I was going to skimp and use concentrate for his birthday.  If I'm going to make a convoluted recipe, I'm going to make it the way it's written!  

The next week we met with the doctor regarding the ultrasound. I have non-alcoholic fatty liver disease NAFLD and was only diagnosed because of the excruciating pain. He said most people never know the have it. He said that my long term use of prednisone in my 20s/30s probably played a big part as to why I have this.  When I started looking at the symptoms of this, I actually wonder if this is why my body has been in such an upheaval for the last. . . gah, eight years now. Since 2011 I have been complaining (to previous PCP) about no energy, and increasing weight, and increasing abdominal area.  and she would just reply that I was 'fine' and that I was 'pretty' and that I shouldn't worry. 

So, what to do?  He said to tell the GI when I see them in April.  I called the GI office and was told internist should have ordered blood work and that they'd talk to me when I saw them.  I have no idea what to do for this condition. When I look at things on line I find an article that says to do xyz and another that says to do abc. The literature for main research hospitals says they don't know why it happens, or what to do about it. Great. :( 

The end of February I went on a road trip with my sister M and our friend M.  My niece's team was in a robotics competition-the first I ever attended. They won to advance to Nationals! 

Really is fascinating to watch!  

Sunday morning before we headed back to the competition, we found a restaurant, Ginger Sue's, which had a gluten free menu.  We didn't know what would be available as a soy oil free option too, but we were game to try.  We were glad we tried!    They were able to make omelets for my sister and I without the 'vegetable' oil, and we got a side of fruit (bananas, apples, blueberries) to go with.  Definitely recommend this place!  

Ginger Sue's omelet with subbed fruit 

With the trip to KC metro area, I was a bit leery with the virus stuff in the news, and here I was going to be in a gymnasium packed with high schoolers from all over (it was a regional competition).  We were all a little worried in the back of our minds.  

Back home, March was lunging in like a lion, and I was getting ready for my trip to DC for Melanoma Advocacy.  My nerves with the Covid19 virus was ramping up and I was actually debating on not going. Apparently many others had that idea too. Of the almost one hundred who were registered, only sixty-some came to the event.  

I always have to take a photo of the monument when I land and am leaving the airport. 

Mostly, I could tell in Chicago that the airports were definitely taking a hit mid March. I flew out on the 6th and back on the 11th. I always wipe the arm rests and tray down when I fly and normally I get the 'weirdo' side eye from people.  Not this trip. This trip everyone was wiping things down.  The media was even suggesting wiping down the actual seat. I didn't do that, since I wasn't doing that when I was seated in the actual airport either.  

The airport was easy enough to navigate without having to thread and weave my way through fellow travelers. There were some school groups and I was surprised.  When I got to DC, my sibling there took the afternoon off work -- I'm sure that was hard to do on a Friday ;) and picked me up at the airport. I had wiped my bag down before putting it in the car. We were off to food at Outback Steakhouse and to do grocery shopping, as well as hauling things out of the basement for the trash. My sibling told me that some members of Congress had been exposed to Covid19 at a conference, and I was more leery about going to visit my members on Cap Hill.   

Monday was all day training of what to expect, and hearing from a researcher about gains in treatment and such for Melanoma cancer.  Reminder to use Purell--and no shaking hands!   

A few of us walked to Capitol City Brewing Company and then had to walk through this gorgeous pedestrian area afterwards. 

As we headed out on the day, we were told the changes were no handshakes, and wash more than usual.  We were able to walk from the hotel instead of needing transportation, but most of us carpooled in taxis over to the building for our morning meeting.  I was surprised at the other people visiting the office buildings who had no care. I will gladly hold that door open with my foot, and yes, I am putting as much as I can into my bag to send through the conveyor belt. What we were doing, seems so odd two months later! 

No going in this building for me, and we were blocked from even walking down the roadway. Turns out, our POTUS and VPOTUS were inside, so we were told to cut across the lawn. 

Time to fly home. The airport was quiet, already businesses were canceling travel that was not necessary. I was suppose to have an empty seat next to me, and was glad for it. I was wiping down my plane area when this guy sat down next to me. Not sure why, but he did move to the aisle seat when the doors closed, and I wonder if he just forgot he had an aisle seat and not a middle seat.

Quiet airport .  

An amazing view. I love being in the clouds. . . physically, not mentally ;-)
Flying with American Airlines 

The Mike picked me up from the airport and we went to the grocer to get some quick food for dinner. I picked up some TP, not knowing the situation at home. The Mike questioned, but he didn't really know what the situation was either.  Friday I went back to the grocers to refill the refrigerator and cabinet space, as we had cleared out a lot over the last few months of winter.  We weren't hoarding food, but getting what we needed. . .and then Muir Glen things were on sale at Natural Grocers, so maybe I did get quite a few there.   One thing The Mike said to get was dry beans, so I've been trying my hand at beans from dry instead of bean dishes with canned items.

White chicken chili. . . with a splash of color with canned tomatoes

I've been spending time making masks, and I can say that it is time consuming. I'm not sure how some folks are able to make so many, but I do find it cathartic to do so.  The Mike has started printing some of the plastic pieces for the 'ear savers'.

Olson Mask pattern pieces

My whimsical fabric supply is dwindling. 

My April doctor's procedure appointment with the GI was rescheduled to September. 

I'm suppose to have a doctor appointment this summer. . .will be interesting if that is in person or phone or postponed.  Some nights we just have something simple--and probably isn't good for my fatty liver, and some days we have more fiber and fruit. . .and does fruit count if it's in a cobbler or pie? hmmm.  Fresh apples, carrots and celery sticks are our snacks as well.

I found a bottle of bleach two weeks ago at the grocery store and thought I struck gold!  We don't have any wipes in our house, and I've been making a bleach solution for the spray bottle after shopping. I had about a pint of bleach left in the house. Then last week I found a pack of toilet paper at Target.  Who knew we would be so excited for these things?!    

Keep well, and be as constructive as you can, quarantining and staying safe!

I can't wait to get my hair styled again, but I'll wait to browse stores in person.

Let me know what you'd like to see in the posts!