Back to where we were a year ago

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And it’s 2020 all over again.

We’re back to enhanced community quarantine (ECQ) a.k.a strict lockdown where you need quarantine passes or IDs if you are an essential worker i.e. healthcare, food service, and logistics.

And just like last year, this stupid and incompetent government still doesn’t have contingency plans!!! The presidential spokesperson said wait for the details on Monday… WTF!!! why can’t they treat this with urgency?! People need to go to work on Monday and there are no clear rules on transportation, financial support for the most vulnerable…

But unlike last year, we are now logging 10,000 new COVID-19 cases the other day. And these new variants are overwhelming us as the government is bungling our vaccine procurement.

I knew I would be so distressed so good thing I was able to make it to the Fabric Warehouse along C5 before everything shuts down. I bought 18 yards of fabric to make into curtains. By hand. To destress. To relieve me of my anxiety.

I just sewed one panel tonight and finished it at 2 am today. Photo by CallMeCreation.com

I have seven panels to finish until Easter Sunday so I guess I will be pretty occupied until April 4.

Since weekdays bleed into weekends and the distinction is getting blurred once more, I am putting more effort in cooking on weekends, just to make it distinguishable from workdays. So every weekend, I barbecue meat on skewers or chunks of chicken in sauce, grill stake, or do Korean barbecue… Just like what we did when J was still here.

Just because he’s no longer here doesn’t mean we can’t have good food regularly. I am getting better at starting the fire and have ember as soon as possible.

On a related note, the girls are now learning to eat spicy food bit by bit. Last week I ordered the spicy Korean fried chicken from Jjangkae along Kalayaan Ave just the other day. Yes, they struggled but at least it’s a vast improvement from before when they simply had refused anything with a hint of spice.

Spicy Korean fried chicken with side dishes. Photo by CallMeCreation.com.

Although this is not really spicy but at least they’re already eating yellow curry (either the Otogi brand or McCormick). It will take a long time before I would be able to serve Thai green curry or red curry. I still have all those Thai and Malaysian curry mixes (rendang!) here stuck in my shelf. Because no one eats them here except me and J.

Ah one of these days I’m going to cook them and send to friends who are stuck in condos with no proper home-cooked meals.