Wednesday, May 13, 2020

Everyone could bring their own wine, glass and chair. That's what we have done here!

There is a pie shop in my town on Cape Cod that makes fantastic savory pies: Chicken (of course), but also a "turkey gobbler" and a pulled pork pie. The gobbler has stuffing and cranberries as the topper. The pulled pork has corn bread as the topper. I believe there is also some type of lobster pie...

DianeS, I'm working on re-entry processes and tactics and will let you know what I come up with. Honestly, I'm thinking about it a LOT! And it seems like I'm going to evaluate each situation and try to respond appropriately.

BTW, my second book club just sent out a query today asking, "Is it time to meet this month or is that too soon?" Remember that our county hasn't seen a new confirmed (tested) case in the last 4 weeks, so it's a different situation here than many other spots. Of course, "no new cases confirmed" doesn't mean that there aren't any new cases here. Or that things couldn't blow up two weeks from now. Hence, our collective jitters.

It also seems that everyone's not only a bit careful, but also a bit agoraphobic after two months of practice sheltering in place.

Had a big conversation with my therapist this morning about all these issues. I'll post more about it tomorrow.

Wish I could send you a serve or 10 Diane xxx I would if I could

Our governor just held a press conference. He thanked everyone for staying home, allowing the state time to build capacity with more hospital beds, ventilators, ppe, and flatten the curve. We will begin opening May 18, with small retail stores and other small businesses, with certain guidelines. Also, Gatherings of 10 people or less, but still with social distancing, will be allowed. So a book club, or church committee etc. To me, a much bigger surprise, bars and restaurants and hair salons can plan to open June 1. He did not go into detail about what that will look like.

He emphasized again that the stay at home order was to buy us time to prepare, and now that we're moving into the stay safe phase, cases of infection will go up. The goal as stated is to keep infection rates at a simmer, not a boil.

It's weird to think I could go to a restaurant in a couple of weeks. I will consider it, if it's outdoor dining, and learn what kind of social distancing they're using.

I'm also wondering if I might be able to go into my classroom in June so I can physically put together my cumulative files to wrap up the paperwork part of the year.

Evolving yet again.

The restaurants down here vary in their interpretation of the rules. Some are super careful and some a bit less so.