Maybe I’m kidding myself about these precautions, but … so far, so good. I do allow myself the luxury of lunches with friends, always trying to find noncrowded places and wearing a mask through whatever crowd there might be at the door, unmasking when seated.
I’m immunocompromised, so I still mask at the grocery store, post office, hardware store or anywhere there are lots of people together in one space. He wears a mask everywhere and still is reluctant to go to places where large groups of people are gathered – so, no symphony concerts, weddings or funerals, and only occasional dining out (and at off hours, at that). If he gets COVID, the business stops in its tracks. My husband’s business is a one-man operation. Oh … and we’re starting to have friends over to the house for dinner again.Įven though we’re vaccinated and boosted with everything available, we’re still cautious about how we engage with the world. It’s been a losing endeavor for some years.īut back to the rhubarb – I went out back to the wild area of the yard with some anticipation, pulled some stalks, got the fruit ready (adding some strawberries) and made, if I might say so, a mighty tasty dessert for the company that came over on a Sunday night. I have a new deer-proofing system in place this year, and if it continues to work throughout the summer, I’ll happily report on its success. Other than annoyance that this happened, I wasn’t all that upset, as I was only half interested in the project anyhow. I had thoughts of doing so last year, but the deer had decimated my rhubarb plants, eating the leaves and tromping through the stalks.
Or took much delight in making anything special. It was the first time since the start of the COVID era that I felt like making one. This is not exactly a big deal, of course, but it kind of was. I made a rhubarb crisp earlier this month.
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