Day 48 in Carcassonne 🇫🇷
7th and last day of the 7th week of confinement
Running fairly late today. The weather being so nice it does not feel right to be cooped inside. I notice with great satisfaction that the plants are growing nicely in the garden and flowers are popping out every day. At last something pleasant during this dreary confinement period.
I also had to take care of a couple of things this morning and namely booking my accomodation for next year’s Le Mans 24H car race. It is now done. I also had to organise a couple of video conferences. It seems we have at least one of those every day.
But back to confinement. Today is the last day of the 7th week of confinement. Today is also the day where the politicians will debate the measures to be adopted due to the 2 months extension of the Health Emergency Act as announced in the past coupleof days.
One measure which has created o lot of controversial discussions is the announce of a quarantine for people entering France. The situation at the moment is that anyone entering the country from a non Shengen+EU+UK area will have to go through 14 days quarantine. How that will be managed is probably part of the parlementary discussions this afternoon.
The daily Dashboard
04/05/2020 75 days or June 18th till the end of the lockdown in France
03/05/2020 76 days or June 18th till the end of the lockdown in France
02/05/2020 65 days or June 6th till the end of the lockdown in France
01/05/2020 63 days or June 26th till the end of the lockdown in France
30/04/2020 65 days or July 4th till the end of the lockdown in France
29/04/2020 73 days or July 11th till the end of the lockdown in France
Information & News
▶︎ Working from home
The big debate at the moment on French news is about working from home or not after May 11th. Will companies allow it yes or no. Once again I do not think it is worth a debate. Companies are responsible enough and if the work is possible from home then of course it will be allowed. Some companies might realise that in future they can save on expensive office space and that wil change the office blocks market. Wait for it…
▶︎ EU v USA
The trend continues with the 5 countries in Europe, with similar population numbers, registering far more death than the USA. Trump might be a moron, but the States are coping far better than we are (assuming the reported numbers are correct).
Food & Drinks
Time for a cocktail I think. Today’s favorite is a Pornstar Martini
And now for something completely different
The dreaded Statistics
1. International Statistics: Top 10 countries according to the deaths count
Sunday May 3rd
Saturday May 2nd
2. International Statistics: Percentage increase of deaths from one day to the other:
Sunday May 3rd
3. International Statistics: Cases by country v population (1.000 cases or more only)
4. National Statistics: France follow-up
5. Regional Statistics: Occitanie & Aude
I have added cases in reanimation in comparison to cases in hospital
Thanks for the daily emails and blog. Our dinner last night! See you both soon-ish xxx
Beetroot Barley Risotto Category: Main meal | Serves: 2 Prep time: 20 minutes | Cooking time: 35 minutes INGREDIENTS 2 tsp olive oil 200g pearl barley 1 small onion, peeled and chopped 1 clove of garlic, peeled and crushed 200g fresh beetroot, peeled and grated 500ml vegetable stock made from a low-salt stock cube 20g pecans or hazelnuts, chopped 60g low-fat soft cheese 1 tbsp chopped fresh dill To serve: 50g fresh rocket 80g Greek-style natural yoghurt mixed with 1 tbsp chopped fresh dill Heat the olive oil in a large non-stick pan and add the pearl barley and onion. Cook, stirring, for two minutes, then add the garlic, grated beetroot and stock. Bring to the boil, reduce the heat and simmer covered for 30 minutes, stirring from time to time until liquid is absorbed and barley is tender. Toss in the chopped pecans and soft cheese, stirring until cheese melts into the risotto. Stir in the dill. If freezing, pack into a suitable container and continue to step three after defrosting and reheating (you may need to add a little hot water when reheating). Divide between two warmed, shallow serving dishes and top with rocket and dill yoghurt.
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