Cool, warm, sunny, humid, and probably all in the same day.
Yesterday was another gorgeous day, once the sun came out. I was able to get some stuff in the driveway dried out, between the breeze, sun, and slightly lower humidity. I’m hoping for more of the same today.
Citrus continues to grow, added about 3 inches of dirt to the potato towers, and I think my other planting is still ok. Damn tree rats dig in the garden, but I think the mounds I built were undisturbed.
I did some moving and cleaning in the garage, and brought another 3 flats of cans out of the dark and into the light…. and then scrubbed them. Thoroughly. Something is eating the poison block in my rat bait, after it sat there for a month unmolested. I’ll have to put some extra bait out and refresh the block. I really don’t want any rats at this point. Too much food out.
Which brings up the conundrum, do I take an opportunity to restock? Or do we just get a bit more hardcore and start with powdered milk, liquid eggs, and mostly canned for fruit and veg? For that matter, I’d like to get more meat in the freezer, despite the increase in prices. And by more meat, I’d like about 30 or 40 pounds. I’d really like more, but don’t even have the room for that much. I normally have 6 dozen eggs in the garage fridge, 10 pounds of ham, anything I haven’t broken down and frozen yet, 6 pounds of shredded cheese, a bit of beer and wine, soda, bread etc. and most of that is gone. Looking in the freezer, I’m short chicken and steaks too.
Does it make a difference if I can get it delivered or curbside, and don’t have to go into the store? Yes, I think it does from an isolation and disease risk point of view. But it certainly costs more and selection is limited.
Both my wife and I have work obligations outside the house this week. My main customer has a bunch of issues that need to be resolved in person. My wife has to make a site visit for a project. If we’re breaking isolation anyway, shouldn’t we restock too? Or should we just minimize our exposure, do the job and get home?
It all depends on how you judge the current risk of infection, the long term outlook for the economy, availability of product, inflation, deflation, and other variables too. Simply staying home and getting hard core on eating preps is the easiest and least risky choice. UNLESS things are going to be worse in 2-3 months. Re-stocking buys another couple of months beyond that point.
Decisions. Risk. Reward.
Dinner was spaghetti noodles, frozen meatballs, the last of the leftover ribeye roast, and surprise! leftover birthday cake from the bottom of the freezer for dessert.
Stay in, stay safe.
nick