Kitchen Table Kibitzing Friday: home space is the place (only if you get out of bed)


Kitchen Table Kibitzing is a community series for those who wish to share a virtual kitchen table with other readers of Daily Kos who aren’t throwing pies at one another. Drop by to talk about music, your weather, your garden, or what you cooked for supper…. Newcomers may notice that many who post in this series already know one another to some degree, but we welcome guests at our kitchen table and hope to make some new friends as well.
Please do not attack Democratic candidates or drag primary fights into our community.

CityLab recently invited readers to draw maps of their worlds in the time of coronavirus. Already, nearly 300 of you have responded to our call with an incredible range of interpretative maps, submitted from all over the world.

While most used markers, pens, and computer-based drawing tools to sketch maps by hand, some used watercolors, clay, and photography. Some were humorous, others heart-wrenching — between them all, a full spectrum of quarantine-era emotion emerged.
Our submission portal for this project is still open, and we invite you to share your maps and stories here. Below is a selection of the maps we’ve received so far, with the aim of presenting a diversity of geographies and experiences. Accompanying the maps are some of the details you shared, edited for clarity.…

This habitus pattern doesn’t change for those of us more house-bound, but likely those who actually had to get out of the house regularly have seen our homes change in terms of paths and projects.

Seeing Zoom and Skype used for late night TV shows (Colbert, Kimmel, Fallon, Meyer, Conan) has also been interesting even if it’s more intrusive or revelatory about how folks set up their backdrops, or not, since there are digital backdrops available for Zoom.



— CityLab (@CityLab) April 29, 2020

CityLab recently invited readers to draw maps of their worlds in the time of coronavirus. Already, nearly 300 of you have responded to our call with an incredible range of interpretative maps, submitted from all over the world.

You charted how your homes, neighborhoods, cities and countries have transformed under social distancing and stay-at-home orders around the planet, from daily work routines and the routes of your “sanity walks,” to the people you miss and the places you fled.

“ I catch myself thinking about the places beyond”
This map shows our weekly path to the grocery store (Market Basket in Somerville). That journey happens to be in the same direction as the view out of my living room window, where my desk is. I catch myself thinking about the places beyond Market Basket where we don't go anymore. I remind myself that they're still there, connected by things that I do see on my walk to the grocery store.
— Tess McCann, Cambridge, Massachusetts…


— NBC News (@NBCNews) May 6, 2020

Definitely not better than actually scrubbing things and picking things up:

Sheltering in place has crushed our sense of time and space.


— UbuWeb (@ubuweb) April 16, 2020

The entrepreneur and anti-junk food campaigner said Tuesday that the restaurant business was being placed into administration, or bankruptcy protection.
The group includes Jamie's Italian chain, Jamie Oliver's Diner at Gatwick Airport as well as steakhouse Barbecoa and Fifteen London, a restaurant Oliver started in 2002 to train young unemployed people.
KPMG, which has been appointed administrator, said in a statement that 22 of the group's 25 restaurants have closed, with the loss of about 1,000 jobs.

But the industry has become increasingly crowded in recent years. Casual chains are everywhere. Even fast food restaurants now offer fresh ingredients. That's piled the pressure on incumbent players.

Oliver pumped millions of pounds into the business in recent years but eventually had to admit defeat in the face of what he described last summer in an interview with the Financial Times as a “perfect storm” of rising rents, wages, food costs, as well as the impact of Brexit and changing shopping habits.
“The current trading environment for companies across the casual dining sector is as tough as I've ever seen,” KPMG partner Will Wright said on Tuesday, adding that it had proved impossible to stabilize the business or find new investors against the backdrop of rising costs and “brittle consumer confidence.”

Premiering on 23 March 2020, Jaime prepares food with limited ingredients and substitutions, for the locked down and homebound, for the crowd isolated by SARS-CoV-2 COVID-19 2019–20 coronavirus pandemic. Episodes are filmed on Jaime's and his family's phones, with his family serving as crew.[99][100][101][102][103][104] The show has been criticized for using techniques and ingredients not found in a typical home, instead only found in a home where people cook traditionally or ambitiously.[105]

In January 2020, KPMG, the firm administrators, said that most of the £80 million Jamie Oliver's restaurant chain owed after its collapse in May, 2019 will not be recovered. Hundreds of suppliers, as well as some town councils, will bear the brunt of the losses.[29]

Not yet ready to start bread baking even as I watch cooking shows (my DVR collects The Great British Baking Show and Alton Brown’s Good Eats), but if I do, I’ll try to do a sourdough. Pepperidge Farm sourdough just doesn’t make it.


Homemade Sourdough Bread Recipe

Makes 2 loaves
Prep time: 15 minutes
Total time: 17 hours (includes overnight proofing)


5 ¼ cups|700 grams farmer ground half white bread flour
2 ½ cups|250 grams farmer ground whole wheat spelt flour
½ cup|50 grams farmer ground rye flour
250 grams ripe starter
2 tablespoons plus 2 teaspoons|25 grams kosher salt
canola oil, for greasing


1. Using your hands, mix the flours and 3 ½ cups|800 grams water in a large mixing bow until it comes together and all of the flour is visibly hydrated. Cover with a towel and let rest for 30 minutes.

2. Add the starter and salt and continue mixing by hand by squeezing in the salt and starter into the dough, making sure it’s well incorporated. Mix until a smooth-ish ball is formed. Transfer to a very lightly oiled bowl or plastic container and keep in a slightly warmer than room temperature space, covered with a towel. Give the dough a good fold every 30 minutes for 4 hours. 8 folds in total.

3. After 4 hours, place the dough on a lightly floured work surface and divide into 2 equal balls. Shape Place in a lined basket or two mixing bowls that have been lined with a lightly floured kitchen towel.

4. Proof the dough for another 5 hours, or until the dough has risen by about 1/3. Cover and refrigerate for 12 hours.

5. The next day, place a Dutch oven in the oven and heat to 500°F. After about 45 minutes, remove the Dutch oven carefully and remove the lid. Place one of the doughs directly from the refrigerator into the dutch oven and score with a razor blade. Bake for 25 minutes, covered, then remove the lid and reduce the heat to 400°F. Bake an additional 30 minutes, or until golden brown. Let the bread rest 30 minutes to an hour before slicing.

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