This post contains affiliate links, because I like money, but I s2g I wrote this post before adding the affiliate links and the monetization does not affect my opinions.
im breaking out from lack of sleep but i also rediscovered some sparkly black alligator clips in my hair accessory collection so who’s the real winner here? (it’s not me (it’s digiorno))
I don’t know how to start this post, but in all honesty I’m just gonna bang out words until I’ve covered these past two weeks, not because I particularly feel like it, but because I want to maintain my posting record so far this year. I’d much rather be working on writing the long-form fiction story that I’m hoping will eventually end up novel-length, but here I am, so let’s do this.
Since my last update, I…
…ate a few things that I didn’t actually make myself(!!), including a morning bun, cheesy bread, garlic bread, and an XL combo pizza. Our food choices were definitely motivated by 1) things we couldn’t or didn’t want to make ourselves and 2) things that could be easily reheated for virus-killing purposes.
Honestly, going to the bakery to pick up our online order of pastries was really nerve-wracking, I think because the space was so small. They had tape on the ground to space out customers, but I had to pass way too close to people who were definitely not acting in the best interest of others.
The pizza and garlic bread, we had delivered (yes we tipped high), so that was significantly less nerve-wracking. The place we ordered from has their own delivery drivers (which is good because I HATE the exploitative Uber Eats, Grubhub, PostMates, Seamless etc. business model), and I found out that they use ChowNow, which is basically an online ordering middleman for restaurants that can fulfill their own orders. The restaurant pays ChowNow a subscription fee for using their platform, which has a solid UI. I just think it’s neat and a way more sensible, sustainable approach than what the gig economy offers.
…made a no-knead loaf of bread using this recipe and this recipe Frankenstein’d together (with some tips for doing the 2nd rise overnight in the fridge from here), because we don’t have a Dutch oven but we do have an Instant Pot. We didn’t even have an appropriate container to shape the bread in, so our loaf kind of turned out looking like unsliced biscotti.
baby’s first quarantine bread
It may have looked a little ugly, but it was definitely tasty! I threw in a bunch of rosemary we’d frozen a few months back, and it was really good dipped in olive oil and balsamic vinegar.