在家上班第十七周（7/6/2020）

周一（7/6/2020）

早晨起来跑步。回家以后一身大汗。

又不能远程控制了。那些人不觉得是个问题，觉得这是他们的工作。

下午请假半天，带聪去查眼睛。想着回来的路上可以一起去看一下Cindy，就做了点面包和烤麸给他们送去。前一天晚上发好面，第二天整形就可以了。

我包了两个紫薯的。

早晨就乱糟糟地过去了。

10：30的样子很迅速地带狗狗出门走了一圈，就准备回来做饭。她的眼科医生的时间在1：30。烤鸡腿的时间比较长，所以几乎需要提前一个小时就开了烤箱。

午饭：
聪：鸡腿
比尔：排骨

花菜番茄，给我和她做了两张萝卜丝饼，醋溜藕丁。

吃过饭，我们就去眼科诊所里。去的时候我开的车。到了以后在车里等。进去之前要量体温。

这次检查结果出乎意料的好。

回去的路上是她开的。经过Thomas Sweets，我们进去要冰激淋吃。她要了肉桂的，我要的咖啡的。看着狂风四起的样子，我开车到了Cindy家，突然袭击出现在她们家门口。


然后回家，过了一会就送她去画室了。因为今天是第一天，我进去看了一下，觉得地方没有我想象中大，而且她的位置在最门口，不知道进进出出的人多不多。

回到家，虽然雨没有倾盆下来，但是气温却下来很多，于是带着狗狗出门，走了一大圈，回到家，一身大汗。洗澡，做饭。

晚上我给比尔做了炒面，内容很丰富：

青菜，蛋皮，胡萝卜丝，虾仁，肉丝，洋葱丝。一样样炒过来。

给她做了一份西式的Lemon Garlic Shrimp Pasta。

她吃晚饭已经7：30多了。吃过之后还出门骑了一会车。

周二（7/7/2020）

早晨休息，带Rixi走了3英里多，回来也是出了一身汗。还是需要休息。脚后跟痛。回来以后定了gfresh的菜。

在公司的网站上看到的有图的新闻。

昨天晚上Wholefood订的菜早晨准时到了。

立刻就吃了玉米，他们说很甜。

看着苦瓜要不行了，就切丁和毛豆和豆腐干一起烧了一个凉菜。铸铁锅用上，剪了三文鱼，一袋Brussels sprout全部吃光。

我给自己烤了红薯。

因为今天要去跟冬梅见面，所以昨天晚上就发面，今天早晨回温整形，二次发酵后，烘烤出来的。揪了两团面，给自己包了两个芋头的。

拍好照片给冬梅看。

下午送她去画室回家的时候，在Hillsborough下雨，到了Montgomery万里无云。

给了冬梅面包。她给了我韭菜，莴笋叶子和黄瓜。

回到家，还是带Rixi出门走了两英里，满头大汗地回到家，做饭。然后赶在去接她之前洗了澡。又有时间的限制了。

接到她，回家后一起吃饭。

韭菜炒鸡蛋

咖喱牛肉胡萝卜

白菜冻豆腐

因为有了莴笋叶子，就又做了一张小饼。

晚上开了新的一盒cereal，蓝莓口味的，真不错。




周三（7/8/2020）

只要跑步回来在外面做伸展的时候，总能听到狗狗的叫声，一大早，听到她高亢的声音，还是很令人烦的。

上午一个会，开会之前10分钟才意识到应该炖汤。

午饭：
比尔：玉米和火腿肠
聪：鸡腿和菜饼
我：菜饼

四季豆肉末豆腐干炒了一下一式三份，非常美丽的一个番茄，很多茄汁，做了一个番茄蛋汤。蛋花形成的时候，很漂亮。每次看，都觉得很满足。

都是用微信叫他来吃饭。他的态度不冷不热。主要是依着他，不去上画画课，也不见得他就能态度好。



下午送她去画室的时候，她开的车，停车不错，拍照留念。

回家的路上，就是希望不要下大雨，回到家，才开始下的。但是也没有倾盆的感觉。

在家带着，最后看着雨小了，就带她出门走一圈。她自有主张的只想走一圈小taggert。回到家，做饭，洗澡。

接到她回家吃晚饭。

西兰花虾仁
平菇炒蛋
玉米山药排骨汤

她画画课回家后，都是一份一份地吃饭。

看了Stateless，还是很震撼，虽然知道是煽情的。


周四（7/9/2020）

早晨她发给我的。她新的作品。

还是老样子，带Rixi出门上过厕所后，我就自己去跑步了。

感觉脚步很沉重。

眼睛又不行了。

前一天趁着她在画室的时候，做了这个cookie的胚子，早晨冷冻拿出来，切好，烤出来，满屋飘香。切得有点厚了。

烤箱铃声响的时候，我正好开始开会。






中午我和比尔先吃。她上写作课。

西湖牛肉羹

煎馄饨，两个煎包子，剩下一点面，想做花卷的，没有做好。

她下午4点还有一个zoom call，所以就不去画室了。我一下子觉得轻松很多。外面热浪滚滚。下班后，我就在家看书，准备晚饭。

晚饭：红烧肉。我可是敞开了吃肥肉，基本上都被我包圆了。里面放了鸡蛋和油豆腐。犹豫了半天，举棋不定地问自己要不要放腐竹。

冬梅那里拿回来的黄瓜切丁，胡萝卜切丁，和菠萝丁和鸡丁炒了一个低卡餐。

中午把剩下的三根茄子都凉拌了，果然在蒸之前放在有白醋的水里浸泡了一会，颜色果然保持着紫色。

吃过饭，还是带狗狗出门走了一圈。回来自然是再冲了个凉。

看到落日。

不用跑出跑进，就觉得时间多了一份。找妈妈讲可视电话。叫聪一起来，因为只有她来，外公才来。她抓紧时间留了一个截屏。

周五（7/10/2020）

早晨起来，犹豫了一下，觉得根本不想起，但是想着一天下雨，根本就没有机会出门了。

跑到小拐弯的时候，来了一阵雨，居然就没有拐过去，抄了一个小近道，幸亏没有下大，稍微淋湿了一下。

回来log in，看到今天的号。

上午的会开得开心。

午饭：

清蒸小鲳鱼
腐竹黄瓜木耳
鸡蛋羹，给他们就加了蘑菇，给聪加了秋葵。
我给自己做了一张饼。

真的就是下了一天的雨。送聪去画室的路上，几乎就要放弃不去了。下雨把开车的能见度降到最低。好在等了一下之后，还是送她去了画室。然后去冬梅家取货。那个当，没有下雨。

