Cocktails and frets

 It was World Cocktail Day on Thursday. I cocktailed, albeit cautiously. But I am going to cocktail again today. I am also going to watch the Showstoppers Eurovision parody livestream (which is free and you should do likewise after #ConfinedCocktails - it starts at 8). Let there be cheer and silliness.

This, my friends, is a Corpse Reviver #4 (with tequila) Am going back to #2 (gin) tonight though

I was writing earlier this week for the annual Mass Observation diary project, talking about my edgy feelings ahead of going back to the office a bit... and even as I was writing, the extremely edgy news started to spill out regarding the latest variant risking it all over again. Oh, I really didn't want that. I want a gentle, cautious segue back from extreme domesticity, but I desperately want the world to open up again. I've been booking museum trips, dammit!

Meanwhile, domestically, a full 14 months of my own cooking has really started to take a toll. I've been leafing uninspiredly through cookbooks trying to get some summer recipes sorted, and I just don't have the oomph at the moment. Partly because my fingers are freezing and the idea of a tomato salad, a watermelon gazpacho, or anything involving strawberries, just seems mad.* The kind of cooking I've been doing this week is exemplified by my conversation with myself last night: "Can you just put a naan into the toaster?" [clear negative evidence regarding toaster capacity] "Sod it, I'm doing it anyway." [gloomily eats part-cold part-lethally-scalding naan with leftovers]

But partly because worrying news, yet again, is the last thing any of us need. Fingers crossed, masks on, vaccines in, and onwards, hey ho. 

*(Spargel with miso mustard mayo is on the list though. Of course.)