My mental health coping mechanism throughout the winter months has been to write something every day. Almost every evening since November 1 I’ve written 700 or 1000 or 1300 words of a continuous narrative. The content of this is less important* than the fine sense of accomplishment I had every day having completed a little chunk of story. It’s been nice to have something to focus on, think about, construct. I did it if I was in a good mood, or a bad mood, or too tired.
It’s been mostly a free-writing, get to the next plot point, just get in those words kind of writing. I like doing this at night because I’m less likely to think about what I’m doing too much. I’ve been cozied up on my chair with my big light on, listening to CBC Music (although at first I tried having Corronation St. on at the same time. This was pure folly).
At the beginning of March I decided to keep writing until March 19, which is a Friday. On March 20 I will try reading what I’ve written because I haven’t done that yet and I’ve forgotten what I did in November. Spring time might be a time for editing, but it might be a time for putting it away to pull out later because it suuuuuuuuuuucks and writing is hard and I don’t know why I bother**.
I’m looking forward to reading it. I enjoy reading my own work. I can be quite clever sometimes.
* “content isn’t important” means it’s not fit for human consumption
**This is a stage of the writing process. I don’t mind admitting that I’m really good, and well practiced at this part.
Things I Want to Remember about the Pandemic
(A mostly truthful numbered list of memories)
Number Three: A contant stash of Daiya Cheese Shreds.
A year ago, at the beginning of the pandemic, I bought Daiya Cheese Shreds as “a treat”. I don’t usually buy cheese shreds because I can grate my own cheese. But it’s weird times! Let’s live it up a little. I decided this weekend on the way home from getting another couple of packages during my grocery run that a year of getting a thing doesn’t really constitute a treat anymore and that I don’t really need to buy them anymore. Probably.
Sublist: things I’ve learned about Daiya Cheese Shreds:
- They have a higher melting point than the cheese I usually use, but do melt eventually
- They are coated in an oily film. This is extremely apparent when you get near the end of the bag
- Taste good
- Taste good on pizza
- Taste good in macca-chee (though I combine with my usual cheese)
- Resealable bag it’s packaged in doesn’t stand up in the fridge and flop all over the place.
- Go on sale a lot
- Dry out into wee sticks if dropped on the floor and forgotten.
- Good on a “melt” style sandwich.