Day 15: An essentially lazy day

This was a day-off, one of my days in lieu that i needed to get rid off. It was supposed to be rainy, even stormy but Auckland’s dysfunctional weather system was true to form. Tricked me to doing laundry and 2 hours later, in the middle of bawling over Youtube videos of child-singers and their sappy stories, I had to run outside to bring the washing in before everything was totally drenched.

I could have left it outside, but I have this belief that rain is essentially dirty; and that clothes that get drenched in the rain and later dry out, are dirty- contaminated. But that’s just me. I later dumped the clothes in the dryer and couldn’t be bothered hanging them back up.

But it was an otherwise lazy day. I did check my email several times, answered a few urgent ones. Our project manager rang my office phone line- it was off- like a million times- this woman who the other day, could barely talk with a throat infection that wasn’t Covid-19, but was severe enough that she declared she was taking a break. And now she was calling again. Totally ignored her.

-wiped down the kitchen with a Dettol disinfectant and the smell reminded me of my Tatay’s (my mum’s dad) fondness for Lysol- that hospital-y, piney smell.
- Watched ‘The First Wives Club’ on Netflix. I have this thing with watching movies I’ve already seen; I skip through the non-exciting parts and finish the movine in 15 or 20 minutes.
- Went through my ‘shopping list’ again but I really shouldn't . I don’t need new pants, hoodies, these nice transitional henley shirts, a new winter jacket, a new pair of glasses. Actually I do, but I’m not convinced that they’re NOT essential.

For dinner, finally made a version of ‘laing’ that I’ve always wanted to do with neither traditional gabi/taro leaves or fish-paste (bagoong). And it worked. Swiss chard or silverbeet is similar to gabi and holds itself well when you cook down the coconut milk to that point where the sauce is thick. You still want that saltiness that you get from bagoong but I thought that more than saltiness, it’s that umami flavour you want and thought that anchovies would be the perfect substitute. And it was.

The one thing I would change would be the choice of pork cut- I used pork scotch which I didn’t render well. I would use pork belly the next time which I would pan-fry until crisp.

Day 11: Productivity works best if you're used to it

This is an interesting article in the NY Times, (Stop Trying to Be Productive) because in a lot of ways, it’s true. Like I see a lot of fitness stuff (fitness influencers are having the time of their lives right now) and I think- good luck with that! Lucky for you with winter coming, you can hide those pounds acquired from all that panic-buying under your winter layers 😂.

My advantage is that I’m used to it. Before living in New Zealand, and back home in Pangasinan, I spent three lucrative years doing ‘freelance writing’ after quitting work at the Provincial Government. It was 24/7 and full on in front of your computer the whole day. I’d take a breather and finish at 6pm after which I’d either go out on my motorcycle or bicycle, or go drinking with friends. On weekends, I’d let the help rest and I would buy and cook anything I wanted for the family (my mom and my brother and his family). I really didn't go anywhere else and my circle of friends was small and I never did see them that often. I never deviated from that schedule though I went to the gym on and off.

When I got to New Zealand, it was more of the same and even more so because I don’t drive. Weekends are the library, or the mall, and making meals of course.

Probably the only thing that I miss is going to the supermarket because yes, I go to the shops nearly everyday. While I can plan meals seven days in advance in my head, there is a day when I suddenly don’t like to make what I had planned. A food ingredient, or a craving or a dish’s complexity would trigger it and I would reshuffle in my head, all the ingredients I have on hand and see if I need to get something I don’t have in my pantry.

Otherwise, easing into this is like slipping into your pajamas. Sure, I’d like to do more and be more ambitious like everyone else, but it’s really one chore at a time which I’m ticking off. People don’t realise that accomplishing even what seems to be the smallest of things is in itself, a big deal; eg. we would grab a paper napkin, or posted mail to use as a coaster when we’re in the lounge with drinks so we wouldn’t ruin the surface of this $800 coffee-table we bought a couple of months ago. Today, I went to the garage and hunted down these left-over ceramic tile pieces that we threw out, sanded the bottom and now they’re on the coffee-table as coasters- took all of 20 minutes. I finally also repurposed a plant-pot into a pencil and pen and finally got to organise all the drawing stuff I have still in their boxes; and as a result, out of their boxes, I was able to clear my desk and have space for other things.

I also cleaned the bathroom; sorted my shoes; looked up a site where we could buy lamb for Easter and vacuumed (you can never vacuum enough).

And yes, as I’ve planned, I was able to make an apple and feijoa crumble as well.

Being truly productive is using the time you have for things that really matter to you- and not from what you see or read from the goddamned Internet.

Day 10: Essential chicken

We went to the supermarket 30 minutes before opening just to make sure I would be at least one of the first five people to wait in line- turns out, 20 or 30 more people had the same idea and were there earlier than we were. A big burly Pacific Islander was literally supervising the queue as a bouncer would in a hot night-club and 10 minutes before New World opened, was picking out people in the line he judged as ‘elderly’ to get in first. Yes- in this new normal, senior citizens trump the young.

But it didn’t take that long really, or maybe I’m just accepting of the fact that I had to wait my turn, and that I am fortunate to be living in a country where there are no food shortages- but where there are plenty of stupid people whose sense of self-preservation is skewed towards ignorant dismissiveness and the endangerment of others.

In spite of being inside my Zen bubble, it was still exhausting. And I still couldn’t find proper lamb, but did get ice cream, and would have to make do with frozen hot-cross buns turned into a pudding. Ahhh food. It’s all I ever think about and the only saving grace of the day would have to be the fact that what I made for dinner today is my absolute favourite.

Now this is essential food- singularly nourishing, simple and clean (always get the best organic, free-range chicken you can buy).

Day 9: A whole bunch of things I'd like to say FUCK OFF to

What you can do in 20 minutes (lockdown day 7)

Because we’re tethered to our (remote) phone system, you need to observe the usual breaks like morning tea (30 minutes) and lunch (also 30 minutes). So what can you do in 20 minutes?

16 hours before lockdown

It’s cold now. Summer officially ended on March 1st. Winter is coming I could hear in my head, and delivered Game of Thrones style. Good news- Uber and taxis have been deemed essential services!

Learning

I’ve flirted with the idea of going back to school a couple of times and realised later that I wanted to do this because I find it hard to learn in a non-classroom environment. I can pick up a lot of things like graphic design for example which has become my main career, and lately there’s basic video-making and photography, but it’s always been a case that’s more about passion and necessity.

It works for now, but I know that there’s so much more room to learn about these things beyond what I currently use them for- in spite of my constant complaint that I’d rather write instead.

I probably have to accept the fact that this IS my life; that there’s probably no novel down the road, and yet the thought of 25,000 more images in lieu of that terrifies me- and makes me sad 😢

Away for work (in images because...)

They don’t call it a town, so what do you call it then?

There was an adequate supermarket with just four aisles, a pub (of course) and restaurant, a small museum because it seemed that every place no matter how small had one, a nice cafe (at least) and endless fields of hops. The population was apparently 250, with about 50 or so transients working the hop fields (so someone said at the pub-restaurant where we had dinner the day we arrived). We waited for that awful meal for about 40 minutes but it was too hot to complain. We heard a smattering of languages from groups of men of a range of ages, all caucasian, their downy forearms and sun-burnt necks sporting a uniform coat of dust and huddled over pitches of lager. Would you hit on that, I asked S (we always asked her this question because S had been unattached for quite some time), nodding my head at a lanky Russian in a staind wife-beater singlet. Too thin and probably has gonorrhoea, she replied bored. How about that one? (a young Spanish guy with a perpetual grin and very white teeth). S sighed and then moaned, is this it?