Lockdown Day 13: Rainy day
One of the things that I really like about working from home is the ability to prepare breakfast every day for myself! To be honest, I’m not a huge fan of the breakfast that the office provides. Besides Tuesday, congee 粥 day which I love, the other days involve a lot of bread-y products; a lot of refined grains and little protein.
Last night, I put in my lovely Xiaomi instant pot a bit of steel cut oats, a whole apple cut up (it was bruised, one of the apples in my fruit pack), some chia seeds, golden flaxseed, and cinnamon.
I set the timer for everything to be ready this morning, and it came out beautifully!
It was so creamy, with no cream, and sweet, with no sweetener added. The natural sweetness of the apple and cinnamon made it delightfully sweet.
This morning I glanced across the way and saw that my neighbor had shoes and slippers airing out on her window sill, instead of the usual vegetables!
Today was pretty rainy all day, so it was actually a good day to stay in.
Of course our PCR test did not delay this time, due to the rain. We still had to go out around lunch time for our test.
Thankfully I had a lot of food ready to go. I toasted some bread and toped the slices with tuna salad, heated up some tortilla de patatas, and had some coleslaw as a side.
After work, I had an orange as a snack. Because then I was quite intent on doing the workout of the day from my gym, having skipped yesterday.
After working out, It was already quite late for dinner (past 11pm). Thankfully again, I had some food ready to go: frozen dumplings from the dumpling shop Shandong Dumpling 山东水饺 across the street, where I went a couple times before lockdown to stock up! The only thing I had to do was to wash the 鸡毛菜 chicken feather bok choy.
In this bowl, I had a mix of chive and pork dumplings 韭菜猪肉水饺…
…and cabbage and pork dumplings 白菜猪肉水饺. Cabbage dumplings sound boring, but I discovered once that I quite like this shop’s.
Since I’m running low on drinking water (and I normally would boil dumplings in bottled water), I first rinsed the dumplings to get rid of excess boiled the dumplings and boiled the dumplings in the double-strength chicken stock that I made with last weekend’s chickens. I then blanched the bok choy in it. And then I enjoyed the remaining chicken stock, sipping from a cup. No extra salt was needed besides the savoriness that leaked from the dumplings to the broth.
I closed off this evening with looking for the Weibo post from Sunday that I had seen before, about the lockdown in my district. I didn’t find that post, but found this other one about constructing makeshift isolation quarters in a bicycle parking shed, for an old lady who was a close contact.
And here you can see the comments.
