I would LOVE to know what you all are doing to keep busy while staying at home. On March 13, four days before I closed my business and ten days before our Arizona governor mandated a shutdown, I posted this on my personal Facebook page:

Now, when I said I’d wear face masks all day, I didn’t mean or even imagine the ones we are now wearing when out in public. I meant the moisturizing type. I wasn’t as smart as it might seem when I predicted a run on face-masks. But I have been doing all those other things, including returning to this blog, obviously.

First on my “to-do list” – I took my time and spent three days cleaning out my garage.

The photo above is the before and the photo below is the after. You may not see a big difference, but trust me, the difference is huge!

When I pull my car in, I can actually get out on the driver’s side without tripping and squeezing around ladders, ice chests, storage bins, and a bike.

I spent another day cleaning out the garage refrigerator/freezer. It was nearly impossible to take a before photo since things would fall out when the doors were opened. I brought bags and boxes of chocolates, baking candies, and a dozen different varieties of flours to my niece, Raina, the baking goddess. Now the bottom drawer of the refrigerator holds plenty of flour, cornmeal, and the like. The drawer above that holds chocolates, the next shelf has more flours and nuts and the remaining shelves hold additional baking items, water, sparkling water, and beer. As for the freezer -you’ll find the usual items like meats and soups plus a whole bunch of Harmony Boards ice packs and loaves of bread that are used as props for grazing tables. The point is, it’s cleaned and organized, so YAY!

The next cleaning adventure was the Harmony Boards shed. Oh my! This should have been the first project because …. oh my! Above is before. Below is the after.

The ability to open the door and actually walk in and be able to walk around the center island – well it makes me ecstatic. I am so grateful to have gotten this done before the temperatures rise.

Once my outside projects were done, it was time to focus on the inside. These cubbies hold wine and spirits. You’ll have to trust me when I say that I don’t have a problem. Anyhow, this area didn’t need to be organized much, but it desperately needed to be cleaned. It is a dust collector if there ever was one.

All of the bottles came out and were wiped down. The cubbies were wiped out and these great magnetic lights from Costco were put in before the bottles were replaced.

It’s been a week since Easter and I realized that the only Easter thing I’ve posted since then has been the cocktail. Priorities!

It was a strange gathering in strange times. A few days prior, my dad decided he was not comfortable coming and that he’d rather stay home. He is alone, so this made me especially sad. My dad does not have internet, own a computer, and barely knows how to use his smartphone. Last year, his cellular carrier forced him to get rid of his flip phone and get a smartphone. He uses it strictly as a phone. He does not text, open a web browser, use the camera, etc. and does not want to learn how.

So early in the day, Connor and I took him plates of our Easter meal and I brought along my computer.

I set the laptop on boxes in his garage so that we would not need to go into his house. I used the hotspot on my phone to connect the laptop to WiFi and we were able to use Zoom so that he could see and talk to Marissa and Jeff in Austin. He was thrilled.

For our Easter meal, I set up three place settings using the 6-foot social distancing requirement. Connor was at one end of my 7-foot outdoor table and Dave was at the opposite end.

I had myself set up on a tray that was 6 feet from each of them since sitting in at the center area of the table would have positioned us too close together.

The guys were required to enter through the back gate into my backyard and were not permitted to go inside the house. We had a FaceTime call with Dave’s mom, brother, nieces, and nephew in Illinois. Then another Zoom call with Marissa and Jeff where we played games with the Jackbox.TV app.

I made a small Easter Harmony Board for the guys to share at the main table, the half with the yellow and green grass for Dave and the half with the pink and purple grass for Connor. Everyone had their own serving utensils, wine bottles, pitchers for the signature cocktail, etc. so that nothing was shared or touched by anyone else.

This means that I had a little Harmony Board of my own. All for me!

Under normal circumstances, the title of this post would make no sense whatsoever. But these are not normal times so it makes perfect sense.

