I just realized yesterday that I completely blanked out my March post. The day just…came and went, and somehow I missed it. I didn’t even realize I’d missed it, literally until Sunday, April 12th. I don’t know if that’s the way it is for you right now, but my days seem to be running in that vein lately. And it’s not even like things have changed that much for us in the midst of the Covid-19 pandemic, since Ben and I both already worked from home. I’m not able to take Marji to the dog park or the beach, but we take walks whenever and wherever it’s safe to do so given social distancing guidelines. But, suddenly I feel like I need hazard pay each time I go to the grocery store, I’ve learned how to sew a cloth mask, and I need to take a Xanax if I plan to watch all of the evening news broadcast.
Despite all that, we’re gradually adjusting to the changes. I like that life is slower, I love that carbon emissions are down, and I’m discovering that one tank of gas is totally sufficient for a month. I get up in the morning and do a workout, take Marji for her walk, and then do some light housecleaning and get down to the business of writing.
Here is a video of me doing part of my daily workout regimen, which involves juggling while balancing on one leg on a Bosu ball. My whole workout is not this, and this was actually shot back in February so I’ve gotten better (and also a little slimmer), but I feel like this is the most noteworthy aspect of my workouts.
Beyond that, life is mostly about what we’re going to have for dinner that night. So this week, I’m doing a daily post on Facebook detailing what we had for dinner the night before. Because this is our world now. Since I’m doing the posts on Facebook about our dinners, it seemed that would also work well here.
So… Ben is vegan. I’m mostly plant-based, but I do eat eggs and occasionally fish. Our dinners, however, are always vegan since we eat together. Last night was pizza night (my favorite night of the week).
I make dough in advance following this recipe: https://www.foodnetwork.com/…/bo…/pizza-dough-recipe-1921714. They say it makes two crusts, but we like thin-crust pizza so we usually get three out of it. I divide the dough into three segments, wrap in plastic wrap, and pop them in the freezer, where they keep very well for weeks. In early afternoon of the day we’ll be using one, we take a dough out of the freezer and let it sit and thaw on the counter for a few hours.
We discovered Miyoko’s vegan mozzarella (https://miyokos.com/) a few months ago, and I was so incredibly happy. Vegan cheese has come a LONG way, y’all. I’m not a fan of Daiya or a lot of the early cheese options for vegans, but IMO Miyoko’s and Chao have really changed the game for plant-based eaters.
Ben is the cooker of the pizza ninety-nine out of a hundred times, because he knows how to do that thing where he throws the dough in the air and it spins and flattens out and stuff. I can’t compete with that. Also, his pizza tastes amazing. He makes his own red sauce using diced tomatoes, tomato paste, salt, pepper, sugar, as well as dried oregano and basil, and some balsamic vinegar and sometimes some crushed red pepper. Then, he adds the veg mozzarella, a Field Roast (https://fieldroast.com/) Italian sausage (again, obviously vegan), and whatever vegetables we have on hand. Last night, it was onion, red pepper, mushroom, black olives, and zucchini. I’m also partial to broccolini (which is what we had on the pizza pictured), spinach, or broccoli rabe. Once fully loaded, the pizza is baked in an oven preheated to 450 degrees for 10 to 12 minutes.
And that’s what life looks like ’round here. What about you? Did you celebrate Easter? Are you sitting down to dinner, or just grabbing food when you’re hungry? How has life changed in your realm?
Kait Carson
Charlene D’Avanzo 
I find it interesting that you are not the only one that has mentioned how posting what we eat on social media is increasing in numbers. I have done that myself and never did before so is that really a reaction to being in isolation? Who knows but it is interesting nevertheless. Thank you for sharing.
Bosu juggling! I’m impressed. My workouts are far less original. Vegan pizza looks good. Staying healthy at home and writing.
Oh Jen! The juggling was AMAZING! You are an inspiration. (My husband’s pizza: bacon bits, left over burger from grill. Oh dear…..)
I am in awe about the Bosu ball juggling. I can’t stand on one of those with two feet, let alone juggle. I bow. And I love the recipes and how you all are coping.