Category: london lockdown

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The Seventh Week

We are about to enter our seventh week of lockdown.

I’m getting quite used to our new normality. Of course I miss restaurants, galleries and live music a little, but the truth is that we didn’t used to do these things that often.

I find myself baking and cooking much more than normal with four hungry adults in the house. We’re going to roll out of lockdown, I suspect, based on the trays of brownies, shortbreads and breads that we’ve been eating. Whether it’s comfort eating or what, we’re certainly eating a lot.

Where I’d normally do a supplementary shop each week to top up on bread and fresh vegetables, I can’t do that now, restricted to one delivery slot a week by the online supermarkets and not wanting to send anyone out on an inessential journey.

I have to plan ahead meticulously to ensure I don’t forget anything essential. It’s made me more careful and certainly more creative, substituting ingredients where I don’t have exactly what I need.

I made a malt loaf last week, my first ever, and couldn’t get black treacle for love nor money for some reason. Baking goods such as flour, yeast, eggs and sugar have all been really tough to get. So I substituted a few tablespoons of pomegranate molasses instead and it tasted delicious. The smugness at my own ingenuity was not pretty to see.

Bread baking skills have been essential, so I’ve been baking rolls, baguettes and loaves, finding some brilliant basic recipes. The offspring aren’t fans of sourdough so there’s been less of that.

In the first few weeks of lockdown I couldn’t get a supermarket shop at all, and resorted to midnight trawling of websites to see who would deliver what. As a consequence we’ve found the worlds best sausages from a farm shop in Lincolnshire (seriously good), and a South East London butcher whose beef is to die for. Small producers, both, with care for their animals at the heart of their production.

The experience has been so good that from now on that’s where my pork, beef and sausages will come from. I think that anything that we can do to help support small farms or producers at this time is a good thing. Once up in Skye we’ll source local equivalents and eat them less often to make it affordable.

It’s heartbreaking to think of how many small makers and companies will go to the wall in these tough times.

Stay safe, and I hope that you are all managing to survive this new reality, however temporary it may be.

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Easter bread and no eggs

The chocolate eggs I ordered two weeks ago for the family didn’t arrive in time for the Easter weekend. This feels like a bit of a first world problem, to be honest, so we’ve all agreed that we’ll enjoy them if and when they arrive later this week, and in the meantime to mark the day, I made Tsoureki.

Hugh remembers this from his days in Istanbul. I’d never tasted it before, but was up for a voyage of discovery, and bizarrely I had most of the ingredients needed in the cupboard.

This is a special Greek Easter bread sweetened with sugar, enriched with egg yolks and made fragrant with orange zest and mahlep, a curious spice made from cherry kernels. I had a packet of mahlep powder gifted from a visit from relatives a year ago and had never used it, not really understanding what it was or what it added.

The bread was soft and doughy, a cross between cake and bread in texture, and sweetly fragrant. We nibbled some as it came out of the oven yesterday, and will eat the rest with honey for breakfast with our coffee this morning.

Thinking about it, if the chocolate eggs had arrived in time I wouldn’t have searched for a celebratory alternative. A perfect example of creativity blossoming in adversity in our current captivity! And a delicious one that will form a part of our Easter celebrations from now onwards, I think.

New beginnings.

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New Realities

My new reality, along with millions of others, has shrunk down to a world of home.

Everything is changed.

Work continues, albeit remotely, with conference calls and Zoom meetings run from my hastily erected desk in the bedroom. With two young adult stepsons, a husband and a dog in the house, everyone has carved themselves a small corner of space wherever they can. The house is bursting at the seams.

It’s important for me at times like this to build new routines to help smooth the passage of the day. A mug of tea and a biscuit in gaps between calls (even if it’s a home baked one. Hell, especially if it’s a home baked one).

Lunch half hour with Hugh so that we can connect over a sandwich briefly before the afternoon restarts.

An hour after the meetings subside in the afternoon to enjoy a book before starting dinner preparation.

Despite the fact that we all spend our days in different rooms, coming together as a family for dinner in the evening, all eating at the table and chatting, is an important part of the day for me.

Important not just for sustenance (there seems to be no natural limit to the number of Oreos or Doritos that teenagers can consume during waking hours) but also for connection and mutual support. Whilst we are all here together in enforced lockdown I want to make the most of our time together. With the boys at 19 and 22 who knows when we will do this again.

The evenings have morphed into lettuce eating competitions (I’m saving the pics from that for blackmail purposes with future potential grandchildren), poker games and Cards for Humanity sessions as well as the inevitable films and Netflix.

It’s nice. It’s our new temporary reality. Whilst the Coronavirus rages in London, it’s the best we can do to stay safe and take care of each other.

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London Lockdown

The streets and squares are empty here in London. It’s quite surreal for a city that was packed with people only a week ago. I know that they’re in the houses and flats somewhere, living their lives behind the windows, but it feels deserted.

London is now officially in lockdown. Bars, restaurants, cafes, gyms and businesses closed. Very limited public transport. No cars on the road.

Buying food is now a problem. We have some stores of dried and frozen food, but have no idea how or when we will be able to buy more. Online food services are overloaded and either suspended or not taking on new customers due to demand. The local Tesco supermarket has been stripped back to the bare shelves through panic buying.

I have bread flour, and when my current loaf runs out I will bake bread at home. Sourdough, flatbreads, rolls, scones. As long as I can source flour we won’t starve. I know how to make meals from scratch and cook with the dried pulses and grains that we always have on hand, but I do wonder how many of the generation who don’t cook this way are going to cope.

Perhaps this will be a reset for humanity. Maybe this will act as a very real warning that we have lived disposably, wastefully and with excess for too long. I believe that we will get through this, but I also think that what we will be left with when we do will be a very different world.

On the Skye build front- it looks as if work should start in the next few weeks at last, subject to contracts next week. If we still have builders who are able and allowed to work, that is. I can’t think in chunks of more than a week at a time at the moment so where we go from here is very uncertain.

Both Hugh and I wish that we were a year further along and had the resources of the croft behind us for isolation, but there’s no merit in that thinking. We are here and we need to make the best of our current reality. All this has done is to re-strengthen my resolve to be more independent – to grow vegetables, keep a well stocked pantry of essentials, and build the life skills to get through such times as these as easily as possible.