Sam's Weekly Quarantine Digest #21, August 9, 2020

Hi all,

It's been five months since the quarantine began.  I don't know about you, but I've definitely hit the wall.  As they say, a picture's worth a thousand words, so I'm going to let this photographic timeline of life in New York since March speak for me this week.  Keep you heads high, everyone, and if you need to, take inspiration from the Statue of Liberty.

Previous digests can be found on my blog at thatsthewaythecookiecrumbles.com.  If you have suggestions or would like to stop receiving these emails, just let me know.

Best,

Sam

Entertainment

• Although the Public Theater suspended Shakespeare in the Park this summer, "Much Ado About Nothing" is available online into September.
• Looking for something more highbrow than Bachelor reruns and Schitt's Creek (both of which are great)?  Try this new adaptation of The Secret Garden (and better yet, go back and re-read the book first!).
• Looking for something - anything - new?  Check out this collection of vignettes, from swimming with sea lions to behind the scenes with Panama hats to the world's most remote schoolhouses.
• Want to learn something new?  Check out this astrophysics course from Nobel laureate Adam Riess.
• Desperate to leave the city but not ready for the 'burbs yet?  Rent your own "backyard" at the South Street Seaport.
• Nostalgic for the days in the '90s when your biggest worry in the world was how to get past World 8-3 of the original Super Mario Bros. game?  Order this new Lego set and transport yourself back in time!

Self-Care

• The past few months have been extremely stressful for many of us.  Looking for some help navigating these changes?  Check out this free workshop for Managing Stress in Trying Times.
• Do you panic every time you sneeze or get a tickle in your throat?  Check out this interactive guide to figuring out whether you might have Covid-19 (or not).

Food

• Recipe of the Week: Sweet-Potato-Crusted Chicken Nuggets: In an electric skillet or deep fryer, heat oil to 350 degrees F.  (If you don't have a thermometer, throw a popcorn kernel in the oil; when it pops, you're close.).  Place 1 cup sweet potato chips, 1/4 cup all-purpose flour, 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp baking powder in a food processor; pulse until ground.  Transfer to a shallow dish.  Mix cornstarch and another 1/2 tsp salt; toss with 1 pound chicken tenderloins (cut into 1 1/2-inch pieces).  Toss with potato chip mixture, pressing gently to coat.  Fry nuggets, a few at a time, until golden brown, 2-3 minutes.  Drain on paper towels.