While I was looking through my photos to post my next recipe, I went down the rabbit hole of screenshots I’ve taken in the month since I shuttered my business and began staying home. I’m sure your cell phone camera reveals much of the same.

Some are hilarious, some are serious and others are thought-provoking.

There are so many moments in life that I reminisce about my children and when they were young. When I was a young mom and how beautifully hectic and crazy it all was. But I have to admit, I could not be more grateful that this crisis did not occur 15 years ago when I had kids at home. There are advantages to being an empty nester!

I am happy to report that I have not been in the “fear zone.” Probably because I live alone, otherwise, I may have been there every now and again. Currently, I go between the “learning zone” and the “growth zone” and places in between.

LOVE THIS because it is dangerously close to the truth. No, I love it because it is the truth!

As I type this, my name is Tomato Soup Sabercat. What is yours?

This HAS been my Quarantine Routine once or twice, although the hours are more like 5 am – 8 pm. Bedtime comes early around here!

Too many of these apply. I have Bingo several times over! You’ll see my completed Bingo card at the end of the post.

My signature cocktail for Easter brunch came together at the last minute. I had a dozen grapefruits that had been sitting on my counter for a week or more when I noticed that they were getting soft on the Thursday before Easter. I juiced them out and put the juice in the fridge, knowing that I’d somehow use it for an Easter cocktail.

I had forgotten I had the juice until about an hour before brunch began. So I searched the web for a grapefruit juice cocktail recipe. One of the first I saw was called a Danny Ocean. George Clooney? Ocean’s Eleven? Count me in!

The recipe called for a specific brand of tequila, Casamigos. I didn’t care about that, I knew I had a big bottle of Costco’s Kirkland brand of tequila, so I was good to go. The original recipe for the Danny Ocean called for grapefruit juice, lemon juice, agave nectar, maraschino liqueur, and Reposado tequila. I only had Añejo and Blanco tequilas, this would have to do.

Blanco is the lightest of the three in color (clear) and flavor. Reposado is a golden honey color that has aged longer and is richer and more complex than Blanco. Añejo is a rich caramel color, aged even longer, and is the most complex of the three. I decided to go with the Blanco. I grabbed the smaller of the two bottles I had, put it on the kitchen counter, and low and behold it was the Casamigos brand! Casamigos is Rande Gerber (Cindy Crawford’s husband) and George Clooney’s tequila. I had no idea I had a bottle of it. I know that I didn’t buy it so it must have been a hostess gift. Thank you, friend, whoever you are.

Since I wasn’t using the richer Reposado tequila, I decided to use all grapefruit juice and omit the lemon juice. I switched the sweeter agave nectar out and used simple syrup instead. And since I didn’t even know there was such a thing as maraschino liqueur, I used the syrup from amarena cherries.

If you’ve never had an amarena cherry, you must order a jar as soon as possible. You will never eat a maraschino cherry again… well maybe in a Shirley Temple, but that is all they are good for! Amarena cherries are a dark wild cherry from Italy and the syrup they are packed in is divine, drizzle it over ice cream and thank me later. Plus they come in the most beautiful little decorative jars.

Trader Joe’s sold them for a while, although I don’t think they are on the shelves now. You can find them HERE.

Since I changed just about every aspect of the recipe for the original Danny Ocean cocktail, I’ve named my cocktail “The George” Enjoy!

As I mentioned in my last post on Friday, my friend, Ronnie, sent me the challenge to come up with a recipe with what she had in her pantry and refrigerator. You’ll find that recipe and the photos that Ronnie took of the process and of the finished dish below. If you would like to participate and send me a challenge of your own, please do! Just send an email to LPGourmett@aol.com with a list of what you have on hand and I will come up with a plan for using those items to make a dish/meal. Then you make the dish/meal and send me photos of the process and the finished dish to share here. Please type Pantry/Refrigerator Challenge in the subject line of your email.

