And the Lockdowns Continue

"We're all in this together" is probably the lockdown cliché that has annoyed me most these past 52 weeks. And that mostly because those who keep saying it seem to like the ring but, practically, they have no idea what it means. All together? Really?

Like, all the small-business owners, forced to stand in line at food banks and all the unelected bureaucrats with their guaranteed $350,000 salaries?


Sorry to wax political. But since 'two-weeks-to-flatten-the-curve' extended into 'three-weeks-so-we-can-be-together-for-Christmas' morphed into 'protecting-the-progress-we-have-made' as the latest extension of pandemic restrictions promise to "continue indefinitely" here in BC, sabotaging the Easter celebration yet again . . .

It's hard to think of anything else. But I try.

The definition of insanity is doing the same thing over and over again and expecting a different result.

Whether we attribute that quote to Albert Einstein or an A.A. meeting attendee (seriously, such is the debate), the truth of it is indisputable.

Nevertheless, for a creature of habit who thrives on repetition and predictability, I have made so many positive changes and learned so many valuable things in the past year-and-a-half that at times I barely recognize myself—while at other times I'm shocked by the still-lingering stupidity and ineptness! But I keep trying; and, I suppose, that—and God's sovereignty—keep me mostly sane.

Today I made a sourdough sandwich loaf.

I have surprised myself by becoming that person who bakes every week. And that with sourdough. Bagels have been my mainstay, since they sort of substitute well for both sliced bread for toasting and buns for soup & sandwich. But they're actually a lot of work—a lot of hands-on. Besides which, I've been missing the good old-fashioned sliced bread, lately.

So, yesterday evening I attended an online sourdough class with Melissa K. Norris, a fifth-generation homesteader, and picked up some great tips and a recipe for a sourdough sandwich loaf. And this afternoon, after my granddaughter (the one who's a sliced-bread connoisseur) gave me the thumbs up as we toasted, slathered in butter, and devoured better than half the loaf, I went back to the cutting board, this time doubling the recipe. To my chagrin, however, it is now midnight and there are two fresh loaves cooling in the kitchen.

The following pic was my night lunch.

This recipe, though, is seriously the quickest and easiest of the sourdough recipes I've used, so far. It proofs only once, in the baking pan, is in and out of the oven in 30 minutes, and the crust stays thin and soft. I'm still in a daze and wondering why it has taken me so long to discover it.

When it comes to this sourdough sandwich loaf, I'll definitely keep doing the same thing over and over again (at least until after garden harvest in September). I'm going to expect the same results, be content with it, and stay sane.

And that, in spite of politicians and public health experts.