My MIL passed out in her mask, too... 100% cotton, double-layered, made by me to the exact specifications originally put out by my school of nursing... Some people just really CAN'T do it... and TBH, unless it's a surgical-grade mask, it only protects OTHERS, not YOU... so if you can't then don't. There are exception clauses for a REASON.
On that note, I went into Baltimore today to get fit-tested for my masks for when we do hospital rotations this fall-- assuming we do... everything is still up in the air but they're "working on it..." Anyway... yeah, for the purposes of driving into one of the hotspots of our state, parking in the VA hospital, then walking through university hospital to do my testing at Shock-trauma … heck yes, I invested in a disposable KN-95 and practically steam-cleaned my hands... still no guarantees, but better than nothing. They issued me ONE disposable surgical mask and instructions on how to "sanitize it between patients." I haven't read that yet, but I can't help feeling skeptical... But since I also was fitted for the reusable gas-mask style thingies that make you look like a space traveler, I'm hoping I can just use those... I feel more comfortable with something that is DESIGNED to be re-used... even if I have to check it out, use it, then send it back for cleaning (meaning the one I wear each time has been used by someone(s) else and cleaned before...) That was a funny experience... basically you put the mask on, then put this plastic hood over that, then the guy sprays a bunch of horrible smelling/tasting stuff into the hood... if you can't taste it, the fit is good... I feel bad for the people who don't get the fit right the first try!!!
Oh the way home, since I was already near the neighborhood, I swung through a place near Sis's old apartment that has clearance veggies for $1 bag (about 3 or so lbs?) .... yeah... oops... So even though it is not "my day" to cook at all on the weekends, gonna be doing some cooking! I can blanch and freeze the spaghetti squash, zucchini, and summer squash, and I've also heard that sweet potatoes and tomatoes can be frozen (easier than canning...) I'll probably make applesauce... but the napa cabbage and turnips can't be preserved, so I'll be eating those first. DD13 loves Chinese hotpot, so I'll probably do up some broth, make the wontons she's been begging for with the pork in the fridge, and then we'll throw in the cabbage and the enoki mushrooms I bought... if you've never seen those before, look them up, they're silly!
But, it's Thursday... so I'm thankful that the Baltimore thing is over, I've been kind of dreading it... thankful that I had quiet time away from the fam today driving there and back.... thankful for some shopping, but thankful that side from veggies, I didn't overbuy... ever-thankful for air conditioning, and thankful for the "good side" of the internet to help me find ideas for all my veggies... y'all remember the bad-ol' days when you had to either buy cookbooks or check them out from the library? Then you had to either copy the recipes by hand or photo-copy at 10 cents be page only to lose or spill on the pages before you ever got 'round to even trying the recipe? I am SO thankful for pinterest!!!
I was reading today that there's some new service called "peacock" and inside their user agreement is a recipe for "granny's chocolate cake..." I know this because someone was reviewing the recipe and complained that it skipped steps... Like "add boiling water to chopped chocolate squares." The author was complaining about "what is a square" and "she never SAID to chop it..." It was an older millennial who has obviously never copied a recipe card by hand like Granny... heck yeah, you cut out as much as possible! Those cards were SMALL!!!
One of the recipes I found is for chocolate zuchini cake... it's calling to me, but luckily I don't have the energy for that tonight... it's healthy if there's zuchini in it, right?