On March 31, I received this text from Ronnie:

“OK, Let’s challenge LHop. What can I make with frozen Brussels sprouts, barley, vege broth??? Oh, I do have some frozen ground beef and shrimp. Maybe ‘Challenge LHop’ can be a new addition for your website.”

My response:

“Let’s see, the only thing I can really think of with that combination would be to cook the barley in the vegetable stock.

If the Brussels sprouts are still frozen when you read this, you could process them through the food processor with a slicing blade before they thaw completely so they aren’t soft and mushy.

Then lay the slices out on paper towels to thaw and drain. Use more paper towels to firmly pat out any excess water once they’re completely thawed and then pan fry them in a little olive oil to crisp them up.

As you remove them from the skillet, sprinkle with salt and pepper. Then sauté the onion and a couple of cloves of garlic in the same pan.

Return the Brussels sprouts and the barley to the skillet and if you have any cheese, such as Parmesan or asiago- add the grated cheese and maybe some nuts to it at the very end. Almonds, pine nuts, walnuts,  pecans whatever you have on hand. 

You could serve that as a warm salad with some shrimp that you throw on the barbie.

Before I get to today’s post, I want to give you a heads up about next week. My friend, Ronnie, had an ingenious idea for a new feature. On March 31st, she challenged me to help her create a dish with what she had on hand in her pantry and refrigerator. She gave me a list of four items and asked for a menu idea. She said, “… just use your experience and wealth of knowledge to come up with a plan.” She’s right, with all of us doing our best to STAY HOME, shop less and use what we have, this is the perfect time for such a challenge.

So yeah, challenge accepted!

On Monday I will share what Ronnie’s items were, what I suggested she make with them, and exactly how she could go about doing that. I’ll also share the photos of her process and her finished dish and exactly how she did go about doing it.

Between now and then, if you would like to send me a Pantry/Refrigerator Challenge – PLEASE DO!

Please shoot me an email at LPGourmett@aol.com with a list of what you have on hand and I will come up with a plan for using those items to make a dish/meal. Then you make the dish/meal and send me photos of the process and the finished dish to share here. This will be FUN!

NOTE: Please type Pantry/Refrigerator Challenge or something similar in the subject line so that if it goes into my spam folder, it will catch my eye and prevent me from tossing it in the trash.

Now back to our regularly scheduled programming….

Ann asked me to show the colored and filled eggs from yesterday’s post. Ann, my pleasure!

There will only be three of us for this unusual and unprecedented Easter Sunday, so only three of the eggs were filled with egg salad.

The remaining six hold mini spring bouquets sitting in my collection of pretty egg cups.

Yesterday, I received an email from eagle-eyed reader, Jennifer, after she spotted something unusual in one of the photos from my New & Improved Zucchini Bread post.

Can you see what it is that she spotted and had a question about?

On September 16, 2009, when this blog was one-month-old, I posted a recipe for Zucchini Nut Bread. Today I’m posting an updated version. There were three large zucchini in the market box I purchased a week ago. I haven’t been inspired to use them until now. I found a recipe from the website Kitchn which used a few techniques I wanted to try on quick bread.

A quick note before I continue. I doubled the recipe, so the instructions tell you that the recipe makes four mini loaves but you’ll see that I end up with eight. That is why.

The first technique was to squeeze the moisture out of the grated zucchini. This is not a new technique, I’ve used it before, for example in this Zucchini Crostini recipe. I’d never thought to use the technique for a quick bread, but it makes perfect sense. It results in a lighter, less dense, less heavy bread. Below is a photo of how much liquid I removed, plus what was left in the wet towel.

Next, was the idea of replacing the usual cinnamon in zucchini bread with lemon zest. Less wintery, more spring and summery. You had me at Lemon!

Lastly, lay the bread on its side when cooling. The thought here is that the bottom of the loaf is the hottest part, so exposing it to more air (instead of trapping that heat between the rack and the counter -creating an unwanted steaming action) helps prevent the bottom of the loaf from becoming soggy. Brilliant! And it works!

