Don't ask if they've been tested
Lynley Jones
Here’s why we ask:
We’re afraid. We’ve been hearing it’s coming. We’ve heard so many things. It’s like the flu. It’s worse than the flu. It’s like drowning. It’s no big deal. You get it from touching surfaces. You get it if they sneeze on you. You get it if you don’t wear a mask. You get it if you’re over 60. Or if you have health problems. If you’re not like me. Or worse, if you’re just like me. Has it finally arrived? Is this what it’s like? Can I be sure? Am I safe?
But here’s what they may hear:
You are a data point.
Here’s what they need to hear instead:
I care about you. I’m so sorry that you’re sick. I’m so sorry you lost someone close to you. My heart is heavy for you. This is terrible and you shouldn’t have to go through this. I wish I could be there. I’m with you. My heart is with you. I’m so sorry.
Testing:
Is still, infuriatingly, not available to most people who have this disease. Most people with Covid-19 will never be tested for it.
Is not necessary to diagnose a viral infection. (Think of how many times a doctor has told you you have a cold or flu, with no test.)
Was, until a short time ago, the one thing your friend or loved one wanted more than anything. Until now, when all they want is to get better.
Is now irrelevant. Because they are sick, and they are alone. They don’t know when and if they’ll get better. What they desperately need to know if that you are there for them. Even though you can’t be with them physically, you are still with them.
Dinner: Chicken Tacos
My shredded chicken for tacos (snapped just in the nick of time, before the sun went down. Whew!)
When I tell you these were tasty tacos, I mean they were tasty. I love a good taco, but man. Here’s my simple chicken taco strategy:
- Poached 3 chicken thighs in salted water with carrot, onion, a smashed garlic clove, several sprigs of parsley, several black peppercorns and a bay leaf.
- Shredded the chicken, then added it to a pan with sauteed onions, a minced serrano chile and a little more salt. Added a few splashes of the poaching broth, a pinch of ground cumin and another pinch of salt.
We didn’t have any cilantro, alas. That’s one of those ingredients that just doesn’t last. As the weather warms I’m planning to grow it in the backyard so we’ll have it through the season, but for now, it’s pretty scarce. So the green sprinkles you see in the pic are actually parsley :)
(PS - If you’re new around here, welcome! Adventure Kitchen is a local, small-batch maker of original spice blends and prepared foods, and I’m the founder and chief creator. Separately, I send a weekly email with recipes and cooking suggestions. If you’d like to follow along with that, you can sign up on this page. And if you’d like to support my small business, you can buy our spices online. We ship everywhere of course, and we deliver locally for free!)