Family Chronicle: COVID-19

“The real winner of this pandemic are the nation’s dogs, who are experiencing unprecedented levels of People Being Home”

If you’re reading this far enough in the future, a bit of context may be needed.

As SARS-CoV-2 entered the United States a few weeks ago, we collectively looked at the ongoing experiences of China and Italy and jokingly compared it to Captain Trips.  Meghan and I studied the history of the Spanish Flu looking for parallels and worst-case scenarios.

The lessons learned from 1918 are being applied by health officials right now, in an effort to avoid a healthcare-system-crushing pandemic.  We can’t avoid contracting the virus, that is clear, but perhaps we can prevent everyone from catching it all at once.

In the middle of last week schools in the Commonwealth of Massachusetts started closing as a preemptive measure.  Many businesses did as well, including my own.  A few did not until they were ordered to. This all mirrors the experiences (and failures) in other countries that were hit by the virus first.

dogs experiencing unprecendented levels of humans being home

As I write this, the governor has ordered all schools closed for at least three weeks.  Large gatherings are prohibited, originally capped at 250 people and now capped at 25.

“These gatherings include all community, civic, public, leisure, faith-based events, sporting events with spectators, concerts, conventions and any similar event or activity that brings together 25 or more people in single room or a single space at the same time.”

— Governor Charlie Baker, March 15 2020

The ban also prohibits eating at restaurants (take-out and delivery are still allowed).  By extension that essentially closes most bars, since you can’t take drinks to go.  Bars garnered a lot of bad press over the weekend as people noted lines “out the door” at many downtown Boston establishments.

So basically we could go out if we really wanted to, but there’s no where to go right now.

Grocery stores are still allowed to be open, so people can buy things eat, but the doomsday preppers have effectively cleaned the shelves.  Stores have struggled to keep essentials in stock, including (oddly) paper products like toilet paper, kleenex, and paper towels, as well as the true essentials that never spoil, like bread, milk, and eggs.  Meghan witnessed someone buying five gallons of milk on Saturday. It’s like snow is coming.

french toast alert system updates for corona virus

Some businesses are instituting, or are relying on, work-from-home policies; unfortunately others, especially service-oriented jobs, are sending people home without pay.

I’m fortunate that I can work from home.  We’ve cleaned out the office so I can get real work done, and made a spot for Butter to curl up.  Meghan’s situation is a little murky, but so far as we can tell she will continue to be paid for the duration.

The kids are starting to get remote assignments from school.  I expect the pace will pick up now that a longer, mandatory stay-at-home order is in place.  Some schools in harder-hit areas have stayed open because they support homeless and needy children, providing much-needed meals and warm places to wash up.

Baba has been asking for advice on what social events to attend.  (answer: zero.)  My own parents have continued to live like nothing has changed, though they’re a bit less social than Baba.  All three grand-parental-units are in multiple high-risk groups.  Connecticut has been less affected by the outbreak so far.  I’ve got my fingers crossed that they’ll come through without contracting it.

SpeedSnail! Where are you?

I got a fish tank a year or so ago. It’s one of those Back to the Roots garden tanks that support a betta and three plant buckets. We had an alge problem, so we added a snail. He gets around a lot, so we call him the SpeedSnail.

(The fish is Fish Stick. It’s what was for dinner the night we brought him home.)

Yesterday, I noticed that the tank walls were getting a little brown. I decided today was the day to clear the counters and do some maintenance on the tank. The first part of that maintenance is to take out the plant pots.

So, I take out the middle pot. The roots are a little long, but not bad. Take out the far left pot. That one is ew and I may need to invest in new growth rocks. Then comes the one with the spider plant in it. This was an experimental plant. I look in the pot and notice one of the rocks looks strangely smooth. And round.

We collect shells. I have several snail shells from various beaches and our yard. So the obvious first thought is, “who put one of the shells in there?”

Then I look at the tank, and all the alge. I look at the tiger-striped shell in my pot. And SpeedSnail took a quick trip back into the tank.

He must have climbed up the feeding tube, gotten across the rocks, and discovered there was no water up there. He sealed himself up, and waited for the water to come back.

I watched him for a while before I left to meet Quinn for lunch, and spotted him sneaking a peak from inside his shell. When I got back to the house, he was busy hoovering up alge as fast as he could.

So, the snail had an adventure. The tank will get nice and clean again. FishStick can make aggressive moves against a tank-mate that can’t care less about what he’s doing.

All is well.

A project elided

After a few too many close calls, I approached the town about making our street and another into one-way lanes.  A counter-clockwise, 1.7 mile loop around the lake.

SilverLake, Wilmington MA
Silver Lake, bounded by Main, Lake, and Grove

The town said “no” for some very good reasons.  I knew they would, but I had to give it a try.  They paid the courtesy of taking it seriously, giving me a meeting with various officials, and explaining the reasons.

I had put an actual proposal together in case this went further.  I include it here for posterity.  Read it here: Better Traffic Around Silver Lake

Anchors Aweigh!

Living where we do, with a high water table, houses are obligated to have a large hole in the floor of the basement called a “sump“.  For those lucky enough to not know, a sump’s job is to collect groundwater before it seeps up through the floor of the basement.  You then evacuate the water with a pump, colloquially (and quite logically) known as a “sump pump”.

A sump pump is a replaceable part.  The typical lifetime is supposed to be around ten years, give or take.

We last replaced our pump in 2014.  I purchased a replacement unit from “Watchdog” that proclaimed it’s longevity, speed, and reliability.  This is that same unit, a mere five years later:

decrapitated watchdog sump pump
Notice the hole in the side of the housing. It was not there when I purchased and installed the unit.