回来吃了一个黄色火龙果，非常甜。

下午就准备晚饭，零零碎碎的时间尽量用起来。晚上的三个菜还都是很费时的。

韩式炒红薯粉丝：里面内容非常丰富：小油菜，洋葱，蛋皮，胡萝卜丝，绿豆芽，一点海鲜。每一样都要慢慢地准备和入锅。

番茄酿豆腐
油面筋塞肉，他实在是喜欢，吃了7个。觉得只要他高兴，大家都能很放松，家庭气氛开心就可以，吃一锅都可以。

当然好不了汤，玉米山药排骨汤。

等着要去接聪的时候，看了The New Normal的newsletter，里面有一篇写为什么大家都要自己做面包。

The coronavirus pandemic has radically changed our lives, shedding light on myriad systems that plague us on national and international levels. And it has also given rise to ungodly amounts of homemade bread.

First, anxious shoppers hoarded loaves of bread from the grocery store, emptying shelves before we even began wearing face masks. In response, many people took matters in their own hands and began baking their own bread. But flour mills couldn’t keep up with the demand, leaving grocery store shelves barren and sending bakers on a search for online flour sources. Yeast then became difficult to find, leading to the booming sourdough trend.

Everyone, it seemed, learned to make sourdough bread and starter from scratch. And even those who never quite made it to the sourdough stage of bread-baking dusted off their loaf pans to make insane amounts of banana bread.

But why bread? Of all the things in the world to cook or bake, what is it about bread that tugged at us in the pandemic?

Bread has been fundamental in the human diet since the earliest known agricultural activity in the Middle East, holding great importance in the grain-producing countries in the cradle of agriculture. In religion, sacramental bread holds significance in Christianity as one of the key elements of the Eucharist, not to mention earning a line in the Lord’s Prayer (“give us this day our daily bread”). In Judaism, unleavened bread is eaten during Passover in commemoration of the Jews’ flight from Egypt. Bread has always been everywhere, that much is clear.

And baking, especially when it’s done for others, can bring a host of psychological benefits. It’s a productive form of self-expression and communication, a form of mindfulness, a healthy distraction, and it also fits within a type of therapy known as behavioral activation. In all, baking can be a tremendous source of stress relief.

But what else is there about bread that has called to us during the pandemic? We asked our readers to explain why they chose bread over other options, and they provided some deeper insight than we’d expected. Here are their answers.

