DAILY GOOD NEWS - Wednesday April 8th 2020
Good morning and happy Wednesday. Let’s hump right into the good news for today.
Lone Canadian Sailing the Globe May Be Literally the Safest Human on Earth
On October 27, 2019, Bert ter Hart sailed out of Victoria, BC, Canada on his 40′ ocean faring sailboat. His goal? To circumnavigate the globe non-stop, and without the aid of any electronic navigational devices. He hopes to become the first North American to ever complete this type of journey using only a sextant, almanac, pen, paper, and logbook for navigation.
Coincidentally, Bert already has become, literally, the safest person on the planet, bobbing about at sea on a voyage planned long before the COVID-19 pandemic began.
At the time of this writing, April 1, Bert was nearing Australia, two-thirds of the way through his journey. Many battles have been waged and won aboard the Seaburban, including violent weather, emergency repairs, extreme temperatures from roasting to freezing, and moldy food.
Irish Prime Minister Re-Registers as Medical Practitioner So He Can Join the COVID-19 Response Team
Citizens and news outlets around the world are praising Irish prime minister Leo Varadkar for re-registering as a doctor with the national health service in order to offer an extra hand in fighting the novel coronavirus outbreaks.
Prior to going into politics and being removed from the medical register in 2013, Varadkar reportedly spent seven years working as a junior doctor at St. James’s Hospital and Connolly Hospital in Dublin.
Trained as a general practitioner, Varadkar rejoined the medical register in March so he could offer up his services to the country’s Health Service Executive once a week. Continue reading..
Man Uses His Savings to Fill Up Gas Tanks For Dozens of Nurses Heading to Nearby Hospital
A compassionate Michigan man is being praised for using his savings to buy gas for nurses fighting the novel coronavirus outbreaks.
Last week, Allen Marshall stood on the corner of the Exxon gas station near the Detroit Medical Center holding a sign that read: “Free Gas for Nurses”.
Marshall ended up spending $900 of his own money to fill the tanks of between 50 to 80 vehicles that belonged to medical workers on the hospital’s front lines.
“The Office” star struck gold again in his YouTube antidote to the coronavirus pandemic.
In a second episode of his new show “Some Good News” on YouTube, “The Office” star introduced a 9-year-old fan of the musical “Hamilton” who missed her chance to see the play because of the pandemic.
Krasinski pledged to fly the girl and her mother to New York to see the show on Broadway when possible. He also introduced his wife, Emily Blunt, who played Mary Poppins in “Mary Poppins Returns,” one of the kid’s favorite films.
It got even better from there. Blunt’s co-star, Lin-Manuel Miranda, just happens to be the Tony-winning creator of “Hamilton.” He popped onto the Zoom session and led the original cast in an online rendition of the opening number, “Alexander Hamilton.”
Aubrey was gobsmacked, to say the least.
Husband surprises wife on her 84th birthday after being released from nursing home lockdown
Minnesota couple Beverley and Jerry Lindell had an emotional reunion when he surprised her on her 84th birthday after being quarantined at a nursing home.
Coronavirus precautions kept Jerry and Beverley Lindell apart for the longest stretch of their 63-year marriage.
But there was no way Jerry was going to miss Beverley's 84th birthday.
300-Calorie Dinners You’ll Actually Want to Eat
Whether you’re sticking to a diet or you’re just looking for a little reset, these meals will give you options. Find low-calorie meals that focus on lean proteins and vegetables, rather than cheese and rich meats. Find recipes picky eaters will enjoy (ground beef, check!), because we know how hard it can be to stick to a diet when you’re also feeding a family. Find recipes from around the world, because this is an excellent opportunity to explore new cuisines—especially ones that are rich in vegetables and lively spices. You’ll even find a couple of recipes for two, because we know you can only eat so many leftovers. The best part about having all these exciting recipes at your fingertips is that you can focus on enjoying food—rather than counting calories, since we’ve already done that part for you. All of these meals adds up to 300 calories per serving or less.
Turkey Chili with Squash
Prep: 50 min Total: 50 min Ingredients: 12 Servings: 6
Smoky poblano chiles, ground turkey and sweet butternut squash give this chili some unexpected (in a good way!) flavor and texture additions, without adding any extra calories.
Impossibly Easy Vegetable Pie
Prep: 20 min Total: 1 hr 5 min Ingredients: 9 Servings: 6
We’ve noticed veggies go down easy when they’re paired right, as they are here. Broccoli and cheddar are simply better together, especially when baked in a classic impossibly easy pie.
Lemon-Garlic Shrimp Orzo Skillet
Prep: 15 min Total: 45 min Ingredients: 12 Servings: 4
This single-skillet supper is the easy but impressive way to convince your family that low-cal doesn’t mean lackluster. Buttery—despite the fact it only uses 2 tablespoons—garlicky and full of fresh shrimp and orzo, this flavorful meal is a crowd-pleaser.
Southwest Stuffed Sweet Potatoes
Prep: 35 min Total: 60 min Ingredients: 13 Servings: 4
For a twist on taco night, stuff sweet potatoes with all your favorite fixings and don’t forgot the guacamole! These taters are a satisfying way to load up on veggies and protein without anyone noticing meat and cheese aren’t on the menu.
