I’ve been feeling somewhat unsettled the last few days with the rising number of Covid cases in our province. There are 164 new cases today. The government have issued more restrictions, though not nearly strict enough. Bars, restaurants, churches and other non essential businesses, including bingo halls are still opened. I have been feeling quite safe going to exercise and swim at the YWCA. Now, I am uncertain if I should continue. I was happy the ‘Y cancelled all group exercises. The decision was taken out of our hands. Though I could still swim and use the gym, I will forgo it, too until a better time.
The ‘Y offers virtual classes. I think there is something every day of the week. I’ve done them before. I am flexible. I can also exercise on my own. I will do qigong and perhaps yoga instead of swimming. I have my hula hoop for strength and aerobic training. Then there’s cross country skiing that I’m trying to learn. I really do enjoy the challenge of it. I got the falling part down pat. Now I have to learn the getting up and gliding. I have all winter. It’s a very good alternative to my daily walks. I look forward to posting about my daily skis.
we/ I need to think of these times in different terms. There’s no denial that we have a pandemic on our hands, but I don’t need to use/think of this time as ‘locked down’. It’s quite distressing to my psyche. I can see/feel the bars coming down. I can the locks clanking. We are restricted in some areas of our lives, but we are not locked up. In my neck of the woods, we can move about quite freely in safe areas. If there’s a traffic accident with a huge pile-up, they would put up barriers. You wouldn’t want to go that route, would you?
Now I’ve decided that I’m not locked up or down. I could still go to the gym or swim, but I’m not. I’m being responsible and am feeling much better. I can just settle and enjoy this time learning more about new and old stuff. I can bake to my heart’s content. I have lots of flour, yeast and eggs. Someone asked me to share some of my recipes. So Martha here’s the recipe for my bread from allrecipes.com