just trying to survive

I struggled to come up with something to write about in the newsletter this week, mostly because quarantine has become our whole lives now and I’ve run out of things to say about our new quarantined lives that I haven’t already said in the last several weeks’ newsletters. I feel like I’m mostly just trying to survive week to week, not really sinking or swimming, just floating. Just trying to survive, and that’s enough for now. Hope you’re staying safe and healthy, and here are a bunch of good recipes I made this week + good links to read as usual.

Quarantine cooking

Sheet pan chicken with chickpeas, cumin, and turmeric. Quick sesame chicken with broccoli. Sheet pan harissa salmon with potatoes and citrus. And my project this weekend was making fresh sweet potato gnocchi from scratch! (This recipe makes a ton too, so I froze a bunch of the extra gnocchi to use another time)

What I’m reading

We need to stop trying to replicate the life we had, The Atlantic. If your Zoom happy hours don’t feel satisfying, it might be because you’re trying to compare them to regular happy hours — and they just aren’t the same.

Three hours longer, the pandemic workday has obliterated work/life balance, Bloomberg.

Dear Therapist’s guide to staying sane during a pandemic, The Atlantic.

My restaurant was my life for 20 years. Does the world need it any more?, New York Times.

The new white lies of lockdown, The Atlantic.

How banana bread became the unofficial baked good of the pandemic, Well + Good.

You’re allowed to feel joy right now, Self.

Why quarantine could — but won’t — change gender roles at home, Gen/Medium.

The joys of logging off in the time of social distancing, Gen/Medium.

March, April, May: The city’s mood darkens as the crisis feels endless, New York Times.

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