Dinner Diaries: March 8, 2021

Bread for the bread-obsessed kids.

Our weekend routine now involves making loaves of bread. I’ve been using this really easy recipe that makes two loaves, and they turn out perfectly every time. My kids can power through both loaves in 48 hours if they’re not rationed.

The past two weeks were good dinner weeks. One of my favorites was when I made shwarma marinated chicken roasted with chickpeas and onions, and stuffed it into pitas with yogurt, feta cheese, and cucumber. I also made Ina Garten’s Israeli couscous salad with tuna, a red pepper pesto pasta dish, and Madhur Jaffrey red lentils. Now it’s Alex’s turn and I’m looking forward to marinated shrimp, Vietnamese chicken skewers, and arepas with cheese and plantains.

News has seemed especially gloomy to me lately. I hope we reach some kind of pandemic turning point soon, because the tedium is real. At the same time, my own family will reach a turning point regardless in June, when the kids go back to preschool. It’s exciting, but it will also be scary if we still haven’t been vaccinated by then. If we have, things will “go back to normal” for us, although probably a normal without indoor dining, dates at bars, unnecessary shopping trips, etc. The kids’ social circle will be confined to their preschool friends, and I imagine we’ll either still not socialize in person, or only socialize with other fully vaccinated adults (assuming we’re in that category by then).

Most of all, I’m tired of thinking about all of this. I want this layer of concern removed. I now understand why people get “pandemic burnout” and stop trying to protect themselves. It’s just like compassion fatigue! There’s only so much you can care.

On a positive note, things here remain okay. Lots of outdoor time. Lots of cooking projects. Lots of yard work. It’s almost spring, and soon we’ll be able to see which plants were killed in The Big Freeze and which will be back.

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