covid19 Reflection

Wellness Check

Sometimes it feels looking back on my growing up years that if you were to weigh the cacophonous memories of childhood against the moments you could tell for sure you were loved and cared for the former side would be maxed out and sunk into the table. 

But I do have memories of my Dad looking at me with pride or small moments where he was able to express that love. They feel small but they exist and I hold them close. I will say even with the hard stuff rising to the surface like oil on water – I’m still able to talk to my Dad. I think because he always showed up.

Yesterday I called him up and said, “Wellness check!” It’s something we trade off saying during these Covid-times when it’s been a few weeks between calls. 

Over the years it’s often been 6+ months between conversations, so to have a period in March, April, and May of this year where we’ve talked weekly if not more, it’s been nice. Those conversations have been good and easy.

Wellness check! I say, but behind my words I’m wondering if he’s okay. 

We’ve been thinking about you today, I say.

We talk and he tells me how Joey (Cowboy Joey), one of my hometown’s “walkers”, died. Joey was in a local rest home and died from complications to Covid. 

Is it weird to feel sadness for a loss when you probably only interacted a handful of times but were also always reassured when you saw him or one of the other town “walkers” go by while running an errand on Wilson St? Reassuring because the fabric of your town was in its rightful position. 

It was also sad hearing of another rest home-Covid casualty from a building inspector I used to work with. He was a gruff barrel on stilts of legs and when he retired his parting gift to the City was a City vehicle “filled” with empty alcohol bottles he had unceremoniously left in the car. 🙃

But neither of us mentioned her specifically.

I have her on my calendar as “Terri died” but I’m changing that to Terri’s Anniversary, because the reminder feels too garish as written when June 18th rolls around and it’s been 7 years. 

And I think back, did I show up treating her with enough kindness? Did I not take her serious enough because of my Dad’s penchant for red flag relationships? Could I have been better? I could have.

I understand what you had to do but I also know my Dad misses you in all the ways that were and might have been.

Wellness check.

National Suicide Prevention Lifeline • 1-800-273-8255

Donate in memory of Cowboy Joey to Valley Sheltered Workshop, a non-profit organization that provides job opportunities to individuals with disabilities.

covid19 food

What I Did with 3lb of Garlic

because Costco of course!

We’ve had this garlic in the fridge for about a month and besides roasting about a cup and taking out a few cloves to cook with I haven’t done much with it and was getting a little antsy about spoilage and food-waste!

My thought when purchasing 3lb of garlic was that I wanted to make honey-fermented garlic and toum–a Lebanese garlic sauce. I’m most familiar with Karam’s garlic sauce that we get at the co-op and wanted to try making it myself.

Here we are a few weeks into our own self-quarantine (WA ‘stay at home and stay healthy’ order signed yesterday) and we have no lemons! 😂 So no toum-making for me. That’s okay, there’s plenty of other options when it comes to 3lb of garlic.

First on my list and the easiest to make is lacto-fermented garlic. I’ve been fermenting for 8 years and never made this. I can’t believe it either!

mason jars of garlic

I filled the jars with garlic and probably filled them too full as I tend to do. I then mixed up a salt water brine of 3 cups of filtered water to 3 tablespoons non-iodized salt and poured it over the tops. I was left with about 1/4 cup so not too bad on my estimation.

Placed a glass weight in each jar and covered it with pickling tops. I’ve since written today’s date on the jars with Sharpie so I know when to start checking.

There are many benefits to fermenting food but sometimes it’s also about delaying the decision of how you’re going to eat the food too. I’m saving it from spoiling but also putting off eating it just yet—in a safe way.

a line of garlic-filled mason jars

Next up was honey-fermented garlic. Another simple process, add garlic cloves to a mason jar, cover with honey (I used local Woodland Honey), use a glass fermenting weight to keep the garlic below the honey, and cover it with a pickling lid.

The small jar on the end is for the fridge and normal cooking.

Have you bought similar garlic? and What did you do with it?