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Ghost kitchens near me: Here s where to find these restaurants in NJ
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Midday naps, comfy clothes: What we ll miss when the world goes back to normal
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Is it? Could it be…
light?
Make no mistake, we are still waist-deep in the COVID swamp. Most of the country still has not been vaccinated. More than 2,000 Americans a day are still dying of the virus. And for the time being, we still have to wear masks or better yet, double-masks keep our distance, avoid gatherings and keep to our own homes as much as possible.
But vaccines are out there. More vaccines are coming. The rate of new U.S. infections is declining: from a peak of 248,321 on Jan. 6 to 54,950 on Feb. 22, according to data from the Centers for Disease Control and Prevention.
Is it? Could it be…
light?
Make no mistake, we are still waist-deep in the COVID fever swamp. Most of the country still has not been vaccinated. More than 2,000 Americans a day are still dying of the virus. For the next half-year at least, we re still going to have to mask or better yet, double-mask keep our distance, avoid gatherings, keep to our own homes as much as possible.
But vaccines are out there. More vaccines are coming. The rate of new U.S. infections is declining: from a peak of 248,321 on Jan. 6 to 54,950 on Feb. 22, according to data from the Centers for Disease Control and Prevention. By the winter holidays if the fates allow we could be very nearly back to what we call normal.
Once upon a time, not too long ago, the phrase vegan cuisine could have been considered an oxymoron.
Bland, frozen meatless patties were passed off as burgers, and plates of vegetables were considered entrees. Soy milk was the only nondairy option, and the salads. Oh, the salads.
But lucky for plant-based eaters, things have changed. Chefs are frying oyster mushrooms until golden and crispy, fulfilling fried chicken cravings. Cashews and nutritional yeast, blitzed in a blender with a little hot water, make a creamy cheese sauce to toss with pasta. Hearts of palm, chopped and mixed with breadcrumbs, pass for crab cakes; smashed chickpeas stand in for tuna.
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