I have found this sweet spot of quarantine where I am no longer dealing with an undercurrent of stress because of the fear of the unknown, and the changes being made in an attempt to cope with it. I am used to our stay at home orders, our case numbers have become stable, there is hope on the horizon that we have made it through the worst and are ready to open in the future. In New York that future is a bit more distant than some of our neighboring states, but it is coming. Even with the lifting of restrictions at home, there are still restrictions worldwide, and with regard to travel so we foresee being home bodies for much of the rest of summer. As such, I have finally started to delve into activities I always say I am going to do, and don’t. Things like:
Learning Italian (my 6th language after English, Spanish, German, French, and Sign Language– can languages be a love language?)
Becoming an expert in wine
Figuring out a Christmas tablescape with my 2019 “pink Christmas” themed deco
Getting back to cooking
Summers are normally a busy time for us. Patrick runs a race timing and event management company which means he works most weekends putting on, and timing running, cycling, swim, and triathlon races. For some of the bigger events, I tag along to help. That means after a full week of work, I get up with him at the crack of dawn to drive far away, set up heavy equipment, field questions left and right from competitors, help with timing, and at the end of the race break it all down, pack up the truck, and drive back home. It is exhausting! Even races that we have done for years and have in our back pocket wear you out so that when you get home you just want to flop!
As the quarantine has forced races to either cancel for the year or go virtual, Patrick has a lot less going on and we have nowhere we have to be on the weekend for work. And, aside from the lack of money, having an empty schedule has been pretty good.