If you look closely at the photo above, you’ll see that I cooled one loaf with the bottom on the rack. It’s true, the bottom crust was not as crisp as on the others. This recipe is a winner all around. Oh and that Zucchini Crostini is a keeper too. Be sure to bookmark them both for when you have a plethora of zucchini this summer.

My former neighbor and dear friend, Lisa James, and I meet up to walk several mornings a week. On the mornings we don’t walk, Lisa teaches spin class at the YMCA. The Y closed several weeks ago and since then, we walk every morning. For years, I’ve heard about Lisa’s Pepper Pasta. It is one of her family’s most requested recipes. One morning last week, she mentioned that she had made it the night before. Finally, I asked her if she would share the recipe. She did one better and gave me the recipe and a container of leftovers to try.

I had it that same evening for dinner and I can see why her family loves it so much. When I went to the store to buy the Italian sausage and canned tomatoes, the store was out of canned tomatoes.

So I decided to make it with what I had in my freezer, shredded chicken and roasted cherry tomatoes. Below is my “use what you have” take on Lisa’s recipe. To make Lisa’s original version, switch out the chicken for sweet or hot Italian sausage and cook the sausage in the skillet first and use a 32 to 35-ounce can of plum tomatoes in place of the roasted cherry tomatoes. Also, you may not need the reserved pasta water for the original, since you will have the juice from the canned tomatoes. But it never hurts to reserve a little pasta water for any pasta recipe, just in case you need it.

After weeks of watching a few people in grocery stores with masks on and thinking to myself, “Come now people, settle down,” we are now being told to wear cloth face masks while in public. Who feels stupid now? Yeah, this girl! Imagine me rolling my eyes while shaking my head slowing back and forth. I know that “those in charge” didn’t want to create a run on masks like the run on toilet paper, but they could have told us to use homemade cloth masks from the get-go. So much I could say here but I’m going to keep my thoughts to myself.

I did find two 3-packs of N95 masks in my big 3-day garage cleanout that I unknowingly have had there for more than a year. When I bought a table saw for Harmony Boards, I guess I purchased the masks too. Although I never opened the packages. That is pretty much how I operate; buy something on a recommendation and then fail to use it. It paid off this time, I was able to drop them off at my local fire station, giving them to the people on the front lines who actually need them. I had no idea that the masks sold at the hardware store were N95’s.

Back to the cloth masks. For decades, we had an annual 4th of July Pool BBQ Party. I knew that in the stash of RWB decor I owned at least 50 stars and stripes bandannas. You can see a small stack of them in the top right corner of the photo above. And I knew that they were buried in my second holiday shed. Yes, I have two holiday sheds. (Please don’t judge, I’m feeling more fragile than usual.) The large shed holds Halloween, Thanksgiving and Christmas and the smaller shed houses St. Patrick’s Day, Mardi Gras, Easter, Cinco de Mayo, 4th of July and miscellaneous large scale entertaining items, such as chafing dishes, extra-large baskets and galvanized buckets along with seasonal outdoor pillows, etc.

Saturday, I cleaned out that shed and found the bandannas. Victory is Mine! (Fragility is swiftly errased, so judge as you please.)

I ran them through the washing machine and started making homemade cloth masks for family and friends.

I ran out of hair ties but I was able to assemble 20 masks while I wait for my Amazon hair tie delivery. (Update: I checked on the Amazon order after writing this post and the new ship date was 4/29. Canceled that order and went to Target and found ties there. So I’m back in business.)

Here is one way to make a homemade cloth mask (there are many out there, especially if you know how to sew – I do not!):

For each mask you’ll need:

• 1 bandanna (A bandanna or piece of breathable cloth that is around 21-inches-square works best.)
• 2 hair ties

• First, wash bandanna(s) and then be sure to wash each time you return home after using.
• Wash those hands. “Happy Birthday to you…”
• Lay the fabric on a clean disinfected surface.