About 10 days ago, I blogged about the stay-at-home order that was placed on all of Winston-Salem and Forsyth County in order to curb and contain transmission of the fast-spreading coronavirus. Then, on Monday March 30th, Governor Roy Cooper (who also happens to be a fraternity brother!) issued a similar order for the entire state. During the weekend between these events, the word came down from the White House that the sequester-and-shut-down state of things was likely to extend through the end of April. With all this happening, a lot of us bulked up our pantries and freezers and fridges. For me, that included a double pack of pork shoulders from Costco. One of them became pulled pork barbecue, and the other went into a first-time trial of a new recipe for succulent braised pork shoulder, which was suspiciously similar to a typical beef stew.
But it was incredibly delicious, especially with another new recipe getting a test run: cheddar-and-chive buttermilk biscuits (which were also amazing!). Those were the dinner features back on Monday March 30th.
Another personal ongoing aspect of the societal shut-down in the face of this COVID-19 pandemic is the creation of a coronavirus task jar to give me some direction for the use of these endless days that all run together. Earlier in the day that Monday, the slip that was drawn was "Weeding," and my rule is to devote a minimum of an hour to any task that would last at least that long...so I put in nearly two hours in the warm sunny temps that day.
"Succulent Braised Pork Recipe," from Melissa D'Arabian on FoodNetwork.com.
"Cheddar and Chive Drop Biscuits," from Brandie Skibinski of The Country Cook blog. [Published 21 September 2015]
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