So, since wearing a mask is mandatory for everyone, does that mean someone who plans to rob someone, shouldn’t? It only seems reasonable. All they’d have to do is just pull it down, accomplish the robbery, then pull the mask back up and blend into the crowds.
The world we once knew has changed. “Normal” has an entirely different look than it did just over a year ago. The big change, in addition to lots of people dying from the pandemic, is the need to wear a mask. My opinion is that had everyone heeded that need early on, many of those we lost could have been saved. That’s water under the bridge, never to be seen again, so we move forward with what we’ve got.
About that enormous “S” at the beginning … when I started this a few days ago I didn’t have a plan so decided to fiddle with ‘settings’ and found the setting that does that. Now that I kinda have a plan I thought it might be a distraction, and should turn it off. I’ll be darned, however, that I cannot figure out how I did that. So, we’ll all just have to deal with it.
You might be happy to know that I’ve received both of my COVID shots. Yup. The VA took care of me. Diane was a little bummed that she wasn’t able to get hers right away and worked very hard researching to find out where to register and where to go. She finally obtained a reservation at the Portland Convention Center for last Friday. That’s the day I got my second shot. She was absolutely giddy about getting her first shot, as was I. She will get her second shot on February 26th. That will be another giddy day for both of us.
Second shots, I learned, are noticeably different than the first. I found myself ricocheting off hall walls while getting from one place to another, and tripping over throw rugs because my feet didn’t see the need to rise up a little higher to compensate for the height increase from the wood floor. Consequently, I’ve taken over, when I remember, and force the issue by helping with the lift. It works most of the time. So far I’ve been able to remain vertical but the danger still lurks out there that the next one could be my downfall. Pun intended.
After a couple of days of snow a week or so ago, our weather turned quite balmy causing our lawn to start growing again, thinking winter was over. Not wanting to put my new lawnmower at risk of getting dirty too early in the season, we borrowed the neighbor’s mower. It worked nicely because the grass is always greener in our yard. Her name is Betty. We could have used a couple of goats, too, but they aren’t nice to Betty. So, she works alone.
For a change of pace, instead of opting for chalupas and tacos from Taco Bell, Diane made a heaping pot of her famous beef stew a couple of days ago. When I said heaping, I wasn’t kidding. It was full to the tippy top. Here’s proof. It’s the best she ever made which was not a surprise since I had a hand in making it. I cut up all the potatoes, carrots, and meat so it would fit in the pan. All she did was make an incredible broth. Makes me want some now.
Everyone really liked it but, thankfully, there was more than enough for seconds and enough for repeats on following days. That’s my supper. I just decided.
I may have mentioned in a previous post that breakfast burritos have become something of a ‘thing’ with me. They seem to be popular with those with whom I dwell, so I make them just for fun, not just for me. They are dreadfully simple to make … just a few small peppers, green onions, frozen O’brien hashbrowns, bacon and/or sausage and eggs.
To start, I get the bacon and instead of cooking whole slices, I slice a bunch of pieces off the end of the slab and toss them in a pan. Well, I ‘put’ them in a pan. Tossing proved to be a challenge and made a mess on which Diane frowned. The pieces come apart when they heat up and start skizzeling which is handy. When they get to the right shade of ‘done’ I add a bunch of O’brien’s and let them thaw out a bit while I cut up the peppers and onions.
I’ve learned to ensure I removed all the tiny little pepper seeds before cooking because they are rock hard and not friendly on my teeth. After slicing up a random number of them, I cut the roots off the green onions, cut them up and add them to the mix. It all goes into the pan with the hashbrowns.
While things are heating up I crack a bunch of eggs and set them aside until all the veggies are the right color and firmness. Then I dump them in the pan, too. I don’t mix them up first because I kinda like the way they look all perched up on top of the vegetables awaiting their demise. After enjoying that little bit of drama, I start mixing and rolling everything together and keep that up until nothing is recognizable and nothing is shiny. Shiny means the eggs aren’t quite done yet.
Then I turn the burner off and break out the tortillas.
Somewhere during this process words gets around that Grandpa is cooking again and people show up. Thankfully, I get first dibs.
It makes me happy to know I have a skill that’s useful.
Maybe I should take pictures of the process. Might make more sense. Instead, I’ll leave you with this one.
Because of the mask mandate, I was able to enjoy the smell of green onions for a trip to Portland and back before Diane discovered what I’d done.
My main message here is captured with the big letters at the beginning.