Italian Sausage and Tortellini Soup
Prep: 20 min Total: 45 min Ingredients: 7 Servings: 6
The people have spoken, and this soup is one of their top picks. With sausage, cheesy tortellini, spinach and more veggies in the mix, it’s delicious and hearty—despite the fact that it comes at 300 calories per serving.
How to Store Veggies Right for Way Longer Life
Follow these tips for storing cut veggies for the best flavor and texture
Stick to the rules
If there's a veggie you don't see in this list, chances are it will act a lot like a similar vegetable in storage. There are some exceptions, but it's a good rule of thumb to follow.
What is blanching?
If you're not familiar with blanching, let's get there. Many of the veggies on this list should be blanched before storing. Blanching is when you submerge them in boiling water for a very short period of time — 30 seconds to 5ish minutes — and then immediately move them to an ice bath. (Taste test to make sure they're cooked to your preferred doneness.) Once they've cooled, transfer to paper towels to dry and drain excess moisture.
Lettuce, spinach and similar greens
You're probably going to want to store greens in the refrigerator. So cut or tear the leaves from the end of the head, if your greens have a head. Then wash and dry the leaves thoroughly, either by hand or in a salad spinner, making sure to remove any dead or wilted leaves. Once they're dry, place in a thin layer on top of a few paper towels. Gently roll the towels as if you're making a jelly roll cake, except the cake is the paper towel and the filling is the greens. Would not recommend taking a bite here. Secure with a rubber band.
Storing leafy greens in the freezer isn't a great idea because they'll get soft and mushy. But freezing wilted greens like cooked kale, spinach or beet greens, totally works. Just make sure to drain thoroughly and then you can store in freezer bags for up to a year.
You only really need to store the hearts. Sprinkle those with a little lemon water and refrigerate in an airtight container for up to 3 days.
Asparagus likes to be on display, so trim the ends and then place in a jar or container of water. Place a plastic bag loosely on top of the stalks so that they don't absorb scents from other foods in the fridge.
If you want to freeze your asparagus, cut it up and then blanch, drain completely and store in a freezer bag.
Remove the root, leaving 1-2 inches of stem. If you're keeping the greens, you can store them just like lettuce, but they do have a short fridge life. For the rest of the beet, cut it up and store in the fridge inside a container lined with a moist paper towel.
To freeze, place the cut beet pieces in a freezer bag. They can be cooked or uncooked, but pre-cooking will make for a better texture later. There's no need to pre-cook if you'll be using them in something where texture doesn't matter, like in a soup or a cake.
Once it's cut, broccoli likes to live in between lightly moistened paper towels inside the refrigerator. It needs to breathe, so don't put it in an airtight container.
To freeze, blanch the broccoli, then drain thoroughly and store in freezer bags for up to a year.
Half or quarter the sprouts, then store them just as you would cut broccoli (they can be refrigerated or frozen).
Once cut, cabbage should be wrapped tightly in plastic and put in the refrigerator. It doesn't last very long, so use within a few days. Freezing cabbage isn't a great idea, but it can be pickled for longer keeping.
Fresh cut carrots can be kept in plastic bags in the refrigerator, but they do get dry. To combat that, either wrap them in moist paper towels or store in cold water. You can loosely cover the water to ensure no debris makes its way inside, but don't use an airtight container.
To freeze, blanch carrots, drain thoroughly, and store in freezer bags for — you guessed it — up to a year.
Store cut cauliflower the same way you would cut broccoli, but know that cauliflower is a little higher maintenance. It loses its flavor quickly once cut (unless it's frozen) and also absorbs other flavors in the refrigerator. Try to include it in a recipe as soon as possible.
Whether refrigerating of freezing, treat your celery just like carrots. If it's been frozen and thawed, though, celery loses its crisp texture, so if you're doing that, try using it in a recipe where texture isn't important, like a stew.
Wrap cut cucumbers in an airtight bag or tightly with plastic wrap. Store in the crisper of your refrigerator for up to 3 days. Don't freeze these.
Eggplant really doesn't age well, but this will work in a pinch: Layer sliced eggplant in a container between sheets of paper towel and refrigerate for up to 2 days. To reduce browning, try brushing a few drops of lemon juice on top.
If the post-thawed texture isn't important, freezing is an option here. Do this by blanching slices of eggplant, draining thoroughly and storing in freezer bags for up to one year. It'll do best in recipes that can handle a mushier texture, like baba ghanoush or ratatouille.
Place cut garlic in an airtight container right after it's cut. It can be stored in the refrigerator for up to 2 days.
To freeze, wrap the garlic tightly in plastic wrap or aluminum foil, and place in an airtight freezer bag. It'll keep this way for up to a year.
These are easy: wrap green beans with plastic wrap or store in a plastic bag in the refrigerator.
To freeze, blanch cut green beans, drain thoroughly and store in freezer bags for up to a year.
MESSAGE OF THE DAY
I know that in the history of people calming down, nobody got calm by being told so. But now, from all times, we need to tell ourselves these two words as often as needed. If you feel your day is rolling down the hill in the arms of anxiety, get up, stop whatever you’re doing, take a deep breath (or better 5) and force yourself to calm down.
You are needed. You are loved and appreciated. Never forget that. Your physical health is closely connected to your emotional state and in order to stay well, you need to feel well.
We will get through this, we will connect with our friends and family, we will laugh and hang out. Never dare to lose your perspective and positive outlook.