A Week at Home

Since I wrote last week, I’ve been working from home, and things have calmed down a bit. While coronavirus communication is still at the forefront, I am able to work on some of the things I used to work on daily, like news stories and press releases. Various departments at my university are working hard to give back, and it’s been nice to share some positive news.

I’ve gotten into a pretty good routine working from home. I wake up and have some tea with apple cider vinegar and honey and check emails. Around 11, I usually have daily meeting and drink a smoothie made with kale and spinach, berries, ginger, turmeric, Amazing Grass immune-boosting greens, marine collagen, chia, and flax. I have lunch around 1:30 or 2, and one of the best parts about working from home is that my veggie burgers aren’t soggy! I’d like to say I close the laptop up around 5, but I usually work throughout the rest of the day, although I take breaks to make dinner. Last week, I made crispy tofu (breaded with almond flour). green beans, and sweet potatoes.

I have been keeping up with my workouts pretty well. I have taken a few walks outside, but my workouts are mostly confined to my living room and are a combination of weight-lifting, body-weight exercises, yoga, and stretching.

I needed some groceries and essentials (like contact solution and dog food), so I used the Target drive-up pickup and ordered delivery from Aldi. Both went fairly smoothly, and I got a good haul from Aldi that will last at least two weeks.

Meals for the week will include tuna steaks with broccoli and sweet potatoes, veggie burgers with cauliflower gnocchi and roasted carrots, salmon with green beans and cauliflower rice, potato tacos with homemade chipotle sauce, and broccoli and cauliflower patties with kale gnocchi.

The weather last week was fairly mild some days, so I took Oliver for a few walks. I don’t often see many other people outside, and I usually wear a scarf around my mouth and nose–I understand that doesn’t protect me, but I am trying to be sensitive to others. This week, it looks like some days will be in the sixties. Some of the parks around here are closed, but hopefully we can get out for a small walk. For the most part, we’ve been totally inside, aside from having some unfortunate car repair issues and needing to swap a laptop out at work.

I have spent a little more time watching shows. Last week, I started Little Fires Everywhere. I read the book last year, and so far, I think they do a good job portraying it. I also started High Fidelity, which I am really enjoying, and Tiger King, which is as crazy as all the memes say it is. I’m a little bummed I can’t go to the library, but I have been re-reading some of the books on my shelves. I’ve also cleaned things that don’t usually get deep-cleaned and spent some time baking things like banana bread.

We took a couple drives through the woods this weekend and mostly spent time at home. On Sunday, I made some homemade chicken and veggie soup with gluten-free garlic biscuits–a great Sunday meal for a cold day at home.

To be honest, I am having a bit of a hard time this week so far. I am devastated for all those who lost their lives and loved ones, and with all of the constant bad news, I am feeling scared and depressed. It’s hard not to let the media drive fear. I found out last week that the reason for my hyperthyroidism is the nodule I had biopsied–it’s producing its own hormone. I start medication for that this week, but it’s just kind of a reminder to me that not everything in my body is functioning the way it should, and I can’t imagine the fear of those who have weakened immune systems or underlying conditions. This is a very scary and unsettling time, and I pray that the nation begins to make positive progress and that we continue to stay safe.

Have you all been staying in totally and using delivery services, or are you going out for essential things? If so, what are you doing to protect yourselves and others?

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