The unit continued to work in some condition, until it didn’t.  It completely failed during a heavy December rainstorm this weekend.  I came into the basement early Saturday morning to find ankle-deep water on the floor.

Woe unto the person who does not have a water alarm or redundant standby sump pump.  That person would be me.

The pump is now replaced with a unit from a different manufacturer.  Hopefully this one stands up to the elements a little better.  We’re working on a water alarm as well.

Winter, New England Style

Ah, winter in New England. Go home, winter, you’re already drunk and it’s barely December.

Last week we had a snowstorm and we were home-bound for three days.  School was cancelled on Monday and Tuesday.  I worked from home both days and slowly dug out in the afternoons.

Snow on the back deck
We finally leveled out with over a foot of snow

A week later, temperatures reached 60° F.  I was walking around in shorts and flip-flops.  (I might be weird, but you have to admit that it wasn’t weather-inappropriate.)  The clouds dropped two inches of water on us.  With nowhere for the water to go, there are puddles and ponds everywhere.

Last night, the temperature rapidly dropped, the rain turned to snow, and we got a couple or more inches.  At least the end of the day cleared up with some sun.  The snowmelt, which became treacherous as night fell, was downright beautiful for a while.

Ice caught in mid-freeze
This water on the back of my car hadn’t finished freezing when I walked by.

Tonight, as I left the house to take the dog for an icy, slippery walk, I saw signs that we had some visitors during the day.  A hawk snatched a meal from our front yard.  Meghan left our Thanksgiving bundle of corn out for the birds and squirrels; it seems that we’re feeding the whole neighborhood instead.

Imprint of hawk wing in snow
Some small animal and a hawk came to our front yard expecting a meal. Only one of them was disappointed.

By this weekend we’re expecting to be back in the 50s with more rain.  The rollercoaster that is our local weather continues.  Whee!

Its been a while

I haven’t been posting much lately. Lets see what I’ve bee up to:

  • I’ve repaired 6 Chromebooks this week. There will be more tomorrow.
  • Apple is replacing a damaged iPad because I am wicked polite and prepared with documentation.
  • I’m not going up the 20′ ladder. Just no.
  • I’ve finished yet another stocking, except for the name. I’m putting it off because I’m not sure about placement. Probably, I should make it easy to remove and change if they want to.
  • Accidentally ruined my favorite hiking boots.
  • Took some pictures.
  • Knit a hat.
  • Bought Christmas cards. I’ll start filling them out as soon as I’m done with the stocking.

All in all, life has been pretty good!

Highlight of the Day

Meghan and I just heard an MBTA commuter train sound out “shave-and-a-haircut” on it’s airhorn.

New LEAF

Meghan got a new job here in town a while back.  More to the point, it’s two miles away.

I realized after a while that her car wasn’t really getting a chance to get up to operating temperature very often, even in the middle of summer.  She makes several trips throughout the day to various buildings around town, but they’re rarely more than a couple of miles per hop.

This is the worst-case scenario for a gasoline-powered car.  Her mileage suffered considerably: she was barely getting 20 mpg.  I knew that the car would shortly show signs of fast aging — this is part of the “severe driving” section of the manual.

After hemming and hawing a bit, we decided that the best way to protect our asset would be to go electric.  (I can’t say “protect our investment” because, lets face it, cars are not investments.)  Meghan is the best-case scenario for an electric: lots of starts and stops (which lets regenerative braking recapture lots of energy) and no range anxiety since she’s never far from home.

We did our research, tried out a few cars, and finally found a good match.

Introducing Meghan’s new-to-her 2016 Nissan LEAF SL

Meghan's New LEAF
Meghan in her new Nissan LEAF.

Another shot of the front:

Front of LEAF

Highlight of the Week

My personal highlight of this week:

Just finished a 20 mile bike ride with Meghan.  We’re sitting in a McDonalds in Danvers.  At the table next to us, we’re listening to a 99 year old guy (gonna be an even 100 next month!) come over and start chatting up a group of 80-something women.

Classic Marinara Sauce

Ingredients

  • 1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
  • 1/4 cup extra-virgin olive oil
  • 7 garlic cloves, peeled and slivered
  • Pinch of crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

Steps

  1. Pour the tomatoes into a bowl and crush them with your hands
    1. Afterwards, fill the can about 1/4 to 3/4 way with water; slosh around to capture the tomato juices and bits, and set aside for a moment.
    2. Use more water if you want a lot of sauce, or are finishing meatballs, or want it to simmer for a long time.  Use less water if you don’t have much time
  2. Slice the garlic cloves as fine as you can
  3. Put the pan on medium heat and add the olive oil
  4. When the olive oil starts to shimmer, toss in the garlic and let it sizzle
  5. BEFORE the garlic starts to brown, pour in the tomatoes, followed by the water from the can, and sprinkle on the oregano and pepper flakes.  If you’re using fresh basil, lay it on top.
  6. Turn down the heat and let the sauce simmer for 30 minutes to an hour.  It will get a nice orange-y color to the top.  You can reduce it until there’s no visible water, but no more than that – remove it from the heat if you reach that point!

Notes

  • This recipe is great because it’s tasty and doesn’t take a lot of extra work, but it does take time.  Expect prep plus cooking to be an hour.
  • You really want to use a heavy stainless pan, 12″ or larger.
  • Our local grocery store carries canned whole San Marzano tomatoes, and they are certified D.O.P., but they already have basil added (so we don’t actually put additional basil in).
  • I’ve tried using canned crushed tomatoes but it messes with the texture and flavor.  Crushing them yourself is easy yet so satisfying.
  • Our best experience was making meatballs at the same time, and finishing them off in the sauce.  The sauce picked up some extra flavors that made it sublime.

Source: https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce