This morning the Premier of Ontario declared of state of emergency in our province and ordered all bars and restaurants to close immediately if they cannot offer take-out or drive-thru options. I feel relieved.
This morning I woke up and ordered a GoPro, which I’ve wanted for a long time. I was looking forward to getting one for my upcoming bachelorette party in Portland, Oregon, which is all but cancelled now. We’ve been talking about this trip for months, maybe even years at this point, but I can’t think about that right now. I’ll bottle up my crushing disappointment for the moment and revisit it later.
So, a GoPro. It’ll be here on Thursday, because the world outside somehow continues to function despite all evidence to the contrary. I’m trying to focus on what I can control, and the one thing I can control right now is how I choose to spend my endless stretches of free time. What kind of videos will I make? I don’t know, I guess we’re about to find out.
I’ve also renamed my kitchen the Quarantine Canteen. Here’s what I’m working on this week:
No-Knead Crusty White Bread (King Arthur Flour)
I had a bread fail yesterday that made me really upset. There’s no space in my brain for letdowns right now! Trying it again with this recipe; it’s aging in the fridge now and I’ll report back once I’ve baked it.
Blondies, Infinitely Adaptable (Smitten Kitchen)
It is impossible to mess up this recipe, and it’s so good. Double it, cut the bars in the fridge, pop them in the freezer, and have treats for days (or hours, you do you).
Easy No-Roll, No-Stretch Sicilian-Style Square Pizza at Home (Serious Eats)
Carbs. Carbs! CARBS!!!