-=> Quoting Michael Loo to All <=-

 ML> times of light traffic

Yeah, what's up with everyone?
     
 ML> Harriet had to wait 8 days in state-mandated quarantine before
 ML> she got her negative, from which you can draw your own conclusions.

You guys don't have rapid testing? We get results in an hour and
essential workers coming here who get their 14 day self-isolation
period waived and go straight to work get tested daily. The remote
diamond mines are doing their own daily testing on site for southern
fly-in workers who get charter flights out of Edmonton and bypass
Yellowknife entirely.

 ML> Jerry got released to his mother's care

That sounds encouraging.
     
 ML> it hit 101 up here

That must be hard to take even if you're accustomed to hot climates.
I have lived here so long I can barely tolerate 80 any more. We
topped out at 82 here, didn't set a record and look forward to
thunder showers later tonight and cooler weather the rest of the
week.

Due to what we consider excessive heat here we held off having a hot
meal until 10 PM. Roslind picked the first of her kohlrabi, diced
the bulbs and boiled them briefly with diced carrots and fresh
marjoram. They made a delightful side dish to mac and cheese with
sliced up Smokies. Not fancy, just good, with minimal stove time.

--MM

Kohlrabi and Carrots

2 md carrots, peeled and diced
2 sm Kohlrabi bulbs, peeled and diced
salt
2 tb olive oil or melted butter
1 tb vinegar, lemon juice or dill pickle brine
pepper
fresh marjoram or other herbs of choice, stemmed, chopped

Bring salted water to a boil and cook the carrot for 6 minutes, the
kohlrabi just 4 if young and tender. Drain (reserving the liquid for
the stock pot) and dress with the remaining ingredients.

Cauliflower florets make a nice addition.

JW

---
  
Cheers

Jim
        
... I was so hungry I ate a vegetable!

___ Blue Wave/QWK v2.20