As we all navigate this unprecedented time and do our part to stay home to mitigate the spread of COVID-19, we thought it might be fun to share what FDL staff are doing to pass the time. While most of us are still working from home, we definitely have more time on our hands for reading, creativity, hobbies, and more. So here’s what some of us have been up to this week – we hope you enjoy!

A Walk in the Woods – “Charles Dickens, one of my favorite British authors, was an exceptional walker. He loved to walk about London at night. He also enjoyed walking through the countryside of Kent where he lived. Dickens was known to sometimes walk up to twenty miles in one day. Like Dickens, I enjoy walking, especially through the woods on our property. And while I never walk as much as Dickens did, I do manage to walk a mile or two when I am home.”

– Deb, Circulation Assistant

Lights Out – “This week I recorded another episode of my podcast Lights Out. This is what I do, and it is a ghost story addict’s dream come true: I sit down with people and ask them to tell me stories. Then I polish them all up into an episode, and bring it to you. I have had so much fun seeking out people’s stories and I hope you enjoy listening to them. This episode is about Glore Psychiatric Museum, which now has over 10,000 artifacts of life in the St. Joseph State Hospital. And it has ghosts!”

– Sylvia, Circulation Specialist

Crocheting – This week our Reference Assistant Becky been crocheting a poncho and reading The Devil’s Punchbowl by Greg Isles (keep an eye out for her FDL Reads review when she finishes). See more of her fiber-work projects in the FDL Sit & Stitch group on Facebook to sew and socialize with other local stitchers!

Animal Crossing: New Horizons – “I’ve spent most of my free time playing Animal Crossing: New Horizons. I started my ‘life’ on the island with a tiny tent and a few neighbors, and now I now have a beautiful, bustling island filled with villagers! One of my favorite things to do in the game is collect fossils, bugs, and fish for our ever-growing museum – here’s my husband and I hanging out in the insect section!”

– Katie, Reference Specialist

Learning to Crochet – “After working and wrangling the kids and putting them to bed, I’ve been learning crochet basics from The Spruce and lots of sloooow motion videos on YouTube. My Grandma Pat was a beautiful crocheter and used to create blankets and hats and slippers while watching TV. It’s a slow start, and I have a lot to learn, for sure (especially trying get even edges!). I’ve made a washcloth! Maybe I’ll be good enough to make a blanket or two by the time I’m a Grammy.”

– Genna, Director

Egg Roll in a Bowl – “Earlier this week I made Egg Roll in a Bowl, one of my go-to recipes. I like it because it’s really quick, easy, and delicious. You can modify it a lot and add more veggies depending on what you have on hand and who you’re feeding. Obviously real egg rolls don’t contain eggs and sriracha, but they make everything taste better. You don’t have to used sesame oil or rice vinegar, but if you have them they add the Asian cuisine flavor. There are lots of variations of this meal available online if this one doesn’t float your boat.”

– Beth, Communications Specialist

Ingredients:

  • 1 lb (16 ounces) ground pork, turkey, or lean beef
  • 1 teaspoon minced garlic
  • 1 small shallot, minced
  • 14 ounces shredded cabbage or coleslaw mix
  • 1/4 cup low-sodium soy sauce (or liquid aminos)
  • 2 teaspoons sriracha
  • 2 whole eggs
  • 2 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons sliced green onions

Instructions:

  • In a large skillet, brown the meat until no longer pink. Add the garlic, shallots, and 1 tablespoon of sesame oil, and sautee. Add the cabbage/coleslaw, soy sauce, sesame oil, rice vinegar, ginger, and sautee until desired tenderness. Add a little water and cover with a lid if needed to cook the cabbage down.
  • Make a well in the center of the skillet and add the eggs. Scramble and mix until done over low heat.
  • Stir in sriracha and sprinkle with green onions. Add additional soy sauce and sriracha if desired. Bowl up and enjoy.