Day 228, self quarantine:
Wednesday, October 28, 2020
Six more days.
I’m freaking out.
Wednesday, October 28, 2020
Six more days.
I’m freaking out.
Yesterday’s local news:
“Philly health commissioner urges families to avoid holiday gatherings as COVID-19 surge continues into fall, winter months.”
Yeah, thanks Donald, even your buddy Putin issued a nationwide mask mandate yesterday but sure, we understand you live in an alternate reality where the virus is “over” and Gary and I don’t mind spending the holidays alone without our kids.
MUCH.
Fuck you, Donald.
Yesterday’s other Donald news was something he bleated at his Nazi rally in Michigan:
"Three weeks in, Joe is shot, let's go Kamala, are you ready?"
Wait, wut?
Yeah, you read it right and it means exactly what you think it does.
Even if it is his usual imbecile speak.
So besides the outrageous homicidal remark about Joe, it’s pretty obvious Donald doesn’t like women and he really doesn’t like women of color.
Let’s hope next Tuesday night is his worst fucking nightmare.
As I tweeted to Donald yesterday, “Can you believe ANYONE is this criminally mentally ill and ignorant, let alone the fucking President of the United States?”
I seriously never hated anyone so much.
As you can probably tell, I really don’t have much to say right now that isn’t fueled by white hot anger and won’t offend at least one of you, therefore, I will stop before I tell you what I really think.
Instead I will step back, breathe, and share my favorite potato recipe.
Crispy salt and vinegar potatoes
Ingredients
- 2 pounds baby Yukon Gold potatoes, halved, quartered if large
- 1 cup plus 2 Tbsp. distilled white vinegar
- 1 tablespoon kosher salt, plus more
- 2 tablespoons unsalted butter
- Freshly ground black pepper
- 2 tablespoons chopped fresh chives
- Flaky sea salt
- Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan; add water to cover by 1”. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry.
- Heat butter in a large skillet over medium-high heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with remaining 2 Tbsp. vinegar. Serve topped with chives and sea salt.
There you go.
But I use vegan butter.
So here’s my advice to myself, you may wanna do the same.
Stay busy this week, avoid the news, don’t talk to anyone unless you have to, and try not to think beyond the second you’re living in.
And holy hell, make those potatoes.
Oh, and maybe meditate on a certain orange vulgarian dropping dead today.
Meditate hard, please, like your life depends on it.
Because it does.
Happy Wednesday.
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