Because it provides a sense of control

“My first thought: I am capable of baking bread therefore I am not powerless. It’s a very therapeutic activity, where your mind and body unite to create something wholesome, and it’s very fulfilling to see the end result. Last, it is healthier than baking sweets.” ― Sofía Slawinska

“Baking bread has allowed me to feel successful in a time where there are many challenges and so much uncertainty. The smell as it bakes, the hollow tap to ensure it’s done, the first bite into a warm piece of bread is comfort.” ― Diana Everhart Hanna

“I have been baking so much recently! It helps me have some control and be creative in a frightening world outside of anyone’s control.” ― Emily Young

“When life hands you a furlough, make furloaves.”Because it’s fulfilling and relaxing

 “I’ve always loved the smell of bread rising. Plus, it feels so fulfilling to see the bread rise over the course of a few hours up to half a day, depending on what bread you bake. I’ve been baking bread once a week. My husband and 10-month-old daughter love it. I’m positive I’ll keep doing it once things go back to “normal.” ― Allie Gaebler

“Bread is homey, comforting, and gives a sense of what’s right in the world.” ― Linda Krajewski

“In this quiet time, in this time of deeper reflection, I am trying to bring back some of life’s pleasures that had become lost over the years, along with creating new rituals. Daily walks, Zoom cocktail parties with friends, afternoons lazing with my dog, cooking old family favorites, and getting back in the habit of baking bread.” ― Lisa Reavis Drum

“I have made bread in the past and have resumed doing so during all the time in the house now. I enjoy the sensory experience of combining the simple ingredients, kneading the dough, forming the loaves and baking it all into a magical food for myself and friends. It fills the house with a comforting aroma and fills my tummy with comfort.” ― Liz Graham

“I have always baked bread, but I decided to try sourdough during this time because I’m home and can take care of it. I stress bake, and I find making it more relaxing than any other thing I could bake. It’s challenging because the success depends on many factors... humidity, temperature, weather, etc. And bread is practical, as it has many more uses than cake or cookies.” ― LeAnna Ramsey Hawkins

Because it gives you roots

“Bread is fundamental.
Humanity has broken bread to connect and nourish since our earliest beginnings.
It is comforting, satisfying, and easy to share.
Bread is primal.
Bread is life.” ― Rachel Robertson

“Bread is what we all need and crave right now. It’s both salt of the earth, wholesome comfort food and the forbidden fruit at the same time (carbs). What could be more perfect? Life is confusing right now, and none of us knows what’s the right thing to do. There’s a certain comfort in kneading bread, knowing our mothers and grandmothers did the same thing to feed their family (OK, even if the KitchenAid is doing the work). So yeah, I’m fully embracing it.” ― Tammy Knox Miles

Because it honors your heritage

“My father, whose heritage was Mennonite, and his family went through the Depression with 11 kids, and I was raised to ALWAYS have flour and yeast in my house. I was also taught how to make my own starter for bread if yeast wasn’t available. So we already had it available.” ― Beth Victor

“My grandmother, who recently passed, was an American who moved to the Philippines to marry my grandfather during WWII. During the war, my grandmother would bake French bread for the American soldiers every day. Her bread turned into buns to make burgers, which led to opening her very own restaurant called The Beehive in Cebu City. I was lucky to inherit her bread recipe and have been baking her bread almost every weekend I can find yeast and drop a loaf off to each of my neighbors. I bake bread to honor my grandmother. In memory of Hazel Graham Gonzalez. My namesake.” ― Hazel Nicole Pokorny

Because it helps others

“The scent of homemade bread wafting through the neighborhood puts a smile on every face it reaches. I have been baking peasant bread for weeks and sharing it with all of my neighbors. Delicious, and everyone is so appreciative! It reminds us all of baking with Nana and happier times. The bonus is little to no chemicals in freshly prepared breads.” ― Lola Tortola

“I started baking bread to keep my elderly parents from going to the grocery store every two days to buy bread.” ― Taina Rodriguez

Because it helps you become a better consumer

“My motivations are a combination of trying to produce less waste, consume fewer processed foods, and pick up another skill to be proud of. I’ve had an unopened jar of dry yeast in my pantry for months. Stuck at home and stressed out, I thought this was as good an excuse as any to start. My first three attempts have gone... OK. I have lots of room for improvement!” ― Kim Edwards

Because there’s time now

“I’ve been baking bread because I have the time now! I use to work six days a week on average, with my workday being close to 10 hours, and I didn’t want to spend my one day off inside baking bread. Now, in this endless house arrest, I’ve got the time to bake without feeling bad about spending my day inside.” ― Jackie Martinez

“I love making bread! But now I have the time to let it rise properly and put it in the oven at the right time, because I know I’ll be home!! I’ve made 8 or 9 loaves of ‘everything bagel’ bread.” ― Stephanie del Carmen

“I have more time on my hands, that I hadn’t had for many years. I hadn’t baked bread since my son was little and I was at home with him. I’ve always liked baking, gardening and other household jobs. I was simply too busy with work to pursue them.” ― Claudia Bouchacourt

And ... just because.

“When life hands you a furlough, make furloaves.”
― Me (I just made that up, as far as I know. And I’ve got two loaves proofing on the counter, as we type. ― Danni Steiner

周六（7/11/2020）

一早起来已经7点多了，差了几分钟闹钟就要响了。

下楼的时候，听到狗狗在吐。难道又是空腹的时间太长了吗？

带她上过厕所，我就出门去跑步。太阳已经出来了，跑得累。有两次停顿，坚持跑了将近5英里。

不用做午饭，但是晚上准备包饺子，所以准备揉面，和馅。

10点多的时候听到楼上有动静，但是她就是没有下楼，就上楼去看。她正在看School of Good and Evil，看得入神。好难得。我喜欢。想到心中存在的疑问，以为她不下楼吃饭，所以人心真实很难测。

她中午有zoom call，所以等她结束了再吃饭。叫了Mori的All You can Eat Combo。觉得叫得不错。

三个前台菜：
炸大虾
各类鱼
tuna
四个roll:
Mango Avacado
Nov. 20th (eel)
Salmon Lover (salmon inside and on the top)
Dark Angle (pepper everywhere plus tuna)，大家vote以后不叫了

两个entree:
鳗鱼炒饭
刺身拼盘。

我做了一个Miso汤和毛豆子，所以就非常丰盛了。

吃得非常饱。



她说zoom meeting非常好。








下午我看了HBO的新mini剧，一群科学家在南极一个个倒下的故事。

四点多，就开始准备晚上的饺子了。这是箕子。

这次包饺子安排得非常合适，真实最后一张皮包了馅。

不仔细看，看不出区别在哪里。

所谓好吃不过饺子。尤其是喝饺子汤的时候。

做了一个四喜烤麸，用了上次红烧肉留下的一点肉汤，还急中生智地放了好几块油豆腐。感觉丰盛多了。

吃过饭带Rixi出门消食。觉得脚步特别沉重。刚走到小区门口，就一阵雨浇下来。几乎就要叫比尔来把我们接回家。但是看着天边，还有着太阳光，想着一定是阵头雨。

事实是的。但是带她走得太累。但是想着早晨没有带她出门，心中有愧。

回到家，发现聪出门骑车，他也不在家。抓紧机会去冲个凉。果然没过多久他们就都回来占领了淋浴。

晚上看书，眼睛累。

她看完了school of good and evil，我查了一下，一看都已经有book 6了，她十分激动，说第一遍看的时候是看故事情节。现在看，从作者写的角度来看，觉得特别地appreciate。讲到了人物塑造。



周日（7/12/2020）

一早睡到闹钟响。睡得很熟。

想着今天又是高温，所以还是老实在家呆着，但是早晨带狗狗走去Montgomery Park，来回将近6英里，这样一天的运动任务就结束了。回到家9点半左右。发现聪还没有起床。洗过澡，下楼之后。吃的第一样东西是frozen yogurt。觉得太舒服了。这样的小确幸，生活中偶尔有些就很开心了。

中午她有zoom call，所以从简。给他煮了榨菜肉丝面。我自己喝了酒酿汤加两片面包，感觉很自由，可以随便乱吃。给她准备了冷面加上鸡肉豆腐干酱，切了点黄瓜丝，凉拌茼蒿，醋溜藕丁毛豆。她可是真爱这个菜啊。

下午看了Frida，看着自己想看的标记居然是2011年，几乎是10年之后才看了这部片子。本来想看《火线》的，没有想到网络的片源不给力，断断续续的。想想算了。现在入剧要谨慎，几个season的长剧除非特别outstanding，否则还是慎入。

晚餐：

绿豆芽韭菜
咖喱大虾粉丝。好吃的是粉丝。绝对的呀。
凉拌茼蒿
韩国辣白菜汤（他们说有点辣了）

吃过饭，他们去取菜。

狗狗看到他们出门就一下越到沙发上看他们离开。

看微信的时候，看到的，觉得有意思，就存下来，估计日后看看，也会觉得存下的不仅仅是记忆。

她上zoom课里，提到说要天天坚持写1000个字，不需要quality，只要坚持写。她问，is that a thing？我说，你以为我天天写博文，是为啥呢？