Day 4 – burning questions

The Coronavirus updates have been mainly focussed on the school closures which take effect tomorrow afternoon and the fall out from that. There’s a number of stories circulating about whether or not London will be locked down. At the time of writing it looks unlikely. By the time the blog is published the whole country could be, that’s how fast things are changing at the moment.

I’m back at my home working desk today. Working on a few ideas on how we can provide people with interesting things to keep them occupied while at home.

Yeast

Mead, bread and beer yeast

I’m trying to keep busy with home stuff too in a way that keeps my body and mind active and less focussed on the news.

Some of the things occupying my mind include:

  • Can you use beer or mead yeast in bread?
    We’re down to the last few grains of the bread yeast and can’t seem to buy any at the moment.
  • Which are the quickest vegetables to grow?
    I remember growing mustard and cress at school which took days. But with the lack of eggs, cress sandwiches sound less appealing. It may have to be lettuce. Although having written that, lettuce sandwiches don’t sound any more appetising.
  • How many cars pass my house?
    It’s definitely been quieter these last few days. I wish I’d thought of counting in the past as any figures gathered now would have no relevance.
  • Did I hear my neighbour cough?
    No. It was a car door slamming outside.

Pizza

Finally, I was rather intrigued to see that one of the pizza places near me are offering no contact delivery. They are guaranteeing that no one so much as breaths on the pizza from the moment it comes out of the oven until it is in the box. Which is then sealed.

The driver, they tell me, will place the pizzas on a clean empty box on my doorstep and then ring to say the delivery is there and, at a safe distance, watch until I open the door and bring it in.

In the interests of research I tried this last night. The pizza box wasn’t sealed. The driver didn’t ring me, he knocked on the door and waited for me to open it. Give him his due, the pizzas were on the step as promised. I asked him where my two bottles of pop were. He said they were what the pizzas were sitting on.

I’d love to hear your thoughts on some or all of the things occupying my mind at the moment, although the numbers of cars outside my house may be a difficult one for you to judge.

One comment

  1. Thanks to Guy on Twitter for this observation:
    “Beer yeast is very similar to bread yeast. Difference is in optimal conditions for growth / CO2 production – bread yeast better in drier conditions (dough). Beer yeast might need a bit longer to rise, like sourdough does.“

    Like

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