May 8, 2020

My daily power walks have been along the same uphill route. I like the pitch of the uphill climb, which gets tougher as the elevation rises. I take short steps as opposed to long strides. “Shorter steps save energy”, a wise mountaineer once advised when he guided me on a strenuous mountain hike in the Swiss Alps. When I reached the top of the street, I greeted a friendly gardener. He smiled and said, “You were moving very fast!”


On that walk I spotted a sweet three-tiered library box in front of a house inviting passersby to take a literary break. Built with lots of TLC, it has an embossed tin roof and each of its three bookshelves is protected with a hinged glass door complete with a glass knob to access the books. On the other side of the sidewalk a park bench underneath a tree offers a shady spot to read. And in this time of the coronavirus, the thoughtful library box maker didn’t miss a beat: A sign ensures that the box is regularly sanitized.

Jacqueline and I took a drive into the canyon five minutes away to check out some of Sierra Madre’s original stone walls. The winding rustic roads are so tight, it was hard to find a spot to park. So, we drove slowly along capturing some wonderful stone wall images, including the dry riverbed. Little by little, I will search out more wonderful stonework to post in my diary.

And while the federal government has decided to unmethodically reopen the nation’s businesses, I am comforted to see that California Governor Newsom is taking a responsible and careful approach by allowing only certain businesses to open – testing the waters, so to speak. Rather than taking the plunge blindly, we will dip into an unpredictable future one toe at a time. If this move proves to be unsafe and Covid-19 cases spike, we will be forced to return to sheltering again. If that translates to saving lives, I’m all in.


https://www.desertsun.com/story/news/health/2020/05/07/california-governor-allows-some-retail-reopening-limits/3088430001/

For dinner last night, Chef Louie looked into the fridge to make side dishes for the nice salmon pieces I picked up at the local market. He made a refreshing slaw with chopped purple and green cabbage and halved cherry tomatoes mixed with red wine vinegar, salt, and pepper. Then he found a box of button mushrooms and some garlic, sliced them up and sautéed the bunch in olive oil, butter and red wine, seasoned with salt and pepper. My contribution? A perfect pot of steamed jasmine rice.



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